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