Becco
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The concept of tasting is the gem of Italian cuisine
Ratings
Reviews
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Menu
Becco's version of the classic Caesar salad
An assortment of marinated & grilled vegetables with assorted seafood
Arugula & frisee, thinly sliced pear, crumbled Gorgonzola cheese & walnuts, drizzled with aged port wine reduction
Baby greens, Tuscan beans, red onion & oven dried tomatoes tossed with extra virgin olive oil
Classic Caesar salad with croutons & grated Grana Padano
White bean & escarole soup with crumbled sausage
House made mozzarella with roasted red pepper and extra virgin olive oil
Burrata served on top of grilled Tuscan bread & sautéed broccoli rabe tops, with black Hawaiian sea salt.
Mussels in white wine, garlic, green beans, onions & scallions topped with savory breadcrumbs (available in spicy red sauce)
House made mozzarella sandwiched between slices of bread, fried & served with fresh pesto & oven dried tomato puree
with spicy tomato sauce
Chef Gallagher's house made all beef meatballs in "Sunday Sauce", finished table side with freshly grated Grana Padano
Thinly sliced San Daniele prosciutto with 18 month aged Grana Padano Riserva
Beef carpaccio drizzled with shaved Grana Padano, arugula, cracked black pepper and drizzled with extra virgin olive oil
Soft white polenta with melted Montasio cheese and crispy prosciutto
Thinly sliced roasted veal loin with shaved fennel & capers drizzled with tuna aioli
Crispy baked shrimp with Lidia's spicy tomato sauce
Sautéed chicken breast with lemon, Cerignola olives, Selina caper berries & spinach
Bell & Evans organic chicken with wild mushroom risotto with roasted garlic
Pan fried breaded chicken breast topped with tomato sauce, house made mozzarella, Grana Padano & fresh basil (Chicken milanese available upon request)
Pan Seared salmon with roasted Brussel sprouts drizzled with extra virgin olive oil
Whole roasted fish of the day with broken potatoes & braised leeks, finished table-side with extra virgin olive oil & sea salt
Sauteed day boat seafood in "lobster brodo" served on a bed of soft white polenta
Pan seared calf's liver with caramelized onions, bacon & crispy polenta drizzled with aceto di balsamico & extra virgin olive oil
Cubanelle peppers stuffed with beef, pork & veal braised in tomato sauce, with mezze rigatoni & Grana Padano
Twin brined center cut grilled heritage pork chops alla pizzaiola (green, red, and yellow peppers, green pepperoncini, sweet & hot cherry peppers, onions, & tomato)
Braised beef short ribs served with crispy spaetzle tossed with radicchio and topped with endive
Becco's signature braised veal shank with farro risotto tossed with butternut squash
"Joe's Veal Chop" grilled with garlic mashed potatoes, shallots & braised escarole with prosciutto, drizzled with aceto di balsamico & extra virgin olive oil (add funghi trifolati - $9)
Pan fried breaded veal chop topped with tomato sauce, house made mozzarella, Grana Padano & fresh basil (Veal milanese available upon request)
Hanger steak grilled rare or medium rare with buckwheat polenta and roasted root vegetables, topped with fried leeks & red wine reduction
Grilled domestic porterhouse lamb chops with scaffata, a medley of fresh fava beans, peas and mint
"Flor" Prosecco, Passion Fruit Puree
Vodka, Moscato d'Asti & Mango Puree with a splash of lemon juice served straight up
Aperol, Bastianich Sauvignon, Flor Prosecco & a splash of soda garnished with a slice of orange & served in a chilled reserve wine glass
Whisky, Aperol, Nonino Amaro and lemon juice served up with a twist
Redemption Rye whiskey served on the rocks with muddled cherries, oranges & Amaro
Tanqueray, Rammazzoti Aperitivo Rosato, Campari and a splash of soda
(Veneto)
(Piemonte)
(Veneto)
(Friuli)
(Friuli)
(Friuli)
(Umbria)
(Friuli)
(Friuli)
(Toscana)
Abruzzo
(Toscana)
(Puglia)
(Piemonte)
(Toscana)
(Tuscany)
(Toscana)
Toscana
Marche
Wine from the Valpolicella area in the region of Veneto whereby a portion of the grapes are raisoned before fermentation to creat a richer, more robust wine. Corvina is the main varietal.
The Queen to Barolo's King. 100% Nebbiolo from Piemonte, less the 100 miles from Barolo. The wine is named after the commune of Barbaresco.
Known as the King of Italian wines. 100% Nebbiolo from Piemonte. The wine is named after the commune of Barolo
100% Sangiovese from the area of Montalcino in the region of Toscana, about 75 miles South of Florence.
75% - 100% Sangiovese from the Chianti Classico area, about 100 square miles between Florence & Siena in the region of Toscana. Recognized as Chianti Classico by the iconic black rooster.
Denominazione di Origine Controllata (controlled by the destination of origin)
Denominazione di Origine Controllata e Granitia - Both quality assurance labels given by the Italian government to specify wines. They guarantee that the wines have a specific bled of grapes & are aged a specific amount of time. DOCG is the more prestigious of the two labels
70% - 100% Garganega harvested from the oldest vineyards in the Soave area of the Veneto region.
Wines from the Toscana that do not fall under DOC/G regulation. Typically made from both local & international varietals.
Named after the area of Valpolicella in the Veneto region, a red wine from the same blend as Amarone, but aged for a shorter amount of time, producing a lighter bodied, lower alcohol product.
80% - 100% Sangiovese & a favorite of 17th Century Tuscan nobility, from the Montepulciano area of the Toscana region.
Trentino
Lombardia
1.5L
1.5L
3L
1.5
3L
9L
1.5L
"Flor" Prosecco, Passion Fruit Puree
Vodka, Moscato d'Asti & Mango Puree with a splash of lemon juice served straight up
Aperol, Bastianich Sauvignon, Flor Prosecco & a splash of soda garnished with a slice of orange & served in a chilled reserve wine glass
Whisky, Aperol, Nonino Amaro and lemon juice served up with a twist
Redemption Rye whiskey served on the rocks with muddled cherries, oranges & Amaro
Tanqueray, Rammazzoti Aperitivo Rosato, Campari and a splash of soda
(Veneto)
(Piemonte)
(Veneto)
(Friuli)
(Friuli)
(Friuli)
(Umbria)
(Friuli)
(Friuli)
(Toscana)
Abruzzo
(Toscana)
(Puglia)
(Piemonte)
(Toscana)
(Tuscany)
(Toscana)
Toscana
Marche
Wine from the Valpolicella area in the region of Veneto whereby a portion of the grapes are raisoned before fermentation to creat a richer, more robust wine. Corvina is the main varietal.
The Queen to Barolo's King. 100% Nebbiolo from Piemonte, less the 100 miles from Barolo. The wine is named after the commune of Barbaresco.
Known as the King of Italian wines. 100% Nebbiolo from Piemonte. The wine is named after the commune of Barolo
100% Sangiovese from the area of Montalcino in the region of Toscana, about 75 miles South of Florence.
75% - 100% Sangiovese from the Chianti Classico area, about 100 square miles between Florence & Siena in the region of Toscana. Recognized as Chianti Classico by the iconic black rooster.
Denominazione di Origine Controllata (controlled by the destination of origin)
Denominazione di Origine Controllata e Granitia - Both quality assurance labels given by the Italian government to specify wines. They guarantee that the wines have a specific bled of grapes & are aged a specific amount of time. DOCG is the more prestigious of the two labels
70% - 100% Garganega harvested from the oldest vineyards in the Soave area of the Veneto region.
Wines from the Toscana that do not fall under DOC/G regulation. Typically made from both local & international varietals.
Named after the area of Valpolicella in the Veneto region, a red wine from the same blend as Amarone, but aged for a shorter amount of time, producing a lighter bodied, lower alcohol product.
80% - 100% Sangiovese & a favorite of 17th Century Tuscan nobility, from the Montepulciano area of the Toscana region.
Trentino
Lombardia
1.5L
1.5L
3L
1.5
3L
9L
1.5L
Becco's version of the classic Caesar salad
An assortment of marinated & grilled vegetables with assorted seafood
Classic Caesar salad with croutons & grated Grana Padano
Arugula & frisee, thinly sliced pear, crumbled Gorgonzola cheese & walnuts, drizzled with aged port wine reduction
Baby greens, Tuscan beans, red onion & oven dried tomatoes tossed with extra virgin olive oil
White bean & escarole soup with crumbled sausage
House made mozzarella with roasted red pepper and extra virgin olive oil
Burrata served on top of grilled Tuscan bread & sautéed broccoli rabe tops, with black Hawaiian sea salt.
Mussels in white wine, garlic, green beans, onions & scallions topped with savory breadcrumbs (available in spicy red sauce)
House made mozzarella sandwiched between slices of bread, fried & served with fresh pesto & oven dried tomato puree
with spicy tomato sauce
Chef Gallagher's house made all beef meatballs in "Sunday Sauce", finished table side with freshly grated Grana Padano
Thinly sliced San Daniele prosciutto with 18 month aged Grana Padano Riserva
Beef carpaccio drizzled with shaved Grana Padano, arugula, cracked black pepper and drizzled with extra virgin olive oil
Soft white polenta with melted Montasio cheese and crispy prosciutto
Thinly sliced roasted veal loin with shaved fennel & capers drizzled with tuna aioli
Crispy baked shrimp with Lidia's spicy tomato sauce
Sautéed chicken breast with lemon, Cerignola olives, Selina caper berries & spinach
Bell & Evans organic chicken with wild mushroom risotto with roasted garlic
Pan fried breaded chicken breast topped with tomato sauce, house made mozzarella, Grana Padano & fresh basil (Chicken milanese available upon request)
Pan Seared salmon with roasted Brussel sprouts drizzled with extra virgin olive oil
Whole roasted fish of the day with broken potatoes & braised leeks, finished table-side with extra virgin olive oil & sea salt
Sauteed day boat seafood in "lobster brodo" served on a bed of soft white polenta
Pan seared calf's liver with caramelized onions, bacon & crispy polenta drizzled with aceto di balsamico & extra virgin olive oil
Cubanelle peppers stuffed with beef, pork & veal braised in tomato sauce, with mezze rigatoni & Grana Padano
Twin brined center cut grilled heritage pork chops alla pizzaiola (green, red, and yellow peppers, green pepperoncini, sweet & hot cherry peppers, onions, & tomato)
Braised beef short ribs served with crispy spaetzle tossed with radicchio and topped with endive
Becco's signature braised veal shank with farro risotto tossed with butternut squash
"Joe's Veal Chop" grilled with garlic mashed potatoes, shallots & braised escarole with prosciutto, drizzled with aceto di balsamico & extra virgin olive oil (add funghi trifolati - $9)
Pan fried breaded veal chop topped with tomato sauce, house made mozzarella, Grana Padano & fresh basil (Veal milanese available upon request)
Hanger steak grilled rare or medium rare with buckwheat polenta and roasted root vegetables, topped with fried leeks & red wine reduction
Grilled domestic porterhouse lamb chops with scaffata, a medley of fresh fava beans, peas and mint
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