Joe Tecce's

Name: Joe Tecce's
Address: 61 N. Washington St., 02114, MA, 02114
Telephone: 617-742-6210

61 N. Washington St., Boston, MA 02114, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-11:00PM •Saturday: 11:30AM-10:00PM •Sunday: 11:30AM-10:00PM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: Italian Southern
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

INSALATA

Chef's Italian-Style Salad

Includes ham, salami, cheese, tuna, eggplant, artichokes, anchovies, celery, olives, tomatoes, lettuce, onions, and mushrooms. (Recommended for two people)

European Seafood Salad

Gamberi (shrimp), scungilli (sea conch), pulpo (octopus), calamari (squid), a marinade of garlic, oil, vinegar, and spices.

ANTIPASTI

Fried Mozzarella

Marinara or marsala wine sauce.

Spiedini alla Tecce

Mozzarella grilled on skewered, Italian bread, anchovies, garlic and oil, with Italian spices, and parsley.

Calamari (Squid)

Sautéed or cold, marinade of garlic and oil, vinegar, and spices.

SOME OF OUR FABULOUS SPECIALS

Eggplant Rolletini

Stuffed with shrimp, chicken, ham, ricotta, and broccoli.

Fred Valenti

Sliced eggplant dipped in egg batter and breadcrumbs, pan-fried, topped with mozzarella cheese, and baked in a light tomato sauce.

Baked Stuffed Calamari

Stuffed with spicy shrimp and clam stuffing, served with a light tomato sauce over a bed of linguine.

Chicken, Veal, and Sausage, alla Marinara

Tender pieces of chicken, veal, and Mrs. Tecce's homemade sausage, sautéed with ham, mushrooms, and peas in a light tomato sauce. (Recommended for two people)

PASTA

Penne or Fusilli and Broccoli

Sautéed in marinara sauce or garlic and oil.

Fettuccine ala Tecce

A cream sauce of ricotta, Parmesan cheese, and butter.

Fettuccine Pagliafieno

Cooked spinach and egg noodles combined in a creamy butter sauce with chopped prosciutto, onions, peas, and Romano cheese.

Penne and Veal Scaloppini

Tender pieces of veal sautéed with Ziti in white wine, butter, and Romano cheese.

POLLO

Chicken Braciolettini

Marinara, pizzaiola, or marsala wine sauce with or without ham and mushrooms.

Chicken Rolletini

Stuffed with shrimp, broccoli, ham, ricotta, and cheese.

Chicken and Veal with Artichoke Hearts

Boneless breast of chicken and tender pieces of veal, dipped in egg batter and pan-fried, then sautéed with artichoke hearts, white wine, butter, and fresh parsley.

GAMBERI - PESCE

Schrod, Baked or Broiled

Lightly coated with bread crumbs, sautéed with butter and lemon. Marinara or pizzaiola sauce.

Swordfish, Baked or Broiled

Sautéed with butter and lemon sauce, marinara, or pizzaiola sauce.

Shrimp Cacciatore

With peppers, mushrooms, and onions.

VITELLO

Veal Rolletini

Thin pieces of veal rolled with prosciutto, eggplant, mozzarella, and provolone cheese, then sautéed with wine, in a light tomato sauce.

Baby Veal Braciolettini

Tender pieces of baby veal rolled and stuffed with prosciutto, mozzarella cheese, and Italian spices, cooked in light lemon sauce. Served with broccoli.

CARNI

Steak Diane

Sirloin steak with Grand Marnier, peppers, and onions.

Sausage Sauté

Sautéed with peppers and potatoes, served with a side of pasta of the day.

Joe Tecce's Fabulous Home-Style Steak Braciola

Stuffed with hard-boiled eggs, ham, cheese, and Italian spices, served with ziti. (Recommended for two people)

DOLCI

Fig Cake

A fragrant short pastry enriched with a layer of pastry cream which cushions a selection of fresh figs.

Torta Profiteroles

Confectionery cake composed of 30 choux filled with vanilla flavoured chantilly cream and all covered with chocolate cream.

Cheesecake Monterosa

A mixture of mascarpone and sweet ricotta split by a delicate sponge layer and topped with wild strawberries set in strawberry preserve.

Tiramisù

Soft sponge base, soaked with vanilla and espresso coffee, layered with mascarpone and zabaglione cream. The surface is dusted with cocoa powder.

Frutti di Bosco

Confectionary cake composed of a round short pastry base filled with chantilly cream, covered with a mass of raspberries, blackberries, blueberries, red currants and dusted with powdered sugar.

Frutti Rupieni

An attractive selection of fruit sorbets in their natural shell.