라 부쏘라

stuffed artichoke

grilled calamari with cherry peppers, lemon and garlic

eggplant "meatballs" with marinara sauce and ricotta

served with marinara sauce

stuffed mushrooms

grilled octopus with pesto, butterbeans and fingerling potatoes

baked clams

assorted cured meats, cheeses, vegetables and olives

cold salad of calamari, shrimp, clams and mussels

served with marinara sauce

with heirloom tomato and arugula

fior di latte mozzarella wrapped with prociutto and baked in marinara sauce

classic vegetable and bean soup

spinach and egg drop soup

Insalata di Arugula, Finocchio, arugula, fennel, pears, walnuts and shaved parmesan

roasted beets, shallots, arugula and crumbled goat cheese

classic Caesar salad

bread salad with tomatoes, cucumber, red onion, fresh mozzarella and basil

baby spinach, endive, grilled portobello mushroom and bacon

the original Bussola combination salad

mushrooms, peas, asparagus, pancetta, tomato and cream

white or red with fresh chopped clams

broccoli rabe and sweet pork sausage

Bussola's classic tomato, basil and garlic

shrimp and spinach topped with toasted breadcrumbs and garlic

proscuitto, porcini mushrooms and parmesan cream

ricotta, proscuitto, onions and tomato

wide cut pasta ribbons with veal ragu

pancetta, onions and tomato

fresh tomato, basil, garlic, chopped shrimp, cannellini

double cut Berkshire pork chop with broccoli rabe, prosciutto and smoked mozzarella

braised veal shank served with risotto

piccata, marsala, francese, pizzaiola, sorrentino, saltimbocca

rosemary skewered chicken breast stuffed with raisins, pine nuts, prosciutto and caciocavallo cheese

gorgonzola breadcrumb crusted beef tenderloin

chunks of chicken on the bone roasted with lemon and garlic

veal chop with cippolini onions, mushrooms, bacon, and roasted fingerling potatoes

pan seared organic salmon with grain mustard, fennel and asparagus

dover sole with olives, capers, onion and tomato

calamari, clams, shrimp and mussels

grilled 16oz prime strip steak with truffle butter and crispy spinach

rolled stuffed veal with prosciutto, mozzarella, mushroom and marsala

pan seared scallops with bacon, baby spinach, sweet corn and leek risotto

slow simmered meatballs in tomato ragu

grilled homemade sweet pork sausage with saute onions, mushrooms, and peppers

grilled whole Mediterranean sea bass with lemon, extra virgin olive oil and garlic

sauté breast of chicken with lemon, butter, capers and artichoke hearts

seared calf's liver with onion and balsamic

prince edward island mussels with white wine, tomato, basil and garlic

fried eggplant with grated ricotta salata

sauté broccoli rabe with garlic

sauté escarole with beans and garlic

fingerling potatoes with rosemary and sea salt

creamy polenta with marscapone

crispy fried matchstick zucchini

grilled asparagus with melted parmesan

sauté assorted mushrooms and spicy cherry peppers