White Bull 123 East court square

sea salt, rosemary, olive oil

Golden, crispy Italian risotto balls filled with savory oxtail, Parmesan, and mozzarella. Served over our rich house-made tomato sauce and finished with lemon aioli and freshly grated Parmesan.

Roasted and marinated Jimmy Nardello sweet peppers layered over toasted sourdough rye bread with creamy Italian stracciatella cheese. Finished with a crunchy pistachio and hazelnut dukkah.

Roasted baby carrots and tender beets with Prosecco-poached pears, creamy whipped fromage blanc, fresh radishes, shallots, and aromatic za'atar. Finished with extra virgin olive oil for a beautifully balanced sweet and savory vegetable dish.

Squid ink spaghetti tossed with eight shrimp, savory chorizo, roasted cherry tomatoes, garlic, jalapeños, and a rich shrimp-tomato sauce. Finished with poblano crema, crispy leeks, fresh mint, and lemon-garlic breadcrumbs.

Handmade egg-yolk tagliatelle pasta tossed in our slow-cooked Italian Bolognese made with beef, veal, pork, chicken livers, mushrooms, tomatoes, and red and white wine. Finished with butter, fresh basil, and Parmesan cheese.

Tender, pan-seared half chicken served over creamy Italian polenta with roasted Jimmy Nardello peppers. Finished with a rich lemon and confit garlic sauce and fresh parsley.

An eight-ounce hanger steak served with roasted king trumpet mushrooms, tender baby cabbage with butter and ginger, silky kohlrabi purée, and a rich Bordelaise sauce.

A house-made Italian apple crostata filled with local apples, almond frangipane, cinnamon, ginger, and warm baking spices. Finished with a buttery cinnamon streusel

Creamy pumpkin cheesecake on our house-made spiced cookie crust, topped with whipped chai milk chocolate ganache. Featuring warm cinnamon, ginger, nutmeg, and pumpkin spice flavors, finished with chocolate sauce.

A delicate hazelnut cream puff with a crisp, crackled pastry shell, filled with a gooey salted caramel blondie and silky hazelnut cream. Finished with toasted salted hazelnuts and powdered sugar.

Our signature Sicilian-style bread, made with 00 flour and fermented for 24 hours for exceptional flavor and texture. Finished with rosemary and sea salt and served with premium Sicilian extra virgin olive oil.

Chef's selection of cured meats & seasonal accoutrements

Chef's Selection of (3) meats & (2) Cheeses plus seasonal accoutrements

Chef's selection of (2) meats and (1) cheese and seasonal accoutrements

Chef's selection of local cheeses and accoutrements

Roasted baby carrots and tender beets with Prosecco-poached pears, creamy whipped fromage blanc, fresh radishes, shallots, and aromatic za'atar. Finished with extra virgin olive oil for a beautifully balanced sweet and savory vegetable dish.

Golden, crispy Italian risotto balls filled with savory oxtail, Parmesan, and mozzarella. Served over our rich house-made tomato sauce and finished with lemon aioli and freshly grated Parmesan.

Roasted and marinated Jimmy Nardello sweet peppers layered over toasted sourdough rye bread with creamy Italian stracciatella cheese. Finished with a crunchy pistachio and hazelnut dukkah.

A medley of beech, maitake, and king trumpet mushrooms fried in a tempura batter and served with pickled shallots and furikake.

Squid ink spaghetti tossed with eight shrimp, savory chorizo, roasted cherry tomatoes, garlic, jalapeños, and a rich shrimp-tomato sauce. Finished with poblano crema, crispy leeks, fresh mint, and lemon-garlic breadcrumbs.

Italian cavatelli pasta tossed with tender, slow-braised beef chuck and short rib ragù, simmered with red wine, tomatoes, garlic, herbs, and Parmesan. Finished with silky kohlrabi purée, golden raisins, and smoked Pecorino Fiore Sardo cheese.

Italian mafalde pasta tossed with sweet corn, garlic, shallots, parsley, and a rich tomato-butter sauce. Finished with lump crab meat, pickled jalapeños, and freshly grated Caciocavallo cheese.

Handmade egg-yolk tagliatelle pasta tossed in our slow-cooked Italian Bolognese made with beef, veal, pork, chicken livers, mushrooms, tomatoes, and red and white wine. Finished with butter, fresh basil, and Parmesan cheese.

Delicate Italian pasta pillows filled with creamy ricotta, served over silky squash purée and brown butter. Topped with roasted cauliflower, shaved Parmesan, and pickled mustard seeds

Tender, pan-seared half chicken served over creamy Italian polenta with roasted Jimmy Nardello peppers. Finished with a rich lemon and confit garlic sauce and fresh parsley.

An eight-ounce hanger steak served with roasted king trumpet mushrooms, tender baby cabbage with butter and ginger, silky kohlrabi purée, and a rich Bordelaise sauce.

Served with New England calm chowder, fingerling potatoes, celery, and fish roe.

A house-made Italian apple crostata filled with local apples, almond frangipane, cinnamon, ginger, and warm baking spices. Finished with a buttery cinnamon streusel

Creamy pumpkin cheesecake on our house-made spiced cookie crust, topped with whipped chai milk chocolate ganache. Featuring warm cinnamon, ginger, nutmeg, and pumpkin spice flavors, finished with chocolate sauce.

A delicate hazelnut cream puff with a crisp, crackled pastry shell, filled with a gooey salted caramel blondie and silky hazelnut cream. Finished with toasted salted hazelnuts and powdered sugar.