Il Primo Cambridge 9432 Bradmore Lane

House blended and marinated olives-red Cerignola, niçoise, and Castelvetrano

House made mozzarella, rolled in risotto, battered and lightly fried over marinara

House ravioli pasta filled with Brooklyn style bolognese, ricotta, and herbs. Lightly fried with marinara

A ball of creamy mozzarella served over blistered heirloom cherry tomatoes with basil and garlic crostini

American beef Wagyu, pounded thin and served over horseradish cream, topped with arugula dressed in herbed lemon vinaigrette & parmesan

House marinara, chili flake, and sheep's milk feta cheese broiled and served with garlic crostini

Select three curated antipasti for your first course

Select five curated antipasti for your first course

Spring mix lettuce tossed in chianti vinaigrette, dressed with shaved radish, cherry tomato, & pecorino romano

Chopped romaine hearts, house caesar dressing, grana padano cheese, focaccia crouton

Baby arugula tossed in aged balsamic, dressed with shaved ricotta salata and cherry tomato

Zesty Italian Bistro Salad Mixed greens with Chef's zesty Italian dressing, pepperoncini, sliced tomatoes, shredded carrots, Castelvetrano Olives, parmesan and croutons

Rigatoni noodles tossed in mildly spiced arrabbiata sauce, sweet fennel sausage, goat cheese

House made ravioli filled with shiitake and cremini mushrooms blended with ricotta cheese and served with porcini cream sauce

Orecchiette 'little ear' pasta tossed into brooklyn style Bolognese sauce (beef, veal, pork, guanciale) topped with parmesan cheese and parsley

Classic arborio rice risotto with roasted tomatoes & topped with seared George's Bank scallops

House cavatelli pasta folded with ricotta cheese, tossed with roasted cherry tomatoes, sweet corn & bacon

Fontina, Mozzarella, Bechamel, tossed with Penne pasta, baked and topped with Pecorino Romano ***CANNOT BE MADE GLUTEN FREE***

Capellini pasta tossed with roasted tomatoes, garlic, Calabrian chiles and chopped basil. Served with wild caught Gulf shrimp An homage to Frank Stits cafe Bottega in Birmingham Alabama

Layers of house pasta (spinach and regular), bechamel, bolognese sauce, mozzarella, and ricotta cheese ***CANNOT BE MADE GLUTEN FREE***

Vegan pasta dish featuring seasonal menu items

classic Brooklyn style bolognese (veal, pork, beef, guanciale, cream) served over roasted spaghetti squash *gluten free

Orecchiette 'little ear' pasta tossed into brooklyn style Bolognese sauce (beef, veal, pork, guanciale) and topped with grana padano and parsley

***CANNOT BE MADE GLUTEN FREE***Fontina, Mozzarella, Bechamel, and Pecorino Romano cheeses tossed with Penne pasta and baked*cannot be made gluten free

Our chef selection this weekend. Chicken breast pan fried over marinara & topped with broiled mozzarella, marinara, and parmesan and garnished with balsamic dressed arugula.

Grilled Amberjack served with ginger scallion sauce

Lightly breaded chicken breast, pan fried and served with lemon beurre blanc and capers

Lightly breaded chicken breast, pan fried and served with Marsala wine and mushroom sauce

***CANNOT BE MADE GLUTEN FREE 8oz (aged Cheshire) Pork Tenderloin from Niman Ranch pounded flat and dredged in an egg-wash with flour and Italian breadcrumbs. Finished with beurre blanc and capers.

***CANNOT BE MADE GLUTEN FREE Our iconic (2) 6oz Dry-aged meatballs made from dry-aged beef, veal, pancetta, and ground pork, topped with Sunday Sauce, shredded parmesan, and parsley.

8oz center-cut filet from Buckhead Beef served with a veal demi-glaze and roasted garlic.

***CANNOT BE MADE GLUTEN FREE Our iconic 6oz Dry-aged meatball (1) made from dry-aged beef, veal, pancetta, and ground pork, topped with Sunday Sauce, shredded parmesan, and parsley.

Spaghetti noodles tossed in house marinara

Corn, field peas, and pancetta

finely ground corn meal, cooked slowly with cream, butter, pecorino romano

Veg and More Squash, thyme, evoo, salt and pepper

"Zoodles"/ Grana Padano/ Balsamic

Collard Greens slow cooked with crispy pancetta, ham hock, brodo, julienne onion, vinegar

Spaghetti noodles tossed in house marinara

Corn, field peas, and pancetta

finely ground corn meal, cooked slowly with cream, butter, pecorino romano

"Zoodles"/ Grana Padano/ Balsamic

Collard Greens slow cooked with crispy pancetta, ham hock, brodo, julienne onion, vinegar

Spring mix lettuce tossed in chianti vinaigrette, dressed with shaved radish, cherry tomato, & pecorino romano

Chopped romaine hearts, house caesar dressing, grana padano cheese, focaccia crouton

Baby arugula tossed in aged balsamic, dressed with shaved ricotta salata and cherry tomato

spaghetti noodles tossed in brooklyn style bolognese sauce

spaghetti noodles tossed in marsala sauce with mushrooms

spaghetti noodles tossed in buerre blanc

spaghetti squash tossed in brooklyn style bolognese sauce

House ladyfingers, espresso liquer, whipped cream, cocoa

Luxardo and Marachino, ricotta, cocoa, filled into classic cannoli shells

An Italian rendering of Key Lime Pie on amaretto crust with house limoncello