(617) 350-0007(617) 350-0007
162 Columbus Ave, Boston, MA 02116
Lightly fried risotto rice balls stuffed with mozzarella on a bed of thinly sliced spec
Whole leaves of baby Romaine tossed in a white truffle infused dressing. Served with white anchovies and a fried poached egg
Assortment of italian cured meats: capocollo, salame, mortadella, soppressata. served with cheese and olives.
Creamy vegetarian soup made with pureed celery, carrots, onions and cannellini beans
alternating slices of homemade mozzarella burrata, local tomatoes; drizzled with extra virgin olive oil and balsamic reduction.
Tempura battered calamari and spicy cherry peppers, fried and served with pickled tartar sauce
Served with grapes, toasted candied pecans and maytag blue cheese. Drizzled with a pear & apple cider vinaigrette.
Our signature Prince Edward Island mussels in a light broth of lemon, white wine, butter, capers and cherry tomatoes.
Homemade tagliatelle pasta tossed with pancetta, onions and spicy tomato sauce. Finished with pecorino cheese
Orechiette pasta (little ears) tossed in a sauce of sautéed italian sausage, broccolI rabe, crushed red pepper and white wine. Finished with pecorino romano cheese
Fresh homemade papardelle tossed with jumbo shrimp and english peas in a white wine garlic butter sauce
This homemade indian - italian fusion raviolI is stuffed with ricotta cheese, english peas, and ginger then coated in a spicy tomato cream sauce. Finished with a curry leaf pistachio pesto
Homemade potato dumplings with sautéed wild mushrooms and fresh mozzarella dI bufala. Accented with white truffle oil
An 8oz. center cut filet grilled to perfection and finished with a chianti veal demi glaze reduction. served over a potato gratin cake and sauteed spinach
Panko crusted boneless chicken breast topped with a plum tomato sauce and melted mozzarella di bufala. Served with a side of rigatoni pomodoro
Maple leaf farms duck prepared two ways. Crispy duck leg confit and grilled breast in an apricot pear brandy sauce. Served with roasted potatoes and broccolI rabe
Grilled lamb chop served with fingerling potatoes and sauteed spinach. Finished in an orange honey dijon mustard sauce.
16 oz. veal chop grilled and topped with gorgonzola fig sauce. Served with Yukon potatoes and sautéed asparagus.
Pan seared U10 sea scallops served with a mushroom risotto cake and finished with a truffle cream sauce.
Decadent and rich chocolate souffle served with vanilla gelato
Assortment of 3 types of gelato or sorbet
Served with white chocolate dip
Served with vanilla gelato
Menu for Da Vinci Restaurant provided by Allmenus.com