The menu features appetizers from $6 to $8, including a plate of Italian cheese, bread and nuts; prosciutto with melon; calamari; a roasted red pepper; a mixed-meats plate; and caprese, with mozzarella, tomato and basil drizzled with oil and balsamic vinegar. Larger versions of the cheese and meet plates are available for $12.
Several salads ($6 to $8) are offered, including a tasty-sounding pear and gorgonzola. Pastas come in two sizes (“piccolo” for $8 or $9 and “grande” for $15 or $17. They include Spaghetti al Pomodoro, Penna Boscaiola (with mushrooms in a tomato-cream sauce), Rigatoni Bolognese, Fettucini “Paisano,” and seafood linguine.
Entrees ($16-21) are a tour of Italian regions, with various chicken dishes (sauteed with artichokes or Piccata), veal (Saltinbocca and Milanese), a glazed pork roast, and beef ribs and tenderloin dishes. The beef comes from Mr. O’Leary’s own farm, River Taw Farm, in Cherryville.
SUNDAY AT NONA’S’
Sunday’s reception gave a hint of the casual Sunday afternoons Mr. Hermann envisions at Il Bosco. He’s trying to capture the feeling of his own childhood on Long Island, N.Y., in a household that included a grandmother from Naples and a grandfather from Sicily. “Being of Italian descent, Sunday is for us a big family day,” he said. “Two, three and sometimes four generations sit down and make a day of it, with one another.”
On Sundays, Il Bosco plans a “family style” Sunday Brunch from 10 a.m. to 2 p.m. For $10 a person (adults), diners get mixed appetizers), the frittata of the day, salad and other side dishes, including roasted potatoes. From 2 to 5 p.m., the menu switches to a “Sunday at Nona’s” – grandma’s – a $20 per person feast with appetizers, pasta with meatballs and sausage, salad and dessert.