september 25 – october 10, 2014
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
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.
Grande Antipasto Tomasso 12 per person
Chef’s selection of Italian cured meats, cheeses, vegetables & crostini
Golden risotto “fritters”, sundried tomato, basil, sugo di pomodoro
Salmone Puttanesca 12
Salmon cakes, arugula, red onion, tomato, olives, crispy capers, lemon aioli
Polpette di Carne 8
Our signature beef & pork meatballs, sugo di pomodoro
Fritto Misto 14
Crispy Maine shrimp & calamari, peperonata aioli
Pappa al Pomodoro 8
House made focaccia bread, pomodoro, garlic, basil, Pecorino Romano D.O.P.
Celery & romaine “Caesar” salad, marinated anchovies, Grana crostini
Heirloom tomatoes, fresh local mozzarella, basil, drops of aged balsamic
Arugula “Cacio e Pepe” 11
Arugula salad, pickled shallots, shaved Pecorino Toscano D.O.P.
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 16/26
Classic meat ragù from Emilia Romagna
Spaghetti alla Carbonara 15/25
Guanciale, farm fresh eggs, cracked black pepper, Pecorino Romano D.O.P.
Agnolotti Quattro Formaggi 14/24
Ricotta, mascarpone, fontina, Grana Padano in salsa rosa
Bigoli al Pesto 14/24
Curled tube pasta, fresh basil pesto, local green beans, creamer potatoes
Gnocchi Sorrentina 14/24
House made potato gnocchi, sugo di pomodoro, smoked mozzarella, basil
Scampi Risotto 15/25
Maine rock shrimp, white wine, pomodorini, garlic butter
“Broken” Lasagna (del giorno) 18
Lasagna baked in a bowl…changes daily… Please ask your server
Gluten free pasta available for certain items upon request
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 Nord/Sud 25
Grilled Black Pearl Scottish Salmon, roasted beets, horseradish-pistachio crust
Trota al Tegame 24
Pan-seared rainbow trout, smashed potatoes, caramelized oranges, watercress salad
Anitra “Marco Polo” 32
Pan roasted Long Island duck breast, Asian/Italian marinade, toasted polenta, braised local greens
Scaloppine Saltimbocca 27
Veal medallions, Prosciutto di Parma, sage, lemon butter, sweet potato mash
Pollo Arrosto della Nonna 24
Oven- roasted chicken breast, lemon–rosemary sugo, wilted arugula
Bistecca alla Griglia MP
Tomasso’s Steak del giorno …please ask your server (market price)
Baby spinach, golden raisins, pine nuts, lemon
Fagiolini Piccanti 8
Local green beans, peperoncino, pomodoro
Patate al Rosmarino 8
Roasted fingerling potatoes, rosemary, EVOO
Patatine Fritte 8
Hand cut french fries, Grana Padano, coarse sea salt
Local mozzarella, pomodoro, basil
Housemade garlic and fennel sausage, broccoli rabe, ricotta, Parmigiano Reggiano
Scamorza, Prosciutto di Parma, fried farm eggs,arugula
Basil pesto, sundried tomatoes, Fontina val d’Aosta, pine nuts
Spicy salami, jalapeños, local mozzarella
flavored with coffee liquor & and dark rum
Crostata di Pesche 8
sweet pie crust, sliced local peaches, apricot jam, vanilla gelato
Torta all’Olio 8
lemon infused olive oil cake, lemon icing, candied lemon peel
Panna Cotta 8
creamy vanilla custard, warm orange marmelade, wafer cookie
Torta di Cioccolata 8
flourless chocolate cake, fresh macerated berries, whipped cream
Mirtilli al Forno 8
baked blueberries, pastry crust, vanilla gelato
trio of sorbets
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$35 Assaggio di Tomasso Menu
Three ($35) or Four ($40) Course, Fixed Price Menu- Changes Weekly- Available Fridays
Children’s Menu Available
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We proudly use Local, Sustainably Raised, and Organically Grown Ingredients whenever possible.
Gluten free pasta available upon request
Consulting Executive Chef – Daniele Baliani Chef de Cuisine – Michelle Blass
* There is an increased risk of illness due to eating undercooked or raw animal foods.