NEW TOGO MENU
NOVEMBER 2020
Antipasti
HOUSE MEATBALL pork, beef and pancetta cooked in the house marinara ……8
SALAME BOSCO… salami with toasted walnuts, shaved pecorino and acacia honey ……14
BOSCO TAGLIERI … chef’ s selection of finely sliced and cured meats with house-made mozzarella, parmigiano & focaccia ……21
INSALATA DI BARBABIETOLE… roasted beets, fresh oranges, truffle pecorino, frisee and pecans with a sherry vinaigrette … 19
INSALATA MISTA… mixed green salad with our lemon vinaigrette……7
Wood-Fired-Pizza
MARGHERITA … Italian plum tomato sauce, house-made mozzarella, fresh basil, sea salt & extra virgin olive oil … 17
DIAVOLA … Italian plum tomato sauce, spicy soppressata salami, house-made mozzarella & Calabrian chiles……18
BOSCO SALSICCIA … Italian plum tomato sauce, our house-made fennel pollen sausage, mozzarella topped with shaved fresh fennel that is dressed in lemon, olive oil, sea salt & pepper… 20
LA PIZZA DI ANGELA … nepitella, house-made mozzarella, ricotta, gorgonzola dolce, parmigiano and pancetta … 20
Our crust, sauce and mozzarella are made in house.
Pasta
ALIMENTARI LASAGNA… house-made pasta layered w/bechamel, house red meat sauce & cheeses…… 18
SPAGHETTI… with our family recipe marinara or meat sauce……16……with meatball……18.5
PAPPARDELLE BOLOGNESE… traditional bolognese sauce with a creamy red beef, pork and pancetta sauce on our house made pappardelle…… 21
GNOCCHI CON CINGHIALE… pan fried gnocchi, wild boar ragu, pecorino Toscano and an arugula pesto ……22
CALAMARATA ALL’AMATRICIANA . . . carmelized onion, pancetta, guanciale, tomatoes & pepperoncino ……19
HOUSE MADE PEAR RAVIOLI… fresh pear ravioli w/asparagus & creamy taleggio cheese sauce……21
HOUSE MADE FETTUCINE ALFREDO……19
PUMPKIN RAVIOLI… fresh pump kin ravioli stuffed with ricotta, parmesan, nutmeg, saffron c ream sauce with amaretti crumbles……19
SORPRESINE CON SALSICCIA… house-made sorpresine tossed with our fennel pollen sausage, endive, mush rooms, white wine, truffle oil and parmigiano……21
SPAGHETTI DI MARE… squid braised in red wine, tomatoes, scallops, shrimp, and little neck clams topped with gremolata….. .28
Entrees
ASIAGO CHOPPED SALAD… romaine lettuce, organic arugula, radicchio, black beluga lentils, asiago cheese, cherry tomatoes, avocado, olives, and speck all tossed in a champagne vinaigrette ……19
POLLO AL MATTONE… bone-in pan roasted Amish chicken served over polenta, with pickled onions, raisins, seasonal vegetables, fresh herbs with a grain mustard demi-glace ……26
FAROE ISLANDS SALMON… on a bed of sweet potatoes, black beluga lentils, kale, topped with frisee & served in pomegranate beurre blanc……32
STRACCETTI DI MANZO… kale, apples, pecorino toscano, marcona almonds, cherry tomato es, radishes in a red wine vinaigrette…… 22
INSALATA DI QUINOA… roasted king oyster mush rooms, spaghetti vegetables, quinoa, radicchio, pistachios, and a sherry vinaigrette…… 17
LAMB OSSO BUCCO… pan seared saffron risotto, mix ed herbs, olives, and fresh mint……32
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
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