In Rome, a traditional dinner begins with antipasti, continues with a pasta, and then proceeds to the entrée! You know, when in Rome… But in Boca, at Trattoria Romana, the portions are generous. So, if you don’t go for the traditional antipasto bar, try one of the rustic soups, Roman-style salads, jumbo lump Crab Cake a la Vodka, Clams Oreganata, or the thinly layered Eggplant Pie in Marinara. Pasta selections, including Pappadelle Short Rib in a red wine reduction and Angel Hair Pasta with Asparagus and Shrimp, can be requested in half-orders for appetizers.
Entrees feature a tantalizing array of daily specials. Or, choose from Land and Sea entrées: a thin cut veal chop, served Parmigiana or Milanese, topped with tri-color salad; grilled one-pound Veal Rib Chop with gorgonzola or mushrooms; Chicken Scarpariello on the bone, braised with sausage, onions and peppers in balsamic; local Yellowtail Snapper or New Zealand Langoustine Tails Oreganata; traditionally prepared Osso Bucco, thick veal shanks served with saffron rice; and Branzino Bonne Femme in a white wine and mushroom reduction.
Stay for desserts like homemade cakes, such as Italian cheesecake, Roman Red Velvet, Limoncello Pie and Chocolate Fantasia. Your table will also receive a plate of Ciambelline, Mama Gabriella’s house-made anise shortbread rings. We typically skip dessert and sip a double espresso while we dunk these wonderfully unique cookies.
