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Boston's Summer Restaurant Week

August 15th to August 27th 2010

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Appetizers

                                                                      Ceviche

Spicy Peruvian style ceviche, aji Amarillo and red onion

                                                    Pan Roasted fresh Blue Cultured Mussels

Pan roasted fresh Blue Cultured. mussels with Sicilian Marsala, tossed with Pancetta Abruzzese and Balsamic roasted shallots

                                                                Arugula Salad

Baby arugula salad, Guava EVOO vinaigrette and Shaved Stravecchio Parmesan

                                                               Caprese Salad

Narragansett Creamery fresh mozzarella, Maine Vine ripe tomatoes and Organic EVOO

Secondi

                                                            Aji de Gallina Ravioli

Homemade ravioli stuffed with Aji Amarillo Chicken, served in a cream sauce with roasted walnuts and botija olive

                                                   Fusilli pomodoro con Mozzarella

Fresh fusilli pasta with a San Marzano tomato sauce topped with mozzarella.

                                                               Fish of the Day

Grilled fish of the day served over a fresh salad of Pallares, Cherry tomatoes and chimichurri

                                                              Grilled Skirt Steak

All natural grilled skirt steak, papa seca panca salad and mixed greens

                                                              Taranta’s Pork Chop

(add $15)

Taranta's famous brined double thick pork chop served with a yucca piatella, a sauté of giant Peruvian Corn, caramelized onions and spinach with a Rocoto Peruvian Sugar cane glaze

Dolci

Traditional tiramisu

Guavannolo

One ricotta guava filled cannolo

                               Menu is offered from August 15th to August 27th 2010

                         NO SUBSTITUTIONS ALLOWED - RW MENU ONLY DURING RW

MASS GROWN                  RW 2010 SUMM

 

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WINE LIST

20% gratuity is added for parties of 6 or more

Corporate cooking classes available
Private function rooms

 

No menu substitutions

 

Chef Owner
Jose Duarte

 

FOOD GLOSSARY

Huacatay
Peruvian black mint

Quinoa
An ancient Inca grain

Rocoto
A spicy-hot red pepper

Aji Amarillo
Yellow Peruvian pepper

Panca Chili
Medium-hot pepper with a Smokey berry flavor with fruit overtones

Vincotto
Balsamic alike substance made of Malvasia and Nero Amaro grapes

Pallares
Giant Peruvian white Lima Beans

Botija Olive
The most exotic hand picked olive from Peru

Chicha de jora
Peruvian corn cider

Algarrobina
Carob syrup from the North of Peru

Tacu-tacu
A particular way of cooking rice and beans

Pisco
Peruvian brandy-like liqueur distilled from grapes

Guanciale
Made from the cheeks of the pig, a delicious bacon-like product that enhances almost any dish