Dinner Menu

At Tomasso, our frequently changing menu is designed to encourage you to share items with your table. It offers flexibility in the way you order your meal. Dinner can be anywhere from one to six courses, making dinner as simple or as extravagant as you like.

ANTIPASTI e INSALATE
Bruschetta Fichi

Bruschetta Fichi

The meal typically begins with one or several selections from our Antipasti section.
The Antipasti (meaning; before the meal) act as the appetizer to get your meal started.

Grande Antipasto Tomasso
Chef’s selection of Italian cured meats, cheeses, and other small bites
Individual 9 | Medium (serves 2-3p) 20 | Large (serves 4-6p) 30

Arancini   7
golden risotto fritters, spinach, pink tomato sauce

Polpette di Carne   8
our signature beef & pork meatballs, pomodoro

Polenta Fritta   6
crispy polenta, pomodoro, Grana Padano D.O.P.

Fritto Misto   11
crispy calamari, fried zucchini spears, peperonata aioli

Bruschetta Fichi   8
grilled Pugliese, house made fig jam, gorgonzola dolce, arugula, aged balsamic

Cesare   11
romaine, shaved celery, focaccia crostini, green goddess dressing, Sicilian anchovies

Caprino   11
mesclun greens, creamy goat cheese, roasted baby beets, candied walnuts, sherry vinaigrette

Mista   10
mixed greens, garlic roasted cherry tomatoes, leeks, shredded fontina, honey vinaigrette, cracked black pepper

Burrata   12
local hand crafted mozzarella, toasted pistachios, honey, grilled focaccia

PASTA
Orecchiette alla Barese

Orecchiette alla Barese

The Primi, or first courses after Antipasti, consist of fresh pastas that we make daily. They are perfectly sized to act as the prelude for the main course.

We encourage sharing, if you want to try a variety of Primi with the rest of your table.

Tagliatelle alla Bolognese 15/25
Classic meat ragù from Emilia Romagna

Spaghetti alla Puttanesca 12/21
Neapolitan inspired tomato sauce, garlic, capers, olives, anchovies, chile flake

Pasta e Ceci 13/22
maltagliati pasta, chick pea cream, braised kale, guanciale, caramelized onions, Pecorino Romano D.O.P.

Orecchiette alla Barese 14/23
“little ear” pasta, broccoli rabe, house made crumbled sausage, ricotta, chile flake

The Other Pesto 13/22
rigatoni, creamy walnut pesto, nutmeg, black pepper, toasted breadcrumbs

Trenette al Prosciutto 14/23
thin hand-crafted spinach noodles, butter, brodo, “cacio e pepe”, sautéed Prosciutto di Parma

Gluten free pasta available for certain items upon request

SECONDI
Pesce Spada alla Griglia

Pesce Spada alla Griglia

The Secondi, or main courses, are served a la carte and we encourage you to order them with Contorni (side dishes) or Insalate (salads).
The Contorni or Insalate can be ordered for an individual or to share with the table.

Salmone in Aquapazza   25
grilled Black Pearl Scottish salmon, sautéed spinach, tomato couscous, spiced tomato-white wine broth

Agnello Scottadito   28
marinated lamb loin “porterhouse” chops, eggplant caponata, hand cut fries, vincotto

Risotto alla Marengo  22
white wine-parmesan risotto, wild mushrooms, grilled chicken, pancetta, sunny side up egg, Grana Padano D.O.P.

Maiale alla Triestina   24
pork tenderloin medallions, creamy polenta, braised greens, whole grain mustard sauce

Pesce Spada alla Griglia   24
grilled swordfish batons wrapped in eggplant, tomato coulis, arugula, roasted red bliss potatoes

Pollo alla Parmigiana   19
crispy chicken cutlets, pomodoro, fresh local mozzarella, panzanella salad, Grana Padano D.O.P.

Bistecca al Balsamico   25
grilled marinated flat iron steak, crispy polenta, grilled zucchini, aged balsamic

CONTORNI
CONTORNI

Spinaci   7
baby spinach, garlic, golden raisins, almonds

Cous-cous   6
semolina grain pasta, tomato broth, mint, extra virgin olive oil

Caponata   7
sweet and sour eggplant relish, garlic, capers, pomodoro

Patate Arrosto   6
roasted red bliss potatoes, fresh herbs, extra virgin olive oil

PIZZE
Sienna Pizza

Sienna Pizza

Margherita   11
fresh local mozzarella, pomodoro, basil

Siena   13
garlic oil, house made crumbled sausage, fresh mozzarella, plum tomatoes, basil

Prosciutto   14
garlic cream, Prosciutto di Parma, caramelized onions, fontina, balsamic glaze

Funghi   15
wild mushrooms, roasted garlic, Fontina Valdostana, ricotta, truffle oil, arugula

Verdure   12
garlic cream, summer squash, zucchini, caramelized onions, goat cheese, oregano

Soppressata   13
pomodoro, fresh local mozzarella, spicy salami, chili flake, pickled jalapenos

Children’s Menu Available

Executive Chef – Daniele Baliani
Chef de Cuisine – Joao Neto

rev. 9/13/16


We proudly use sustainably/humanely raised, and organically grown ingredients from local farms and fisheries whenever possible.
20% gratuity is added for parties of 6 or more. Gratuity is not included on parties under 6 people.
There is an increased risk of illness due to eating undercooked or raw animal foods.

Before placing your order, please inform your server if a person in your party has a food allergy.