Da Vinci Bistro - Sudbury, MA

Lightly fried risotto rice balls stuffed with mozzarella and topped with tomato confit. Served with Prosciutto and a side of arugula salad with balsamic vinegar. Topped with shaved Parmiggiano.

Tomatoes stacked with mozzarella burrata and basil. Topped with reduced balsamic vinegar.

Insalata di DaVinci Bistro (GF) | Mesclun greens tossed with red onion, cucumber, dried cranberries, Asiago cheese and apple vinaigrette.

Served with a side of fennel salad and apple chutney.

Tempura battered calamari, zucchini and spicy peppers. Lightly fried and served with a roasted red pepper aioli.

Our signature Prince Edward Island mussels in a light broth of lemon, white wine, butter, and capers.

Romaine lettuce tossed in a classic dressing. Served with croutons, white anchovies and shaved Parmiggiano.

Sliced and breaded eggplant stuffed with Ricotta and Asiago Cheeses. Lightly fried and topped with pomodoro sauce and Parmigiano.

Sliced Capicola, Mortadella, Sopressata, Prosciutto, cheese and dry dates. Side of seasonal marmalade.

Sliced red beets with rice wine vinaigrette, almonds and Feta cheese.

Stuffed with Gorgonzola and wrapped in Prosciutto di Parma. Served over arugula and finished with balsamic reduction.

Homemade rigatoni pasta tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano Reggiano.

Sheets of lasagna layered with braised sirloin, ricotta, mozzarella, Parmigiano and tomato sauce.

Tossed with white wine and clams.

House made potato dumplings tossed with lamb chunks in a red wine & plum tomato ragu. Finished with Parmiggiano.

4-cheese stuffed tortellini with sautéed zucchini and Italian sausage in a Primitivo red wine & garlic creamy sauce.

Tossed with shrimp, red peppers & asparagus in a white wine butter reduction. Finished with Asiago cheese.

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.

Tossed with calamari and mussels in a spicy red sauce. Served with shrimp.

Tossed with wild mushrooms, garlic, olive oil and a touch of butter. Finished with Parmiggiano cheese and white truffle oil.

Finished with a sage & butter sauce and roasted Macadamia nuts.

Panko crusted boneless chicken breast topped with a plum tomato sauce and melted mozzarella di Bufala. Served with a side of rigatoni pomodoro.

8oz, Grilled and served with broccoli, red peppers and finished with white wine & lemon caper sauce.

Grilled, semi boneless, Bell Evan's chicken served with roasted potatoes and roasted peppers. Finished in white wine rosemary & lemon reduction.

14oz, Grilled and served with roasted potatoes, asparagus, Porcini creamy sauce & white Truffle oil.

Grilled and served with roasted baby potatoes sautéed with onion and Pancetta and a side of asparagus. Finished with peppercorn sauce.

Risotto slowly simmered with mussels, calamari, shrimp, white wine, cherry tomatoes and English peas.

Topped with nut free basil pesto. Served with roasted baby potatoes with onion and Pancetta and a side of spinach.

Pan seared veal cutlet pounded with layers of sage and Prosciutto. Served with roasted potatoes and asparagus in a white wine butter sauce.

Served with roasted potatoes and broccoli. Finished with Gorgonzola creamy sauce.

Served with baby potatoes with onion & Pancetta and a side of spinach. Finished with fig port wine reduction.

With cranberry coulis.

With Ricotta and chocolate chip filling.