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
Chef’s selection of Italian cured meats, cheeses, and other small bites
Individual 11 | Medium 24 (serves 2-3p) | Large 35 (serves 4-6p)

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

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

Fritto Misto 13
Crispy calamari, fried Applefield Farm zucchini, peperonata aioli

Caprese-Burrata 13
Local hand-made burrata mozzarella, local heirloom tomatoes, fresh cut basil, basil oil, 15 yr aged balsamic

Melone 12
Watermelon & feta cheese, mint, olive oil, Applefield Farm arugula, red wine vinaigrette

Caprino 12
Mesclun greens, creamy goat cheese, roasted baby beets, candied pecans, sherry vinaigrette

Waldorf…Italian Style! 14
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 15/26
Classic meat ragù from Emilia Romagna

Tonnarelli “Cacio e Pepe” 13/23
Thick Spaghetti “Roman style” with Pecorino Romano D.O.P. & Fresh cracked black pepper

Penne alla Vodka   11/20
Pink tomato sauce spiked with vodka, fresh basil, Grana Padano

Tagliolini al Pesto Verde  12/22
Thin noodle pasta, classic Ligurian basil pesto, pencil asparagus, toasted pine nuts

Ravioli Quattro Formaggi   14/24
Hand-crafted ravioli, four cheese filling, roasted peaches, pistachio pesto

Risotto di Primavera   13/23
sweet pea risotto, asparagus, braised farm greens, roasted zucchini, Grana Padano

Fettuccine del Palio di Siena  12/22
Sienese style aglio-olio in rich curry cream, pine nuts, golden raisins, mint

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   28
Yellowfin tuna steak, Sicilian spice rub, eggplant caponata, steamed fingerlings, sea salt

Pesce Spada   25
Grilled swordfish, golden saffron broth, creamy fingerlings, dandelion greens, house made focaccia

Pollo alla Mattone   24
Pan-roasted Giannone chicken, lemon, garlic, rosemary, zucchini-potato salad, tomato coulis

Scaloppine del Vesuvio   26
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

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

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

Asparagi con Patate   12
asparagus, fork smashed potatoes, garlic oil, caramelized onions, Fontina Valdostana, ricotta, mozzarella

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.