Food

*menu is subject to change according to availability*

Stuzzichini

Arancini $6
Traditional fried risotto balls stuffed with fontina

Funghi in Salamoia $5
Marinated button mushrooms

Ostriche* $6
Oysters escabeche with citrus verjus

Panino al Riccio di Mare* $9
Sea urchin and roasted tongue with pickled mustard seeds

Bruschetta di Cuore $7
Beef heart crostini with harissa

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

Salumi

$10 each
Sampler of 5 salumi – $35
Coppa
Mortadella
Lingua
Prosciutto di Parma
La Quercia Prosciutto
Duck Prosciutto
Nostrano
Beef Heart Pastrami
Coppa di Testa

Formaggio

3 for $15 or 5 for $25
A selection from our friends at Formaggio Kitchen
Taleggio – Raw Cow, Lombardy, Italy
Bayley Hazen Blue – Raw Cow, Greensboro, VT
Robiola due Latte – Pasteurized Cow & Sheep, Piedmont, Italy
Parmigiano – Raw Cow, Parma, Italy
Pecorino Rosso – Pasteurized Sheep, Campania, Italy
Vermont Creamery Coupole – Pasteurized Goat, Websterville, VT
Toma Alla – Raw Cow, Piedmont, Italy

Antipasti

Insalata Primavera $10
Salad of spring vegetables, bitter herb dressing, bianco sardo

Fluke Crudo $14
Raw fluke, charred broccoli, blood orange, trout roe

Passato di Carote $11
Carrot hummus, green almonds, tarragon salsa verde, Aleppo pepper

Burrata e Barbabietole $14
Burrata, marinated beets, burnt fennel vinaigrette, pistachio

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

Forno da Legna
Wood Oven Roasted

Polpette $8
Meatballs, tomato gravy, parmesan cheese

Cime di Rapa $10
Broccoli rabe, spring sweet onions, bagna cauda, parmesan, seven-grain crumble

Asparagi Arrostiti $13
Roasted asparagus, Guajillo Chili vinaigrette, stinging nettles, pecorino, dried egg yolk

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

Bronzino Arrosto $15
Mediterranean sea bass, heirloom beans, crispy artichokes, green almond romesco

Quaglie e Funghi $16
Quail breast and crispy legs, maitake mushrooms, fregola sarda, Calabrian chili vinaigrette

La Nostra Pasta
“Our Pasta”

Orrechiette con Pollo $16/$24
Semolina pasta with chicken sausage and slow cooked broccoli

Spaghetti alla Carbonara $16/$24
Egg pasta with smoked pancetta, sea urchin and farm egg

Linguini Nero con Trippa $16/$24
Squid ink pasta with tomato-braised tripe, bottarga and garlic

Cavatelli con Escargot $18/$27
Parsley cavatelli, prosciutto braised snails, lemon and parmesan

Rigatoni al Sugo $16/$24
Spelt pasta with pork sugo, cabbage, sage and parmesan

Cappelletti con Pisello $16/$24
Pea and shiso filled tortellini, ricotta, smoked pine nuts and rye

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

Wood Fired Pizza

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

Cipollotto e Funghi $16
White pizza, spring sweet onions, mushrooms, crescenza cheese

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

Salsiccia $16
Tomato, pork sausage, ricotta, roasted onion and fennel pollen

Bone Marrow $16
White pizza, bone marrow, roasted heart and fresh horseradish

Nduja $18
Tomato, spicy Calabrian pork sausage, burrata, oregano

Pizza Toppings

$2 each
Ricotta – Fried Farm Egg – Anchovies – Spicy Peppers – Roasted Onions – Pork Sausage – Arugula – Prosciutto – Mortadella

Not all ingredients are listed on the menu

Please inform your server of any food allergies you may have

Ask about our vegetarian and vegan options

Our menu consists of small plates that will arrive as they are prepared

Chef Owners: Ken Oringer & Jamie Bissonnette
Chef de Cuisine: Michael Bergin
Sous Chef: Corey Mota

*These items are prepared any style.  Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness

FoodCoppa Boston