Mangiare 121 North Adams Street

Cured meats, Italian cheeses, olives, mozzarella pearls, asparagus and crostinis

Panko breaded, deep-fried risotto balls filled with Italian meats and cheeses, accompanied by alfredo and pesto

Herb pull apart bread, Mangiare house seasoning, mediterranean olives, roasted garlic smear, & calabrian chile paste

A colossal house made meatball in marinara topped with melted mozzarella, finished with fresh grated parmesan cheese and basil

Calamari strips hand-breaded and fried, served with lemon aÏoli and marinara

Sauteed fennel, roasted tomatoes, nduja, and seafood brodo

Two globes of burrata, topped with garlic crisps, cherry tomatoes and balsamic. Served with toasted sourdough

Brown butter-sage toasted gnocchi

N'duja, whipped ricotta, pine nuts and chive

Sauteed with mustard seed and finished with balsamic

Sauteed with garlic crisps, served over black garlic aioli

Peas, spinach and leeks in a creamy risotto

Light lemon and olive oil cake topped with lemon curd; vanilla bean macerated berries, & mint whipped

One chocolate hazelnut and one traditional filled cannoli; all handmade, served with fresh whip

Dark chocolate meringue finished with white chocolate, fresh whip, and shaved chocolate

Sliced heirloom tomatoes with fresh mozzarella and basil, drizzled with balsamic reduction and olive oil

Chopped mixed greens tossed in Italian dressing with fresh vegetables and Italian meats and cheeses

Fresh greens, radicchio, pancetta, crushed pistachios, tossed in fig and honey vinaigrette

Butternut squash and ricotta filled agnolotti with sage cream and crispy sage garnish

Meat ragu tossed in tagliatelle, and topped with parmesan cheese

Oven roasted airline chicken breast over pesto gnocchi with house-made alfredo

Alfredo, marinated chicken, pappardelle

Hand-breaded chicken, marinara, parmesan cheese, and linguine

Shrimp, clams, mussels, arrabbiata, bucatini

Gnocchi with alfredo, pesto, arrabiata and burrata

House made meatballs, marinara, parmesan

6 oz Italian herb crusted tenderloin served over seasonal risotto and gremolata

Apple and fennel braised pork shank served over vegetable risotto and jus

Pan-seared seabass over tomato orzo with saffron butter, garnished with apricot mostarda

Crispy skin salmon, polenta, white beech mushrooms, and mushroom broth

Calabrese shrimp, basil, pine nuts

House made pasta half-moons stuffed with king crab, topped with marinara Verde and roasted sweet corn

Bone-in veal chop over linguine and wild mushroom blend