Fall Preview

What to Eat at Coppa


We’ve got an exclusive first look at the menu for forthcoming Ken Oringer-Jamie Bissonnette enoteca Coppa, complete with desire-inducing pictures of everything from the salami plate to the cavatelli Bissonnette calls “so fucking tasty.” Bissonnette envisions Coppa as a sort of Italian version of Toro, only even more market-driven. “Like Toro’s corn — if I only offered it when it was in season, people would burn the restaurant to the ground. So hopefully, we won’t have things like that at Coppa.” Watch, read, and get excited for September 15, when Coppa is scheduled to open in the South End.

Stuzi $5 each
Italian small bar snacks
Fiori di Zucca - Fried zucchini flowers with ricotta
Crostini de fegato - chicken liver crostini
Cuore - Grass-feb beef heart crostini with anchovies and capers
Carciofo di Judea - Fried artichokes with aioli
Riccio di mare - sea urchin crostini with pickled lily whites
Ostrica - Island Creek oysters with rhubarb, prosecco, and sylvetta
Arancini - Traditional fried risotto balls with fontina
Meatballs Alforno- Wood Roasted with lardo and tomato
Bruschetta de Canalini - White bean, anchovies and caper bruchetta
Tonno Conserva - Italian tuna belly with olives, radish, and lovage
Boccacini Fritto - Fried mozzarella with marinara
Pesto di Zucca - Zucchini pesto crostini with almonds


Cold $9 each
Insalada Tre Colori Radicchio, telleggio, and hazelnuts
Pomodoro Heirloom tomato salad with Italian green goddess, avocado, and basil
Arugula Wild arugula with Fiddlehead Tomme, lemon and fennel
Buratta Fresh Buratta with dried olives, cured tomato and fava beans
Insalada Blanco White salad of fennel, peaches, wild arugula and sola tre latte
Arrosto di Peppe Roasted sweet peppers with Turkish spices, feta, and aged balsamic
Pulpo Alforno Wood roasted octopus salad with salsa verde, and preserved lemon
Cavolfiori Cauliflower with shallots, thyme and sea salt

Hot $11 each
Provolone alla Plancha Griddled provolone cheese with peach mostarda and pickled walnuts
Saltimbocca Sweetbread Saltimbocca with fava beans , pancetta, and sage
Bistecca alla Plancha Skirt steak with cippolini onions agro dolce and saba
Pollo Milanase Crispy chicken with spinach, lemon, and artichokes
Salsiccia Finocchi con Raabe Heritage Pork-fennel sausage with broccoli raabe
Brussels Sprouts alla Plancha Pancetta, pecorino, and horseradish
Pesce al Matton Whole local fish under a brick with tomato vinaigrette
Trippa alla Romana Baked tripe with squashes, mozzarella, and tomato gravy
Zuppa de Minestrone Farmhouse style soup with prosciutto, canellini beans, and reggiano
Gamberetti e Fagioli Shrimp a la plancha with white beans, prosciutto and green tomato chutney
Costolette de maiale Slow roasted pork ribs with fennel, rosemary and fried garlic

Salumi $5 each
House cured and imported cured meats
Coppa Mortadella La Quercia Proscuitto Americano
Proscuitto di Parma Salami Soprassata
Duck Proscuitto Testa Lengue
Lardo Pate Campagne

Pasta $12 each
Lasagna Verde alla Bolognese Baked spinach pasta with béchamel and meat ragu
Ravioli Corn ravioli with blistered tomatoes and Calcagno
Trophie Pesto Trophy noodle with pesto, pine nuts and fingerling potatoes
Cavatelli di Pollo Chicken sausage, long cooked broccoli, and oregano
Bucatini alla Amatraciana Long pasta with guanciale, tomatoes, and cherry peppers,

Wood Fired Pizza $13 each
Add cured anchovies 4
Add crumbled Sausage 4
Margharita Tomato, basil and mozzarella
Fiori di zucca Ricotta, Piave, fried zucchini blossoms
Pepe bianco White clam pizza with bacon and Vidalia onion
Sicilian Fisherman’s Pizza Fried calamari, cherry peppers, tomato, and parmesan
Salsiccia Tomato, spicy heritage pork sausage, house made ricotta

Coppa, 253 Shawmut Ave (at Milford St), South End

Earlier: Oringer-Bissonnette Collaboration Brings Coppa to the South End
Fall Preview: Where and What to Eat
Inman Square Bar Scene Keeps Getting Better

What to Eat at Coppa