Every Sunday night, Rocca serves a two-course supper for $22. The menu is set and here's what's in store for the coming weeks (5–9 PM; 617-451-5151).
March 23: Frittata with grilled Tuscan ham, mizuna and Parmigiano Reggiano,
followed by roasted leg of lamb with crispy new potatoes and rosemary–red onion butter.
March 30: Rock shrimp–stuffed cuttlefish with braised fennel and spicy aqua pazza (thin broth) to start; for the main course, pan-roasted quail with robiola-creamed swiss chard.
April 6: Tomato-and red-pepper soup with saffron butter, then
a grilled pork chop with preserved Valencia oranges and oil-cured black olives.
April 13: Course one is risotto with poached egg, fava beans, pancetta, peas and spring herbs; course two, Acadian red fish with crab raviolini and braised radishes.