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
	* Filetto Piccolo 5 oz Bone in filet garnished with fire roasted pepperonata and parmigianno reggiano		Twelve
	Insalata di Aragosta Chilled Maine lobster tossed with lemon-thyme vinaigrette toasted corn, and caramelized cauliflower		Seventeen
	* Tonno Siciliano Sashimi grade Yellow Fin tuna sliced over a new potato, baby green bean, and tuna confit salad		Twelve
	Capesante Veneziane Cider glazed native sea scallops, roasted parsnip lobster broth, apple arugula salad		Twelve
	Tresca Misti Intriguing chef's selection of imported meats, cheese and chilled seafood		Twenty-one
	Zuppa di Pomodoro Heirloom tomato soup garnished with parmigiano crostini and basil leaves		Nine

	Tagliatelle Bolognese Traditional northern style veal and pork ragout enriched with pancetta and tomatoes		Twenty-three
	Pappardelle Piemontesi Pappardelle pasta prepared with wild mushrooms, red chard, and mushroom broth with a hint of white truffle		Twenty-two
	Ravioli con Zucca Hand-made ravioli filled with roasted butternut squash, tossed with brown butter, sage, and a splash of Sambuca		Twenty-three
	Risotto Milanese Saffron risotto finished with Parmigiano Reggiano, topped with tender beef braised in Barolo wine		Twenty-four
	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 and dry white wine finished with lemon-thyme butter and olio santo		Twenty-four

	* Filetto di Manzo Eight ounce Black Angus tenderloin finished with Tresca's homemade steak sauce, roasted tomato and olive oil mashed potatoes, and grilled asparagus		Twenty-nine
	Osso Bucco di Vitello Tender veal shank braised with white wine, San Marzano tomatoes, and fresh herbs, parmigianno polenta		Thirty-four
	Pollo Romano Grilled, marinated chicken breast cutlet topped with arugula and grilled vegetables, 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-three
	* Agnello Sardo Roasted rack of lamb finished with red wine fig glaze, and Chef Cameron's selection of seasonal vegetables		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		Fourty-two
	* Maiale Abbruzzese Double thick Niman Ranch pork chop, slowly roasted with pancetta, garnished with sweet and sour peppers and hand-cut fries		Twenty-eight
	* 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		Fourty-nine
	Salmone Genovese Hand selected Salmon filet topped with lemon thyme butter, served with artichoke potato puree and marinated baby artichoke salad		Twenty-nine

	Insalata Melissa Leaf spinach tossed with goat cheese, walnuts, and a warm pancetta dressing		Eleven
	Insalata di Barbabietole Roasted red and gold beets with warm goat cheese and romaine lettuce		Ten
	Insalata Romano Baby arugula, oven cured tomatoes and grilled asparagus tossed with sherry vinaigrette and shaved parmigiano		Nine
	Insalata Campo Mixed baby lettuces, shaved cucumber, and oven cured tomatoes tossed with red wine vinaigrette		Nine

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