Bencotto

Egg, semolina flour, hand-cut fettuccine handmade potato Dumplings egg, semolina flour, hand-cut large fettucine die pressed egg, semolina flour, tube shaped please ask your server for daily selection (vegan) artisanal pasta

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24 months and 40 months with balsamic glaze, caramelized figs

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Bolognese 24 basil, Parmesan & pecorino cheese, pine nuts, garlic pesto 22 garlic, spicy tomato ()

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Short prime rib braised in red wine & herbs, served with Parmesan polenta

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fresh burrata cheese served with yellow beetroot salad, basil dressing

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Lightly fried calamari rings and tentacles served with lemon garlic aioli & Marinara sauce

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fresh mozzarella, tomato & basil salad

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Seafood soup with cod, salmon, calamari, shrimp in light spicy sauce with bread croutons

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Lightly fried zucchine blossoms stuffed with smoked mozzarella, Parmesan sauce dip

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2 crispy cannoli, chocolate & pistachio

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Homemade black squid-ink potato Dumplings in shrimp bisque sauce with chopped shrimp

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Egg, semolina flour, die pressed spaghetti

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lightly fried puffed bread dough

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Lettuce, croutons, raspadura flakes, Caesar dressing

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seasonal greens, tomatoes, pickled red onion, almonds, cranberries, lemon vinaigrette

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spinach, grilled salmon, olives, toasted pinenuts, lemon-garlic dressing

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selection of imported cheeses served with candied fruit & figs

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18 months aged parma prosciutto

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Tuscan bean soup, homemade pasta

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all salumi is served with fried puffed bread “gnocco fritto” : 18 months aged Parma prosciutto 18| 24 selection of & domestic artisanal cured meats : 20 | 28

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eggplant, mozzarella, parmigiano, tomato sauce, basil

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choice oflemon or strawberry : 10

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veal shank stewed with carrots, celery, onions and green peas, served with saffron risotto cake

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traditional lasagna, beef ragu, Parmigiano & bechamel sauce

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Homemade bread, evoo & balsamic dip

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Baked eggplant, mozzarella, parmesan, tomato sauce, basil : 18 baked, lightly-breaded meatballs, spicy tomato sauce, served w bread: 18 polpette

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1000 lbs of signature pastas handcrafted weekly in our laboratory, headed by Chef Fabrizio, from Modena (Emilia Romagna)

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lightly fried breaded chicken breast, mozzarella, tomato sauce, served with mashed potatoes

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baked, lightly breaded beef meatballs served with spicy tomato sauce dip

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handmade half moon shaped ravioli filled with crab meat, in lobster bisque sauce

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handmade squared shaped ravioli filled with ricotta, porcini and black truffle in a white truffle cream sauce

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Fried parmigiano risotto balls, Bolognese meat sauce dip

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sauteed salmon, white wine, lemon, olives, cherry tomatoes, roasted potatoes

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assortment of artisanal meats and imported cheeses served with homemade bread and gnocco fritto 22 | 39 : homemade bread, herbs and Parmigiano dip : 4

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sauteed spinach, roasted potatoes, or sauteed mixed vegetables

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selection of imported cheeses served with candied fruit & figs

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18 months aged parma prosciutto

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assortment of artisanal meats and imported cheeses served with homemade bread and gnocco fritto

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lamb shank braised in red wine and herbs, served with roasted potatoes

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Seafood soup with cod, salmon, calamari, shrimp in lightly spicy sauce with bread croutons : 36 cioppino sauteed salmon, white wine, lemon, olives, cherry tomatoes, garlic and dill mashed potatoes : 36 salmone mediterraneo tagliatelle, penne or gnocchi in marinara, Bolognese or formaggi sauce : +6

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hand cut fettuccine in Bencotto signature lamb meat sauce : 29 square shaped ravioli filled with ricotta, porcini and black truffle in a white truffle & mushroom cream sauce: 28

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hand cut fettuccine in Bencotto’s signature lamb meat sauce

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hand cut black squid-ink fettuccine in a mildly spicy pink sauce with shrimp

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mascarpone cheese, ladyfinger parfait

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talian soft flourless chocolate almond cake, creme anglaise

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handmade tortelli filled with butternut squash, parmigiano and amaretti, served in butter & sage cream sauce, topped with crunchy bacon

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velvety soup of seasonal vegetables, raspadura cheese flakes, croutons

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