Dinner Menu

february 4 – february 10, 2012

At Tomasso, our weekly 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

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

Olive citrus marinated mixed olives 4

Suppli fried butternut squash & sage risotto, parmesan cheese 8

Gamberi Maine shrimp ceviche, red onion, shaved fennel  10

Pizzetta roasted apples, Great Hill blue cheese, vin cotto 7

Datteri Ripieni roasted, Great Hill blue cheese stuffed medjool dates, vin cotto 7

Polpette beef & pork meatballs, pomodoro 6

Affettati misti selection of cured meats

Grande (serves 2-3) 16 Piccolo (serves 1) 8

Chef’s antipasto (serves 2-4) 25

PRIMI PIATTI

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 traditional meat sauce 10/19

Taglierini taglierini pasta, NEFF lamb sausage sugo, parmesan cheese 12/23

Penne penne pasta, roasted Verrill Farm heirloom potatoes, red jalapenos, herbs  11/21

Spaghettini spaghettini pasta, prosciutto crudo, baby arugula, lemon zest 12/23

Zuppa pork & stewed lentil soup 11

SECONDI PIATTI

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.

Bistecca* grilled Northeast Family Farms steak, roasted mushroom agrodolce 26

Maiale roasted, blue cheese & caramelized onion stuffed, heritage pork chop, herbed white beans  25

Tonno grilled albacore tuna, grilled frisee, salsa rossa 24

Branzino roasted Maryland wild striped bass filet, fregola salad, black olive tapenade 26

Pollo roasted Misty Knoll chicken breast, sun-dried tomatoes, capers, white wine 24

INSALATE

Insalata di Mela apple salad, candied walnuts, crispy guanciale, arugula 8

Insalata Verde arugula salad, pickled onions, pecorino toscano 6

CONTORNI

Rapini sautéed broccoli rabe, red peppers, garlic 4

Cavoletti roasted Brussels sprouts 4

Patate alla salvia roasted potatoes & sage 4

FORMAGGIO

Formaggio
Please ask your server for today’s cheese selection.
Three cheeses 11

DOLCI

Tiramisù flavored with Kahlua & Myers dark rum 7

Limoncello Dolce layered limoncello cake, shortbread cookie 7

Pera Caramellata caramelized pears, amaretto zabaglione, toasted almonds 7

Torta di Formaggio ricotta & mascarpone cheesecake, orange chocolate ganache 7

Sorbetto o Gelato daily selection 6

Biscotti assortment of Tomasso’s cookies 6

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$35 Assaggio di Tomasso Menu
available Monday through Thursday (Three ($30) or Four ($35) Course, Fixed Price Menu- Changes Weekly)

Children’s Menu Available

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We proudly use Local, Sustainably Raised, and Organically Grown Ingredients whenever possible.

Chef – Justin Melnick

* There is an increased risk of illness due to eating undercooked or raw animal foods.