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Bartolino's Dinner Menu http://www.bartolinosrestaurants.com/bbdinnermenu.

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Bartolino's Osteria 2103 Sulphur Ave. (314) 644-2266


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ANTIPASTI

SIGNATURE SOUPS
SOUP OF DAY 5/4
MINESTRONE 5/4

RISOTTO CRAB CAKES


Dungeness crab mixed with creamy risotto, red and yellow peppers, red
onions and parsley. Served with roasted garlic aioli and mixed greens.
10

SMOKED SALMON “CARPACCIO”


Norwegian smoked salmon, carved to order, served with traditional
accompaniments. 10

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

STUFFED FRIED ARTICHOKES


Fried artichoke hearts stuffed with goat cheese, tossed in lemon garlic oil
and garnished with crispy Parmigiano Reggiano. Served with Maitre d’
butter and hollandaise sauce. 9

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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Bartolino's Dinner Menu http://www.bartolinosrestaurants.com/bbdinnermenu.htm

Fresh Mediterranean mussels, sautéed with garlic, onion, and crushed


red pepper. Finished with kalamata olives, tomatoes, capers, fresh basil,
in white wine butter sauce. Served with crostini bread. 12

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

TUSCAN GARLIC BREAD


A thick slice of ciabatta bread topped with Parmesan–onion cheese
spread, and broiled to a golden brown. 7

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

SOUP OF THE SEA


Shrimp, scallops, squid and mussels, fresh garlic, onion, crushed tomato,
white wine, fresh basil, tossed with linguini noodles. Accompanied with
crusty Italian bread. 20

GARGANELLI ALLA BART


Garganelli pasta, butter, garlic, oregano, chopped fresh coriander,
parsley, tossed with tomato basil sauce and finished with ricotta cheese.

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14

TORTELLACCI AGLI CHAMPIGNON


Large veal stuffed, “Tortelloni”, Pancetta, champignon dry mushrooms,
saffron, Parmigiano Reggiano. Finished in Veal demi glace cream sauce.
18

STUFFED LOBSTER RAVIOLI


Lobster stuffed ravioli, served with Galliano Nantua sauce, fresh
asparagus spears and baby shrimp. 19

RIGATONI ALLA BOLOGNESE


Rigatoni pasta served with homemade meatballs and Bolognese sauce,
accompanied with crostini and topped with Parmigiano Reggiano. 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

CHEF’S SIGNATURE RISOTTO


Arborio rice tossed with eggplant, leeks, red wine, mozzarella cheese
and baby shrimp, served in paper cones. 18

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

POLLO ALLA VALDOSTANA


Sautéed chicken breast with leeks, shiitake mushrooms and artichokes,
finished in cognac cream sauce. Accompanied with broccoli spears over
linguini. 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

LA GRIGLIATUSCAN VEAL CHOP


Frenched, 14 ounce bone-in veal chop, grilled to order, served with
cognac shiitake mushroom ragout, with grilled radicchio and roasted
garlic mashed potatoes. 36

NEW YORK STRIP


A center cut, 12 ounce New York strip, broiled to your specifications.
Served with Bordelaise sauce, seasonal vegetables and roasted garlic
mashed potatoes. 28

SICILIAN STYLE FILET


8 ounce beef tenderloin, coated in Sicilian bread crumbs and grilled to
perfection, topped with melted mozzarella cheese. Served with Duxelles
sauce accompanied with roasted potatoes tower and seasonal
vegetables. 29

PEPPERCORN PORK CHOP


16 ounce, bone in pork chop, rolled in cracked peppercorns and grilled.
Topped with crispy pancetta and served with Barolo wine sauce .
Accompanied with roasted garlic mashed potatoes and balsamic glazed
carrots. 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

CALAMARI FRA DIAVOLO


Fresh squid sautéed in extra virgin olive oil with garlic, capers, in a spicy
marinara sauce and served with roasted seasonal vegetables and crostini
bread. 17

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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accompanied with seasonal vegetables and roasted potatoes tower. 21

SCAMPI ALLA GRIGLIA


Lightly breaded grilled shrimp, in a lemon butter sauce accompanied
with artichoke hearts, served over linguini. 23

Executive Chef Gianfranco Munna

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