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Boston, MA Metro
162 Columbus Ave
Mon-Wed 5pm-10pm Thu-Sat 5pm-10:30pm
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Menu for Da Vinci
A hearty winter soup with a generous portion of Cannelini beans, kale, carrots and celery.
Organic Green Salad
Organic greens tossed in a pomegranate vinaigrette. Finished with red grapes, sliced almonds and shaved Parmigiano Reggiano.
Whole leaves of baby Romaine tossed in a white truffle infused dressing. Served with white anchovies and a fried poached egg.
Mussels alla Peppino
Our signature Prince Edward Island mussels in a light broth of lemon, white wine, butter, capers and cherry tomatoes.
Indian Fusion Shrimp Salad
Shrimp battered in chickpea flour lightly fried. Served on a bed of baby arugula, cucumbers and fennel. Dressed with lemon scalion vinaigrette.
Arancini con Spec
Risotto rice balls stuffed with mozzarella. Lightly fried and and served on a bed of thinly sliced smoked Prosciutto di Parma.
Prosciutto e Asparagi
Prosciutto wrapped around asparagus, shaved fennel and Fontina cheese. Drizzled with a scallion vinaigrette.
Pan seared sea scallops served on top of mushroom risotto cakes. Finished with a creamy gorgonzola fig sauce.
Pomodoro e Mozzarella Burrata
Alternating slices of homemade mozzarella burrata & vineyard ripened tomatoes; drizzled with extra virgin olive oil and balsamic reduction.
Gluten Free Pasta Can Be Substituted On Most Pasta Dishes. All Pastas Made Fresh Daily.
Indian Fusion Masala Ravioli
This homemade Indian - Italian fusion ravioli is stuffed with ricotta cheese, English peas, and ginger then coated in a spicy tomato cream sauce. Finished with a curry leaf pistachio pesto.
Orechiette con Salsiccia
Orechiette pasta (little ears) tossed in a sauce of sautéed Italian sausage, broccoli rabe, crushed red pepper and white wine. Finished with pecorino Romano cheese.
Butternut Squash Agnolotti
This house made half moon shaped pasta is stuffed with a sweet butternut squash puree, then blanketed in a creamy brown butter sage sauce and finished with toasted macadamia nuts.
Gnocchi Con Funghi
Homemade potato dumplings with sautéed wild mushrooms and shaved Ricotta Salata. Accented with white truffle oil.
"Best of Boston - Boston Globe" Homemade rigatoni pasta tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano Reggiano. Also available spicy.
Pappardelle with Short Ribs
Slow braised beef short ribs tossed with housemade ribbons of pasta in a reduction of red wine, Veal stock and fresh herbs. Finished with Pecorino cheese and reduced balsamic vinegar.
Pollo alla Putanesca
Grilled half chicken smothered in a hearty Putanesca sauce of plum tomatoes, garlic, capers and black olives. Served with vegetable risotto.
Pan seared Arctic Char served with English an pea cake and sauteed asperagus. Finished with a saffron cream sauce.
Anatra Alla Peppino
Maple Leaf Farms duck prepared two ways. Crispy Duck leg confit and grilled breast in an apricot pear brandy sauce. Served with fingerling potatoes and broccoli rabe.
Colorado Rack of Lamb
Grilled Colorado rack of lamb encrusted in sun dried tomato infused bread crumbs and topped with a basil & pine nut pesto cream sauce. Served with a side of roasted fingerling potatoes and broccolini.
“A favorite of The Phantom Gourmet.” An 8oz. center cut filet grilled to perfection and finished with a Chianti veal demi glaze reduction. Served over a potato gratin cake and sautéed spinach.
12oz. Veal Chop grilled and topped with Porcini mushroom red wine reduction sauce. Served on top of a wild mushroom risotto cake and sautéed broccolini.
Vanilla Crème Caramel
Crème caramel infused with vanilla then drizzled with crème anglaise.
Individual cheesecake topped with fresh berries then drizzled with raspberry coullis.
Souffle Al Cioccolato
Decadent and rich chocolate soufflé served with vanilla gelato. (20+ minute baking time)
Puff pastry topped with thin sliced Fuji apples and baked to crispy perfection. Served with fresh berries and vanilla gelato. (20+ minute baking time)
A selection of house favorites including soufflé, apple crostata, pumpkin crème brulee and vanilla gelato. (20+ minute baking time)
Chef Peppino's Five-course Tasting
Take The Ultimate Culinary Journey And Let Chef Peppino Surprise You With Some Of His Amazing Dishes.
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