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Wicked Restaurant and Wine Bar

(Now Closed)

Pizzeria, American Restaurant, and Wine Bar$$$$

Dedham

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Wicked Restaurant and Wine Bar

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Menu 8Lunch 4Desserts 2Wine list 4

Our pizza dough is made with certified organic flour, purified water and natural, wild yeast, baked in a 700 degree stone hearth oven. Wicked pizzas are carefully designed by our chefs; we ask you to avoid the temptation of substitutions in order to experience the pizzas as the chefs intended. All pizzas available (gluten free)..

Wicked Sausage and Caramelized Onions

16.50

Hormone / anti-biotic free natural pork sausage, tomato sauce, parmesan, mozzarella and fresh oregano

Grilled Vegetable and Goat Cheese

17.50

Roasted yellow pepper sauce topped with small diced mushrooms, onion, red peppers fresh fennel roasted tomatoes, mozzarella, broccolini, and olives

Grilled Portabella and Spinach

17.50

Portabella mushrooms, spinach, roasted red peppers, caramelized onions, mozzarella, roasted garlic and truffle oil

The Big Island

17.00

Grilled chicken, smoky bacon, scallions, sweet potatoes, BBQ sauce, Hawaiian pineapple and jack cheese

Steak Fiorentino

20.00

Medium rare sliced top sirloin steak, roasted tomatoes, caramelized onions, Reggiano parmesan and Truffle oil

Scallop BLT

18.00

Sea scallops, basil aioli, apple-wood smoked bacon, fresh tomato and gorgonzola cheese topped with baby arugula

Cheese Pizza

11.95

House made tomato sauce, mozzarella, and parmesan

Wicked Margherita

16.50

Our version of the margherita…pesto (no nuts) , olives, vine-ripened tomatoes fresh Narragansett mozzarella and reggiano parmesan cheese

Apple-Wood Pulled Pork

17.50

Tender smoked pulled pork, BBQ Sauce, summer corn relish, pepper-jack cheese, baby bell peppers, scallions

Sicilian Comfort

17.50

House made sweet Italian sausage and Wicked meatballs with spinach-ricotta marinara sauce, and mozzarella

Fig and Prosciutto

18.00

Prosciutto de parma, fontina cheese, fig purée, baby arugula, diced apricots, and balsamic glaze

Sweet and Savory Shrimp

18.00

Shrimp,‎ fresh pesto (no nuts) , mozzarella, reggiano parmesan, roasted golden beets shaved fennel, balsamic glaze and candied pecans

Dinner Entrées‎

Grilled Chicken Breast

18.95

Spice rubbed statler chicken with grilled corn relish, chorizo roasted potatoes and pineapple jalapeno glaze

Sesame Encrusted Tuna

22.95

Seared medium-rare, served over fresh horse radish and turnip puree, with ginger summer squash ribbons, and a sweet sake glaze

Fusilli with Lemon Pesto

17.95

Fresh pasta tossed with a lemon basil pesto, fruit wood smoked bacon, grilled seasonal vegetables green peas, parmesan cheese, dollop of fresh ricotta

Creekstone Farms Beef Brisket

22.95

Hickory-wood roasted, sliced and topped with a honey BBQ sauce with grilled corn bread Cajun fries, and jicama slaw

Pan Seared Scallops

24.95

Cool avocado and fine herb gazpacho, heirloom tomatoes, olive oil poached baby potatoes and balsamic drizzle

Cedar Plank Salmon

25.95

Organic Black Pearl salmon, roasted at 700 degrees in our stone hearth oven, with a raspberry chipotle glaze, accompanied by crispy polenta cake and chefs vegetables selection

Eggplant and Polenta Parmesan

16.95

Eggplant and polenta, layered with spinach ricotta cheese, marinara sauce, roasted red peppers mozzarella and parmesan cheese

Grass Fed Flat Iron Steak

25.95

Topped with a smoky bacon and onion butter. Served with olive oil poached baby potatoes and wild mushrooms

Salad Entrees‎

Chicken Caesar Salad

15.95

Hearts of romaine, reggiano parmesan, kalamata olives and roasted red peppers with hormone and antibiotic-free chicken and our house made flatbread

Organic Salmon and Citrus Salad

16.95

Grilled salmon filet served over organic greens, fresh oranges, vermont goat cheese, candied pecans and dried cherries, with a citrus yogurt dressing

Top Sirloin Steak Salad

16.95

Served over organic greens, crumbled blue cheese and crispy onions, with a bacon mustard vinaigrette

Miso Chicken and Soba Noodle Salad

15.95

Anti-biotic free chicken breast, served over tender baby greens, Asian vegetables Soba noodles, crispy wontons with a Thai peanut vinaigrette

Salad Entrees‎: Apple-Wood Grilled Burgers

Maine raised without antibiotics or growth hormones; ground fresh daily served on our house baked organic sweet potato roll, with fresh cut potato fries

All burgers and sandwiched available on a gluten free roll with oven roasted potatoes.

House Burger

10.95

Served with iceberg lettuce and red onions

BBQ Burger

12.95

Monterey Jack cheese, crispy fried onions and avocado

Apple-Wood Bacon and Cheddar Burger

12.50

Vermont cheddar, Iceberg lettuce and red onions

Mushroom and Aged Swiss Cheese Burger

12.50

Caramelized onions and zesty steak sauce

Salad Entrees‎: Sandwiches

Served on our house baked organic sweet potato roll with fresh cut potato fries

Grilled Chicken Sandwich

9.95

Antibiotic-free‎ sweet, chili glazed chicken breast, served with grilled pineapple

Vegetable Burger

8.95

House‎ made with a combination of fresh vegetables, black beans and basmati rice

Lobster Roll

19.95

Half pound claw, tail, knuckle meat in a light herbed mayonnaise

Lunch

Sandwiches‎

Served with hand cut fresh potato fries or small organic greens salad

Grilled Chicken Flatbread Rollup

9.95

Grilled chicken breast, white bean and roasted garlic spread, sliced cucumbers lettuce greens, vine-ripened tomatoes, basil vinaigrette in our house baked flat bread

Turkey Club

9.95

Fresh roasted all-natural turkey breast, avocado, tomato, lettuce, apple-wood bacon and tomato mayonnaise served on toasted multi-grain bread. Or half sandwich with a cup of soup

Eggplant and Portobello Parmesan Flatbread Rollup

8.95

Fresh grilled Portobello mushroom and crispy eggplant, baked in marinara sauce, topped with mozzarella, roasted red peppers and pesto (nut free) served warm in our house made flat bread

Pulled Pork Sandwich

9.95

Apple-wood smoked tender naturally raised pork, tropical BBQ Sauce and crispy fried onions served on our house baked sweet potato roll

Fried Shrimp Roll

12.95

Fried shrimp on a grilled sweet potato bun, spicy mango remoulade, jicama slaw

Lunch Entrées & Salads‎

Miso Chicken and Soba Noodle Salad

9.95

Antibiotic free chicken breast, served over organic mixed greens with Asian vegetables crispy wontons and Thai peanut vinaigrette

Chicken, Strawberry and Goat Cheese Salad

11.95

Fresh arugula topped with grilled antibiotic free chicken breast, Vermont goat cheese fresh strawberries and candied almonds, with a strawberry vinaigrette

Chicken Enchilada

9.95

Braised chicken in soft corn tortillas, red enchilada sauce, jack cheese with rice and beans, jicama slaw, cilantro crema

Chicken Caesar Salad

11.95

Antibiotic-free chicken, flat bread, red peppers, Kalamata olives

Sesame Crusted Tuna Salad

13.95

Sliced over rice noodles, organic salad greens, Asian vegetables with a coconut and sweet chili peanut sauce, toasted peanuts

Individual Wicked Fire Kissed Pizzas‎

Available side items to accompany individual pizzas

Wicked Margherita

8.95

Our version of the margherita…pesto (no nuts) , olives, vine-ripened tomatoes fresh Narragansett mozzarella and reggiano parmesan cheese

Sicilian Comfort

9.95

House made sweet Italian sausage and Wicked meatballs with fresh spinach-ricotta, tomato sauce, and Mozzarella and basil

The Big Island

9.95

Grilled chicken, apple-wood bacon, scallions, sweet potatoes, tropical BBQ sauce Hawaiian pineapple and jack cheese

Grilled Portabella and Spinach

9.95

Grilled portabella mushrooms, sautéed spinach, roasted red peppers and caramelized onions Mozzarella, with roasted garlic base and truffle oil

Fig and Prosciutto

11.95

Prosciutto de parma with fontina cheese, fig glaze and baby arugula, apricots, balsamic glaze

Cheese

7.50

Fresh herb tomato sauce, mozzarella, and parmesan cheese

Sausage and Caramelized Onions

8.95

Antibiotic-free pork sausage, tomato sauce, fresh oregano mozzarella, and parmesan cheese

Grilled Vegetable and Goat Cheese

9.95

Roasted yellow pepper sauce topped with small diced mushrooms, onion, red peppers mozzarella, fresh fennel, broccolini, roasted tomatoes, and olives

Apple-Wood Pulled Pork

9.95

Tender smoked pulled pork, summer corn relish, pepper-jack cheese, baby bell peppers

Sweet and Savory Shrimp

12.95

Fresh pesto (no nuts) , mozzarella, reggiano parmesan, topped with shrimp, roasted golden beets shaved fennel, balsamic glaze and candied pecans

Scallop BLT

12.95

Fresh sea scallops, basil aioli, apple-wood smoked bacon, fresh tomato and gorgonzola cheese topped with fresh baby arugula

Desserts

All of our desserts are made from scratch in house

Brownie Fudge Sundae

6.95

House baked brownie, vanilla ice-cream, Belgian chocolate sauce, fresh whipped cream and candied pecans

Crème Brulee

6.95

Rich vanilla custard with caramelized sugar on top

Wicked Mini Dough-nuts

6.95

House made and fried to order, served with crème anglaise and chocolate dipping sauce

Hot Fudge Sundae

5.95

Vanilla ice-cream, Belgian chocolate sauce, fresh whipped cream and candied pecans

Salted Caramel Banana Pizza

9.95

Caramel, Bananas, chocolate, finished with crème anglaise sauce (Great for sharing)

Decadent Chocolate Torte

6.95

A flourless, decadent chocolate torte served with raspberry sauce

Cheesecake

6.95

Vanilla cheesecake with a chocolate cookie crust served with a choice of raspberry or caramel sauce

Wine list

White Wines‎

Riesling, St. M, Dr. Loosen / Chateau St Michelle, Germany ‘11

8.00 - 27.00

Soft and subtly sweet wine, like ripe nectar pressed from early summer peaches and pears. Light crispness.

Sauvignon Blanc, Mt. Beautiful, North Canterbury, NZ ‘11

11.00 - 37.00

Decadent ripe tropical fruit aromas. The palette is balanced, encompassing ripe passion fruit and citrus aromas with a hint of dried Mediterranean herbs, full bodied and textural with a crisp finish.

Chardonnay, Cono Sur, Chile Organic ‘11

8.00 - 26.00

Displays citrus aromas of lemon, pineapples, and white peaches. The pallet is complex with a balanced acidity.

Prosecco, Mionetto, Italy NV. Organic Sparkling

8.50 - 35.00

This golden Prosecco is delightfully crisp with a perfume of delicate elder flowers which leads to an explosion of golden apples on the palate.

Pinot Grigio, Salmon Creek, California ‘11

7.00 - 19.00

This wine provides a varied profile of flavors including peach, anise, and melon. The finish is clean with a refreshing crispness

Hopler, Gruner Veltliner, Austria ‘11

8.50 - 30.00

A light, dry, and fruity wine with hints of pear, mandarin, and lime.

Chardonnay, Sonoma Oaks, Russian River Valley, CA ‘09

10.00 - 36.00

Aromas of lush crème brulee, and layers of lemon, apricot and pear. The fresh cream components are in perfect harmony with the austere citrus and stone fruits, make a balanced and complete chardonnay.

Red Wines‎

Pinot Noir, Dom Brunet, France ‘11

8.50 - 25.00

Blackberry and cherry with vanilla aromas and a subtle note of smoky toast.

Merlot, Rodney Strong, Sonoma, CA ‘09

8.00 - 25.00

Plum and blueberry flavors with a touch of dried herb predominate in this soft, rich, mouth filling merlot, and are enhanced by aging in small oak barrels for a toasty, spicy vanilla character, and a lingering berry-cream finish.

Red Wines‎

Nero d'Avola, Case Ibidini, Sicilia, Italy ‘11

7.50 - 23.00

A medium bodied wine with hints of red berries, fruit, and subtle undertones of spice not too sweet with well-balanced acidity.

Blend, La Maialina Gertrude, Toscana, Italy ’09

8.50 - 29.00

Tuscan Blend of 45% Sangiovese-30% Cabernet Sauvignon-25% Merlot Full bodied super Tuscan blend with well-rounded tannins and fruit.

Merlot, ‘Duckhorn’ Decoy, Sonoma, CA ‘10

14.00 - 51.00

From Duckhorn’s Sonoma vineyard. The aroma is lush with vibrant cranberry, dark berry, and hints of white pepper. On the palate rich ripe dark fruit and firmly textured tannins.

Shiraz, Torbreck Woodcutter’s, Barossa Valley, Australia ‘11

11.00 - 40.00

Dense, rich and opulent, this wine combines great fruit purity with texture, complexity and finesse. It is elegant, and well structured

Zinfandel, Klinker Brick, Lodi, CA ’10

9.50 - 38.00

Bright bouquet of wild strawberry and Satsuma plum intermingled with cedar shavings. Filling the palate with flavors of black cherry and vanilla, supple tannins support good structure. The finish is smooth and long.

Cabernet Sauvignon, Cedar Knoll, Napa, CA ‘08

15.00 - 54.00

The flavors and aromas exhibit an elegant balance of fruit and silky tannins. Grown in the cooler Coombsville region, this elegant Cabernet combines dark blackberry and cassis with layers of dark cocoa and spice.

Pinot Noir, Clos Du Val, Napa, CA ‘09

12.00 - 42.00

Aromas of dark fruit and cherry with hints of spice and toast. On the palate black cherries, and notes of earth and well-integrated oak. This elegant and balanced wine displays silky tannins and a long finish.

Garnacha, Borsao Tres Picos, Borja, Spain ‘11

9.50 - 36.00

Rich flavors of red and black berries, cinnamon and clove are followed by toasted oak, vanilla and cocoa powder.

Malbec, Battle Ax, Mendoza, Argentina ’11

9.00 - 32.00

A complex nose of wild berries with subtle spice notes. Its superb fruit flavors combine perfectly with toasty hues providing great structure, character and a long finish.

Cabernet Sauvignon, Joel Gott 815, Napa, CA ’10

10.00 - 35.00

This orchestrated wine offers engaging and layered aromas of blackberry and dark plum with hints of spice, cedar and vanilla. The polished tannins and velvety texture lead to an elegant and long finish.

Cabernet Sauvignon, Justin, Paso Robles, CA ‘10

13.50 - 42.00

Bold, black fruit-cassis nose, sweet vanilla note from American oak. Dry and mouth filling, raspberry and blackberry flavors. Plush, round and dense, with modest tannins and a long, generous finish.

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Wicked Restaurant and Wine Bar

Menu

Lunch

Desserts

Wine list

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