Lunch & Dinner

*menu is subject to change according to availability*

Stuzzichini

Italian small bar snacks

Funghi in Salamoia 5
Marinated mixed mushrooms

Ostriche* 6
Oysters escabeche with peach verjus

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

Olive Marinate 7
Marinated Castelvetrano olives, shaved fennel,French breakfast radishes, orange Agrumato, fennel pollen

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

Boquerones 8
Imported white anchovies, black vinegar, garlic, mint

Crostini Misti 10
Chicken liver crostini, red snapper crudo crostini, beef heart crostini

Salumi

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

Formaggio

3 for $15 or 5 for $25
A selection from our friends at Formaggio Kitchen
Served with housemade wine biscuits

Taleggio – Raw Cow, Lombardy, Italy
Gorgonzola Piccante – Cow’s Milk, Piedmonte, Italy
Robiola due Latte – Goat and Cow’s Milk, Piedmonte, Italy
Parmigiano – Raw Cow, Parma, Italy
Pecorino Rosso – Pasteurized Sheep, Campania, Italy
Bra Duro – Cow’s Milk, Piedmonte, Italy
Sola Tre Latte – Raw Cow, Sheep & Goat, Piedmont, Italy
Ada’s Honor – Pasteurized Goat, Ruggles Hill Creamery, MA

Antipasti

Appetizers

Insalata Mista 10
Salad of local greens, red wine vinegar, Diomede extra virgin olive oil

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

Burrata e Pomodori 15
Burrata, heirloom tomatoes, avocado, pinenut-basil pesto

Fagiolini in Tonnato 10
Chilled three bean salad, tuna caper sauce, grated cured egg yolk

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

Fagioli al Forno 10
Baked butter beans, shaved bottarga, roasted garlic scapes

Scampi e Ceci 13
Wood oven roasted rock shrimp, chickpea puree, smoked sea salt, urfa pepper

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

Pesce Arrosto 16
Striped bass preparation of the day

La Nostra Pasta

Our Pasta
Rigatoni alla Bolognese 18/27
Semolina pasta, Abruzzese style ragu

Farro Spaghetti e Barbabietole 16/24
Imported farro pasta, beet puree, poppy seeds, rye gratugiata, goat ricotta

Tagliatelle con Granchio e Riccio di Mare 17/25
‘00’ pasta, crab, sea urchin, cherry tomatoes, salsa verde

Gnocchi di Patatae 15/23
Potato dumplings, pesto alla Genovese, grated parmigiano

Gemelli all’Amatriciana 18/27
Semolina pasta, guanciale, caramelized onions, tomato

Pasta Scuie Scuie 14/22
Any of the above pastas with a quick pomodoro sauce

Pizza

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

Cipollotto e Funghi 16
White pizza, sweet onions, maitake 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 tongue 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: Ron Suhanosky

*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