Tredici

Ham and Cheese Arrancini

Homemade crispy risotto balls filled with house-cured prosciutto cotto, spring peas, pecorino cheese and fontina over Parmagiano fonduta.

Tuna Tartare

Diced sushi grade tuna, avocado, minced charred jalapeno, bloomed mustard seeds, sour cream and soy-yuzo vinaigrette finished with wasabi oil.

Crispy Artichoke Salad

Served over baby arugula tossed with Sicilian extra virgin olive oil and limoneira vinaigrette. Finished with shaved Parmigiano cheese.

Inside Out Meatballs

Panko-breaded beef, pork and veal meatballs stuffed with fresh mozzarella and ricotta cheese. Served in homemade marinara.

Bang Bang Shrimp

Jumbo shrimp pan-fried in the shell with extra virgin olive oil, Meyer lemon and roasted garlic finished with red pepper flakes.

Super Greens Caesar

A mix of organic baby greens served in a Parmigiano basket finished with a toasted garlic dusting.

Grilled Polpo

Grilled Portuguese octopus served over warm fingerling potato salad, marinated grape tomatoes, shaved red onion and baby arugula.

Garganelli Umbriaco

Hand-rolled penne served with homemade crushed San Marzano plum tomato sauce and a touch of cream with a shot of grey goose. Finished with basil dust.

Linguini Vongole

Served with Rhode Island clams, Meyer lemon, roasted garlic and Sicilian extra virgin olive oil. Finished with red chilis.

Lobster Ravioli

Homemade burrata filled ravioli topped with Maine lobster, ramps, nettles, spring peas, baby spinach, grape tomatoes and a touch of cream.

Casareccia

Twisted spiral pasta with jumbo shrimp, feta cheese, blistered grape tomatoes, baby arugula and asparagus. Finished with pesto.

Kobe Beef Ravioli

Homemade ravioli filled with braised Kobe beef, caramelized onions, black truffle and fontina di Val d'Aosta browned butter and thyme with a natural reduction.

Pappardelle

Wide ribbon pasta served with pulled smoked Long Island duck, a trio of wild mushrooms and caramelized onions. Finished with Tahitian vanilla oil and black truffle essence.

Spring Carbonara

Hand-cut spaghetti with guanciale, pancetta, caramelized onion, roasted garlic, spring peas, extra virgin olive oil, and organic egg yolk. Finished with bacon dust.

Tagliatelle

Served with organic salmon tid bits, creme fraise, Meyer lemon, fresh dill and chives.

Free Range Chicken

1/2 organic chicken prepared scarpiello style. Sauteed with sweet cherry peppers, roasted garlic, extra virgin olive oil, wild mushrooms, crumbled sausage and crispy thin sliced potatoes.

Grilled Orata

Whole fillet of Mediterranean white fish grilled with Meyer lemon and extra virgin olive oil. Served with charred broccolini.

Prime Hanger Sreak

Marinated and grilled. Served over salsa verde with blistered shishito peppers and Tuscan fries.

Organic Salmon

Pan-seared and topped with horseradish and smoked salmon crust over fregola with asparagus. Finished with chive oil.

Veal T-Bone Parmigiano

Pounded chop, panko-breaded and fried. Topped with homemade crushed plum tomato sauce and melted mozzarella cheese.

Tomahawk Pork Chop

Bone-in Berkshire chops grilled with sauteed wild mushrooms, roasted garlic, Sicilian extra virgin olive oil and sweet cherry peppers.

Fat Bastard Burger

Tredici's own exclusive prime blend loaded jumbo burger. Topped with bacon, cheese, sauteed mushrooms, caramelized onions, Moretti battered onion ring and Tuscan fries.

Steamed Broccoli

Grilled Asparagus

Sauteed Broccoli Rabe

Parmigiano Truffle Fries

Roasted Garlic Whipped Potatoes

Soda

Diet Coca Cola

Sprite

Crispy Artichoke Salad

Roman style artichokes over baby super greens with Parmagino cheese and grilled lemon vinaigrette.

Tuna Tartare

Diced sushi grade tuna, avocado, minced charred jalapeno, bloomed mustard seeds, sour cream and soy–yuzo vinaigrette finished with wasabi oil.

Pear Salad

Sliced Asian pears over baby arugula tossed with young pecorino cheese and finished with truffle–honey vinaigrette.

Inside Out Meatballs

Panko breaded beef, pork and veal meatballs stuffed with fresh mozzarella and ricotta cheese, in homemade marinara.

Bang Bang Shrimp

Jumbo shrimp, buttermilk battered and tossed with homemade Cambrian chili sauce finished with slice scallion.

Brussels Sprout Salad

Shaved Brussels sprouts with roasted butternut squash, currants, smoked duck breast, diced apple, tossed pinenuts, goat cheese vinaigrette and drizzles with chestnut honey.

Arancini Dinner

Homemade crispy risotto balls filled with shaved black truffle, wild mushrooms and mozzarella and fontina cheese over Parmigiano fonduta.

Grilled Polpo Dinner

Grilled Portuguese octopus over baby arugula with Yukon Gold potatoes and pickled cippolini onions.

Angry Lobster Dinner

1¼ lb. Maine lobster pan-fried in the shell with extra virgin olive oil, Meyer lemon and roasted garlic. Finished with red pepper flakes.

Artichoke Salad

Crispy baby artichokes, rocket, and shaved parmagiano cheese topped with frizzled capers in a sorrento lemon vinaigrette.

Baby Kale Salad

Fresh mint, toasted almonds, fresh cherries, lemon, lime, orange gremolata, and goat cheese vinaigrette.

Caesar Salad

Freshly chopped organic romaine lettuce tossed with homemade Caesar dressing, topped with shaved Parmigiano cheese.

Kale Caesar Dinner

Organic baby kale with homemade Caesar dressing and grilled asparagus finished with pecorino cheese.

Mixed Greens

Organic mesclun greens with Gorgonzola cheese, roasted pignoli nuts and tarragon vinaigrette.

Roman Artichoke Salad

Baby artichokes marinated with Sorrento lemon, extra virgin olive oil and pecorino cheese. Served over baby arugula with lemon vinaigrette.

Watermelon Salad

Organic seedless melon, baby arugula, fresh mint, pickled onions and feta, finished with aged balsamic reduction.

Garganelli Umbriaco

Hand rolled penne with homemade crushed San Marzano plum tomato sauce and a touch of cream with a shot of grey goose finished with basil dust.

Tagliatelle

Served with Maine lobster and spicy San Marzano crushed plum tomato sauce. Finished with toasted bread crumbs.

Ravioli Zucca

Homemade ravioli filled with pumpkin, sweet potato and butternut squash with browned butter and sage finished with whiskey sugar bruleee.

Kobe Beef Ravioli

Homemade ravioli filled with braised Kobe beef, caramelized onions, black truffle and fontina Val d'Aosta in browned butter and thyme with a natural reduction.

Porcini Gnocchi

Porcini stuffed homemade ricotta gnocchi with slow roasted long island duck, trio of wild mushrooms and porcini crema finished with truffle essence.

Spaghetti Carbonara

hand cut spaghetti with guancialle, pancetta, caramelized onion, roasted garlic, spring peas, extra virgin olive oil and organic egg yolk finished with bacon dust.

Ravioli Verde Dinner

Homemade ravioli filled with ricotta, burrata and Asiago cheese accompanied by English pea puree and browned butter finished with pecorino.

Linguine Vongole Dinner

Served with Rhode Island clams, nduja sausage, roasted garlic and Sicilian extra virgin olive oil. Finished with red chilies.

Mushroom Ravioli Dinner

Homemade burrata filled ravioli topped with porcini, shiitake and cremini mushrooms. Finished with a touch of cream.

Pasutice Dinner

Triangle-shaped pasta with steamed Maine lobster, asparagus, blistered grape tomatoes, tarragon and a touch of cream.

Pappardelle Dinner

Served with wide ribbon pasta, pulled smoked Long Island duck, a trio of wild mushrooms and caramelized onions. Finished with Tahitian vanilla oil and black truffle essence.

Fusilli Messina

Hand-rolled pasta with crushed plum tomato sauce, fire roasted eggplant and sundried tomatoes. Finished with ricotta salata.

Lemon Ravioli

Homemade ravioli filled with Sorrento lemon, rocket arugula, and ricotta cheese. Served with sauteed shrimp, browned butter, and Parmigiano fonduta. Finished with poppy seeds.

Pappardelle

Wide ribbon pasta with pulled smoked Long Island duck, trio of wild mushrooms and caramelized onions, finished with Tahitian vanilla oil and black truffle essence.

Slow-Baked Macaroni

Oven baked with crushed plum tomato sauce, topped with melted fontina, mozzarella and Parmigiano cheeses and finished with basil oil.

Spaghetti Vongole

Hand cut spaghetti with little neck clams, roasted garlic and Sicilian extra virgin olive oil finished with red chillis.

Free Range Chicken

1/2 organic chicken prepared scarpiello style, sauteed with sweet cherry peppers, roasted garlic, extra virgin olive oil, wild mushrooms, crumbled sausage and crispy thin sliced potatoes.

Prime Skirt Steak

Marinated and grilled, over horseradish whipped potatoes and topped with burnt scallion and natural reduction.

Organic Salmon

Topped with horseradish and smoked salmon crust over crimson lentils with diced parsnips and pomegranate mollases.

Veal T-Bone Parmigiano

Pounded chop, panko breaded and fried topped with homemade crushed plum tomato sauce and melted mozzarella.

Tomahawk Pork Chop

Maple glaze marinated, grilled Berkshire chop over pumpkin farroto with shaved Brussels sprouts, finished with Gorgonzola butter.

Fat Bastard Burger

Tredici’s own exclusive prime blend loaded jumbo burger, topped with bacon, cheese, sauteed mushrooms caramelized onions, moretti battered onion ring and Tuscan fries.

Bass in “Aqua Pazza”

Crazy water sea bass oven baked in parchment with lobster & tarragon broth, fingerling potatoes, organic cauliflower, chorizo sausage, little neck clams & Rhode Island mussels.

Chicken Scarpiello

Organic free range chicken pan-seared with sweet cherry peppers, wild mushrooms, crumbled sausage, extra virgin olive oil and roasted garlic topped with thin crispy fried potatoes.

Grilled Orata Dinner

A whole fillet of Mediterranean white fish grilled with Meyer lemon and extra virgin olive oil. Served with charred broccolini.

Maple Glazed Brussels with Bacon

Steamed Broccoli

Grilled Asparagus

Sauteed Broccoli Rabe

Parmigiano Truffle Fries

Roasted Garlic Whipped Potatoes

Mixed Greens

Organic mesculine greens with Gorgonzola cheese, roasted pignoli nuts and tarragon vinaigrette.

Tuna Tartar

Diced sushi grade tuna, avocado, minced charred jalapeno, bloomed mustard seeds, sour cream and soy–yuzo vinaigrette finished with wasabi oil.

Brussel Sprout Salad

Shaved Brussels sprouts with roasted butternut squash, currants, smoked duck breast, diced apple, toasted pinenuts, goat cheese vinaigrette and drizzles with chestnut honey.

Inside Out Meatballs

Panko breaded beef, pork and veal meatballs stuffed with fresh mozzarella and ricotta cheese, in homemade marinara.

Pear Salad

Sliced Asian pears over baby arugula tossed with young pecorino cheese and finished with truffle – honey vinaigrette.

Arrancini Lunch

Homemade crispy risotto balls filled with shaved black truffle, wild mushrooms and mozzarella and fontina cheese over Parmigiano fonduta.

"Inside Out" Meatballs Lunch

Panko-breaded beef, pork and veal meatballs stuffed with fresh mozzarella and ricotta cheese in homemade marinara.

Crispy Artichokes

Served over baby arugula and tossed with Sicilian extra virgin olive oil and lemon vinaigrette. Finished with Parmigiano cheese.

Kale Caesar

Organic baby kale with homemade Caesar dressing and finished with pecorino cheese.

Lunch Baby Kale Salad

Fresh mint, toasted almonds, fresh cherries, lemon, lime, orange gremolata, and goat cheese vinaigrette.

Lunch Roman Artichoke Salad

Baby artichokes marinated with Sorrento lemon, extra virgin olive oil, pecorino cheese, and mint. Served over baby arugula with lemon vinaigrette.

Wild Mushroom Salad Lunch

Sauteed wild mushrooms over organic baby arugala with shaved red onion, sherry vinaigrette and finished with black truffle infused pecorino cheese.

Meatball Parmesan Sandwich

Breaded beef, pork and veal meatballs with homemade tomato sauce and Buffalo mozzarella on rustic Tuscan bread with mixed greens.

Lobster Club Sandwich

Maine lobster, grilled pineapple and apple wood smoked bacon with avocado mousse and mixed greens.

Sliced Steak Sandwich

Carmelized onions and Gorgonzola crema on roasted garlic ciabatta bread with french fries and au jus.

Organic Chicken Breast Sandwich

Breaded chicken with sauteed broccoli rabe, provolone cheese and sweet cherry pepper aioli with mixed greens.

Fat Bastard Burger

Tredici's own exclusive prime blend loaded jumbo burger, topped with bacon, cheese, sauteed mushrooms caramelized onions, moretti battered onion ring and Tuscan fries.

Amish Chicken Breast

Your choice of parmigiano, francese, milanese and Marsala or paillard.

Prime Hanger Steak

Marinated and grilled natural reduction, over horseradish whipped potatoes and topped with burnt scallion.

Organic Salmon

Oven roasted with horseradish and smoked salmon crust over crimson lentils with diced parsnips and pomegranate mollases.

Veal T-Bone Parmigiano

Pounded chop, panko breaded and fried topped with San Marzano crushed plum tomato sauce and melted mozzarella.

Amish Parmigiano Chicken Breast Lunch

Amish Francese Chicken Breast Lunch

Amish Milanese Chicken Breast Lunch

Amish Marsala Chicken Breast Lunch

Amish Paillard Chicken Breast Lunch

Organic Salmon

Lightly smoked with heirloom grape tomatoes and cucumber salad, taggiasca olives, shaved red onion, feta and Banyuls vinaigrette.

Garganelli Umbriaco

Hand rolled penne with homemade crushed San Marzano plum tomato sauce and a touch of cream with a shot of grey goose finished with basil dust.

Tagliatelle Fra Diavolo

Homemade tagliatelle pasta with Maine lobster, roasted garlic, white wine, blistered cherry tomatoes, shaved jalapeno and charred scallion.

Ravioli Zucca

Homemade ravioli filled with pumpkin, sweet potato and butternut squash with browned butter and sage finished with whiskey sugar bruleee.

Kobe Beef Ravioli

Homemade ravioli filled with braised kobe beef, caramelized onions and fontina di val'dosta in browned butter and thyme with natural reduction.

Spaghetti Carbonara

Hand cut spaghetti with guancialle, pancetta, caramelized onion, roasted garlic, English peas, extra virgin olive oil and organic egg yolk finished with bacon dust.

Porcini Gnocchi

Porcini stuffed homemade ricotta gnocchi with slow roasted long island duck, trio of wild mushrooms and porcini crema finished with truffle essence.

Linguine Vongole Lunch

Linguine with Rhode Island clams, nduja sausage, roasted garlic and Sicilian extra virgin olive oil. Finished with red chilies.

Mushroom Ravioli Lunch

Homemade burrata filled ravioli topped with porcini, shiitake and cremini mushrooms. Finished with a touch of cream.

Pappardelle Lunch

Served with wide ribbon pasta, pulled smoked Long Island duck, trio of wild mushrooms and caramelized onions. Finished with Tahitian vanilla oil and black truffle essence.

Cavatelli

Hand rolled ricotta pasta with prosciutto di Parma, oven roasted marinated cherry tomatoes, English peas and homemade marinara.

Fusilli Messina

Hand-rolled pasta with crushed plum tomato sauce and roasted Sicilian eggplant. Finished with ricotta salata.

Kobe Beef Ravioli

Homemade ravioli filled with braised kobe beef, caramelized onions and fontina di val'dosta in browned butter and thyme with natural reduction.

Lemon Ravioli

Homemade ravioli filled with Sorrento lemon, rocket arugula, and ricotta cheese. Served with sauteed shrimp, browned butter, and Parmigiano fonduta. Finished with poppy seeds.

Orreciette

Little ear shaped pasta with crumbled sausage, finely chopped broccoli rabe and sweet cherry peppers, finished with first pressed extra virgin olive oil and 3 hour garlic.

Pappardelle

Wide ribbon pasta with pulled smoked Long Island duck, trio of wild mushrooms and caramelized onions, finished with Tahitian vanilla oil and black truffle essence.

Pasutice

Homemade triangle shape pasta with Maine lobster, tarragon, shaved asparagus oven roasted grape tomatoes and a touch of cream.

Ravioli Melanzana

Homemade red pepper infused ravioli filled with roasted eggplant, caramelized onions, & burrata with fresh heirloom tomato sauce.

Ravioli Verde Lunch

Homemade ravioli filled with ricotta, burrata and Asiago with roasted pumpkin, sweet potato and butternut squash crema. Served in brown butter with sage and finished with whiskey-sugar brulee.

Slow Baked Macaroni

Oven baked with crushed plum tomato sauce, topped with melted fontina, mozzarella & parmagiano cheese & finished with basil oil.

Spaghetti Vongole

Hand cut spaghetti with little neck clams, roasted garlic & sicilian extra virgin olive oil finished with red chilis.

Tagllatelle

Served with Dungeness crab, shaved jalapeno, oven roasted grape tomatoes, roasted garlic, sliced scallion and extra virgin olive oil.

Tiramisu

Espresso & rum soaked lady fingers with whipped mascarpone cream & dusted with cocoa powder.

P.B. & J Pannacotta

Mascarpone cream whipped with all natural peanut butter & topped with homemade wild berry compote

Nutella Lasagna

Fresh hazelnut & chocolate whipped cream in between layers of chocolate wafers topped with chopped toasted hazelnuts

Chocolate Tre Latte

Rich & moist chocolate cake made with three milks & served with vanilla gelato

Choco Fluffer Nutter Pannacotta

Oven-baked mascarpone cream whipped with dark valrhona chocolate, topped with all-natural peanut butter toasted marshmallows.