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Terramia Menu for Autumn

Terramia, 98 Salem Street


AUTUNNO (FALL) MENU
The weather is about to change. Crisp air, falling leaves and the warm rich aromas of 
savory sauces and oven roasted meals will soon be a part of the upcoming 
Season. Terramia's new menu is just in time. 
Antipasti
BURRATA CAPRESE AUTUNNALE   15
Local handcrafted burrata, fried  green tomatoes and
market red tomatoes salad, red  pistachio 
salsa verde, micro basil
TEMPURINE DI ARAGOSTA   17
Larry’s  fresh Maine lobster fritters, crispy
vegetables,salsa verde  & balsamic cremoso

SPIEDONI DI CAPPESANTE   16
Cast iron seared U10 scallops,  fresh corn 
saffron crema, miniature  autumn caponata

SOUFFLE’ DI MOZZARELLA  IN CAROZZA   14  
Fresh local mozzarella, white  anchovies and bread soufflé, 
Parma prosciutto, sundried tomato vinaigrette

POLPO GRILGLIATO   15
Braised till tender octopus, grilled  a la miniute,
bean purea, Cerignola green olives, & clams in broth 

ANTIPASTO TRADIZIONALE DELLA CASA   MP
Assorted imported italian salumi  
and cheeses, housemade pickled and roasted vegetables 

Salads

LA “ BOSTON”  INSALATA   10
Boston Bibb,  candied spicy pecan, caprino
cheese confetti, citruses condiment

 LA “MISTA”   9
Assorted organic greens,  dehydrated cranberries,
prosecco poached pears, white balsamic pungent  vinaigrette 

Primi 

BOMBOLOTTI AMATRICIANA 20
Pillows  shaped pasta, spinach & feta
filling, two kinds of house-cured pancetta,
San Marzano tomatoes, pecorino  & parmigiano
LINGUINE ALLE  VONGOLE   21
Imported  De Cecco linguine pasta al dente,
Stony Island clams, roasted garlic & parsley, colino
tomatoes salsa piccante

RAVIOLONE APERTO   24
Terracotta baked open face raviolo,
sea scallops & shrimp,   zucchini segments,
lobster mascarpone salsa rosa

FETTUCCINE ALLA BOLOGNESE   21
Egg fettuccine pasta, chef ‘s signature bolognese sauce,
shaved  ricotta salata, crispy basil

GARGANELLI E SCAMPONI   22
Handcrafted  imported Garganelli
pasta, jumbo shrimp gratin, roasted
eggplant saffron crema,  melted fresh burrata

RADIATORI INTEGRALI E NON,CON BROCCOLETTI DI RAPE   20
Fresh  made whole wheat and semolina pasta,
old heater shaped, rabe broccoli and touch  of anchovy,
garlic oil and peperoncino, toasted garlic bread

RAVIOLI AL RADICCHIO E ASIAGO   22
Fresh  giant ravioli, asiago cheese and
radicchio filling, roasted squash and brown  butter
condimento, fried  sage and ricotta salata

RISOTTO DEL GIORNO MP
Today’s chef choice

Secondi

GALLETTO ARROSTO    24
Murray’s  fresh farm Cornish hen,
herbs & lemon scented, lemon verbena
bread pudding, pilfird  greens insalatina, grape–uva sauce

CONIGLIO ALLA CACCIATORE CON POLENTA   27
Slow braised, farm fresh rabbit  legs, roasted
garlic polenta, vegetables in vino rosso pomodoro

VEAL SCOTTADITO GIGANTE VALDOSTANA WAY   38
USDA  source verified milk fed veal chop, prosciutto,
fontina and spinach,
roasted  fingerling potatoes, vellutata demy

OSSOBUCO  CON GNOCCCHI DI PATATE   32
Chef ‘s autumn version of braised veal ossobuco,
pan roasted vegetables
pinzimonio, house made potato  gnocchi, succulent veal mirepoix sauce

BISTECCA DI MANZO   39
18 oz USDA  choice midwestern corn fed
beef rib eye truffle mushrooms
cream spaghetti nest  contorno, cider demy glaze

SPIGOLA VESTITA   28
Wild striped bass dressed in potato  spirals,
lobster mash, bok Choy, lemoncello fume’

BRODETTO DEL GIORNO MP

Contorni 7
Broccoli rabe aglio & olio
Wilted spinach al salto
Lobster mash potatoes
Lemon  verbena bread pudding

Note: Gluten Free Pasta available by request

Due to our small space we are unable to serve coffee
20% gratuity added to parties of five or more
Before placing your order, please inform your server if anyone in your party has a food allergy.

* Cooked to order, the health dept recommends all meats be cooked through

Marisa Iocco, Executive Consulting Chef
Joshua Breen Sous Chef

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