What to Eat This Spring at Da Vinci

Da Vinci chef Peppino is combining his Indian heritage and Italian restaurant experience in the restaurant’s spring menu, below. The new masala agnolotti, for instance, is stuffed with curried pesto,spicy ricotta, English peas, and cherried tomato sauce. Until Boston gets a restaurant serving up yoshoku, the Japanese cuisine centered around reinterpretations of Western dishes, this is probably one of your best bets for fusion in the city.

Arancini con Mozzarella (Chef Peppino’s signature appetizer) 8
With endive baby arugula, shaved parmiggiano with Napolean tomato sauce
Beet Root Salad alla Da Vinci 9
White balsamic cured New England beets with goat cheese and pine nuts
Organic Spring Salad 10
Organic Greens tossed with fava beans, toasted almonds, pecorino shavings and moscato vinaigrette
Minestrone Genovese 10
Hearty broth with spring vegetables; finished with pesto
*Caesar Salad 11
Toasted crostini, baby romaine, white anchovies, fried poached egg and homemade white truffle caesar dressing
*Mussels alla Peppino 11
Prince Edward Island mussels, served with white wine cherry tomato lemon caper broth
Scallop Salad 13
Fried scallops served with a baby arugula salad, red onion, green apple and poached pears;
finished with shallot balsamic vinaigrette
Pomodoro e Mozzarella Di Bufala Campania 15 5
Basil and extra virgin olive oil with micro greens and fire roasted red pepper coulis
*Prosciutto e Asparagi 14 4
Asparagus wrapped in prosciutto with micro greens, fontina cheese; shaved fennel and scallion dressing
*Beef Carpaccio 15 5
Shaved parmiggiano, celery sorbet

Gluten free pasta can be substituted on most pasta dishes
Bucatini all’ Amatriciana 21
Pancetta, pecorino in a fresh pomodoro sauce
Masala Agnolotti 22
Indian accents, spicy ricotta and English peas. Stuffed with ginger, cherry tomato sauce and curried pesto
Spaghetti Aglio Olio & Pepperoncini With garlic, crushed peppers and olive oil
Gnocchi Pomodoro 22
Homemade gnocchi served with fava beans, fresh tomato sauce and mozzarella
Spinach Ravioli 23
Served with ricotta cheese; finished with white truffle sauce
*Rigatoni alla Peppino 26
Rigatoni, shrimp, pancetta, asparagus, artichoke, flavored with cumin; sundried tomato white wine sauce
*Fusilli Bolognese (“The bolognese is excellent” - Boston Globe) 23
With classic meat sauce (also available spicy)
Pappardelle Boscaiola 25
Sautéed Morel and Spring mushrooms, white truffle oil and shaved parmiggiano
*Pasta Tasting (“Every pasta lover’s delight” - TV Diner) 28
Spinach Ravioli, Fusilli Bolognese, Gnocchi Pomodoro
*Pollo Da Vinci 26
Seared boneless Spring chicken, roasted potatoes, bell peppers, sautéed asparagus; finished with orange marsala sauce
*Roasted Pork Chop 26
Roasted and served wrapped in pancetta; served with Caribbean sweet potatoes, sautéed broccoli rabe;
finished with rosemary burgundy wine sauce
*Halibut 27
Pan seared, served with tomato risotto, English peas and cherry tomato ragout
*Salmon 28
Pan seared Alaskan Salmon with artichoke and sweet potato cake, sautéed baby spinach; finished with Prosecco sauce
*Sirloin Steak 29
Chargrilled and served with truffled parmesan mash, sautéed asparagus, ginger cumin jus
*Anatra Alla Peppino 29 12
Two-way duck; crispy leg confit and grilled breast; served with fingerling potatoes and Swiss chard;
finished with guava moscato sauce
*Beef Tenderloin (“The dish worth driving for” - Phantom Gourmet) 36 14
8oz and grilled; served with potato cake, sautéed watercress; finished with Chianti sauce
*Rack of Lamb 36 14
Colorado Lamb, grilled and crusted with herbs and breadcrumbs; served with mushroom and fingerling potato ragout
and sautéed Swiss chard; finished with pesto creamy sauce
*Veal Chop 37 15
Grilled and served with roasted Yukon potatoes and sautéed asparagus; finished with veal demi glaze peppercorn sauce

Papaya Cheesecake 10
Topped with fresh berries
Chocolate Mousse 10
Fresh whipped cream
Pear Crostata 10
Served with pear gelato (15-18 minutes baking time)
Rose Crème Caramel 10 3
Finished with Mango coulis
Soufflé Al Cioccolato (“The best souffle in the city” - Boston Globe) 11 3
Served with Vanilla Gelato (20 minutes baking time)
Dessert Tasting 16 5
Soufflé, Crème Caramel and Vanilla Gelato
What to Eat This Spring at Da Vinci