Tresca / Italian Restaurant in Boston's North End

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.)

	Crespelle al Forno Crisp chive crepes stuffed with roasted wild mushrooms and truffled fresh ricotta		Eleven
	Bistecca Piccolo Grilled petite top sirloin garnished with chianti gorgonzola butter, baby arugula , finished with a balsamic, red wine reduction		Twelve
	Vongoline Wellfleet littleneck clams sauteed in a white wine, San Marzano tomato broth, garnished with grilled homemade crostini		Sixteen
	* Tonno Siciliano Our signature Sashimi grade yellow fin tuna tartare, served on homemade flatbread, lightly dressed arugula, and basil oil		Seventeen
	Calamari Fritti Crispy calamari deep fried with cherry peppers, served with spicy aioli and pomodoro sauce		Fourteen
	Capasente Cider glazed pan seared Diver scallops served over roasted butternut squash risotto with shaved granny smith apples and baby greens		Fifteen
	Polpette di Vitello Tresca signature crispy veal meatballs served with pomodoro and poached garlic and herbs dipping sauces		Fifteen
	Tresca Misti Intriguing chef's selection of imported meats, cheese and chilled seafood		Twenty-two
	Crema di Zucca Roasted local pumpkin soup with spiced marscapone ,toasted pepitas and fried sage		Nine

	Tagliatelle Bolognese Traditional northern style veal and pork ragout enriched with pancetta and tomatoes		Twenty-three
	Pappardelle con Pollo e Scarola Pappardelle pasta tossed with roasted pulled chicken, braised escarole, roasted olives and finished in parmigiano chicken broth		Twenty-two
	Truffle Ricotta Gnocchi Black truffle ricotta gnocchi with wild mushroom ragu , spinach and truffle oil		Twenty-eight
	Aragosta Fra Diavolo Hand-cut linguini tossed with fresh Maine lobster meat, finished in a traditional Fra Diavolo sauce		Thirty-two
	Rigatoni Norma Rigatoni pasta tossed with roasted eggplant, San Marzano tomatoes, and fresh basil, topped with shaved ricotta salata		Twenty
	Linguini con Gamberoni Hand-cut linguini tossed with garlic shrimp, white wine, finished in San Marzano tomato broth with lemon-thyme butter and olio santo		Twenty-four

	* Filetto di Manzo Aged Black Angus tenderloin finished with honey rosemary demi glaze, roasted garlic mashed potatoes and grilled asparagus		Thirty-two
	Pollo Romano Grilled, marinated chicken breast cutlet topped with arugula and grilled vegetables, served with creamy corn and sage polenta		Twenty-five
	Vitello Osso Bucco Traditional style braised veal shank served roasted garlic mashed potatoes, finished with a hearty tomato vegetable ragu		Fourty-two
	* Terra e Mare Tresca signature aged Black Angus tenderloin, Maine lobster tail fra diavolo style served with roasted fingerling potatoes, haricot vert		Fourty-Two
	* Selvaggio della Sera Our chef has hand selected tonight's game special. Please ask your server.		Market Price
	Cioppino Amalfi Lobster, shrimp, calamari, local shellfish, and white fish simmered in saffron tomato broth, garnished with grilled herb crostini		Thirty-three
	* Costata di Vitello Naturally raised milk-fed veal rib chop, served with sauteed broccoli rabe, garlic mashed potatoes, finished with Italian chimichurri		Thirty-nine
	Chianti Brasato Costola Breve Chianti braised boneless short ribs served over garlic mashed potato , roasted brussel sprouts and applewood smoked bacon		Thirty-two
	* Maiale Abbruzzese Double thick Niman Ranch pork chop, slowly roasted with pancetta, garnished with sweet and sour peppers and hand-cut fries		Twenty-nine
	Pesce della Sera Our chef has hand selected tonight's fish special. Please ask your server.		Market-Price

	Caesar con Tartufi Classic Romaine salad with white truffle Caesar dressing		Eleven
	Insalata di Pere Baby arugula, bartlett pear, toasted pine nuts, shaved parmigiano, Tossed with a lemon thyme vinaigrette		Nine
	Insalata di Barbabietole Roasted local beets, haricot vert, summer greens, roasted walnuts, topped with ricotta salata		Twelve
	Insalata Campo Mixed baby lettuces, shaved cucumber, and oven cured tomatoes tossed with red wine vinaigrette		Nine
	Insalata Melissa Baby Spinach tossed with goat cheese, walnut, cranberries and warm pancetta dressing		Thirteen

Tresca | 233 Hanover Street | Boston, MA 02113 | Tel. (617)742-8240 | info@trescanorthend.com