Italian-Inspired Cuisine Basilicata Fall | Winter 2016-17

Home , Amaro (liqueur), Fernet

VALLE D’AOSTA TRENTINO- ALTO ADIGE

LOMBARDIA FRIULI-VENEZIA PIEMONTE GIULIA

VENETO

LIGURIA EMILIA-ROMAGNA yrs & Going rong

TOSCANA ESTABLISHED 2009 LE MARCHE

UMBRIA

LAZIO ABRUZZO

SARDEGNA MOLISE

CAMPANIA

PUGLIA ITALIAN-INSPIRED CUISINE BASILICATA FALL | WINTER 2016-17

CALABRIA

SICILIA DRINKS

COCKTAILS 10 BEER 5 ITALIAN APERITIVI seasonal LAKEFRONT AMARI RIVERWEST STEIN bitter herbal liqueur GINGER HOT TODDY Aperol – bitter orange, gentian, Bulleit Bourbon, Canton, LAKEFRONT NEW GRIST GF rhubarb, cinchona lemon juice, maple syrup. NEW GLARUS SPOTTED COW Campari – aromatic herbs, ITALIAN OLD-FASHIONED POTOSI PILSNER orange peel Vecchia Brandy, Montenegro KROMBACHER WEIZEN Cynar – 13 herbs, artichoke Amaro, Antica Carpano, bitters, Non-alcoholic orange-brown sugar syrup. VERMOUTH ISLAND ORCHARD BRUT 6 / 15 fortified wine flavored with ELLIS ISLAND APPLE CIDER (750 ml) GF botanicals Cocchi Americano Bianco, Ask about our rotating beer selection. Carpano Antica – licorice, herbs, Powers Whiskey, lemon juice, figs, cocoa, sweet cinnamon simple syrup, basil leaves. BIBITE ANALCOLICE Cocchi Americano Bianco – sweet BLACK BEAR SODA 2 with a bitter edge, floral and spicy centro signature Cola,Root Beer, Ginger Ale, with hints of orange GUILIETTA Lemon-Lime, Black Cherry Your choice of Aperol, Cynar SAN PELLEGRINO WATER 3 ITALIAN DIJESTIVI or Campari topped with JUICE Cranberry, Orange, AMARI Prosecco and San Pellegrino. Pineapple, Grapefruit 3 bitter herbal liqueur FEDERICO COCK N’ BULL GINGER BEER 4 Montenegro Amaro – over 40 herbs Carpano Antica, Fernet including vanilla and orange peels ANODYNE COFFEE 2.5 Branca, St. George Absinthe, Fernet Branca – a secret recipe of simple syrup. RISHI HOT TEA 2.5 27 herbs and other ingredients ESPRESSO or AMERICANO 3 PAPARAZZI GRAPPA Limoncello, Ketel One Citroen DBL ESPRESSO or AMERICANO 6 grape based pomace brandy Vodka, cranberry extract, Bertagnolli Grappino sage leaf. DESSERTS LIMONCELLO LA STRADA lemon zest steeped in spirits AFFOGATO | TIRAMISU Bulleit Bourbon, Island Orchard Capricatura Limoncello Brut Apple Cider, ginger beer, FLOURLESS CHOCOLATE CAKE spiced simple syrup, bitters. RASPBERRY SORBETO PORT sweet, red, fortified wine NEGRONI GELATO rotating flavors Rehorst Gin, Campari, Carpano Ask about special desserts. Quinta do Noval Antica, orange peel. Black Port | Tawny

ITALIAN WHITE WINES Region | Grape(s) medium bubbly s TOMMASI “LE ROSSE” PINOT GRIGIO 8 / 35 BARONE PIZZINI, FRANCIACORTA BRUT s 60 Veneto | Pinot Grigio Lombardia | Chardonnay, Pinot Noir, Pinot Blanc Suggested Pairing | Bruschetta Suggested Pairing | everything full JEIO PROSECCO s 9 / 40 Veneto | Glera ZENATO LUGANA DI SAN BENETTO 9 / 38 Suggested Pairing | everything Veneto | Trebbiano di Lugana Suggested Pairing | Carbonara light STELLA MOSCATO 9 / 38 BOTROMAGNO GRAVINA 9 / 40 Sicilia | Moscato Puglia | Organic Grecco, Malvasia Suggested Pairing | Arrabiata Suggested Pairing | Grilled Calamari and Scallops TRAMIN SAUVIGNON BLANC 8 / 35 Alto Adige | Sauvignon Blanc WHITE or RED WINE FLIGHT Suggested Pairing | Diavolo 3 2-oz pours 12

ITALIAN RED WINES light TRAMIN PINOT NOIR 10 / 45 TUA RITA ROSSO DEI NOTRI 11 / 50 Alto Adige | Pinot Noir Toscana | Sangiovese, Merlot, Cabernet Suggested Pairing | Salsiccia Sauvignon, Syrah Suggested Pairing | Grilled Asparagus Wraps medium ARALDICA BARBERA D’ASTI 9 / 40 VALLE REALE “VIGNETO DI POPOLI” 50 Piedmont | Barbera MONTEPULCIANO D’ABRUZZO Suggested Pairing | Duck Sausage Pizza Montepulciano d’Abruzzo | Organic Montepulciano Suggested Pairing | Marinara and Meatballs LIBRANDI CIRO DOC 9 / 40 Calabria | Gaglioppo TOMMASI RIPASSO VALPOLICELLA CLASSICO 11 / 50 Suggested Pairing | Giardiniera Veneto | Corvina Veronese, Rondinella, Corvinone Suggested Pairing | Pollo BOTROMAGNO PRIMITIVO 9 / 40 PETROLO TORRIONE 60 Puglia | Primitivo (Zinfandel) Toscana | Sangiovese, Merlot, Cabernet Sauvignon Suggested Pairing | Arancia Suggested Pairing | Pesto TASCA D’ALMERITA “LAMURI” NERO D’AVOLA 9 / 40 PRODUTTORI BARBARESCO 90 Sicilia | Nero D’Avola Piedmont | Nebbiolo Suggested Pairing | Pomodoro Suggested Pairing | Lasagna POGGIO AL TUFO ROMPICOLLO 9 / 40 TOMMASI AMARONE DELLA 115 Toscana | Sangiovese, Cabernet Sauvignon VALPOLICELLA CLASSICO Suggested Pairing | Marinara Veneto | Corvina, Corvinone, Molinara, Oseleta full Suggested Pairing | Bison Meatballs FALESCO TELLUS CABERNET SAUVIGNON 12 / 55 DAMILANO BAROLO LECINQUEVIGNE 105 Umbria | Cabernet Sauvignon Piedmont | Nebbiolo Suggested Pairing | Gnocchi Suggested Pairing | Gnudi CASTELLO DI BOSSI 13 / 60 ALTESINO BRUNELLO DI MONTALCINO 100 Chianti/Tuscana | Sangiovese Toscana | Sangiovese Suggested Pairing | Prima Vera Suggested Pairing | Bolognese CUISINE

ANTIPASTO & CICCHETTI New! CHARCUTERIE Genoa salami, Molisana salami, Prosciutto di Parma, Pecorino, Gorgonzola, and 15 Mobay cheese, nicoise olives, crostini.* GNOCCHI pan-fried gnocchi, black garlic butter, oyster mushrooms, crispy Prosciutto di Parma, scallions. 12.5 GRILLED CALAMARI & SCALLOPS grilled calamari and scallops, bed of mixed greens, lemon vinaigrette. GF 13 BAKED GOAT CHEESE baked goat cheese, candied tomato jam, crostini.* 12 BRUSCHETTA roma tomatoes, red onions, basil, garlic, olive oil and balsamic reduction, grilled bread.* V 8 * substitute gluten-free bread GF + 5 GARLIC BREAD Sciortino’s bread, garlic butter, Parmesan cheese. 5 GF GARLIC BREAD gluten-free bread, garlic butter, Parmesan cheese. GF 8 GRILLED POLENTA CAKE sautéed kale, roma tomatoes, Dijon truffle vinaigrette, balsamic glaze, 10 goat cheese. GF GRILLED ASPARAGUS WRAPS Prosciutto di Parma, lemon-herb vinaigrette, bed of mixed greens. GF 9.5

INSALATE SM LG New! CRANBERRY KALE SALAD kale, red onion, cherry tomato, golden raisin, dried cherry, Gorgonzola 14 cheese, toasted pistachios, cranberry vinaigrette. GF New! ROASTED VEGETABLE SALAD roasted onion, garlic, parsnip, carrot, rutabaga, and cherry tomatoes, spinach, kale microgreens, black garlic-truffle balsamic glaze. GF V 11 New! CAPRESE Burrata cheese, roma tomatoes, mixed microgreens, basil, black garlic-truffle 15.5 balsamic glaze. GF MIXED GREEN bed of mixed greens, roma tomatoes, cucumbers, red onions, fig-balsamicor 6 9 lemon-herb vinaigrette. GF CAESAR romaine, Parmesan cheese, croutons (dressing contains sesame seeds). 6 9 + chicken or shrimp 13 16 ROCKET arugula, Parmesan cheese, lemon-herb vinaigrette. GF 6 9

ZUPPA cup 4 bowl 6

PIZZA 10" serves one as a meal or great appetizer to share. All pizzas are gluten-free. GF No substitutions. PEPPERONI housemade pizza sauce, pepperoni, Fontina and Parmesan cheese. 14 MARGHERITA housemade pizza sauce, basil, fresh Mozzarella and Parmesan cheese. 12 DUCK SAUSAGE roasted garlic alfredo, Maple Leaf Farms duck sausage, mushrooms, Fontina cheese, 16 arugula, truffle oil. MEDITERRANEAN housemade pizza sauce, olives, mushrooms, spinach, sun-dried tomatoes, goat cheese. 13

V VEGAN GF GLUTEN-FREE Please inform your server of any dietary restrictions or allergies.

18% gratuity may be added to tables of 6 or more. | One check per table. | Multiple payments must be of equal value. CUISINE

SPECIALITÁ DI CASA New! BUTTERNUT LASAGNA butternut squash, leek-rosemary cream sauce, Fontina cheese, side salad. GF 17 New! BRAISED SHORT RIBS braised short ribs, gnocchi, garlic alfredo, basil microgreens, mushroom- 20 peppercorn demi-glace, Pecorino cheese. BISON & PROSCIUTTO MEATBALLS ground bison and Prosciutto di Parma meatballs, light gravy sauce, 22.25 red wine reduction, parsley, spaghetti. DUCK BREAST RISOTTO pan seared Maple Leaf duck breast, risotto, sautéed duck prosciutto, shallots, 23.25 bourbon-orange glaze. GF CREAMY SEAFOOD RISOTTO scallops, shrimp, clams, roma tomatoes, peas, garlic, Parmesan cheese. GF 21.25 GNUDI housemade ricotta dumplings, pancetta, wild and domesticated mushrooms, spinach, truffle oil. 17

PASTA Individually prepared Substitute RP’s fresh gluten-free fusilli in any of these dishes. GF 3 MARINARA house red sauce, spaghetti. V 9 + meatballs GF or vegan meatballs 16 POMODORO fresh tomatoes, basil, garlic, olive oil, capellini. V 10 + chicken or shrimp 17 PESTO walnut basil pesto, Parmesan cheese, spaghetti. 12 + chicken or shrimp 19 New! DUCK BACON CARBONARA duck bacon, shallots, green peas, garlic, creamy Carbonara sauce, 18.5 Pecorino cheese, linguine. New! BEGGAR’S LINGUINE pancetta, shallots, dried cherry, golden raisins, black garlic butter-sage sauce, 16.5 parsley, linguine. PRIMA VERA sautéed zucchini, yellow squash, spinach, broccoli, house red sauce, basil, spaghetti. V 14.5 POLLO chicken, sun-dried tomatoes, portabella mushrooms, broccoli, white wine cream sauce, 15.25 Parmesan cheese, cavatappi. ARANCIA chicken, olives, capers, artichokes, tangy orange-tomato sauce, Parmesan cheese, cavatappi. 16.75 BOLOGNESE Strauss grass-fed rosemary beef, mushrooms, tomato sauce, cream, Parmesan cheese, penne. 15.5 SALSICCIA Scardina’s Italian sausage, mushrooms, spicy marinara, cream, Fontina cheese, penne. 15.5 DIAVOLO shrimp, scallops, clams, spicy white wine-tomato sauce, parsley, Parmesan cheese, linguine. 20.25 ARRABIATA Scardina’s chorizo, shrimp, scallions, roasted red peppers, spicy tequila-lime sauce, 18.25 cilantro, Parmesan cheese, spaghetti. GIARDINIERA Scardina’s Italian sausage, housemade spicy giardiniera, basil, vodka-cream sauce, 17.25 Fontina cheese, penne.

SIDES & EXTRAS All are gluten-free except as noted. GF GLUTEN-FREE BREAD 3.25 ITALIAN SAUSAGE 5.5 ASPARAGUS 3 EXTRA CHEESE 2 CHORIZO 6.5 BROCCOLI 3 Mozzarella, Parmesan -or- Fontina CHICKEN -or- SHRIMP 7 GIARDINIERA 2.5 MARINARA 2.5 SCALLOPS 10 MIXED VEGETABLES 5 PLAIN RISOTTO 6 CALAMARI 3 MIXED MUSHROOMS 3.5 MEATBALLS 7 CLAMS 4 SPINACH 2.5 VEGAN MEATBALLS (not GF ) 7 ANCHOVIES 1.5 SUN-DRIED TOMATOES 2

18% gratuity may be added to tables of 6 or more. | One check per table. | Multiple payments must be of equal value. BURLINGTON Yuppie Hill Eggs | River Valley Farms GREEN BAY BelGioioso Cheese | MADISON RP’s Gluten-Free Pasta MILWAUKEE Anodyne Coffee, Big City Greens, Bittercube Bitters, Braise R.S.A., Great Lakes Distillery, Growing Power, Lakefront Brewery, • The Mushroom Lady, LLC, Mushroom Mike, Rishi Tea, WASHINGTON Scardina’s Specialties, Sciortino’s Bakery, Walnut Way ISLAND NEW GLARUS New Glarus Brewery PEWAUKEE Molly’s Gluten-Free Bakery | POTOSI Potosi Brewery

WASHINGTON ISLAND Island Orchard Cider • GREEN BAY Locally-Sourced Products

MADISON • PEWAUKEE • • MILWAUKEE NEW GLARUS POTOSI • BURLINGTON • •

RESERVATION POLICY We are a first come, first served restaurant. For larger parties (6-10), we will take your information and do our best to accommodate you, but we cannot guarantee a table at the requested time. A member of your party must be present to add you to our wait list. A majority of your party must be present to be seated and must begin ordering. If you are a party of more than ten, we will take your information and contact you.

WHEN FINISHED WITH YOUR MEAL, PLEASE BE MINDFUL OF OTHER PATRONS WAITING FOR YOUR TABLE. ON BUSY NIGHTS, CENTRO USES EVERY SEAT FOR DINING PURPOSES. WE APPRECIATE YOUR UNDERSTANDING. 18% GRATUITY MAY BE ADDED TO TABLES OF 6 OR MORE.

CENTRO IS AVAILABLE FOR PRIVATE EVENTS. FOR MORE INFORMATION EMAIL: [email protected] PLEASE VISIT US AT: CENTROCAFERIVERWEST.COM