LUNCH

CHARCUTERIE FORMAGGI 4 - each 5 - each

Barolo Salamae, Cacciocavallo, Southern Italy Coppa Mild Salame, Molinari, San Francisco Dolce Gorgonzola, , Italy Mortadella w/pistachio, Leoncini, Italy Fontina Vella, Valle d’ Aosta, Italy Prosciutto Cotto, Leoncini, Italy Grana Padano, Lombardy, Italy Prosciutto, 18 mth aged, Galloni, Italy Pecorino Boschetto w/black truffle Pecorino Sardo Robiola, Pavia, Italy Taleggio, Lombardy, Italy

R o b POLPETTE AL FORNO RAVIOLI AL CAVOLO E MASCARPONE T Wood-Fired ground beef meatballs with bacon, smoked mozzarella, House-made ravioli stuffed with kale, pine nuts, ma ascarpone, bread crumbs, served with 12 parmesan, crispy sage, brown butter 14 l e INSALATA DI PESCE GNOCCHI BICOLORE g Marinated scallop and shrimp salad with lemon juice, mango, served House-made spinach and beet gnocchi, crispy prosciutto, creamy leek over a bed of baby spinach 14 sauce 14 g i SCAMPI CALABRESE LINGUINE ALLO SCOGLIO o Linguine pasta, mussels, clams, shrimp, scallops in a spicy marinara Four large wood-fired shrimp, garlic, pepperoncino, EVOO, brandy, basil , fried lemons 16 sauce 19

BRUSCHETTA TRICOLORE HAPPY HOUR M-TH 5:00-6:00PM Grilled bread, topped with tomatoes, mushroom mousse, pesto, eggplant and goat cheese 13 50% OFF WINES BY THE MARGHERITA CENTONOVE CAVOLFIORI GRATINATI AL BURRO E SALVIA SanBOTTLE Marzano EVERYtomatoes, TUESDAY oregano, basil, fresh mozzarella 14 Wood-fired organic cauliflower with butter, sage & pecorino pepato 12 PIZZA FUNGHI E FONTINA BURRATA CON PROSCIUTTO CRUDO Porcini mushroom, roasted garlic, parsley, thyme, fontina cheese, porcini Burrata, black pepper & EVOO served with prosciutto crudo 15 14

CONCHIGLIE Al FORNO (Italian Mac ‘n Cheese) PIZZA PESCATORE Conghiglie pasta, provolone, cheddar, Hwy 1 and parmesan cheeses, Shrimp, scallops, house-made pesto, mozzarella, roasted garlic 19 truffle oil and cream, conchiglie pasta baked in the wood-fired oven 13 PIZZA PROSCIUTTO CRUDO, ARUGULA E TARTUFO CENTONOVE ANTIPASTI Fresh mozzarella, prosciutto crudo, arugula & white truffle oil 15 Prosciutto crudo, coppa, salami, caponata, marinated artichokes, gorgonzola, grana padano, balsamic-glazed cipollini onions and PIZZA DEL MERCATO sundried tomatoes (min 2 people) 17 San Marzano tomatoes, grilled zucchini, kalamata olives, artichokes, roasted peppers, baby spinach, fresh mozzarella, goat cheese 12 FORMAGGI MISTI Choose 3 cheeses served with seasonal accompaniments included 15 PIZZA CINGHIALE 6 Cheeses 25 (additional cheeses $5 ea) Wild boar sausage, Mama Lil’s peppers, fried eggplant, mozzarella, pecorino pepato 19 Gluten-free baguette available 5 PIZZA DEL SALUMIERE San Marzano tomatoes, fresh mozzarella, salame, italian ham, coppa, ZUPPA DEL GIORNO 6 crispy prosciutto, parmesan 17

INSALATA DI CAVOLI MISTI Add Calabrese sausage 3 Add Prosciutto 3 Organic baby kale, carrots, toasted walnuts, raspberry vinaigrette, Add Farm egg 2 Add Mama Lil’s peppers 2 feta cheese 12 Add Garlic 1 Add Gluten-free pizza crust 5

INSALATA TRI COLORE *Centonove’s are created in the Neapolitan style—soft in the Arugula, radicchio, endive, roasted pecans with honey-cider vinaigrette 12 center, made to eat with a knife and fork or folded. Please allow extra time for Gluten-Free pizzas. Grazie! INSALATA DI MANZO Grilled 10 oz New York steak organic baby kale, sliced avocado, cherry tomatoes, toasted pine nuts, red onions, lemon-basil vinaigrette 17 PIADINA ITALIAN

INSALATA TACCHINO Piadina is a thin Italian , typically prepared in the Free-range, oven roasted turkey breast honey gem lettuce, gorgonzola region, made with , olive oil salt and water. dressing, crispy pancetta, hard-boiled egg, shredded carrots 15 CLASSIC ROMAGNA INSALATA DI TONNO CRUDO Prosciutto crudo, robiola cheese, wild arugula, garlic aioli 4 oz sushi-grade sesame seed-crusted Ahi tuna, arugula, wasabi micro greens, red bell pepper, couscous, kalamata olives, lemon vinaigrette 17 PIADINA DEL NORD OVEST smoked salmon, goat cheese, carmelized onions INSALATA DI SALMONE 6 oz wild salmon, organic baby spinach, toasted shaved almonds, PIADINA DEL CASALE blueberries, orange segments 16 porchetta, carmelized onions, Mama Lil’s peppers, gruyere

*Bread available on request cheese

PIADINA CONTADINA Gluten -Free Pasta available on request 5 zucchini, basil pesto, roasted bell pepper, artichoke hearts, *Gluten Sensitive: Centonove is not a gluten-free facility; goat cheese however, for those menu items indicated, we take great care to avoid direct contact with gluten. Piadinas served with side salad of baby gem lettuce and lemon vinaigrette $12

We accept Mastercard, Visa and Discover credit cards. Corkage fee: 15 (max 2 btls) ● Outside dessert fee: 2.5/person ● 18% Gratuity added to 6 or more.

Owners: Lisa Rhorer & Pasquale Romano Executive Chef: Carlo Ochetti