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, and Autumn vegetables		Seventeen
	* Tonno Siciliano Sashimi grade Yellow Fin tuna tartare, prepared with a southern Italian vinagrette, garnished with basil oil and potato crisps		Fourteen
	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
	Creste di Gallo con Porcini Crown shaped rigatoni pasta tossed with porcini mushrooms, a delicate mushroom broth, finished with parmigiano and a hint of white truffle		Twenty-three
	Pasta della Sera Please ask your server about this evening pasta addition		Priced Daily
	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 garlic mashed potatoes, and grilled asparagus		Twenty-nine
	Vitello Osso Bucco Traditional style braised veal shank served with creamy corn and sage polenta, finished with a hearty tomato vegetable ragu		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 an oven cured tomato and herb salsa, roasted potatoes and autumn 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		Thirty-nine
	* 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
	Pesce della Sera Our chef has hand selected tonight's fish or shellfish selections. Please ask your server		Market Price

	Insalata Melissa Leaf spinach tossed with goat cheese, walnuts, and a warm pancetta dressing		Eleven
	Caesar con Tartufi Classic Romaine salad with white truffle Caesar dressing		Eleven
	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