FORMAGGI CHEESE

A TASTE OF AGED PARMIGIANO REGGIANO 24 months and 40 months with balsamic vinegar crème : 10


FORMAGGI DEL GIORNO ask your server about the specialty cheese today, served with honey & dried figs : 10


REGIONAL CHEESE PLATTER : 25

Ortler cow’s milk, semi-firm. Alto Adige, Italy
Gorgonzola Dolce cow’s milk, soft blue vein. Piemonte, Italy
Pecorino Stagionato sheep’s milk, semi-hard. Toscana, Italy
Burrata cow’s milk. Local
Parmigiano Reggiano cow’s milk, hard. Emilia, Italy

SALUMI MEATS

all salumi is served with gnocco fritto

PROSCIUTTO SAN DANIELE : 10 | 18

SALUMI MISTI speck, sopressata, salame calabrese,
mortadella : 15 | 20

GNOCCO FRITTO extra basket of lightly fried puffed
bread dough : 4

LE ROSSE FROM THE RED FLYWHEEL SLICERS

PROSCIUTTO DI PARMA : 10 | 18

CULATELLO : 12


BOCCONI PLATES TO SHARE

OLIVES selection of olives marinated in herbs and flavors in velvety “Bencotto” supertuscan extra virgin olive oil : 7

RISO FRITTO fried saffron risotto balls, bolognese meat sauce dip : 13

POLPETTE BENCOTTO baked, lightly-breaded meatballs, spicy tomato sauce dip : 12

ERBAZZONE quiche filled with spinach & garlic, parmesan cheese sauce : 12

CARPACCIO DI MELONE E PROSCIUTTO thinly sliced cantaloupe topped with Prosciutto di Parma : 12

TORTINO AL TARTUFO black truffle, ricotta and parmesan cheese souffle’, porcini mushroom creamy sauce : 16

BRESAOLA E RUCOLA thinly sliced cured beef, arugula, shavedparmigiano, balsamic vinegar reduction : 14

CALAMARI IN UMIDO slowly cooked until tender in a spicy garlic tomato broth, bread crouton : 16

MELANZANE ALLA PARMIGIANA eggplant, mozzarella, parmesan, tomato sauce, basil : 14

BURRATA burrata cheese with shaved celery and fennel salad in lemon vinaigrette : 14


LEGGEREZZA SALADS

INSALATA CESARE lettuce, croutons, shaved parmesan cheese, caesar dressing: 7 | 10

INSALATA BENCOTTO mixed greens, olives, green beans, goat-cheese, beetroot, balsamic dressing: 9 | 13

INSALATA CON SALMONE GRIGLIATO spinach, grilled salmon, olives, toasted pinenuts, potatoes, lemon-garlic dressing: 18

CAPRESE tomatoes, fresh mozzarella, pesto, basil: 15

INSALATA MISTA mixed greens, balsamic, tomatoes : 9
(add chicken 5, add shrimp 6)

DAL FORNO OVEN-BAKED : 21

LASAGNA ALLA BOLOGNESE meat and besciamella sauce

CRESPELLE ALLA GENOVESE layered soft crepes, pesto sauce, fontina cheese, green beans

PASTA AL FORNO CAPRICCIOSA penne pasta in tomato and besciamella sauce, smoked mozzarella, olives, oregano and mild Italian sausage

INZUPPATI SOUPS

CREMA DI ZUCCHINE E BASILICO velvety soup of zucchini and basil, shaved parmesan, croutons : 7 | 10

PASTA E FAGIOLI ALLA TOSCANA tuscan bean soup and home made pasta : 8 | 11

SIDE VEGGIES: sauteed spinach, roasted potatoes, or sauteed mixed vegetables : 7


CARNE E PESCE MEAT & SEAFOOD

POLLO ALLA PIZZAIOLA lightly fried breaded chicken breast, mozzarella, tomato sauce, served with mashed potatoes : 24

TAGLIATA ALLA SENAPE hanger steak marinated in mustard, served sliced with arugula : 26

BRASATO DI MANZO CON POLENTA prime beef braised in red wine and herbs, cornmeal polenta : 28

CIOPPINO BENCOTTO seafood soup with cod, salmon, calamari, shrimp in light spicy sauce with bread croutons: 26


PASTA A MODO TUO PASTA YOUR WAY

1. CHOOSE SAUCE
 

BENCOTTO pink pancetta sauce
 

BOLOGNESE traditional meat tomato sauce
 

SALSICCIA sausage in spicy tomato sauce
 

PESTO basil, parmesan cheese, pecorino, pine nuts, garlic
 

ARRABBIATA spicy garlic, tomato
 

MARINARA tomato, basil
 

AI FORMAGGI creamy cheese sauce
 

ALLE NOCI walnuts, gorgonzola cheese
 

SALMONE creamy salmon sauce
additional $3
 

SUMMER sun-dried tomatoes,EVOO, basil, garlic


add chicken 5, add shrimp 6, add meatballs 5
Extra side sauce: 6
Half portions available only for kids

2. CHOOSE PASTA

PASTA FRESCA 100% Organic made fresh daily in house : 20

TAGLIATELLE egg, semolina flour, hand-cut fettuccine

PAPPARDELLE egg, semolina flour, large hand-cut fettuccine

GNOCCHI hand made potato dumplings

GNOCCHI VERDI hand made potato and spinach dumplings

TAGLIATELLE INTEGRALI egg, whole wheat flour, fettuccine

FUSILLI INTEGRALI die pressed whole wheat flour, cork screw

PENNE ALL’UOVO die pressed egg, semolina flour, tube shaped

PASTA RIPIENA filled, made daily in house : 21

RAVIOLI DI MAGRO egg and organic semolina flour pasta, filled with spinach, ricotta cheese, parmesan cheese

GNOCCHI RIPIENI potato dumplings filled with gorgonzola cheese

PASTA ARTIGIANALE artisanal pasta : 19

slowly dried at low-temperature for “al dente” texture:
 

GEMELLI twist tube, FUSILLI cork screw

GLUTEN FREE PASTA: 21


Speciali Specials

Bocconi Plates to Share

TORTINO DI CAVOLETTI
besciamella quiche with diced brussel sprouts, eggs, parmesan, and creamy walnut sauce : 12

OLIVE ALL’ASCOLANA
breaded and lightly fried olives stuffed with pork meat and parmigiano, arrabbiata sauce : 12

CALAMARI FRITTI
lightly fried calamari rings and legs with a lemon garlic aioli : 15

FIORI DI ZUCCA RIPIENI
lightly fried zucchini blossoms stuffed with ricotta and smoked mozzarella, parmesan sauce : 16


Carne Meat Entrees

STINCO DI AGNELLO
braised lamb shank in red wine and herbs, served with mashed potatoes : 26

OSSOBUCO DI VITELLO CON PURÉ
veal shank slowly stewed with carrots, celery, onions and green peas, potato puree : 29

Pasta

CONCHIGLIE AL FORNO
large pasta shells oven baked in a cream sauce with red radicchio, crescenza, and smoked mozzarella : 24

TAGLIATELLE AL NERO DI SEPPIA
hand cut black squid-ink fettuccine in a spicy pink sauce with shrimp : 24

RAVIOLI DI GRANCHIO
handmade ravioli filled with crab meat, in a lobster meat sauce topped with caviar : 26

TORTELLI DI ZUCCA
hand made ravioli filled with pumpkin, parmigiano and amaretto, served in creamy butter and sage sauce with crunchy bacon : 21

GNOCCHI NERI
homemade black, squid-ink potato dumplings in a lobster bisque sauce with shrimp : 24

TAGLIATELLE AL RAGU’ DI AGNELLO
hand cut fettuccine in Bencotto signature lamb meat sauce : 24