Coppa menu — United States

Select your choice of one or three artisanal cured meats, served with a variety of house-made accompaniments.

Select your choice of one or three artisanal cheeses, served with house-made jam.

A selection of olives marinated in rosemary and citrus-infused olive oil.

A selection of locally sourced mushrooms preserved in a savory marinade.

A starter featuring pickled peppers served with fontina cheese and prosciutto.

This appetizer features a salad of heirloom tomatoes and peaches, topped with goat cheese, sunflower seeds, and a chermoula vinaigrette.

Crisp celery tossed in Caesar dressing, topped with savory colatura-seasoned bread crumbs and parmesan cheese.

A fresh salad of mixed greens, cucumber, tomato, and seasonal vegetables, tossed in Italian dressing and topped with ricotta salata cheese.

Thinly sliced raw tuna served with a strawberry-beet broth, fresno chili, basil, cucumber, taro root, and lime.

Creamy burrata cheese served with a chilled summer vegetable caponata, fresh basil, garlic scapes, and pistachios.

These imported white anchovies are marinated in black vinegar and extra virgin olive oil, finished with a touch of mild espelette pepper.

Two fresh Island Creek oysters served chilled with a tangy vinegar-based marinade, refreshing melon gazpacho, and a spicy jalapeño sauce.

A classic Italian-style sandwich featuring salami, prosciutto, mortadella, and provolone cheese, topped with pickled cherry peppers, oil, and vinegar.

A chilled, spreadable smoked fish pâté served with green olives, pickled scallions, lemon, and toast.

Crispy fried risotto balls filled with fontina cheese and corn, served with a side of cherry pepper aioli.

Tender meatballs served in a savory tomato sauce and topped with parmesan cheese.

Roasted snap peas served with a tangy egg-based gribiche sauce, capers, sweet golden raisins, crunchy garlic breadcrumbs, and parmesan cheese.

A sliced pork sandwich served on a potato roll with provolone cheese, spicy n'duja-braised broccoli rabe, and Japanese mayonnaise, accompanied by Tuscan potato chips.

Roasted foie gras served with cherries, sunchoke, pine nuts, and toasted polenta bread.

Pan-roasted striped bass served with summer squash, quinoa, and marinated tomatoes.

Fusilli pasta tossed with New Bedford red crab, tomato, chili, white wine, and garlic, finished with crunchy squid ink breadcrumbs.

This pasta dish features spaghetti tossed with pancetta, Maine sea urchin, egg yolk, black pepper, and parmesan cheese.

Thick, straw-like pasta infused with saffron, served in a tomato butter sauce with sweet corn, crunchy pistachios, and salty ricotta cheese.

Small, shell-shaped pasta served with chicken sausage, broccoli, and tomato sauce, finished with fennel pollen and parmesan cheese.

Long, flat egg noodles served in a savory pork and tomato sauce, finished with fresh sage and parmesan cheese.

Please ask your server about our current selection of gluten-free pasta dishes.

A classic pizza topped with tomato sauce, fresh basil, mozzarella cheese, and garlic.

A pizza topped with tomato sauce, mozzarella, spicy dry-aged salami, garlic, chili, and a drizzle of honey.

This pizza features a tomato base topped with Italian sausage, shishito peppers, roasted onions, creamy ricotta, and a touch of chili.

A pizza topped with tomato sauce, mozzarella cheese, fresh arugula, and thinly sliced prosciutto di Parma.

This white pizza is topped with zucchini, corn, squash blossoms, creamy crescenza cheese, chili oil, and oregano.

This pizza features a tomato base topped with spicy coppa, roasted eggplant, Calabrian chilis, and smoked mozzarella.

A white pizza topped with little neck clams, bacon, green peppers, garlic, and a hint of lemon.

A classic Italian dessert featuring layers of coffee-soaked ladyfingers, creamy mascarpone, and Nutella.

Light, ricotta-based Italian donuts served with strawberry rhubarb compote and creamy vanilla labneh.

A selection of Italian-style ice cream and fruit-based frozen desserts that changes regularly.