Tuscan Kitchen - Seaport

ARTICHOKE, PARMIGIANO, MINT, PINE NUTS, ARUGULA

SIGNATURE 8 oz MEATBALL OF BEEF, VEAL & PORK, SAN MARZANO POMODORO, BURRICOTTA

CRISPY CHERRY PEPPERS, LEMON-BASIL AIOL

RED WINE BRAISED OCTOPUS, PEEWEE POTATOES, CRISPY PANCETTA, CALABRIAN PEPPERS

12 little neck New England clams cooked in a white wine, lemon broth topped with garlic confit grilled ciabatta

JUMBO SHRIMP, GARLIC FETTUNTA, CHERRY TOMATOES VERMENTINO VELLUTATA

BABY GEM, ANCHOVY, PARMIGIANO, FOCACCIA CROUTON

HOUSE-PULLED MOZZARELLA, HEIRLOOM TOMATO, BASIL, BALSAMIC

SERVED WITH GIARDINIERA, PEAR MOSTARDA, BALSAMIC FIG JAM, FOCACCIA CROSTINI

SERVED WITH GIARDINIERA, PEAR MOSTARDA, BALSAMIC FIG JAM, FOCACCIA CROSTINI

SERVED WITH GIARDINIERA, PEAR MOSTARDA, BALSAMIC FIG JAM, FOCACCIA CROSTINI

BEEF VEAL & PORK RAGU, PAPPARDELLE, PARMIGIANO

TRUFFLE MASCARPONE, MAINE LOBSTER, SHERRY ‘RIDUZIONE’

MUSHROOMS, LEEKS, WATERCRESS, CITRONETTE

BRAISED DUCK RAGU, RICOTTA SALATA, BROCCOLI RABE, CRISPY SHALLOTS

SHRIMP, BASIL PESTO, GUANCIALE, PARMIGIANO REGGIANO

24 MONTH AGED PARMIGIANO REGGIANO BRODO, SHAVED BLACK TRUFFLE

Penne Pasta tossed in a Vodka sauce with chili flakes, crispy pancetta and shaved parmigiano Reggiano

House made Cheese Raviolis tossed in brown butter with sage and shaved Parmigiano Reggiano

"NORTH ATLANTIC SALMON, LEMON EXTRA VIRGIN OLIVE OIL & GARLIC, ROASTED SWEET POTATO, GRILLED ASPARAGUS"

JUMBO LUMP CRAB, SPINACH AGNOLOTTI, LEMON BURO FUSSO

24oz bone in veal shank slowly braised served on a bed of saffron risotto served with roasted root vegetables.

½ chicken served with rosemary roasted Yukon gold potatoes and broccolini with a pan sauce

slow cooked short ribs in a Barolo reduction served on a bed of Mascarpone mashed potatoes, Heirloom carrots topped with crispy onions

48oz Long Bone Ribeye topped with an onion marmellata

12oz Filet Mignon topped with truffle butter

16oz sirloin topped with a peppercorn & cognac demi glaze

10oz Honolulu Ahi tuna topped with peppercorn, balsamic soy, sea salt, olive oil and micro basil.

18 oz sliced Lamb rack, served with a mint pistachio pesto and balsamic

16oz Ribeye served with a bone marrow butter

Bone in Pounded thin, Breaded and pan fried topped with an arugula, heirloom tomato, fennel salad tossed in lemon olive oil and shaved parmigiano Reggiano

Bone in Pounded thin, Breaded and pan fried topped with pomodoro sauce, burrata, basil and shaved parmigiano

Sage crusted bone in grilled veal chop

Warm House “Italian Doughnuts”, Cinnamon Sugar, Crema al’ Vaniglia

Vanilla Crema, Cinnamon Caramel Sauce

Orange Zest & Impastata Ricotta, Caramelized Hazelnut, Dark Chocolate Chip

Molten Chocolate Cake

Espresso Soaked Lady Fingers, Mascarpone Crema