OUR INGREDIENTS
We use source quality ingredients; organic and locally grown produce in whenever possible.
We strive to serve only the finest hormone and antibiotic-free,
humanely raised meats, poultry and fish whenever possible.
OUR INGREDIENTS
We use source quality ingredients; organic and locally grown produce in whenever possible.
We strive to serve only the finest hormone and antibiotic-free,
humanely raised meats, poultry and fish whenever possible.
Antipasto di Verdure
14/28
An assortment of grilled and marinated eggplant, zucchini, fennel,
roasted peppers, sun dried tomatoes, and olives
Caprese
12
Handmade, all-natural artisan mozzarella, fresh basil, tomato and extra virgin olive oil
Ravioli alla Rustica
22/44
Goat cheese ravioli drizzled with balsamica di Modena and fine white truffle oil
Bresaola
17
Air cured beef sliced thin, served with arugula tossed in EVOO and fresh lemon juice, topped with shaved Parmigiano Reggiano
Calamari al Ferri
18
Grilled calamari served over mixed greens with lemon and parsley coulis
Am Pepata e Cozze
16
Mussels steamed in white wine with garlic, black pepper, grape tomato and parsley
Alici ‘e Peperoni
13
Fine white anchovies over red bell pepper, topped with parsley
Linguine alla Puttanesca
17
Linguine tossed in a fresh tomato sauce, olives, capers, anchovies, and garlic
Penne all’ Arrabiata
14
Penne tossed in a spicy tomato and garlic sauce
Ravioli alla Tarantella
18
Ricotta-stuffed ravioli served in a homemade tomato basil sauce
Gemelli alla Sorrentina
24
Gemelli baked in the brick oven in a fresh tomato-basil sauce, with homemade mozzarella, pecorino Romano, and Parmigiano Reggiano cheeses
Linguine con Vongole
29
New Zealand baby clams in a white wine and garlic sauce served over linguine
Linguine allo Scoglio
29
Mussels, clams and shrimp in a tomato-basil, white wine,
garlic and red pepper sauce served over linguine
Bucatini alla Amatriciana
22
Bucatini tossed in a fresh red tomato sauce with pork, onions,
pecorino Romano, and Parmigiano Reggiano cheeses
Melenzane
24
Eggplant sliced thin, lightly battered, and lightly sautéed, rolled around our homemade mozzarella and fresh basil, then baked in the brick oven in a fresh tomato basil sauce
Salmone al Forno
26
Farm-raised salmon baked in the brick oven (grilled for takeout) with white wine
and garlic, drizzled with vincotto
Scallopine alla Sorrentina
27
Pork tenderloin floured and sautéed in white wine and butter,
topped with pancetta, mozzarella, basil, and tomato
Vitello alla Siciliana
32
Top-round of veal lightly floured and sautéed in butter with roasted red peppers,
porcini and portobella mushrooms, finished in a marsala wine sauce
Costolette di Vitello alla brace
37
Brick oven roasted veal loin chop marinated with red wine,
vinegar, oregano, parsley and garlic
Costolette d’Agnello alla brace
30
Brick oven roasted rack of lamb, served over arugula topped
with a mint/lemon/parsley brodetto
Insalata di Rucola
12
Arugula tossed in fresh lemon juice and olive oil then
topped with shaved Parmigiano Reggiano
Insalata Mista
12
Mixed field greens, cherry tomato, and shaved fennel,
tossed in Balsamica di Modena and olive oil
Cannoli
14
Fried pastry shell filled with ricotta and chocolate chip cream
Tiramisu
14
Espresso soaked lady fingers layered with mascarpone cheese and topped with cocoa powder
Chocolate Bomba
12
Chocolate and vanilla gelato formed into a ball around a center of cherry and almonds dipped in dark chocolate
Spumoni Bomba
12
Chocolate, strawberry and pistacchio gelatos formed into a ball and dipped in dark chocolate
Flute Limoncello
12
Refreshing lemon gelato swirled with limoncello sauce in a champagne flute
Flute Frutti
12
Refreshing mixed berry gelato swirled with mixed berry sauce
Tartufo Classico
12
Zabaglione semifreddo covered with chocolate gelato and topped with crushed hazelnuts and cocoa powder
Tartufo Corretto
18
Same as above in a pool of Alexander Grappa
Sorbetti Limone
11
Biscotti
10
Almond biscotti served with ricotta and chocolate cream
Biscotti con Vino Santo
16
Vanilla Gelato Dome
7
ALL MENU ITEMS ARE SUBJECT TO AVAILABILITY; AVAILABILITY IS MOST OFTEN DUE TO DEMAND, CLIMATE CATASTROPHES, AND TRANSPORTATION COMPLICATIONS. CONSUMING RAW OR UNDERCOOKED MEATS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. GRATUITY MAY BE ADDED TO CHECKS WITH A PARTY OF 5 OR MORE PEOPLE.
Americano/decaf Americano
3
Cappuccino/decaf Cappucino
5
Latte/decaf Latte
5
Espresso/decaf Espresso
3
Double Espresso
6
Macchiato
4
Cafe Corretto
9
Divinitea – Blended Local, Certified Organic
4
Amaro Nonino
9
Averna Amaro
7
Bepi Tosolino Fragola
7
Campari
8
Aperol
7
Nardini
9
Fernet Branca
7
Fernet Menta
7
Fratello Hazelnut Liquor
7
Gozio Amaretto
8
Saliza Amaretto
8
Molinaro Sambuca
8
Romana Black Sambuca
8
Pallini Limoncello
7
Alexander Grappa
10
Marolo Grappa
12
Marolo Milla (chamomile)
12
POLI Po
12
POLI Barrique
14
POLI Sarpa
14
Americano
14
Your choice of Aperol, Campari or Nardini mixed with sweet vermouth and club soda served over ice
Bella Fragola
14
Fragola (wild strawberry liqueur) mixed with gin, lemon juice and fresh basil served over ice
Bellini
13
Peach, Pear or Apricot juice mixed with prosecco
Bellissima Ragazza
14
Grappa mixed with pear juice and club soda
Fiori di Muro
14
Vodka mixed with honey whiskey, Campari, lemon and cranberry juices served over ice
Fragola Bellini
14
Fragola (wild strawberry liqueur) mixed with prosecco
Limonata
14
Honey whiskey mixed with lemon juice, simple syrup and club soda served over ice
Miele Mojito
14
White rum mixed with lime juice, fresh mint, simple syrup and club soda served over ice
Negroni
14
Campari mixed with gin and sweet vermouth served over ice
Plum Gin Basil Fizz
14
Plum gin mixed with lemon juice, basil, simple syrup and club soda served over ice
Spritz
14
Your choice of Aperol, Campari or Nardini mixed with prosecco and club soda served over ice
Spumanti di Limone
14
Gin mixed with lemon juice, simple syrup and club soda served over ice
Strawberry Negroni
15
Gin, Campari, Bella Fragola and sweet vermouth
Classic Hendrick’s Martino
18
Hendrick’s gin & dry vermouth with a lemon twist
Espresso Martino
18
Espresso mixed with vodka and Baily’s, served up
Espresso Mochatino
18
Espresso chilled, mixed with milk chocolate liqueur and Baily’s, served up with chocolate sauce drizzle
Martino di Limoncello
18
Limoncello mixed with vodka, lemon juice and simple syrup, served up with a raw sugar rim
Margarita a La Esperanza
18
Tequila Blanca mixed with triple sec, lime juice and simple syrup, served up with a salt rim
Margarita di Melograno
18
Tequila Blanca mixed with triple sec, lime juice and pomegranate hibiscus syrup, served up with a raw sugar rim
Martino alla Chocoloata con Latte
18
Godiva milk chocolate liqueur mixed with vanilla vodka and Baily’s, served up
Martino di Melograno
18
Pomegranate liqueur mixed with vodka, lemon juice and simple syrup, served up with a raw sugar rim
The Jasmine
18
Campari mixed with Gin, Cointreau and fresh lemon juice, served up
Martino con Chocolata Bianca
18
White chocolate liqueur mixed with vanilla vodka and Baily’s, served up
Martino a la Nilla Wafer
18
Gozio Amaretto mixed with vanilla vodka, served up
Vespa Martini
18
Campari, mixed with gin and vodka, served up
Every dish is prepared to order from scratch.
Your patience is appreciated.
All menu items are subject to availability; availability is most often due to demand, climate catastrophes, and transportation complications. Consuming raw or undercooked meats may increase your risk of food borne illness.
Please inform your server of any food allergies.
20% gratuity may be added to the bill for parties of 5 or more.
$6 per plate for split meals.
Use of cell phones not permitted inside dining rooms.
Trattoria Rustica strives to use only the finest food products: meats, fish, produce and other ingredients are (mostly) free-range, hormone & antibiotic free, locally grown, organic
Due to limited seating,
Trattoria Rustica reserves the right to request that patrons adhere to a 90-minute time limit and may be asked to release their table to honor reservations and reduce waiting time for all.
We appreciate your understanding. Grazie!
Reservations are confirmed only by a phone call with our staff.
We do not take reservations on-line or by email.
413-499-1192
27 McKay Street Pittsfield, MA 01201