BonCaldo Regional Italian Ristorante
1381 Boston Providence Highway
Norwood, MA 02062 USA

Cuisine. Regional Italian Woodfire; comprising all 20 regions of Italy
Telephone. 781.255.5800

Fax. 781.255.5801
Email. boncaldo@beld.net
Website. www.boncaldo.com
Executive Chef. Adam Laliberte
 

Spectacular Italian cuisine from all 20 regions of Italy served in a casual yet elegant and sophisticated atmosphere. The wood-burning grill is the centre of the culinary attraction. Try the Signature Dishes: Wood grilled beef tenderloin with exotic mushrooms; Pan seared Taranto Bay shrimp in Limoncello; or Wild mussels in pesto rosemary broth.

When you are organizing private parties or business functions, talk to your event representative in BonCaldo about what will be best for your occasion. Whatever program you choose, the food, wine and experience will be a memory your guests will talk about for a long time to come.
 

 
Dinner Hours: Monday - Thursday
4:00 p.m. - 10:00 p.m.; Lounge till 1:00 a.m.
Friday & Saturday
4:00 p.m. - 11:00 p.m.; Lounge till 1:00 a.m.
Sunday 1:00 p.m. - 9:00 p.m.
Lunch Hours: Monday - Friday
11:30 a.m. – 4:00 p.m.
Saturday 11:30 p.m. – 4:00 p.m.

“The name of this Norwood ristorante translates as ‘good heat’, reflecting its reliance on a wood-burning grill in turning out “top-quality” Pan-Italian specialties (the wine list likewise runs the regional gamut); while it resembles a rambling Portofino villa from the outside, it looks more like an underground enoteca inside – rock walls, a vibrant mural and accents of copper, slate and ceramic make it a “sophisticated” departure from the ’burbs.”
- Zagat Survey
 


 

Dinner Menu


Antipasti

bruschetta con polpetti [sicilia] – 9 –
Grilled tuscan bread, home made meatballs, san marzano tomato sauce; garnished with pecorino romano & extra virgin olive oil


melanzana parmigiana [sicilia] – 8 –
Eggplant layered with san marzano tomato sauce, fresh ricotta, mozzarella & parmigiano


carpaccio [veneto] – 12 –
Shaved beef tenderloin, crispy fried zucchini, shaved parmigiano & baby arugala with lemon vinaigrette dressing


insalata del cesare [lombardia] – 8 –
Hearts of romaine, toasted tiny croutons & caesar dressing ~ imported white anchovies add 2


*cozze con salsiccia [liguria] – 9 –
P.E.I. mussels, pesto broth, plum tomato, spicy sausage, roasted red peppers & garlic with grilled tuscan bread


insalata di pera [emilia romagna] – 8 –
Ripe seasonal pears, mixed baby greens, walnuts & aged balsamic vinegar; garnished with pecorino romano


fritto misto [campania] – 9 –
Crispy flash fried calamari, rock shrimp and onion rings; garnished with spicy calabrian chili relish & meyer lemon aioli


zuppa del giorno [varies] – A.Q. –
Chef’s daily inspired creation of soup


antipasto della casa [sicilia] – 10 –
An assortment of cured meats, seasonal grilled vegetables, fresh mozzarella cheese, mixed country olives & extra virgin olive oil


cocktail di gamberi [liguria] – 9 –
Four chilled large white shrimp with calabrian cocktail sauce & lemon wedge


portobello al forno [piemonte] – 11 –
Grilled portobello mushroom with gorgonzola, mozzarella, parmigiano & mixed baby greens; garnished with aged balsamic vinegar


insalata di spinaci [veneto] – 10 –
Baby spinach & frisee with a warm pancetta onion dressing; garnished with dried cherries & goat cheese


insalata mista [lazio] – 7 –
Mixed baby greens, hot house tomatoes, bermuda onion, carrots, cucumber & lemon basil vinaigrette


caprese (campania) – 12 –
Fresh mozzarella, hot house tomatoes & fresh basil; garnished with aged balsamic vinegar & extra virgin olive oil


spiedini di manzo [lombardia] – 9 –
Marinated & wood grilled beef tenderloin tips; served over tuscan toast with extra virgin olive oil

 

Primi di Pasta

“All pasta is made fresh daily on premise or imported from Italy”
 “In the tradition of Italian culture and cuisine, Bon Caldo offers our fresh made pasta as a mid-course portion in addition to our dinner portion.”

penne pomodoro [sicily] – 7/14 –
Imported penne rigate, diced vegetable & san marzano tomato sauce; garnished with chopped black olives & pecorino romano


fettuccine bolognese [emilia romagna] – 9/16 –
Fresh made fettucine pasta, traditional 3 meat ragu & grated parmigiano


gnocchi di ricotta [lombardia] – 8/15 –
Fresh hand made ricotta cheese ‘pillows’, san marzano tomato sauce & grated pecorino romano


carbonara con pollo [lazio] – 10/17 –
Hand made garganelli pasta, wood grilled chicken, crispy pancetta, egg, pecorino romano & extra virgin olive oil


ravioli quattro formaggi [abruzzi] – 8/15 –
House made four cheese ravioli with toasted pine nuts in a pesto cream sauce


arragosta all'inferno [liguria] – 24 –
Chitarra spaghetti with spicy lobster, san marzano tomato sauce, basil & extra virgin olive oil; finished with crispy bread crumbs


risotto del giorno [varies] – A.Q. –
Chef’s daily inspired creation of italian rice


capellini margherita [toscana] – 7/13 –
Angel hair pasta, san marzano tomato sauce, fresh basil & pecorino romano


orrechiette pollo e salsiccia [puglia] – 9/16 –
‘Little ear pasta’, fresh made sausage, wood grilled chicken, broccoli rabe, sun dried tomato, garlic, olive oil & pecorino romano


frutti di mare [campania] – 22 –
Trennete linguine with sauteed white shrimp, lobster meat, mussels, little neck clams, scallops & san marzano tomato sauce


 

Secondi

specialita

chef specialties


maiale pizzaiola [sicilia] – 19 –
Wood grilled fennel spiced pork scallopini in a pizzaiola sauce; served with crispy potatoes & sauteed green beans


stinco di agnello [abruzzi] – 25 –
Slow braised lamb shank with mixed herbs & natural reduction; served on whipped yukon gold potatoes with sauteed green beans


trancio di salmone [lazio] – 19 –
Wood grilled atlantic salmon; served with baby spinach salad & fresh artichoke hearts with warm pancetta dressing


pesce spada alla barcaiola [sicilia] – 25 –
Wood grilled fresh swordfish with a spicy lemon, caper & pepperoncini sauce; served with creamy polenta and sauteed green beans


gamberi al limoncello [apulia] – 24 –
BonCaldo’s signature pan seared white shrimp, with home made limoncello liquer, lemon & garlic;
served over grilled tuscan bread & sauteed rainbow swiss chard


grosso rombo picatta [emilia romagna] – 23 –
Pan seared wild alaskan halibut, with lemon & caper brown butter sauce;
served over whipped yukon gold potatoes & sauteed zucchini


pollo voldostana [valle d’aosta] – 18 –
Wood grilled chicken breast, prosciutto di parma, fontina cheese with a exotic mushroom marsala demi glace;
served with whipped yukon gold potatoes & grilled asparagus spears


brasato di manzo [umbria] – 22 –
BonCaldo’s signature chianti wine braised boneless beef short ribs; served over creamy polenta with a veal tomato reduction


vitello e arragosta [veneto] – 24 –
Pan seared veal scallopini, lobster, white wine, tomatoes & lemon; served with whipped yukon gold potatoes & sauteed zucchini


pollo francese [friuli] – 17 –
Pan seared egg battered chicken breast, artichoke hearts, white wine & lemon butter sauce; served with sauteed zucchini, whipped yukon gold potatoes


vitello alla parmigiana [emilia-romagna] – 23 –
Breaded pan fried veal scallopini, mozzarella, parmigiano & san marzano tomato sauce; served with trennete pasta


 

Bistecca

steaks [toscana]


bistecca di manzo
10 oz. prime aged new york sirloin      – 24 –
14 oz. prime aged new york sirloin      – 27 –


filetto di bue – 27 –
10 oz. center cut prime filet mignon


costata di manzo – 34 –
16 oz. aged prime rib eye steak


lombata di vitello – 32 –
14 oz. milk fed t-bone veal chop
 


 



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