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Cuisine
Italian
Mediterranean
Neighborhood
North End / Waterfront
Cross Street
Cross St.
Ambiance
Up-Scale Casual
Dress Code
Business Casual
Features
Bar Dining
Full Bar
Lounge
Chef's Tasting Menu
Fireplace
Private Rooms Available
Wheelchair Access
Reservations
Suggested
Parking
Valet (charge)
Payment Methods
AMEX
Discover
Mastercard
Visa
Private Rooms
please call
Hours
Dinner
Sunday - Wednesday
5:30pm - 10:00pm
Thursday - Saturday
5:30pm - 11:00pm
Bar closes at midnight every evening |
SAMPLE DINNER MENU rev 12/30/2007
Menu is subject to change
Tresca Tasting Menu
We invite you to participate in our "tasting menu" and allow our chefs to take you on a culinary tour of the various regions of Italy.
As we do in Italy, we will design a four-course menu for your table taking into account your wine selections for the evening. The dishes will be explained to you as they arrive.
Indulge your sense of adventure!
$65. ~ per person, exclusive of beverages, tax and gratuity.
Matching wine flight $40. ~ per person
(Please inform your waiter of any food allergies.)
Antipasti
* Filetto Piccolo
5 oz Bone in filet garnished with fire roasted peppers and parmigiano reggiano Twelve
Crespelle al Forno
Crisp chive crepes stuffed with roasted wild mushrooms and truffled fresh ricotta Eleven
Insalata di Aragosta
Chilled Maine lobster finished with sweet corn, crème fraiche, and chives Seventeen
* Tonno Siciliano
Sashimi grade Yellow Fin tuna encrusted with fennel pollen, garnished with blood orange and wild arugula Twelve
Capesante Veneziane
Large native sea scallops, spicy chili glaze, and cool melon salad Twelve
Tresca Misti
Intriguing chef's selection of house cured meats, cheese and chilled seafood Nineteen
Zuppa di Pomodoro
Heirloom tomato soup garnished with parmigiano crostini and basil leaves Nine
Pasta Fatte a Mano
Tagliatelle Bolognese
Traditional northern style veal and pork ragout enriched with pancetta and tomatoes Twenty-two
Pappardelle Piemontesi
Pappardelle pasta prepared with wild mushrooms, red chard, and mushroom broth with a hint of white truffle Twenty
Ravioli di Casa
Hand-made ravioli filled with chanterelle and toasted sweet corn finished with a smoked pancetta corn broth Twenty-one
Risotto Verde
Vialone Nano risotto finished with peas, asparagus, parmigiano and fresh herbs Eighteen
Rigatoni Norma
Rigatoni pasta tossed with roasted eggplant, San Marzano tomatoes, and freash basil, topped with shaved ricotta salata Eighteen
Linguini con Gamberoni
Hand-cut Linguini tossed with garlic shrimp and dry white wine Finished with lemon-thyme butter and olio santo Twenty-two
Piatti Principali
~*Filetto ~ Eight ounce Black Angus tenderloin Twenty-nine
~*Delmonico ~ Eighteen ounce bone-in rib eye Thirty-seven
(Both of our steaks are grilled over open flame, finished with Sangiovese wine and gorgonzola dolce reduction, asparagus, and whipped potato)
Pollo Romano
Grilled, marinated chicken breast cutlet topped with arugula and grilled asparagus, served with creamy corn and sage polenta Twenty-three
Cioppino Amalfi
Lobster, shrimp, local shellfish, and white fish simmered in saffron tomato broth, garnished with grilled herb crostini Thirty
* Agnello Sardo
Roasted rack of lamb garnished with a pecorino dumpling, finished with poached garlic and herb puree Thirty-six
* Anatra della Duchessa
Boneless breast of duck served with a braised duck leg ragout, house cured foie gras, and a red wine reduction Thirty-two
* Costata di Vitello
Naturally raised milk-fed veal rib chop, served with sautéed broccoli rabe and lemon scented extra virgin olive oil Thirty-six
* Maiale Abbruzzese
Double thick Niman Ranch pork chop, slowly roasted with pancetta, garnished with sweet and sour peppers and hand-cut fries Twenty-six
* Selvaggio della Sera
Our chef has hand selected tonight's game special. Please ask your server. Market-Price
Aragosta Nuda
Pan-roasted 2-pound Maine lobster served out of the shell in a rich Italian cognac sauce Market-Price
Spigola Aqua Pazza
Pan roasted wild striped bass finished with spicy tomato shellfish reduction and Woodbury's littleneck clams Twenty-two
Insalate
Insalata Melissa
Leaf spinach tossed with goat cheese, walnuts, and a warm pancetta dressing Nine
Insalata di Barbabietole
Roasted red and gold beets with warm goat cheese and bibb lettuce Eleven
Insalata Romano
Baby arugula, oven cured tomatoes and grilled asparagus tossed with sherry vinaigrette and shaved parmigiano Eight
Insalata Campo
Mixed baby lettuces, shaved cucumber, and oven cured tomatoes tossed with red wine vinaigrette Eight
Formaggi
Formaggi Assortiti
Chef's selection of imported artisanal cheeses with fresh fruit Fourteen
Contorni
Broccoli rabe with garlic and lemon
Grilled asparagus with shaved pecorino
Sautéed mushrooms with shallot and oregano
Fried russet potatoes with parmigiano and truffle oil
Creamy corn and sage polenta
Black truffle whipped potatoes
$8 each
Gift Certificates Available
Private and Semi-private Rooms Available
Massimo Tiberi ~ General Manager & Wine Director
Jason Tucker ~ Executive Chef
Cameron Keating ~ Sous Chef
A 20% gratuity will be added for parties of six or more
*Indicates consuming raw or under-cooked foods may increase your risk of food-borne illness
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