Seven-Course Dinner: $135 

WEDNESDAY & THURSDAY 7PM  |  FRIDAY 6PM & 8:30PM | SATURDAY 6PM & 8:30PM 

Please make a note on RESY and check each item for our gluten free and vegetarian substitutions. There are no other substitutions. We do not accommodate dairy-free or vegan diets. 

roasted-garlic-and-bread

WHOLE ROASTED GARLIC

A basket filled with pieces of bread garnished with rosemary, wrapped in newspaper-like paper, and placed within a metal wire holder.

PANE CALDO

Warm focaccia bread

A wooden plate on the North End Boston menu features prosciutto, colorful cherry tomatoes, fresh basil, and creamy burrata cheese.

FORMAGGIO E PROSCIUTTO 

stracciatella, fresh mozzarella, toasted pine nuts, roasted cherry tomatoes, prosciutto, micro basil

A metal pan filled with creamy risotto topped with shredded parmesan cheese, caramelized artichoke pieces, and garnished with fresh parsley leaves.

CARCIOFI AI RISOTTO

artichoke risotto, mascarpone, fried artichokes, lemon zest, micro parsley. 

 

A black bowl containing a dish with octopus tentacles, white beans, and fresh parsley leaves, served on a wooden table.

POLPO SCOTTATO

grilled octopus, roasted shallots, white beans, charred sweet peppers, herbs & citrus. (Vegetarians receive beans & peppers)

A plate of fresh green lettuce topped with breadcrumbs, served on a decorative floral-patterned dish, evokes the charm of a Table North End Boston menu atop a rustic wooden table.

SORBETTO ALLA FRUTTA

Local little leaf lettuce, lemon-honey vinaigrette, toasted focaccia & pancetta dripping breadcrumbs

 

A bowl of tomato soup garnished with basil leaves and sprinkled with grated cheese, placed on a wooden table.

POLPETTE E RICOTTA

beef, pork and veal meatball, San Marzano marinara, shaved grana padano, whole basil

(vegetarians receive small eggplant parm) 

 

Stuffed pasta topped with crispy breadcrumbs and herbs, beautifully presented on a patterned blue plate, is a highlight of the North End Boston menu.

TORTELONI E FORMAGGIO

homemade jumbo four-cheese tortelloni,  pancetta, brown butter, sage, fresh peas

 

A glass bowl with vanilla ice cream, whipped cream, cocoa powder, a rectangular chocolate piece, banana slices, and a mint sprig on a wooden table—just like you’d find on the Table North End Boston menu.

GELATO AL BROWNIE

Vanilla ice cream, Biscoff crumble, chocolate sauce, truffle fudge brownie, whipped cream

* gluten-free dessert is flourless chocolate cake with vanilla ice cream 

Sunday Supper: $98 per seat

SUNDAYS 3PM & 5:30PM 
Contains dairy and pork. We can now accommodate Gluten Free and Vegetarians. Please make a note on RESY and check each item for our GF and vegetarian substitutions.

* An additional early and late seatings may be available on holiday weekends

roasted-garlic-and-bread

WHOLE ROASTED GARLIC

A cardboard container holds pieces of freshly baked focaccia bread, garnished with sprigs of rosemary and a sprinkle of herbs.

PANE CALDO

Warm focaccia bread

A plate of prosciutto, mozzarella, basil, and cherry tomatoes drizzled with balsamic glaze on a blue dish.

MOZZARELLA AL POMODORO

fresh mozzarella, Prosciutto di Parma, heirloom cherry tomatoes, olive oil, balsamic drizzle, micro basil

 

pollo-alla-milanese

POLLO ALLA MILANESE

chicken cutlet, mixed greens, red onion, fennel, hazelnut, lemon-honey vinaigrette

 

A blue patterned plate holds a stuffed eggplant topped with red sauce and garnished with microgreens. A metal spoon lies on the plate beside the eggplant.

MELANZANE ALLA PARMIGIANA

whole fried eggplant, San Marzano marinara, mozzarella, grated parmesan, basil

 

A bowl of tomato soup garnished with basil leaves and sprinkled with grated cheese, placed on a wooden table.

POLPETTE E RICOTTA

beef, pork and veal meatball, San Marzano marinara, shaved grana padano, whole basil

(Vegetarians receive small portion of weekday dinner risotto)

 

A dish of ravioli topped with tomato sauce, green pesto, grated cheese, and fresh basil leaves, served in a dark bowl that's a highlight on the North End Boston menu.

GNUDI CON MARINARA

hand-rolled ricotta pillows, parmesan, San Marzano marinara, pesto crema, micro basil

 

A wooden plate holding two powdered sugar-dusted cannoli, one end dipped in chopped pistachios, the other end garnished with chocolate shavings.

CANNOLI

citrus-ricotta filled cannoli shells, shaved milk chocolate, pistachio, powdered sugar

* gluten-free dessert is flourless chocolate cake