Lombardino's Restaurant

Prosciutto di parma ham, roasted garlic, olive oil, mozzarella cheese & fresh arugula.

Fraboni’s hot italian sausage, san marzano tomato sauce, spicy giardiniera & provolone.

San Marzano tomato sauce, bufala mozzarella & fresh basil.

With nueske’s applewood smoked bacon, yuppie hill egg, crème fraîche, black pepper & fontina cheese.

Local mushrooms, fraboni’s sausage, roasted garlic, fontina fontal & black truffle sauce.

With cacio di roma cheese, calabrese chili sauce, asparagus & roasted local mushrooms.

Roasted olives with garlic, citrus zest & fresh thyme, served warm from the brick oven.

Sautéed local asparagus topped with an olive oil-fried local egg, garnished with house-infused lemon oil, garden to be pea shoots & Parmigiano-Reggiano cheese.

Wood-grilled sourdough bread with whipped grande ricotta, piquillo pepperonata, marinated white anchovies & fresh mint.

Watercress, fresh pea shoots, peas & escarole with toasted almonds & goat cheese, dressed with sweet wine vinegar & lemon-infused olive oil.

Madison’s Favorite! Delicately fried squid served with marinara sauce, horseradish & lemon

Set on finocchiona salami with local pea shoots, toasted pistachios & a drizzle of aged balsamic vinegar.

Mixed greens with slivered red onion, shaved fennel & Italian parsley, dressed with fennel seed vinaigrette.

Romaine lettuce tossed with croutons, Parmigiano-Reggiano & lemon-anchovy dressing, garnished with an anchovy, olive tapenade & hard-cooked egg.

Garnished with stracciatella cheese & Ligurian oil.

With stracciatella cheese & calabrese vinaigrette.

Stewed white beans, chickpeas, guanciale & seared escarole.

Topped with MontAmore cheese & snipped chive.

Slow-simmered meat sauce of locally raised stoneface pastures pork, knoches beef, pancetta, tomatoes & white wine, topped with parmigiano-reggiano.

Little ears of pasta with Fraboni’s hot Italian sausage, rapini, roasted garlic cream & a splash of brandy.

Crisp rounds of eggplant stacked with caramelized onions, basil & mozzarella, set on spaghetti with roasted eggplant, golden raisins & San Marzano tomato sauce.

With Spring Lambu Ragu.Pinn Oak Ridge Farm lamb with herbes de Provence, red chili, white wine & San Marzano tomatoes, garnished with snipped chive.

Ricotta gnocchi tossed in lemon cream with asparagus, peas, spinach, mint & calabrese chili, garnished with pecorino.

Fresh littleneck clams, tomato sauce passata, clam broth, garlic, oregano & a hint of chili.

Served with roasted fingerling potatoes, seared escarole, grilled lemon & Tuscan olive oil.

Served with roasted fingerling potatoes, seared escarole, grilled lemon & Tuscan olive oil.

Served with roasted fingerling potatoes, seared escarole, grilled lemon & Tuscan olive oil.

Served with roasted fingerling potatoes, seared escarole, grilled lemon & Tuscan olive oil.

Chicken under a brick” served on Anson Mills creamy polenta with rosemary-chicken reduction sauce.

With a warm salad of grilled brocolini, pickled red onion & frisee, garnished with creamy gorgonzola sauce.

Pan-seared halibut with roasted cherry tomatoes, brown butter, capers, sea asparagus, wilted spinach & brioche crouton.

In a stew of cannelini beans, roasted cherry tomato, chickpeas, wilted escarole,chili & fresh rosemary, garnished with Sartori MontAmore cheese.

Butterscotch custard topped with salted caramel & whipped cream.

With fresh raspberries marinated in orange blossom honey & sea salt.

Garnished with whipped cream & an amaretti cookie.

Kahlua, coffee & amaretto soaked lady fingers layered with mascarpone mousse & shaved milk chocolate.

Bocca nera, black rum budino & tiramisu.