Umbria In Boston

In Year Two,
Umbria Ristorante Tweaks Concept
to Appeal to Businesspeople

Adds Power Protein to the Menu

Meats "From the Green Heart of Italy"





Boston, MA . . . "What do businessmen dining out want to eat ?" asked
Umbria Ristorante proprietor Frank dePasquale. If you guessed fish or seafood,
you'd be wrong, as the answer is overwhelmingly M-E-A-T.

Beginning this week, "Italian steakhouse" entrees have been added to Umbria's
menu. Meats -- several of which are cut to serve two generously -- are
seasoned, grilled over hardwood flame, then finished in a hot brick oven;
resulting in juicy meat with earthy flavors. Pastas will feature meaty ragus,
and housemade salami, sausage and prosciutto will be featured prominently.

* Bistecca Fiorentina: 20 oz. prime porterhouse steak with Gorgonzola souffle
and lemon spinach ($45)

* Grilled 20 oz. Bone-in Rib Eye with the same accompaniments ($55)

* Roast Rack of Lamb with almond flour crust and cicherchie-potato puree
served with salsify involtini, quince and cranberries ($42)

* Braised Beef Short Ribs with Italian BBQ Sauce; kale & bean ministra ($29)

* Slow-Cooked Lamb Shank with heirloom chickpeas, preserved lemon ($29)


Also from the winter 2006 menu:

* Pasta e Fagioli - Chef Marisa Iocco uses handcut pasta and cannellini beans
cooked in a broth with parmesan rinds and beef for extra richness

* Sage Ravioli with creamed chestnuts; sauce of duck and apples

* Gnocchi with seasonal mushroom ragu, shaved truffles & pecorino