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.
The 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 9 | Medium (serves 2-3p) 20 | Large (serves 4-6p) 30
golden risotto fritters, spinach, pink tomato sauce
Polpette di Carne 8
our signature beef & pork meatballs, pomodoro
Polpo Affogato 8
baby octopus, spicy red wine sugo, grilled focaccia
Fritto Misto 11
crispy calamari, fried zucchini spears, peperonata aioli
roasted cauliflower, spiced orange glaze, golden raisins, candied pecans, fresh mint, crostini
avocado, mango, papaya, arugula, lemon thyme vinaigrette, toasted cashews, hearts of palm
mesclun greens, creamy goat cheese, roasted baby beets, candied walnuts, sherry vinaigrette
mixed greens, balsamic roasted onions, oven dried tomatoes, pickled cucumbers, balsamic vinaigrette
local hand crafted mozzarella, toasted pistachios, honey, grilled focaccia
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 15/25
Classic meat ragù from Emilia Romagna
Gnochetti al Gorgonzola 12/21
small potato dumplings, gorgonzola cream, wild mushrooms, toasted breadcrumbs
Fettucine al Ragu di Coniglio 14/23
ribbon pasta, braised rabbit ragu, dried cherries, crispy sage
Orecchiette alla Barese 14/23
“little ear” pasta, broccoli rabe, house made crumbled sausage, ricotta, chile flake
Rigatoni al Pesto Siciliano 13/22
Sicilian style “pesto” of sun dried tomatoes, garlic, chile flake, pecorino and almonds, shaved ricotta salata
Trenette al Tartufo Nero 15/27
thin hand-crafted noodles, butter, brodo, truffled caciotta cheese, grated fresh black truffles
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 con Lenticchie 24
grilled Black Pearl Scottish salmon, lentil stew with sun dried tomatoes and Calabrese sausage
Agnello Scottadito 28
marinated lamb loin “porterhouse” chops, sweet potato home fries, sautéed spinach, aged balsamic
Risotto alla Marengo 22
white wine-parmesan risotto, wild mushrooms, grilled chicken, pancetta, sunny side up egg, Grana Padano D.O.P.
Saltimbocca alla Romana 23
pork loin scallopine, sage, prosciutto di Parma, melted fresh mozzarella, toasted polenta, Tuscan kale
Merluzzo al Rosmarino 25
poached Atlantic cod, rosemary broth, wild mushrooms, braised cabbage, Yukon gold potatoes
Pollo alla Parmigiana 19
crispy chicken cutlets, pomodoro, fresh local mozzarella, panzanella salad, Grana Padano D.O.P.
Tournedos alla Crema di Tartufo 27
pan seared beef tenderloin medallions, sautéed broccoli rabe, potato croquette, black truffle cream
baby spinach, garlic, golden raisins, almonds
Polenta al Forno 6
baked polenta, melted fontina
sautéed broccoli rabe, garlic, chile flake
Patate Arrosto 6
roasted Yukon gold potatoes, fresh herbs, extra virgin olive oil
fresh local mozzarella, pomodoro, basil
garlic oil, house made crumbled sausage, fresh mozzarella, plum tomatoes, basil
pomodoro with oregano, capers, and olives, *traditionally served without cheese
wild mushrooms, roasted garlic, Fontina Valdostana, ricotta, truffle oil, arugula
Verde e Bianco 12
garlic oil, spinach, Tuscan kale, broccoli rabe, fontina, mozzarella, Grana Padano D.O.P.
pomodoro, fresh local mozzarella, spicy salami, chili flake, pickled jalapenos
Children’s Menu Available
Executive Chef – Daniele Baliani
Chef de Cuisine – Joao Neto
Pastry Chef Jennifer LaRosa
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.