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 cranberry verjus

Panino di Riccio di Mare* $9
Sea urchin and lingua panino with pickled mustard seeds

Bruschetta di Cuore $7
Beef heart pastrami crostini with harissa

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

Pate di Maiale $10
Red curry pork pate with plum mostarda

Salumi

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

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
Elly’s Eclipse – Pasteurized Goat, Ruggles Hill Creamery, MA

Antipasti

Meatballs al Forno $8
Wood oven roasted meatballs with tomato gravy

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

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

Brussels Arrosto $11
Wood-oven roasted Brussels sprouts, sheep’s milk feta, sumac vinaigrette, fattoush

Hamachi Crudo $14
Raw yellowtail, charred broccoli, blood orange, sunburst trout roe

Burrata e Muhammara $14
Burrata, blood sausage, muhammara, winter chicories, walnuts

Piatti

“Plates”
Cavolfiore Bruciato $11
Wood oven charred cauliflower head, manchego, bagna cauda, capers, yogurt, mint

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

Coda di Rospo $16
Brown butter roasted monkfish, bacon braised greens, sweet potato emulsion

Pollo e Verdure $15
Crispy chicken, eggplant agrodolce, green beans, basil

Ossa di Maiale $12
Wood-oven roasted pig’s bones and tails with mostarda glaze

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

Pappardelle con Agnello $18/$27
Farro pasta with lamb-mushroom ragu and pecorino

Cappelletti con Pastinaca $18/$27
Parsnip filled pasta, bra duro, smoked hazelnut, 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, beef heart and fresh horseradish

Funghi e Zucca $18
White pizza, delicata squash, mushrooms, taleggio and cranberries

Nduja $18
Tomato, spicy Calabrian pork sausage, stracciatella, 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


© 2014 Coppa. 253 Shawmut Ave., Boston MA | 617.391.0902

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