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
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 (serves 2-3p) 24 | Large (serves 4-6p) 35

Arancini 8
Golden risotto fritters, wild mushroom “pesto,” fontina fonduta, basil oil

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

Fritto Misto 13
Crispy calamari, fried zucchini spears, peperonata aioli

Burrata 13
Local hand-made burrata mozzarella, sun-dried tomato salad, pepitas, aged balsamic

Capesante   14
Seared diver scallops, cauliflower purée, warm sun dried tomato dressing

Cesare   12
Romaine, shaved celery, focaccia crostini, green goddess dressing, Sicilian anchovies

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

Fagiolini   14
green bean salad wrapped in prosciutto, fontina, Greens Above Ground” micro greens, scallion vinaigrette

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

PASTA
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

Bucatini all’Amatriciana 13/23
Bucatini “Roman style,” guanciale-tomato sugo, Pecorino Romano D.O.P.

Penne al Forno 12/22
Oven baked Alfredo “mac ‘n cheese”, garlic toasted breadcrumbs, Grana Padano D.O.P.

Trenette al Pesto Verde  12/22
Thin noodle pasta, classic Ligurian basil pesto, green beans, toasted pine nuts

Gnocchi al Gorgonzola   13/23
Hand-crafted sweet potato gnocchi, wild mushrooms, gorgonzola cream, aged balsamic

Strozzapreti alla Barese  12/22
“Priest-strangler” pasta, house made garlic sausage, broccoli rabe, chili flake, ricotta

Gluten free pasta available for certain items upon request

SECONDI
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.

Salmone in Agro-Dolce 25
Grilled Scottish salmon, sweet & sour braised purple cabbage, pancetta, golden raisins, fingerlings

Merluzzo Friulano   26
Pan seared cod, mustard crust, sautéed spinach, potato cake, grapefruit beurre blanc

Risotto Veneziano 28
Pan seared sea scallops, carrot-ginger risotto, Grana Padano, aged balsamic

Capriolo al Caffé   26
Pan seared venison loin, espresso rub, sweet potato mash, sautéed Tuscan kale, pan jus

Pollo alla Saltimbocca   22
All-natural Murray chicken breast, mozzarella, Prosciutto di Parma, fingerling potatoes, crispy sage

Vitello alla Milanese o Parmigiana   19
Crispy veal cutlets or “veal parm,” winter panzanella

Grigliata del giorno   MP
Tomasso’s grilled entrée of the day …please ask your server  (market price)

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

Patata Dolce   7
Sweet potato purée, parsley, extra virgin olive oil

Verza   7
Braised sweet & sour purple cabbage, pancetta, golden raisins

Patate Arrosto   7
Roasted fingerling potatoes, fresh herbs, sea salt

PIZZE
Mary Prince Photography

Margherita   11
Fresh local mozzarella, pomodoro, basil

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

Biancaneve 13
“Snow-white” pizza, fresh mozzarella, goat cheese, ricotta, fontina, garlic oil

Funghi 17
Wild mushrooms, roasted garlic, Fontina Valdostana, ricotta, truffle oil, arugula

Capricciosa   15
Sunny-side egg, pancetta, caramelized onions, smashed potatoes, Fontina Valdostana

Soppressata   13
Pomodoro, mozzarella, spicy salami, chili flake, pickeld jalapenos

Children’s Menu Available

Executive Chef – Daniele Baliani
Chef de Cuisine – Michelle Blass

rev. 1/15/16


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.