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Insalata Mista

Field greens with fresh vegetables, olive oil, red wine vinegar

Prosciutto e Coppa con Gnocco Fritto

Prosciutto di Parma and Coppa Piacentina with warm fried dough

Bruciatini all’Aceto con Insalata di Campo

Baby greens with warm crispy pancetta glazed with balsamic vinegar

Flan di Parmigiano con Verdure Primaverili

Parmigiano flan with spring vegetables
($5 supplemental)

Lumache alla Bobbiese

Braised escargots with white wine, leeks, and tomato in the style of the town of Bobbio

Tagliatelle al Ragu’ Bolognese

Fresh wide-ribbon pasta with Bolognese meat ragù.

A meat stew (also made with vegetables and fish) was popular in medieval France in the XII-XIV centuries. It arrived in Italy thanks to the Pope’s transfer to the Vatican and the Angevin court of Naples. Tomatoes were not included in the original recipe until 1790 and the sauce spread throughout Italy. But it wasn’t until the perfect pairing with tagliatelle pasta from Bologna that it became a world-famous dish. The original recipe was filed in 1982 and has been kept at the Bologna Chamber of Commerce ever since.

Pisarèi e Faśö alla Piacentina

Tender bread gnocchi with braised borlotti beans, tomato, olive oil, and Parmigiano-Reggiano cheese

Spoja Lorda alla Faentina coi Ripieno dei Cappelletti

House-made cheese-filled pasta squares in chicken broth and spring vegetables.

Spoja lorda (Dirty, stained pasta in dialect) is a traditional dish from the town of Faenza. It was created to recycle leftover cheese filling for cappelletti pasta, the most common and popular hand-made pasta from the area. Rather than throw away the remaining cheese, it was thinly spread between two thin layers of pasta, cut into squares, and simmered in chicken broth.

Garganelli alla Panna, Prosciutto e Piselli

Pasta quills with prosciutto, spring peas, and Parmigiano-Reggiano cheese sauce

Crespella di Spinaci al Forno Ripiena di Mortadella di Bologna IGP

Oven-baked spinach crepe with creamy Mortadella filling

Grigliata Mista di Carne

Mixed grill: beef strip loin, pork ribs, lamb chop, and Italian sausage, served with garlic-rosemary roasted potatoes ($7 supplemental)

Branzino al Vino Rosso

Poached Mediterranean sea bass with Brussels sprouts and red wine reduction

Agnello con Piselli alla Romagnola

Romagna-style lamb with stewed spring peas and tomatoes 

Maiale al Latte alla Ravennate

Ravenna-style pork tenderloin braised in milk, herbs, and lemon zest.

Although it may seem unusual, this is a very traditional preparation of the region.  It is common in the cuisine of Emilia-Romagna to braise certain proteins in milk, a unique and unexpected step, often with surprising results.

Ragù d’Astice al Curry “San Domenico”

Lobster fricassée with vermouth and curry cream scented with tarragon ($12 supplemental)

Pera Cotta al Lambrusco

Bosc pear poached in Lambrusco wine with mascarpone cream

Crema di Limone “Costa d’Amalfi”

Chilled lemon custard with toasted meringue and blueberry compote

Budino di Caramello

Sea salt-caramel pudding with dark chocolate ganache

Torta di Cioccolato Amaro

Flourless chocolate cake with vanilla bean crème anglaise

Classico Tiramisu’ di Ristorante Bartolotta dal 1993

Our signature version of this classic dessert of layered mascarpone mousse, Savoiardi cookies, espresso, cocoa