Boccaccio

Name: Boccaccio
Address: 925 Eastern Ave., 21202, MD, 21202
Telephone: 410-234-1322

925 Eastern Ave., Baltimore, MD 21202, US

• Monday: 11:30AM-11:00PM •Tuesday: 11:30AM-11:00PM •Wednesday: 11:30AM-11:00PM •Thursday: 11:30AM-11:00PM •Friday: 11:30AM-11:00PM •Saturday: 5:00PM-11:00PM •Sunday: 4:00PM-11:00PM •

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH MENU

ANTIPASTI

peperoni arrosto all' aglio e acciughe

roasted peppers with garlic and anchovies

rapini all' aglio, acciughe e peperoncini

rapini sautéed with anchovies, garlic and hot pepper

mozzarella di bufala importata con pomodori e prosciutto di parma

mozzarella di bufala with roasted sweet peppers and imported parma prosciutto

calamari fritti alla due salse con aïoli piccante e passata di pomodoro co

fried fresh calamari with spicy aioli and tomato coulis

vongole in guazetto piccanti con crostini all' aglio griglia

baby clams in a spicy shellfish and tomato broth, served with grilled garlic croutons

ostriche fresche con mignonette al prosecco, o ostriche con tagliolini, bur

oysters on the half shell served with prosecco mignonette, or poached and served with a chardonnay beurre blanc over a bed of tagliorini, topped with julienne cucumber

ZUPPE E INSALATE

crema di zucca

cream of pumpkin soup with roasted almonds

zuppa di lenticchie

lentil soup

arugula, pomodoro, scaglie di parmigiano e vinaigrette semplice con scalogn

baby arugula, tomato and shavings of parmigiano regiano tossed in a shallot vinaigrette

insalata cesare

classic ceasar salad topped with parmigiano reggiano tuilles

lattuga con barbabietola arrosto, gorgonzola stagionato, pere, e vinaigrett

mixed greens with roasted beets, gorgonzola, pear, pecans and a balsamic vinaigrette

PASTA

rigatoni alla vodka

rigatoni served in a rich, savory, tomato sauce, finished with cream and smirnoff vodka

agnolotti di zucca, al burro e salvia

agnolotti stuffed with pumpkin, served with brown butter and sage

risotto ai funghi di bosco

canaroli risotto with seasonal wild mushrooms

tagliolini ai frutti di mare in salsa bianca

tagliolini served with clams, shrimp and maryland crab sautéed with garlic, white wine, fresh herbs and ligurian olive oil

SECONDI

petti di pollo trifolati con salsa di pomodoro fresco, aglio, funghi, mozza

sautéed chicken breasts in a fresh, spicy tomato sauce, with garlic, porcini mushrooms, mozzarella di bufala and basil

petti di pollo alla toscana, con carciofi, olive, funghi, capperi, limone e

sautéed breast of chicken with fresh artichokes, kalamata and calabrese olives, mushrooms, capers, tomato confit, lemon and a touch of demi-glace

vitello piccata, marsala o saltimbocca

veal medallions served in one of three traditional styles: piccata with capers in a lemon, butter and white wine sauce, marsala sauce with wild mushrooms or saltimbocca with sage, prosciutto and a lemon butter sauce

costolette di vitello alla griglia, marinate al rosmarino, con patate e bie

marinated and grilled center-cut veal chop, with roasted potatoes and swiss chard finished with parmesan cheese

gamberi e calamari alla griglia

shrimp and calamari marinated and grilled, served with seasonal vegetables

gamberi all'aglio, con olive nere, pomodorini al basilico e peperoncino

sautéed jumbo gulf shrimp with garlic, grape tomatoes, black olives and basil, served with fresh grilled croutons

pesce del giorno

fresh fish of the day

DINNNER MENU

ANTIPASTI

mozzarella di bufala importata con pomodori e prosciutto di parma

mozzarella di bufala with roasted sweet peppers and imported parma prosciutto

carpaccio di manzo con funghi, parmigiano e vinaigrette di capperi

raw angus beef fillet with mushrooms, parmigiano reggiano shavings, mixed greens, caper berries and caper vinaigrette

calamari fritti alla due salse con aïoli piccante e passata di pomodoro co

fried fresh calamari with spicy aioli and tomato coulis

vongole casino

clams stuffed with bacon, shallots, red and green peppers, white wine and cognac butter

vongole in guazetto piccanti con crostini all' aglio griglia

baby clams in a spicy shellfish and tomato broth, served with grilled garlic croutons

gamberi all' aglio, cognac, peperoncini e erbe aromatiche

shrimp sautéed with garlic, cognac, hot peppers and aromatic herbs

ostriche fresche con mignonette al prosecco, o ostriche con tagliolini, bur

oysters on the half shell served with prosecco mignonette, or poached and served with a chardonnay beurre blanc over a bed of tagliorini, topped with julienne cucumber

ZUPPE E INSALATE

crema di zucca

cream of pumpkin soup with roasted almonds

zuppa di lenticchie

lentil soup

arugula, pomodoro, scaglie di parmigiano e vinaigrette semplice con scalogn

baby arugula, tomato and shavings of parmigiano regiano tossed in a shallot vinaigrette

insalata cesare

classic ceasar salad topped with parmigiano reggiano tuilles

lattuga con barbabietola arrosto, gorgonzola stagionato, pere, e vinaigrett

mixed greens with roasted beets, gorgonzola, pear, pecans and a balsamic vinaigrette

PASTA

rigatoni alla vodka

rigatoni served in a rich, savory, tomato sauce, finished with cream and smirnoff vodka

agnolotti di zucca, al burro e salvia

agnolotti stuffed with pumpkin, served with brown butter and sage

risotto ai funghi di bosco

canaroli risotto with seasonal wild mushrooms

tagliolini ai frutti di mare in salsa bianca

tagliolini served with clams, shrimp and maryland crab sautéed with garlic, whtie wine, fresh herbs and ligurian olive oil

SECONDI

petti di pollo trifolati con salsa di pomodoro fresco, aglio, funghi, mozza

sautéed chicken breasts in a fresh, spicy tomato sauce, with garlic, porcini mushrooms, mozzarella di bufala and basil

petti di pollo alla toscana, con carciofi, olive, funghi, capperi, limone e

sautéed breast of chicken with fresh artichokes, kalamata and calabrese olives, mushrooms, capers, tomato confit, lemon and a touch of demi-glace

vitello piccata, marsala o saltimbocca

costolette di vitello alla griglia, marinate al rosmarino, con patate e bie

marinated and grilled center-cut, twin veal chops, with roasted potatoes and swiss chard finished with parmesan cheese

bistecca cotta in padella con zucca e sedano rappa, scalogni e salsa bordol

air-dried angus new york steak, with roasted pumpkin, celery root, glazed cipolline onions and bordelaise sauce

cacciatora di manzo con funghi, julienne di pomodoro, scalogni, salsa bruna

medallions of angus beef fillet with julienne of tomato, shallots, mushrooms and demi-glace, served with roast potato

gamberi all'aglio, con olive nere, pomodorini al basilico e peperoncino

sautéed jumbo gulf shrimp with garlic, grape tomatoes, black olives and basil, served with fresh grilled croutons

pesce del giorno

fresh fish of the day