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Boccaccio
Boccaccio
925 Eastern Ave., Baltimore
LUNCH MENU
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ANTIPASTI
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| peperoni arrosto all' aglio e acciughe roasted peppers with garlic and anchovies | $6.00 |
| rapini all' aglio, acciughe e peperoncini rapini sautéed with anchovies, garlic and hot pepper | $6.00 |
| mozzarella di bufala importata con pomodori e prosciutto di parma mozzarella di bufala with roasted sweet peppers and imported parma prosciutto | $12.00 |
| calamari fritti alla due salse con aïoli piccante e passata di pomodoro con origano e prezzemolo fried fresh calamari with spicy aioli and tomato coulis | $10.00 |
| vongole in guazetto piccanti con crostini all' aglio griglia baby clams in a spicy shellfish and tomato broth, served with grilled garlic croutons | $12.00 |
| ostriche fresche con mignonette al prosecco, o ostriche con tagliolini, burro bianco chardonnay e julienne di cetrioli oysters on the half shell served with prosecco mignonette, or poached and served with a chardonnay beurre blanc over a bed of tagliorini, topped with julienne cucumber | Market Price |
ZUPPE E INSALATE
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| crema di zucca cream of pumpkin soup with roasted almonds | $7.00 |
| zuppa di lenticchie lentil soup | $7.00 |
| arugula, pomodoro, scaglie di parmigiano e vinaigrette semplice con scalogni baby arugula, tomato and shavings of parmigiano regiano tossed in a shallot vinaigrette | $7.00 |
| insalata cesare classic ceasar salad topped with parmigiano reggiano tuilles | $7.00 |
| lattuga con barbabietola arrosto, gorgonzola stagionato, pere, e vinaigrette di aceto balsamico mixed greens with roasted beets, gorgonzola, pear, pecans and a balsamic vinaigrette | $8.00 |
PASTA
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| rigatoni alla vodka rigatoni served in a rich, savory, tomato sauce, finished with cream and smirnoff vodka | $16.00 |
| agnolotti di zucca, al burro e salvia agnolotti stuffed with pumpkin, served with brown butter and sage | $16.00 |
| risotto ai funghi di bosco canaroli risotto with seasonal wild mushrooms | $17.00 |
| tagliolini ai frutti di mare in salsa bianca tagliolini served with clams, shrimp and maryland crab sautéed with garlic, white wine, fresh herbs and ligurian olive oil | $18.00 |
SECONDI
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| petti di pollo trifolati con salsa di pomodoro fresco, aglio, funghi, mozzarella di bufala e basilico sautéed chicken breasts in a fresh, spicy tomato sauce, with garlic, porcini mushrooms, mozzarella di bufala and basil | $16.00 |
| petti di pollo alla toscana, con carciofi, olive, funghi, capperi, limone e salsa bruna sautéed breast of chicken with fresh artichokes, kalamata and calabrese olives, mushrooms, capers, tomato confit, lemon and a touch of demi-glace | $16.00 |
| vitello piccata, marsala o saltimbocca veal medallions served in one of three traditional styles: piccata with capers in a lemon, butter and white wine sauce, marsala sauce with wild mushrooms or saltimbocca with sage, prosciutto and a lemon butter sauce | $18.00 |
| costolette di vitello alla griglia, marinate al rosmarino, con patate e biete al parmigiano marinated and grilled center-cut veal chop, with roasted potatoes and swiss chard finished with parmesan cheese | $20.00 |
| gamberi e calamari alla griglia shrimp and calamari marinated and grilled, served with seasonal vegetables | $20.00 |
| gamberi all'aglio, con olive nere, pomodorini al basilico e peperoncino sautéed jumbo gulf shrimp with garlic, grape tomatoes, black olives and basil, served with fresh grilled croutons | $20.00 |
| pesce del giorno fresh fish of the day | Market Price |
DINNNER MENU
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ANTIPASTI
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| mozzarella di bufala importata con pomodori e prosciutto di parma mozzarella di bufala with roasted sweet peppers and imported parma prosciutto | $15.00 |
| carpaccio di manzo con funghi, parmigiano e vinaigrette di capperi raw angus beef fillet with mushrooms, parmigiano reggiano shavings, mixed greens, caper berries and caper vinaigrette | $13.00 |
| calamari fritti alla due salse con aïoli piccante e passata di pomodoro con origano e prezzemolo fried fresh calamari with spicy aioli and tomato coulis | $12.00 |
| vongole casino clams stuffed with bacon, shallots, red and green peppers, white wine and cognac butter | $12.00 |
| vongole in guazetto piccanti con crostini all' aglio griglia baby clams in a spicy shellfish and tomato broth, served with grilled garlic croutons | $13.00 |
| gamberi all' aglio, cognac, peperoncini e erbe aromatiche shrimp sautéed with garlic, cognac, hot peppers and aromatic herbs | $14.00 |
| ostriche fresche con mignonette al prosecco, o ostriche con tagliolini, burro bianco chardonnay e julienne di cetrioli oysters on the half shell served with prosecco mignonette, or poached and served with a chardonnay beurre blanc over a bed of tagliorini, topped with julienne cucumber | Market Price |
ZUPPE E INSALATE
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| crema di zucca cream of pumpkin soup with roasted almonds | $7.00 |
| zuppa di lenticchie lentil soup | $7.00 |
| arugula, pomodoro, scaglie di parmigiano e vinaigrette semplice con scalogni baby arugula, tomato and shavings of parmigiano regiano tossed in a shallot vinaigrette | $8.00 |
| insalata cesare classic ceasar salad topped with parmigiano reggiano tuilles | $8.00 |
| lattuga con barbabietola arrosto, gorgonzola stagionato, pere, e vinaigrette di aceto balsamic mixed greens with roasted beets, gorgonzola, pear, pecans and a balsamic vinaigrette | $8.00 |
PASTA
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| rigatoni alla vodka rigatoni served in a rich, savory, tomato sauce, finished with cream and smirnoff vodka | $19.00 |
| agnolotti di zucca, al burro e salvia agnolotti stuffed with pumpkin, served with brown butter and sage | $20.00 |
| risotto ai funghi di bosco canaroli risotto with seasonal wild mushrooms | $21.00 |
| tagliolini ai frutti di mare in salsa bianca tagliolini served with clams, shrimp and maryland crab sautéed with garlic, whtie wine, fresh herbs and ligurian olive oil | $24.00 |
SECONDI
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| petti di pollo trifolati con salsa di pomodoro fresco, aglio, funghi, mozzarella di bufala e basilico sautéed chicken breasts in a fresh, spicy tomato sauce, with garlic, porcini mushrooms, mozzarella di bufala and basil | $24.00 |
| petti di pollo alla toscana, con carciofi, olive, funghi, capperi, limone e salsa bruna sautéed breast of chicken with fresh artichokes, kalamata and calabrese olives, mushrooms, capers, tomato confit, lemon and a touch of demi-glace | $24.00 |
| vitello piccata, marsala o saltimbocca veal medallions served in one of three traditional styles: piccata with capers in a lemon, butter and white wine sauce, marsala sauce with wild mushrooms or saltimbocca with sage, prosciutto and a lemon butter sauce | $27.00 |
| costolette di vitello alla griglia, marinate al rosmarino, con patate e biete al parmigiano marinated and grilled center-cut, twin veal chops, with roasted potatoes and swiss chard finished with parmesan cheese | $36.00 |
| bistecca cotta in padella con zucca e sedano rappa, scalogni e salsa bordolese air-dried angus new york steak, with roasted pumpkin, celery root, glazed cipolline onions and bordelaise sauce | $30.00 |
| cacciatora di manzo con funghi, julienne di pomodoro, scalogni, salsa bruna e purè di patate medallions of angus beef fillet with julienne of tomato, shallots, mushrooms and demi-glace, served with roast potato | $30.00 |
| gamberi all'aglio, con olive nere, pomodorini al basilico e peperoncino sautéed jumbo gulf shrimp with garlic, grape tomatoes, black olives and basil, served with fresh grilled croutons | $27.00 |
| pesce del giorno fresh fish of the day | Market Price |
Cross Streets:
(bet. Exeter & High Sts.)Neighborhood:
Little ItalyPhone:
410-234-1322Location(s)
- Boccaccio
- 925 Eastern Ave.
- Baltimore, MD
- United States
