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Ecco will be participating in Restaurant Week on
March 14-19 & 21-26
Click here for our Restaurant Week Menu

Get Directions to Ecco
 

We are Open :
Sunday - Saturday
Lounge 4:00 pm - 1:00 am

Dinner 4:00 pm - 11:00 am
Monday - Thursday

Dinner 4:00 pm - 12:00 am
Thursday, Friday and Saturday

 
 
"Appy Hour"
Every Night  from 4:00-6:00 
All appetizers are 1/2 price!
 

Come sit and have a drink by the famous wall of Autographs

 
Our New Bar Menu
 
Gift Cards Available
call 617-561-1112
 
 
We have a variety of Wines
Visit our Wine page
 
 
 
 
Martinis and Cocktail list
 
 
Join Our Mailing List
Email:
For Email Marketing you can trust
 
Site Map For Ecco
 
Ecco
107 Porter St.,
East Boston, MA. 02128
Dine at Ecco
Ecco Menu
Executive Chef David Fitzgerald....read bio
STARTERS SOUP & SALADS ENTREES DESSERTS

STARTERS

Steamed Mussel ‘Hot Pot’
With Butter, Garlic, Leeks, Pinot  Grigio
Served with Grilled Crostini
9

 

Shortrib Shumai
Dumplings Stuffed with Shredded Shortrib, Ground Beef and Roasted Onion
Served in Seasoned Broth
8

 

Crabmeat & Baked Brie 'En Croute'
Lump Crabmeat and Brie Cheese Wrapped in Puff Pastry  and Baked
Served with Lemony Greens and House Crackers
9

 

Ecco Ahi Tuna Tartare
Sashimi Grade Tuna Mixed with Sriracha, Sesame, Sea Salt
Served with Wasabi'd Yam, Cucumber, Seaweed Salad,
Wasabi ‘Jello’, Scallion and Soy Syrup
9.50

 

Cheese Plate
Imported and New England Farmed Cheeses
Served with Crostini, Acacia Honey and Sliced Apple
9

 

Three Grilled Lamb Rib Chops
Drizzled with a Lamb Jus Reduction
10.50  

Add a Lamb Chop
3.50

 

Flash Fried Calamari
Tossed in a Zippy Lime & Chili Balsamic Sauce with Pepperoncini Aioli
8.50

 

Steamed Lobster 'Buns'
Filled with Ginger Barbequed Fresh Lobster
Served with Sweet Chili-Butter Sauce and Asian Slaw
12

 

‘Chicken Parm’
Tender Chicken Breast, Rolled and Stuffed with
House-Made Mozzarella and Fresh Basil, Pan Crisped
Served Atop Sliced Roma Tomatoes, Charred Tomato Puree, and Fresh Parmesan
10.50

 

Ecco 'Bento'
A Cigar Box Filled with a Mixing of Appetizers
17

 

SOUP & SALADS UP

Mushroom Chowder
Seared Mushroom Medley, Garlic and Sweet Shallots
Simmered in Chicken Broth and Lite Cream
Served with a Porcini-Scented Potato ‘Matterhorn
8.50

 

Thai Lobster 'Tom Ka Ghai’ Soup
with Fresh Lobster, Hot Chilies, Cilantro, Scallion, Coconut, Lemongrass,
and Simmered in Creamy Coconut Milk
10

 

Molten Brie or Goat Cheese
with Sliced Apple, Dressed Bitter Greens, and Toasted Almonds
7.50

 

Warm Spinach Salad
Mixed with House-Cured & Smoked Bacon, Chopped Egg,
Pickled Red Onion in Sweet ‘N Sour Vinaigrette
8.50

 

Caesar Salad
Knife and Fork Caesar Salad Tossed with Eggless Dressing and
Served with Parmesan Croutons
7

 

Greek Village Salad
Local Lettuce, Feta, Kalamata Olives, Tomatoes, Peppers,
and lemon-Oregano Dressing
8

 

ENTREES UP

STEAKS AND CHOPS A LA CARTE

12 oz Filet Mignon
32

14 oz Center Cut N.Y. Strip 
28

16 oz Veal Porterhouse Chop 
29

16 oz Pork T-Bone Chop
16

MAINS

 Pan Roasted Chilean Bass
With Grilled House Bacon, Mashed Potato, Tangerine-Pinot Grigio Glaze,
Arugula, and Sunflower Seed Potato Cake
21

 

Fresh Herb Rubbed Hanger Steak
Served with Cheesy Brussels Sprouts, Red Skin Mashed Potato and Demi
Or 'Steak Frites' Style with House Fries
18

 

Seared Sesame & Pepper Crusted Rare Tuna ‘Au Poivre’
Served with Tender Peas, Steamed Jasmine Rice, Shiitake Mushroom Cream
and Seaweed Salad
19.50

 

Braised Shortribs of Beef in Chianti and Dried Cherries
Served with Red Skin Mashed Potatoes, Natural Jus Reduction,
and Dressed Baby Spinach
19

 

Thai  ½ Chicken
Marinated in Lemongrass, Garlic, and Coconut Milk
with Steamed Jasmine Rice and Broccoli Rabe
17

 

Lobster Mac ‘N Cheese
Fresh Lobster Meat, Simmered in Mac ‘N Fontina Cheese
and Garnished with Buttered Crumbs and Lemony Greens 
22
Half  14

 

Salmon Fillet 'Pan Roast'
Salmon Fillet Roasted with Shallots, Prosciutto, Grapefruit Sections, Basil,
and Pinenuts over White Wine Risotto
17.50

 

Veal Petite Filet ‘Oscar’
Grilled 6 oz Filet Veal Tenderloin, Topped with Grilled Asparagus, Fresh Crab
and Béarnaise, all atop Red Skinned Mashed Potatoes
25


Macaroni/Pasta

Pasta Choices:  Ziti, Fettuccini, Spaghetti, or Rigatoni

 

House Bolognese
Served Atop Your Choice of Pasta
15

 

Zippy Marinara and Slow Cooked Meatballs
Served with Your Choice of Pasta
15

 

Lobster & Pasta 'Of The Day'
Fresh Lobster Meat  and Pasta Concocted Daily by The Chef
AQ

 

Vegetarian Pasta
with Garlic, Shallots, Broccoli Rabe, Mushrooms and EVOO
Tossed with Choice of Pasta
14

 

Sides  $4 Each

Cheesy Brussel Sprouts

Red Skinned Mashed Potatoes

Grilled Asparagus

Creamed Spinach

Mac ‘N Cheese

Jasmine Rice

Broccoli Rabe

 

*Please Inform your Server of any Allergies and Consuming Raw or
Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs
May Increase your Risk of Food-Borne Illness.

 

DESSERTS UP

Flourless Deep Dark Chocolate Espresso cake
Whipped Cream, Mocha Sauce
6.50

Butterscotch Crème Brulee
6.50



Homemade White Chocolate Pudding
With Oreo Crunch Whipped Cream
6.50


Fresh Berries and Cream
6.50


House Made Ice Creams

Flavors Changing Seasonally and Daily
4.50

Click here for a printable Menu
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