A Sicilian compote of sweet peppers, butternut squash, capers, olives, vinegar, and chocolate. Served with crostini .
Crostini with picholine olive tapenade.
Selection of cured meats, olives, and house made mustard. Served with crostini .
Pumpkin risotto with parmigiano and goat cheese.
An assortment of our salumi, with artisan cheeses, compotes, pickled vegetables, and crostin.
House made veal, beef, and pork meatballs. slowly poached in sweet and spicy tomato broth, baked with bellwether farms ricotta, calabrian chili, and herbs
Roasted Polenta with Swiss chard and gorgonzola.
Winter greens, tossed in a roasted beet vinaigrette, with goat cheese.
Escarole, tossed in our lemon, anchovy, and Parmigiano vinaigrett.
Our Tuscan winter vegetable and greens soup 7.
He highly prized princess's rice, grown in the region of Milan for over 400 years, winter greens, seared Maine Day boat scallops, shaved radish and pickled vegetable.
Our house made pasta tossed with Sonoma coast cockles, olives, capers, and chilies, in a rose' sauc.
Our house made pasta tossed with sweet and spicy tomato sauce, topped with meatballs and Parmigiano.
Braised pork shoulder with winter root vegetables and Swiss chard, in our house broth.
Orrecchiette pasta tossed in a rich sauce of veal, beef, and pork with aromatic vegetables cooked slowly.
Pan seared Loche Duarte King Salmon, braised greens, pickled vegetables and Arugula and lemon pesto.
Menu for Il Bosco Italian Kitchen provided by Allmenus.com