MODERN ITALIAN CUISINE FALL / WINTER 2019-2020 COCKTAILS BEER & CIDER NEGRONIS 3 SHEEPS BREWERY CLASSIC Pils Pilsner Bombay Gin, Carpano Antica, Cashmere Hammer Nitro Stout Nardini Bitter Waterslides IPA BOULEVARDIER LOST VALLEY Basil Hayden’s Bourbon, Carpano Antica, Cranberry Crush Cider GF Nardini Bitter CLAUSTHALER 10 German Pale Lager Non-alcoholic LAKEFRONT BREWERY SIGNATURE New Grist GF GUILIETTA – a centro spritz Riverwest Stein Aperol, St. Germaine, cherry bark vanilla bitters, Prosecco, grapefruit peel NEW GLARUS BREWERY Moon Man LA NINA – a centro hot toddy Spotted Cow La Nina Amaro, Basil Hayden’s Bourbon, 5 Hennessy, anise, lemon twist ITALIAN OLD-FASHIONED Copper & Kings Brandy, Montenegro, Carpano SOFT DRINKS Antica, bitters, orange-brown sugar syrup TWO BROTHERS SODA NIGHTINGALE Cola / Diet Cola / Ginger Ale / Lemon-Lime Bombay Sapphire Gin, Canton Ginger, 2.5 Luxardo Maraschino, Italian cherry, lemon TOP NOTE YELLOW ROSE Ginger Beer / Tonic Yellow Chartreuse, Montenegro, Still & Oak Rye 2.5 Whiskey, rose water, Dolin Dry Vermouth SAN PELLEGRINO SPARKLING WATER MOONSTRUCK 5 Ketel One Citroen, St. Germaine, pomegranate, cardamom-sage syrup, lemon JUICE Cranberry / Pineapple / Orange 11 3 LEMONADE 2.5 COFFEE & TEA yrs HOT COFFEE 2.5 & Going rong HOT RISHI TEA Earl Grey / Jade Cloud / Chamomile / Mystic Mint 3 ESTABLISHED 2009 ESPRESSO or AMERICANO 3 DBL ESPRESSO or AMERICANO 5 GF GLUTEN-FREE SPARKLING RED PROSECCO (Glera) BARBERA D’ALBA Ruggeri / Veneto G.D. Vajra / Piedmont 13 / 55 12 / 50 LAMBRUSCO NEBBIOLO Christina Fiorini / Emilia-Romagna Botonero / Lombardy half bottle 20 13 / 55 __________ CABERNET FRANC Le Monde / Friuli-Venezia Giulia MOSCATO D’ASTI 12 / 50 Marchesi di Gresy / Piedmont half bottle 23 CHIANTI CLASSICO (Sangiovese) Dievole / Tuscany FRANCIACORTA BRUT 12 / 50 Ferghettina / Lombardia 70 SUPER TUSCAN (Sangiovese, Cabernet, Merlot, Syrah) Tua Rita / Tuscany ROSÉ 12 / 50 PRIMITIVO ROSÉ BRUT SPUMANTE (Glera) Fuso21 ‘Calx’ / Puglia Le Vigne di Alice / Veneto 10 / 40 12 / 50 VERSO ROSSO SALENTO (Negroamaro) Alessandro Botter / Puglia WHITE 10 / 40 MONTEPULCIANO D’ABRUZZO GAVI DI GAVI (Cortese) Il Vino Dal Tralcetto / Abruzzo Enrico Serafino / Piedmont 12 / 50 12 / 50 __________ CHARDONNAY BAROLO (Nebbiolo) Lageder / Alto Adige Marengo / Piedmont 10 / 40 80 LACRIMA CHRISTI DEL VESUVIO BARBARESCO (Nebbiolo) De Angelis / Campania Produttori / Piedmont 11 / 45 80 FIANO CHIANTI CLASSICO RISERVA (Sangiovese) Colli Di Lapio / Campania Badia a Coltibuono / Tuscany 16 / 70 80 __________ BRUNELLO (Sangiovese) MOSCATO DI PAVIA Podere Scopetone / Tuscany Centorri / Lombardia 115 30 FRAPPATO __________ Occhipinti / Sicily 90 __________ WINE (Grape/s) Producer / Region Corking fee glass / bottle 30 SUSTAINABLE ORGANIC BIODYNAMIC WOMEN WINEMAKER ANTIPASTO & CICCHETTI PIZZA HERB-ROASTED OLIVES BUTTERNUT SQUASH & FIG mixed olives, herbs, orange peel, olive oil, toasted bread* roasted butternut squash, crispy 9 prosciutto, caramelized onion, GARLIC BREAD BAKED GOAT CHEESE pear, fig jam, burrata cheese, Sciortino’s bread, garlic butter, baked goat cheese, candied toasted pepita Parmesan cheese* tomato jam, crostini** DUCK BACON 6 15 duck bacon, garlic butter, GF GARLIC BREAD GRILLED CALAMARI & SCALLOPS caramelized shallot, arugula, gluten-free bread, garlic butter, Please allow extra time for Parmesan and goat cheese, Parmesan cheese GF* this dish to be prepared. balsamic glaze 10 grilled calamari and scallops, mixed greens, lemon vinaigrette GF PEPPERONI BRUSCHETTA 16 housemade pizza sauce, pepperoni, tomato, red onion, basil, garlic, fontina and Parmesan cheese olive oil and balsamic reduction, PAN-SEARED SCALLOPS pan-seared scallops, parsnip purée, MARGHERITA grilled bread V ** housemade pizza sauce, 13 toasted hazelnuts, orange zest, parsley, maple-bacon reduction GF basil, fresh mozzarella and 16 Parmesan cheese 17 *add fontina cheese +2 add marinara +3 **substitute gluten-free bread GF +5 All pizzas 10" GF No substitutions INSALATE SIDES & EXTRAS ASPARAGUS & ROASTED BEET & APPLE GLUTEN-FREE BREAD 5 CRISPY PROSCIUTTO mixed greens, arugula, roasted EXTRA CHEESE 2 mixed greens, roasted asparagus, beets, honeycrisp apple, toasted crispy prosciutto, lemon zest, walnuts, Pecorino Romano cheese, MARINARA 3 lemon-herb vinaigrette GF apple cider vinaigrette GF PLAIN RISOTTO 6 13 9 / 16 MEATBALLS 7 ROCKET THE ITALIAN arugula, Parmesan cheese, mixed greens, romaine, olives, VEGAN MEATBALLS – not GF 7 lemon-herb vinaigrette GF sun-dried tomato, red onion, ITALIAN SAUSAGE 7 7 / 10 peppadew peppers, Pecorino Romano cheese, CHICKEN or SHRIMP 7 CAESAR Italian dressing GF ** SCALLOPS 10 romaine, Parmesan cheese, 9 / 16 croutons, Caesar dressing CALAMARI 7 (contains sesame seeds) can be made V CAPRESE * PROSCUITTO or PANCETTA 4 7 / 10 burrata cheese, heirloom tomato, blood orange, ASPARAGUS or BROCCOLI 3 MIXED GREEN strawberries, micro-basil, mixed greens, heirloom BAKED OLIVES 4 balsamic reduction GF tomato, cucumber, red onion, 18 GIARDINIERA 3 lemon-herb vinaigrette GF V 7 / 10 MUSHROOMS 3.5 SPINACH 3 *add anchovies +3 **add Genoa salami +4 add a protein to any salad – see SIDES & EXTRAS SUN-DRIED TOMATOES 3 NEW MENU ITEM V VEGAN GF GLUTEN-FREE Please inform your server of any dietary restrictions or allergies. SPECIALITÁ DI CASA BUTTERNUT SQUASH & MUSHROOM LASAGNA roasted butternut squash, mixed mushroom, fresh herbs, bechamel, mozzarella, ricotta, Parmesan, fontina and goat cheese. Served with mixed green salad. GF 18 SHORT RIB GENOVESE TRUFFLE RISOTTO marsala braised short ribs, tomato-red wine sauce, king trumpet mushroom, Parmesan cheese, mirepoix, gremolata, rigatoni gremolata, lemon zest GF 21 17 GNUDI RISOTTO VERDE housemade ricotta dumplings, pancetta, spinach, shallot, mushroom, roma tomato, portabella and button mushrooms, cream, goat and Parmesan cheese GF spinach, truffle oil 16 18 CREAMY SEAFOOD RISOTTO ROASTED EGGPLANT PARMESAN scallops, shrimp, clams, roma tomato, roasted eggplant, rustic marinara sauce, mozzarella peas, garlic, Parmesan cheese GF and Parmesan cheese, GF bread crumbs. 23 Served with mixed green salad. GF 17 PASTA Individually prepared PAN-SEARED GNOCCHI pan-seared gnocchi, fresh burrata cheese, toasted pinenuts, pesto or vodka cream sauce 17 DIAVOLO DUCK BACON CARBONARA GIARDINIERA shrimp, scallops, clams, duck bacon, shallot, peas, Scardina’s Italian sausage, spicy tomato or creamy garlic, creamy carbonara sauce, housemade spicy giardiniera, mushroom sauce, parsley, Pecorino Romano cheese, linguine basil, vodka-cream sauce, Parmesan cheese, linguine 19 fontina cheese, penne 23 18 ARANCIA BOLOGNESE chicken, olives, capers, artichoke, PRIMA VERA grass-fed rosemary beef, tangy orange-tomato sauce, zucchini, yellow squash, broccoli, mushroom, tomato sauce, cream, Parmesan cheese, rigatoni asparagus, red pepper, basil, Parmesan cheese, penne 17 17 parsley, white wine reduction, lemon butter, capellini SCAMPI SALSICCIA 16 Scardina’s Italian sausage, shrimp, shallot, tomato, asparagus, mushroom, spicy marinara, cream, garlic, parsley, basil, lemon-white MARINARA fontina cheese, rigatoni wine sauce, butter, capellini house red sauce, spaghetti V * 16 18 10 *add meatballs GF or vegan meatballs +7 substitute GF penne in any of the pasta dishes +4 – 18% gratuity may be added to tables of 6 or more. – Please be mindful of patrons who may be waiting for your table. – One check per table. Multiple payments must be of equal value. We would love to invite you to continue your wonderful – All food is made to order and will be served as it is prepared. experience next door at bar centro..