Even if the current economic climate has you looking for ways to scale back – there’s no reason to suffer gastronomically – take advantage of Rocca‘s incredibly affordable Sunday & Monday Supper prix fixe menu. Chef Tom Fosnot leaves his sous chef Dan Raia in charge of the weekly-changing menu, which features two courses and a sweet for just $22. Take note that Rocca won’t be offering the special prix fixe during Restaurant Week, but see what’s coming up on the schedule below, then head down to Rocca anytime between 5:30 and 9:30pm to feast. Your wallet and your stomach will thank you. Call 617.451.5151 for reservations.
Sunday & Monday, November 22nd & 23rd – Mussel and clam chowder with red potatoes and crispy prosciutto; baked lasagna with rich lamb ragù, San Marzano tomatoes, minted ricotta and Parmigiano; and oatmeal, pistachio and white chocolate chip cookies.
Sunday & Monday, November 29th and 30th – Braised Pork Belly with farro and frisée; orecchiette with spicy clams and marjoram butter; and pumpkin panna cotta.
Sunday & Monday, December 6th and 7th – Vegetarian Supper of cremini soup with Parmigiano and watercress; farro Risotto with acorn squash and warm poached egg; and white peach granita.
Sunday & Monday, December 13th and 14th – Festa Della Castagna Supper of chestnut panzotti with pomegranates, upland cress and shaved pecorino; grilled quail with chestnut polenta stuffing, served with balsamic glazed radicchio and cipollini onion puree; and candied chestnuts with honey cake and vanilla gelato.
Sunday & Monday, December 20th and 21st – Zucchini and potato tart with roasted pepper vinaigrette; pork osso bucco with polenta, peas and spicy fennel; cranberry pecan crumb cake.
Sunday & Monday, December 27th and 28th – Prosciutto-wrapped chicken livers with radicchio, balsamic and baby spinach; cavatelli with braised chicken, chestnuts and caramelized shallots; gingerbread cookies with homemade eggnog