Beppe
Restaurant Menu
A N T I P A S T I
TOSCANO
Beppe’s tasting plate of salami. prosciutti, crostini and contorni misti
For two or more 11 per person
PONTORMO
A salad of field lettuces, pancetta and softly scrambled egg with a tarragon vinaigrette 10
COZZE
Spicy Prince Edward Island mussels. Lots of black pepper, garlic and parsley 11
POLPO
Octopus grilled and served over a red onion, pine nut and raisin salad 12
CALAMARI
Thyme marinated squid, lightly bread-crumbed and flash-broiled 10
BACCALA
Salt-cod stewed with leeks, garlic, white wine, and tomato, served over soft polenta 10
SALSICCIA
Beppe’s handmade sausages, grilled and served with imported stewed artisanal beans 12
PANZA
Brined pork belly, braised and served over Italian lentils 12
RUSTICO
Savoy cabbage stewed with pork, tossed with bread dumplings, topped with
melted Grana Padano cheese 10
P A S T E
NORCINO
The “butcher’s spaghetti” with crumbled pork, garlic, Chianti, rosemary and tomato 18
PEPOLINO
Frill-edged pasta with a chunky tomato sauce flavored with fresh thyme, aged pecorino cheese 17
GNOCCHI
Potato dumplings with a sauce of venison, red wine, and juniper berries 19
TAGLIATELLE
Thin ribbons of red pepper pasta with sautéed clams and roasted cauliflower 19
PINCI
Hand-cut Parmigiano cheese spaghetti served al’ Amatriciana 18
PAPPARDELLE
Pasta squares served with rabbit stewed with cinnamon 19
FARROTTO
Farro grain cooked in a risotto style with seasonal market vegetables 19
Z U P P E
FUNGHI
Mixed mushroom soup flavored with nepitella 9
ZUCCA
Roasted mixed squash, with sage and apples 9
PASTA E FAGIOLI
A thick and hearty version of the Tuscan classic 9
S E C O N D I
ORATA
Mediterranean fish, roasted whole with olive oil, lemon, fresh herbs and garlic 29
CODA DI ROSPO
Bacon-wrapped roasted monkfish served with saffron and mixed vegetable fregola 29
BRANZINO
Pan-seared sea bass with fennel braised in blood orange and anise 29
MAIALE
Roasted pork loin, stuffed with fontina cheese and prunes 28
BISTECCA
Dry-aged Black Angus sirloin, grilled with aromatic spices served with roasted garlic 35
CORTI
Braised beef short ribs, flavored with Moretti Rosso beer and cherries, over soft polenta 28
POLETTO
Cornish hen, oven roasted with mixed mushrooms and Yukon Gold potatoes 28
QUAGLIE
Grilled quail in an agro-dolce sauce with roasted Jerusalem artichokes and shallots 28
N S A L A T E
CATERINA
Organic salad greens tossed with shavings of Grana Padano cheese, sunchokes and fresh pear
with a lemon and fresh herb vinaigrette 9
MERCATO
Grilled cipollini onions with rughetta, croutons, shavings of Grana Padano cheese 10
SETTE
The Republic of Beans seven bean salad dressed with olive oil and red onion 8
C O N T O R N I
TUSCAN FRIES
Beppe’s unique fries with fresh herbs. 9
VERDURE
Broccoli di rabe, sautéed with garlic or steamed. 8
PLEASE NOTE: All menu items and prices are subject to change.
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