Lunch & Dinner

*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

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

Olive Marinate 7
Marinated Castelvetrano olives, pickled green beans, French breakfast radishes, orange Agrumato

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

Boquerones 8
White anchovies, black vinegar, garlic, mint

Bruschetta di Cuore $7
Beef heart crostini with harissa
Order this dish and Coppa will donate $1 to the EAT (RED) Campaign #86AIDS

Salumi

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

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
Sola Tre Latte – Raw Cow, Sheep & Goat, Piedmont, Italy

Antipasti

Insalata Primavera 10
Salad of spring vegetables, bitter herb dressing, mastarzio cheese

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

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

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

Fagioli Arrostiti 13
Chinese long beans, Guajillo chili vinaigrette, stinging nettles, pecorino, dried egg yolk

Merluzzo Arrosto 15
George’s Bank cod, clams, spring beans, salmoriglio

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

La Nostra Pasta
“Our Pasta”

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

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

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

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

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

Agnolotti con Pisello 16/24
Pea and perilla filled pasta, ricotta, smoked pine nuts and rye

Pizza

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

Cipollotto e Funghi 16
White pizza, spring sweet onions, mushrooms and 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 beef 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

Lunch & DinnerCoppa Boston