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SIGNATURE SOUPS
SOUP OF DAY 5/4
MINESTRONE 5/4
EGGPLANT ROLLS
Grilled eggplant stuffed with herbed ricotta cheese and served with
crispy Prosciutto Parma, tomato coulis and topped with provolone cheese
and tomato concasse. 8
BRUSCHETTA TRIO
Tomato concasse, roasted garlic, fresh basil and extra virgin olive oil,
kalamata olive tapenade, basil pesto, served with crostini bread and
Parmigiano Reggiano. 7
FRIED CALAMARI
Lightly fried calamari tossed with fried vegetable strips, peperoncini
peppers and sweet Spanish onions, over a bed of arugula with a drizzling
of roasted garlic aioli. 9
ARANCINI
Arborio rice stuffed with mozzarella and boursin cheese, served with
fresh marinara and besciamella sauce, garnished with a wedge of tomato
and fresh basil. 7
SICILIAN MUSSELS
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ESGARGOT
Sautéed escargot with roasted garlic, Italian parsley and Asiago d’allevo
cheese, finished with a splash of Pernot. Nested in a delicate French puff
pastry. 10
INZALATA
CAPRESE SALAD
Salad in the style of Capri. Ripe slices of heirloom tomatoes layered with
fresh buffalo mozzarella, finished with fresh basil, extra virgin olive oil
and aged balsamic vinegar. 8
STACK SALAD
A wedge of iceberg lettuce topping with bleu cheese, red onions, crispy
pancetta, roma tomatoes and finished with creamy Parmigiano dressing.
6
CAESAR
Crispy romaine lettuce tossed with house made Caesar dressing, curly
Parmigiano Reggiano and homemade croutons, garnished with
anchovies, a twist of lemon, and Parmigiano cookies. 7
HOUSE SALAD
Traditional tossed salad with mixed field greens. Garnished with cherry
tomatoes, shredded Asiago cheese, Bermuda onions, cucumber, and
croutons. Served with your choice of dressing. 5
SPINACH SALAD
Baby spinach, beets, Mandarin orange, slivered almonds, apples, and a
petit Maytag bleu cheese cookie, served with house prepared hot bacon
dressing. Garnished with a warm fried egg. 6
FANTASY SALAD
Lettuce frisee, artichoke hearts, hearts of palm, crispy diced pancetta,
sun-dried tomatoes, Italian parsley, and cold scrambled eggs, served
with red wine vinaigrette. 6
LA PASTA
TUSCANY PASTA
Garganelli pasta, sautéed in light garlic infused oil with julienne sun
dried tomatoes, artichoke hearts, fresh basil and pancetta relish.
Garnished with feta cheese and toasted pine nuts. 14
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14
GARGANELLI AL SALMONE
Garganelli pasta sautéed with sweet red onions, smoked salmon,
eggplant strips, tossed with vodka cream sauce. 15
RISOTTO AL GORGONZOLA
Shiitake and imported Porcini mushrooms, sautéed with shallots and
pancetta relish, finished with italian parsley and tossed with Arborio rice
and gorgonzola cheese. 16
BUCATINI MATRICIANA
Bucatini pasta, Spanish onions and pancetta, sautéed in white wine and
tossed in marinara sauce with fresh basil. 14
IL POLLO
POLLO FORESTIERI
Half chicken perfectly seasoned and slow roasted until moist and tender.
Accompanied with broccoli spears and roasted garlic mashed potatoes.
18
CHICKEN FRANCIACORTA
Sautéed breast of chicken served over Parmigiano risotto with fresh
asparagus. Finished with asparagus coulis and tomato syrup sauce. 18
CHICKEN ROMANO
Breast of chicken Sautéed in a sage infused sauce topped with Prosciutto
Parma and Fontina cheese. Accompanied with garlic mashed potatoes
and balsamic glazed carrots. 18
CHICKEN MEDITERRANEA
Chicken breast stuffed with ya-ya spinach, mushrooms, mozzarella
cheese and toasted pine nuts. Served with mushroom veloutee sauce.
Accompanied with saffron risotto cake and seasonal vegetables. 18
VITELLO
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VEAL BRACIOLE
Provini veal stuffed with Provolone and mozzarella cheese, roasted garlic
and herbs, seasoned italian breadcrumbs, pancetta bacon, pine nuts and
chopped egg, rolled and braised in olive oil then slow cooked in a rich
tomato sauce. Served with vegetables and potatoes stew. 21
VEAL PARMIGIANA
Provini veal dusted in seasoned bread crumbs, sautéed, topped with
eggplant, marinara sauce and whole milk mozzarella cheese. Served on
a bed of linguini and fresh broccoli spear. 21
VEAL PICATA
Provini Veal lightly sautéed with roasted garlic, capers and lemon zest.
Served with Chardonnay lemon sauce. Accompanied with saffron risotto
and broccoli spear. 21
VEAL MILANESE
Provini Veal lightly breaded, sautéed golden brown with extra virgin
olive oil, served with lemon risotto and seasonal vegetables. 21
RACK OF LAMB
Rack of Lamb grilled to order, served with mint jelly sauce, accompanied
with stuffed tomato crown, and roasted garlic mashed potatoes. 33
DAL MARE
SCALLOPS CAPRICCIO
Seared scallops served in a Dijon cream sauce and topped with fresh
fruit chutney and baby arugula. Accompanied with risotto cake and fresh
seasonal vegetables. 23
SALMON ”PANTESCO”
Grilled Atlantic salmon fillet served with almond tomato pesto,
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