Euno

119 Salem St. Boston MA

Phone: 617-573-9406 | Fax: 573-9406

today's ordering times: not available

Pasta

Spaghetti Pomodoro

Spaghetti tossed with fresh plum tomato sauce topped with organic basil and aged Pecorino cheese

Fresh Linguini with Fried Eggplant

Tossed in roasted tomato sauce, scented with fresh oregano.

Angel Hair Putenesca

Tossed with plum tomatoes, zucchini, black olives, sliced garlic, finished with lemon juice and extra virgin olive oil.

Traditional Bolognese

traditional ragu of beef, veal, pork and tomatoes tossed with ricotta cheese. Served over penne pasta

Linguini with Clam Sauce

Little neck clams, sauteed in a garlic and white wine sauce. Or in a fresh tomato sauce.

Frutti De Mare

Medley of seafood, sauteed and served in a spicy tomato sauce over linguine

Gnocchi Al Forno

Homemade potato gnocchi; with plum tomato sauce and fresh Mozzarella; or in a pesto sauce.

Chicken, Broccoli and Penne

Sauteed chicken medallions and broccoli. Tossed with Penne pasta in a white wine sauce.

Pollo

Chicken Parmesan

Pan-fried chicken cutlet topped with fresh mozzarella cheese and marinara sauce. Served over penne pasta.

Chicken Marsala

Pan-Seared chicken medallions, served with mild mushrooms, prosciutto. In a Marsala wine reduction.

Chicken Piccata

opan-seared chicken medallions in a lemon-caper sauce. Topped with fresh herbs.

Stuffed Chicken Breast

Stuffed with Fontina cheese, prosciutto. Served over roasted potatoes and spinach. In shallot Madeira wine reduction.

Pesce

Baked Haddock

Served with a light vegetable risotto. In a lobster reduction sauce.

Baked Scrod

Served with roasted potatoes and seasonal vegetables.

Pan Seared Halibut

Over Saffron based risotta and sauteed spinach.

Grilled Swordfish

Over a bed of Maine crabmeat, white Tuscan beans, and black olives. In a Tarragon pesto sauce.

Seafood Risotto

Served with sauteed shrimp, clams, mussels and calamari. In a saffron-fish fume.

Carni

Veal Parmesan

Pan-fried veal cutlet topped with fresh mozzarella cheese in a fresh tomato sauce. Served over penne pasta.

Veal Marsala

Pan-seared veal madallions, served with wild mushrooms, prosciutto. In a Marsala wine reduction.

Veal Piccata

Pan-seared veal medallions in lemon-caper sauce. Topped with fresh herbs.

Pork Chops with Vinegar Peppers

Grilled twin pork chops, accompanied by sauteed vinegar peppers.

Grilled "Double Thick" Pork Chop

Served with crisp sweet potatoes and broccoli rabe. Finished with a Port wine sauce.

Marinated Grilled Lamb Shoulder

Marinated with Rosemary and Broccoli rabe. In a natural au jus.

Lamb Shank Osso Bucco

Served with white beans and stewed escarole. Finished with Rosemary scented lamb jus.