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  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)

Arancini  8
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

Burrata   9
Local hand-made burrata mozzarella, grilled pomodorini, basil oil, 15 yr aged balsamic

Caprino 11
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

PASTA
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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

SECONDI
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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

Branzino   23
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)

CONTORNI
CONTORNI Polenta Fries
Spinaci  7
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

PIZZE
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Margherita  11
Local mozzarella, pomodoro, basil

Salsiccie  14
Housemade garlic and fennel sausage, broccoli rabe, ricotta, Parmigiano Reggiano

Verde   13
Spinach, braised greens, ricotta, Fontina Valdostana, garlic oil

Funghi   14
Fontina Valdostana, foraged wild mushrooms, truffle oil, arugula

Prosciutto  13
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