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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 cranberry verjus

Panino di Riccio di Mare* $9
Sea urchin and roasted tongue panino 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
Duck Proscuitto
Prosciutto di Parma
La Quercia Prosciutto
Beef Heart Pastrami
Nostrano
Lingua

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 Pagilerino – Raw Sheep, Salerno, Italy
Ada’s Honor – Pasteurized Goat, Ruggles Hill Creamery, MA
Sola Tre Latte – Raw Cow, Sheep & Goat, Piedmont, Italy

Antipasti

Insalata Estiva $10
Lettuces, grape-caper dressing, rainbow carrots, radishes,
seared sugar snap peas, bianco sardo

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

Zucca Passata $10
Italian pumpkin hummus, pomegranate, salsa verde, cucumber

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

Piatti
“Plates”

Polpette $8
Meatballs, tomato gravy, parmesan cheese

Cavolfiore Bruciato $11
Cauliflower head, manchego, bagna cauda, capers, yogurt, mint

Bruxelles Casseruola $12
Baked Brussels sprouts, Robiola, smoked onion vinaigrette, croutons

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

Bronzino Arrosto $15
Bronzino, heirloom bean stew, crispy artichokes, pickled celtuce

Qyaglie e Funghi $16
Marinated quail, maitake mushrooms, crispy leg, 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

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

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

Cappelletti con Pastinaca $16/$24
Parsnip filled pasta, bra duro, smoked hazelnut and rye

Wood Fired Pizza

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

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

Funghi e Broccoli $18
White pizza, charred broccoli stems, mushrooms and taleggio

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 Chefs: Joshua Pert & 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