Bistro Romano

Crispy Brussels sprouts tossed with cracked black pepper, lemon vinaigrette, cured soppressata, and aged parmesan.

Wild mushrooms braised in butter and rich parmesan brodo with fresh thyme.

Charred broccoli florets tossed with aromatic roasted garlic and red chili flakes.

Creamy whipped potatoes infused with roasted garlic, fresh chive, and crispy sage.

Classic Italian tiramisu layered with espresso-soaked ladyfingers, rich coffee liqueur, velvety mascarpone cream, and cocoa dusting.

Rich flourless chocolate torte accompanied by fresh strawberries and dark chocolate crumble.

Moist carrot cake crafted with chopped walnuts and topped with rich cream cheese frosting.

Decadent dark chocolate cake baked with extra virgin olive oil for a rich, moist crumb.

Pan-seared New York strip steak paired with haricot verts, baby carrots, roasted garlic mashed potatoes, Barolo reduction, and beef marrow butter.

Pan-grilled branzino served over zucchini and eggplant noodles, fresh basil, grape tomatoes, and a black garlic vinaigrette.

Pecorino-crusted chicken cutlet topped with melted buffalo mozzarella and savory tomato sugo.

Slow-braised veal ossobuco served over creamy polenta, roasted red peppers, and sautéed broccoli rabe.

Pan-roasted thick pork chop with bourbon fig maple glaze, panisse, broccolini, caramelized carrots, and crispy bacon.

Herb-crusted roasted lamb chops paired with baby potatoes, broccoli, mint herb butter, and rich bordelaise sauce.

Handmade potato gnocchi tossed in an indulgent white and black truffle cream sauce.

Mafaldine ribbon pasta tossed in a walnut basil pesto with fresh lemon zest and toasted garlic.

Creamy burrata cheese served over butternut squash caponata, finished with vincotto, fresh basil, and pepita pesto.

Crispy fried calamari tossed with blistered shishito and cherry peppers, served with warm pomodoro dipping sauce.

Golden fried fontina cheese arancini served over rich Romesco sauce with shaved parmesan, celery, and watercress.

Sliced heirloom tomatoes paired with ciliegine mozzarella, pickled red onion, and aged balsamic glaze.

PEI mussels simmered in spicy 'Nduja sausage broth with Calabrian chili, fennel, and tomato.

Warm Castelvetrano olives marinated with fresh orange peel and rosemary.

Italian charcuterie selection featuring three artisanal cured meats, three cheeses, house giardiniera, and sourdough toast.

Warm house-baked sea salt focaccia served with whipped sheep's milk ricotta.

House-baked sea salt focaccia bread served with fresh sun-dried tomato pesto.

Black pepper macaroni pasta tossed with crispy pancetta, sausage, Pecorino cream sauce, and crunchy onion crumble.

Spinach and ricotta tortellini cooked with artichoke heart, red pepper, cherry tomato, and roasted garlic brodo.

Soft potato gnocchi tossed in white and black truffle cream with diced prosciutto cotto.

Fettuccine ribbon pasta served in a slow-simmered meat ragù of beef, veal, pork, smoked bacon, and tomatoes.

Handcrafted ravioli filled with sweet corn, served with patty pan squash, grape tomatoes, baby corn, and fresh basil in a light corn broth.

Wavy mafaldine pasta with lump blue crab, walnut basil pesto, lemon zest, and toasted garlic.

Orecchiette pasta tossed with scallops, calamari, baby shrimp, plum tomatoes, Calabrian chili, and basil.

Smaller portion of soft potato gnocchi tossed in a creamy vodka sauce with fontina and parmesan cheese.

Spaghetti pasta tossed with dark Taggiasca olives, Castelvetrano olives, capers, and garlic in tomato sauce.