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.

Mary PrinceThe 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  10
Chef’s selection of Italian cured meats, cheeses, and other small bites
Individual 10 | Medium 21 (serves 2-3p) | Large 35 (serves 4-6p)

Arancini  8
Golden risotto “fritters,” sun-dried tomato, basil, salsa di pomodoro

Mediterranea   12
Fresh poached seafood salad in tomato vinaigrette,  greens, peperonata aioli, crostini (changes daily….ask your server)

Polpette di Carne   9
Our signature beef & pork meatballs, sugo di pomodoro

Fritto Misto   13
Crispy calamari, fried zucchini, peperonata aioli

Burrata   9
Local hand-made burrata mozzarella, grilled pomodorini, basil oil, 15 yr aged balsamic

Caprino   11
Mesclun greens, Westfield Farm goat cheese, roasted baby beets, candied pecans, sherry vinaigrette

Waldorf…Italian Style!   12
Field greens, gorgonzola, Prosciutto di Parma, pears, pine nuts

La Giardiniera   10
Arugula salad, classic Italian pickled vegetables, Pecorino Toscano D.O.P.

Mary Prince Photography
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 14/23
Classic meat ragù from Emilia Romagna

Spaghetti ai Frutti di Mare (Rosso o Bianco)   15/25
Mussels, yellowfin tuna, Maine shrimp and calamari, garlic-white wine or pomodoro sauce

Penne alla Vodka   10/19
Pink tomato sauce spiked with vodka, fresh basil, Grana Padano

Tagliolini al Pesto Verde   12/21
Thin noodle pasta, classic Ligurian basil pesto, pencil asparagus, toasted pinenuts

Gnocchi Quattro Formaggi   13/22
House made potato gnocchi, gorgonzola, Fontina Valdostana, mascarpone, Grana Padano

Risotto di Primavera  13/22
Sweet pea risotto, spring asparagus, fava beans, Grana Padano

Angel Hair…. Puttanesca  9/17
angel hair pasta, garlic, capers, black olives, chile flake, pomodoro sauce

Gluten free pasta available for certain items upon request

Mary Prince Photography
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.

Tonno alla Siciliana   26
Yellowfin tuna steak, Sicilian spice rub, eggplant caponata, steamed fingerlings, sea salt

Branzino   23
Grilled Mediterranean sea bass, Sicilian ”coleslaw” of fennel, radicchio, orange & mint, roasted fingerlings

Pollo al Mattone   22
Pan-roasted Giannone chicken, lemon, garlic, rosemary, zucchini-potato salad, tomato coulis

Veal Scaloppine alla Caprese   25
Pan seared veal medallions, beefsteak tomatoes, burrata, white wine, butter-basil sauce, hand cut fries

Pollo alla Milanese o Parmigiana   19
Crispy chicken cutlet or “chicken parm,”  panzanella salad

Bistecca alla Griglia   MP
Tomasso’s steak del giorno …please ask your server (market price)

CONTORNI Polenta Fries
Spinaci  7
Baby spinach, garlic, golden raisins, pine nuts

Eggplant Caponata   7
slow-cooked Sicilian Eggplant “stew,” capers pomodoro sugo…served chilled

Zucchine alla Griglia   7
Grilled zucchini ribbons, oregano, olive oil lemon-garlic aioli

Patatine Fritte   6
Hand cut french fries, Grana Padano, coarse sea salt

Mary Prince Photography

Margherita   11
Fresh local mozzarella, pomodoro, basil

Salsiccie   14
House made garlic and fennel sausage, broccoli rabe, ricotta, Grana Padano

Verde   13
Spinach, braised greens, ricotta, Fontina Valdostana

Asparagi con Patate   12
Asparagus and fork smashed potatoes in a white “sauce” of fontina, mozzarella and ricotta with caramelized onions

Prosciutto   13
Prosciutto di Parma, fresh local mozzarella, grilled pomodorini

Children’s Menu Available

Executive Chef – Daniele Baliani
Chef de Cuisine – Michelle Blass

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.