Sunday Brunch

*menu is subject to change according to availability*

STUZZICHINI

Italian small bar snacks

Pompelmo 5
Wood oven caramelized grapefruit

Funghi in Salamoia 5
Marinated button mushrooms

Ostriche* 6
Oysters escabeche with citrus verjus

Passato di Carote 11
Carrot hummus, pickled cipollini onions, tarragon salsa verde, Aleppo pepper

Yogurt e Frutta 6
Coppa yogurt, strawberry-rhubarb jam, hazelnuts

Mortadella Pimento Formaggio 5
Creamy mortadella, olives, cheese, crostini

Ossa di Maiale 12
Pig’s bones and tails with mostarda glaze

SALUMI / $10 each item
Sampler of 5 salumi / $35

Prosciutto di Parma
Coppa
Beef Heart Pastrami
Mortadella
La Quercia Prosciutto
Coppa di Testa
Nostrano
Lingua

Sampler of 5 salumi  $35

ANTIPASTI & PLATES

Insalata Primavera 12
Salad of spring vegetables, bitter herb dressing, mastarzio cheese

Funghi e Formaggio Fritatta 12
Traditional baked omelet of mushrooms, confit onions, Fontina

Crudo e Pesche 15
Raw American red snapper, peach-prosecco vinaigrette, sea beans, basil seeds

Italian Grinder 13
Sandwich of salami, prosciutto, mortadella, provolone, pickled cherry peppers, oil and vinegar

WOOD-FIRED PIZZA

Margherita $14
Tomato, basil, mozzarella, extra virgin olive oil

Hang Over ’Za* $16
Bacon, sausage, prosciutto, mozzarella, home fries, two over easy farm eggs

Parma $16
Tomato, mozzarella, arugula, Prosciutto di Parma

Condimenti della Pizza $2

Mortadella – Fried Farm Egg – Roasted Onions – Anchovies — Spicy Peppers – Arugula – Prosciutto

La Nostra Pasta

put a farm egg on it! * $2

Rigatoni con Sugo $16/$24
Spelt pasta with pork sugo, sage, Parmesan

Gemelli all’Amaritriciana $18/$27
Semolina pasta, bacon sugo, guanciale

EGGS (available 11am – 3pm)

Uova e Crema 16
Soft scrambled eggs, mascarpone, potato homefries, seven-grain toast

Pancake Mandorla 9
Almond-banana pancake, maple-bourbon butter

Manzo e Hash 16
Brisket and potato hash, over easy eggs, salsa verde, seven-grain toast

Fagioli e Uova 12
“Italian Huevos Rancheros”
Over-easy eggs, harissa, pomodoro, cranberry beans, native green and yellow beans, parmesan, seven-grain toast

Panino di Taleggio 10
Grilled cheese sandwich of Tallegio, wilted greens, over-easy eggs
(Add prosciutto 2)

SWEETS

Clio’s Kouign-Amann 5
Warm Brenton Butter Cake

SIDES (available 11am – 3pm)

Farm Eggs* 3
Breakfast Sausage 4
Seven-Grain Toast 1
Peach Jam 2
Bacon 4

*****these items are prepared any style.  Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.  Please inform you server of any food allergies you may have.*****

Chef Owners: Ken Oringer & Jamie Bissonnette
Chef de Cuisine: Ron Suhanosky

Sunday BrunchCoppa Boston