Dining Guide

La Masseria

Rustic Puglian cuisine with a fine dining touch

Posted

233 Main Street, East Greenwich | 401-398-0693 

A True Taste of Italy
In the Puglia region of Italy, the masseria is the heart of a working farm. It’s the building where produce is preserved, and everything from tools to animals is stored. That idea of simple flavors made with the freshest foods was the inspiration for restaurateurs Peppe Iuele, Enzo Ruggerio and Pino Coladonato when they opened their first La Masseria in Manhattan, and their second location in East Greenwich run by General Manager/partner Andrea Minopoli. The restaurant serves incredibly fresh, authentic Southern Italian cuisine, and nearly everything - from the mozzarella to the pasta - is made freshly in house every day, just like they do in Italy.

Rhode Island to Manhattan Island: La Masseria has two locations in Manhattan, La Masseria and Masseria Dei Vini, plus a fourth location coming to Palm Beach Garden, Florida, all serving the same freshly made Puglian cuisine.

Sip Some Vino: The restaurant has an extensive list of hard-to-find Italian wines from small Italian vineyards, and offers 25% off bottles on Tuesday, Wednesday and Sunday.

Sample Antipasti

Mozzarella Farcita Dello Chef
Homemade stuffed fresh mozzarella

Terra Mare Del Tavoliere
Grilled baby octopus and cuttlefish with broccoli rabe on a bed of fava bean puree

Polpette Di Manzo Della Masseria
Fresh, daily made meatballs with tomato sauce and basil

Fritto Misto Del Mare
Golden fried calamari, shrimp and sea scallops

Sample Pasta

Raviolone All’Uovo
Homemade large ravioli filled with ricotta, marjoram and an egg, topped with summer black truffle sauce

Tagiolini All’Astice
Homemade fresh thin fettuccine with fresh lobster and light tomato sauce

Scialatielli Quattro Passi
Homemade short cut, thick fettuccine with eggplant and smoked mozzarella

Gnocchi Al Taleggio E Radicchio
Homemade potato gnocchi with radicchio and taleggio cheese

Sample Entrees

Costoletto Di Vitello alla Milanese
Thinly pounded breaded veal chop with arugula and tomato salad

Bocconcini Di Pollo Al Vin Cotto, Funghi e Salsiccia
Chunks of boneless chicken with mushrooms and sausage, in a red wine and shallots sauce

Coniglio Alla Caprese
Oven roasted rabbit with fresh herbs and wine sauce

Costolette Di Vitello Alla Griglia
Grilled rack of veal with fresh herbs

Branzino
Whole Mediterranean sea bass, oven roasted with seasonal herbs and deboned at the table

Trancio Di Salmone Con Salsa Alla Mostarda
Grilled salmon fillet with grilled zucchini and mustard sauce