Prosciutto

prosciutto di San Daniele & Spek Tirolese, quince & stracchino cheese,
bruschette
16.

Mushrooms
assorted seasonal fungi timbale, organic baby spinach,
and imported fontina
14.

Mussels
steamed Wellfleet mussels in garlic and oil, caper berries,
olives & chick pea frittelle
15.

Zucchini
flowers stuffed with truffle ricotta cheese, tempura, over grilled vegetables
19.

Caprese
napoleon of imported mozzarella di bufala, vine ripe tomatoes, arugola pesto
16.

Scallops
U10 cappesante wrapped in smoked pancetta, in a saffron chowder, tokame
seaweed
18.

Caesar
blue sky bibb lettuce & radicchio Caesar, crispy ricotta polpette
9.

Tuna
Ivo’s finest tonno loin, spice crusted and seared rare, trio of dips & farro
crackers
16.

Shrimp
pan seared gamberoni, lemon, cherry tomatoes, sformatino di patate
17.

Mista
laughing Duck micro greens, amaretto and sangria vinaigrette, grilled peaches
10.

Spaghettoni al chinghiale
wild boar and mushroom ragú, scamorza
18.

Ricotta Pillows
pillows dressed with truffle butter, gnudi di ricotta garnish
20.

Angel hair
basil pesto, fine green beans, fingerlings, pear tomatos and bufala ricotta
22.

Saffron cestini
crafted baskets, shrimp, peas and lobster filling, asparagus, clams and bottarga
sauce
24.

Amatriciana garganelli
Niman Ranch pancetta, spicy colino tomatoes, pecorino romano
18.

Pappardelle
manila clams, seared day boat scallop, lobster fumet & bok choy
23.

Big Night Timpano

drum shaped stuffed pasta, organic meat balls, slow braised meat ragú
23.

Gnocchetti Sorrentina
Eugenio's home town gnocchi, baked with bufala mozzarella, tomatoes and basil
24.

Mezzelune
sausage & roast chicken stuffed ravioli, fall minestra of parsnips and sunchokes
24.

Risotto
chef's daily special
M.P.

Giannone Chicken al Mattone

7 spice marinated half chicken roasted "under the brick", swiss chard timbale of
sweet pepper and prosciutto mashed potatoes, pan sauce
26.

Salmon
pan seared salmon, shrimp and salsify cannelloni, rabe & roasted garlic puree
26.

Skate
"Milanese" style, creamed potatoes, broccolini, porcini trifolati, tartare sauce
26.

Swordfish
marinated grilled swordfish, chickpea and rock shrimp minestra,
eggplant-stuffed baby sweet peppers, seared endive
29.

Kurabuta Pork Tenderloin

hazelnut praline dusted tenderloin, red onion compote, white polenta gnocchetti
al gorgonzola
32.

Bricco's Brodetto
one half lobster, calamari, swordfish, and monkfish, Wellfleet clams and mussels,
colino tomatoes, fish fumet, grilled asparagus and bruschette
36.

Lamb Scottadito
grilled eggplant involtini of scamorza, baby arugola and tomatoes, mascarpone
potato gratin, lamb and mint reduction
36.

Veal Valdostana
fontina and pancetta stuffed veal chop with grilled radicchio, chanterelle stuffed
twice baked Yukon gold potato, veal and mushroom demi
42.

Prime Beef Tenderloin

roast butternut squash and foie gras mash, sautéed organic spinach, cranberry
salsina
38.

Chiliean Sea Bass

oven braised bass, beluga lentils, sformato, lemony potato cream, bok choy,
oven dried tomato, capers and olive sauce
35.
Stuffed Lobster
2 pound baked Maine lobster stuffed with lobster meat, scallops, crab and rock
shrimp
M.P.

Roast butternut squash & foie gras mash 8.

Mascarpone and Yukon gold potato gratin 7.

Sautéed spinac 7.

Chick pea frittelle 7.

Split charge 5.

The chefs are thrilled and proud to use fruits and vegetables from local
farms, domestic and organic meats, and meticulously selected fish.
 A 20% gratuity will be added for parties of 6 or more.
Consuming raw or undercooked foods may increase the risk of food borne illness.

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241 Hanover Street, Boston, Massachusetts 02113 617.248.6800
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