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 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 2-3) Large 35 (serves 4-6)
Golden risotto “fritters”, sundried tomato, basil, sugo di pomodoro
Scampi “Cocktail” 14
Fresh Maine rock shrimp, cannellini beans, basil, red wine vinaigrette
Polpette di Carne 9
Our signature beef & pork meatballs, sugo di pomodoro
Fritto Misto 13
Crispy calamari, fried zucchini, peperonata aioli
Local hand-made burrata mozzarella, grilled pomodorini, basil oil, 15 yr aged balsamic
Mesclun field greens, Westfield Farm goat cheese, roasted baby beets, sherry vinaigrette
Waldorf…Italian Style 12
Field greens, gorgonzola, Prosciutto di Parma, pears, pine nuts
La “Siciliana” 10
Shaved fennel & arugula salad, Sicilian bottarga, blood orange vinaigrette
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 al Tonno 12/21
Creamy garlic Alfredo, Italian preserved tuna, cracked black pepper, parsley, bread crumbs, Pecorino Romano
Penne alla Vodka 10/19
Pink tomato sauce spiked with vodka, fresh basil, Grana Padano
Tagliolini al Pesto Rosso 12/21
Thin noodle pasta, sun-dried tomato pesto, toasted almond crumbs
Gnocchi Quattro Formaggi 13/22
House made potato gnocchi, gorgonzola, Fontina Valdostana, mascarpone, Grana Padano
Risotto ai Funghi 13/22
foraged wild mushroom risotto, porcini broth, truffle oil
Cappellini D’Angelo 9/17
angel hair pasta, garlic, olive oil, chile flakes
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.
Pesce Piccata 24
Native haddock filet, sauteed spinach, smashed sweet potato, lemon caper butter
Grilled Mediterranean sea bass, Sicilian ”coleslaw” of fennel, radicchio, orange & mint, roasted fingerlings
Anitra “Marco Polo” 29
Pan roasted Long Island duck breast, Asian/Italian marinade, toasted polenta, braised local greens
Cotoletta alla Diavola 25
Grilled bone-in pork chop, fiery tomato sugo, spicy green beans, thick polenta fries
Pollo alla Milanese o Parmigiana 19
Crispy chicken cutlet or “chicken parm” served with panzanella salad
Bistecca alla Griglia MP
Tomasso’s Steak del giorno …please ask your server (market price)
Baby spinach, golden raisins, pine nuts, lemon
Fagiolini Piccanti 7
Local green beans, peperoncino, pomodoro
Polenta al Sugo 7
Twice cooked polenta, pomodoro sugo, fresh mozzarella
Patatine Fritte 6
Hand cut french fries, Grana Padano, coarse sea salt
Local mozzarella, pomodoro, basil
Housemade garlic and fennel sausage, broccoli rabe, ricotta, Parmigiano Reggiano
Spinach, braised greens, ricotta, Fontina Valdostana, garlic oil
Fontina Valdostana, foraged wild mushrooms, truffle oil, arugula
Prosciutto di Parma, fresh local mozzarella, grilled pomodorini
Children’s Menu Available
We proudly use local, sustainably raised, and organically grown ingredients whenever possible.
* There is an increased risk of illness due to eating undercooked or raw animal foods.
Gluten free pasta available upon request
Consulting Executive Chef – Daniele Baliani
Chef de Cuisine – Michelle Blass