Inverno (winter) Menu
“There is no love sincerer than the love of food.”
Our Private Function Options. There are numerous private party menus that can be created. Below you will find links to our 3 menu options. Menus are for reference and could be tailored to your needs. Menu -55, Menu-65, Menu-75.
- ANTIPASTI -
Capesante: Diver Scallops, “risotto style potato”, braised leaks, roasted corn crème. 16
Antipasto Misto: Chefs assorted selection of meats, seasonal vegetables and cheeses. MP
Frittelle d’Aragosta: Larry’s lobster fritters, crispy sweet potato & leeks, balsamic mostardo reduction. MP
Arancini: Herb Arborio risotto balls, smoked pancetta & prosciutto, Fontina cheese. 14
Caprese: Local Burratina cheese, Tuscan garlic rubbed crostini, arugula, assorted tomato, balsamico, olive oil. 15
Barbabietole: Sliced rainbow roasted beets, baby arugula & fennel salad, citrus segments, toasted pistachio, goat cheese, raspberry beet couli. 13
Mista con Feta: Garden greens, cucumbers, tomato, olives, crumbled feta, red onion, herb vinaigrette. 12
-PRIMI -
Vegan & Gluten free pasta options are available.
Linguine alle Vongole: Ipswich clams, linguine pasta, colina tomato, parsley, chilies, garlic, vino. 23
Gnocchi Sorrentina: House-made potato pillows, chilies, mozzarella, basil, San Marzano tomato. 18
Bombolotti Amatriciana: House crafted spinach & feta filled pasta, smoked pancetta, red onion, chili flake, tomato sauce, fresh basil. 20
Bolognese: Pappardelle pasta, roasted garlic & harissa scented wild boar, aromatic herbs and vegetables, sweet ragu. 22
Raviolone Aperto: Open-face ravioli, scallops & shrimp, zucchini segments, lobster mascarpone salsa rosa. 24
Risotto Del Giorno M.P.
- PIATTI UNICI –
Pollo*: Roasted Organic Free-Ranged chicken, roasted potato & peppers, haricots verts, maple truffle vin cotto. 24
Filetto di Manzo*: Prime Filet of Beef, prosciutto wrapped garlic potato cake, braised spinach, smoked Gorgonzola, Brunello veal demi. 37
Ossobuco di Maiale: Slow braised pork shank, pepperdew & pine-nut mostardo, spinach, sweet potato polenta, courvoisier cognac demi. 23
Vitello*: Veal tenderloin stuffed with Parma prosciutto and Fontina cheese with a sage & wild mushroom Madeira sauce, baby spinach & potato. 32
Branzino*: Fresh filet of Sea Bass, baby spinach, Jonah crab polenta cake, Romesco fennel sauce.34
SottoFiletto*: Dry Aged 30oz Rib Eye, roasted herb fingerlings, haricots verts & caramelized shallots, bordelaise sauce. M.P
-CONTORNI –
Marinated Olives 4 - White Anchovy 5 – Herb Fingerling 6 –Broccoli Rabe 8
- DOLCI -
Torta al Cioccolato: Gluten free, dense chocolate cake. 7
Tiramisu: Ladyfinger coffee, layered with a rich cheese filling, and topped with grated chocolate. 7
Executive Chef Joshua M Breen
Owner Carla Agrippino-Gomes & Staff of Terramia are proud supporters of the Joslin Diabetes Center, The Juvenile Diabetes Research Foundation (JDRF) and The American Diabetes Association (ADA)
* Consumption of undercooked animal foods significantly increases the risk of food borne illness
The health department recommends all animals’ foods to be cooked through.
Please notify server of any food, shellfish or nut allergy.
20% gratuity will be added to parties of 5 or more.