FROM THE EAST BELTLINE:
Exit Park St. and go north to University Ave. Turn left onto University and follow into Old University Ave. We are at the corner of Old University Ave and Highland Blvd. You will find off street parking on the west side of the building.
FROM THE WEST BELTLINE:
Exit at Midvale Blvd and go north. Follow Midvale to University Ave. Turn right and follow to Old University. We are on the corner of Highland and Old University.
Thursday thru Sunday 4:30 - 8:30 Currently Seating First Come First Served
MENU
All Takeaway Orders are Taken By Phone after 3:30 pm Thursday through Sunday at 608.238.1922. No takeaway orders between 5:45 & 6:30 on Friday & Saturday nights.
– –
Antipasti & Insalate
OLIVES al FORNO
Roasted olives with garlic, citrus zest & fresh thyme, served warm from the brick oven
– 10 –
BRUSCHETTA
Brick oven toasted garlic rubbed sourdough bread topped with whipped ricotta, basil pesto & roasted cherry tomatoes, garnished with pickled red onion
– 14 –
CAPRESE
Creamy Italian bufala mozzarella cheese, roasted cherry tomatoes, fresh basil & Villa Manodori artisanal balsamic vinegar, served with garlic-rubbed toast
– 17 –
HOUSEMADE LOCAL VEAL & PORK MEATBALLS
Strauss veal & Stoneface Pastures pork meatballs in black truffle cream sauce with napa cabbage, fresh sage & caramelized onions
– 17 –
CALAMARI FRITTI
Madison’s Favorite is back! Delicately fried squid served with marinara sauce, horseradish & lemon
– 16 –
GORGONZOLA-STUFFED DATES
Set on finocchiona salami with local pea shoots, toasted pistachios & a drizzle of aged balsamic vinegar
– 14 –
INSALATA LOMBARDINO
Mixed greens with slivered red onion, shaved fennel & Italian parsley, dressed with fennel seed vinaigrette
– 8 –
SIGNATURE CAESAR SALAD
Romaine lettuce tossed with croutons, Parmigiano-Reggiano & lemon-anchovy dressing, garnished with an anchovy, olive tapenade & hard-cooked egg
– 11 –
SPRING GREEN SALAD
Escarole, baby arugula, frisee & Vitruvian Farms pea shoots with crumbled goat cheese & toasted almonds, dressed with lemon-infused olive oil vinaigrette
– 11 –
ASPARAGUS SOUP
Fresh asparagus simmered with tarragon, thyme, garlic, onion & Sassy Cow cream, garnished with lemon-infused olive oil
– 10 –
Brick Oven Pizza
PIZZA LOMBARDINO
Prosciutto di Parma ham, roasted garlic, olive oil, mozzarella cheese & fresh arugula
– 17 –
THE FRABONI
Fraboni’s hot Italian sausage, San Marzano tomato sauce, spicy giardiniera & provolone
– 17 –
PIZZA MARGHERITA
San Marzano tomato sauce, bufala mozzarella & fresh basil
– 17 –
MUSHROOM, SAUSAGE & FONTINA CHEESE
Roasted mushrooms, Fraboni's sausage, fontina cheese, black truffle, garlic & sage sauce
– 18 –
PIZZA CARBONARA
With Nueske’s applewood smoked bacon, local egg, crème fraîche, black pepper & fontina cheese
– 18 –
COPPA SALAMI & BUFFALO MILK FRESH MOZZARELLA PIZZA
With San Marzano tomato sauce, fresh basil & hot honey garnish
– 18 –
Pasta
SPAGHETTI alla BOLOGNESE
Slow-simmered meat sauce of locally raised Stoneface Pastures pork, Knoches beef, pancetta, tomatoes & white wine, topped with Parmigiano-Reggiano
– 21 –
ORECCHIETTE with FRABONI’S SAUSAGE & RAPINI
“Little ears” of pasta with Fraboni’s hot Italian sausage, rapini, roasted garlic cream & a splash of brandy
– 21 –
EGGPLANT NAPOLETANA
Crisp rounds of eggplant stacked with caramelized onions, basil & mozzarella, set on spaghetti with roasted eggplant, golden raisins & San Marzano tomato sauce
– 21 –
TAGLIATELLE with TRUFFLED MUSHROOMS
Artisanal egg pasta tossed with mixed mushroom medley, black truffle, marsala, sage, cream & garlic, garnished with Sartori MontAmore cheese
– 23 –
SHRIMP in CITRUS CREAM PASTA
Artisanal egg tagliatelle tossed with sauteed shrimp, wilted swiss chard, tarragon, garlic & citrus cream, garnished with snipped chive & Sicilian olive oil
– 25 –
LOCAL LAMB RAGU with STROZZAPRETI
Imported Italian made strozzapreti pasta in a sauce of Pinn Oak Ridge Farm lamb slowly simmered with herbes de Provence, white wine, garlic & San Marzano tomatoes & fresh basil, garnished with Pecorino Romano cheese & snipped chive
– 26 –
SPAGHETTI WITH TOMATO & BASIL
Our housemade tomato sauce tossed with spaghetti & fresh basil, topped with parmesan cheese
– 17 –
Entrée
WOOD-GRILLED SNAKE RIVER TROUT
Served on roasted Yukon gold potatoes & grilled asparagus, garnished with lemon-herb oil
– 32 –
HALF CHICKEN al MATTONE
“Chicken under a brick” served on Anson Mills creamy polenta with rosemary-chicken reduction sauce
– 28 –
Specials
WOOD-GRILLED BROCCOLINI & ZUCCHINI
Broccolini, zucchini & summer squash, wood-grilled & set on housemade ricotta, garnished with honey-harissa & imported ricotta salata cheese
– 12 –
ASPARAGUS MILANESE
Wood-grilled asparagus topped with an olive oil-fried local egg*, garnished with house-infused lemon oil, Vitruvian Farms pea shoots & Parmigiano-Reggiano cheese
– 15 –
SOPPRESSATA SALAMI & CASTELVETRANO OLIVE PIZZA
With San Marzano tomato sauce, Grande mozzarella cheese, Castelvetrano olive, red onion & a dusting of oregano
– 18 –
ITALIAN HAM & PICKLED PEACH PIZZA
Smoking Goose capicola, house pickled peaches, Monforte gorgonzola cheese, Grande whole milk mozzarella cheese & roasted garlic sauce
– 18 –
WOOD-GRILLED PORTABELLA MUSHROOMS ON POLENTA
Tossed with green onions & balsamic reduction, served on creamy parmesan Anson Mills polenta, garnished with Sartori MontAmore cheese
– 27 –
WOOD-GRILLED 8oz PORK LOIN CHOP alla PIZZAIOLA
Fischer Family Farms pork loin chop served on a sauté of roasted Yukon Gold potatoes, celeriac, toasted fennel seed, garlic, shallot & green onion, garnished with housemade Aleppo chili oil
– 30 –
SEAFOOD LINGUINE
Fresh shrimp tossed with roasted cherry tomatoes, garlic, white wine, saffron, cream, linguine & fresh basil
– 26 –
PAN-SEARED SEA SCALLOPS
Butter-basted scallops served on wood-grilled asparagus with wilted baby spinach, green onion, fennel, peppadew peppers & marinated oranges
– 37 –
HALF CHICKEN DIAVOLA
Served Tuscan style with roasted potatoes, seared escarole, grilled lemon & Tuscan olive oil
– 28 –
LEMON TART
House made lemon curd tart with raspberry coulis & whipped cream
– 10 –
Contorni (Side Dishes)
CREAMY PARMESAN POLENTA
Anson Mills creamy parmesan polenta topped with Sartori MontAmore cheese
– 9 –
ROASTED BRUSSELS SPROUTS
With thick-cut crispy Nueske’s smoked bacon & balsamic vinegar reduction
– 10 –
Dolci
CHOCOLATE NEMESIS CAKE
Served with berry sauce & creme anglaise
– 11 –
BLACK RUM BUDINO
Butterscotch custard topped with salted caramel, toasted pecans & whipped cream
– 9 –
TIRAMISÚ
Kahlua, coffee & amaretto soaked lady fingers layered with mascarpone mousse
– 10 –
Cocktails for Two Togo
Lombardino's Negroni
Campari, Death's Door Gin & Berto Sweet Vermouth
– 22 –
Lombardino's Sidecar
Bulleit Bourbon, Cointreau, Housemade Limoncello & Fresh Lemon Juice
– 22 –
Small Batch Boulevardier
4 Roses Small Batch Bourbon, Cocchi sweet vermouth, & orange bitters, served up or on the rocks with an orange twist
– 24 –
Lombardino's Cosmo
Ketel One Citroen, Cointreau, Fresh Lime & Cranberry
– 22 –
Vino Lombardino
These wines are featured at a price for takeaway customers only. These wines are easy drinking and perfect for your Lombardino's takeaway dinner.
– –
Inama Soave 2022
(WHITE) Intense, ripe and vibrant aromas of peah, pear & apricot that extends to the beautiful palate the finishes crisp & delicious
– 16 –
Enrico Serafino Gavi 2021
(WHITE) Hints of peach & floral notes on the nose opening up on the palate to give a burst of stone fruit with a fresh finish.
– 19 –
Guido Berta Barbera d'Asti 2021
(RED) Bright on the nose, with plenty of ripe strawberry & raspberry aromas. The fresh & focused palate features notes summer berry & juicy plum with a bright finish
– 16 –
Montepeloso Alpha 2021
(RED) The blend of Sangiovese (55%), Cabernet Sauvignon (35%), and Malvasia Nero (10%) is fermented in French oak & aged 8 months. The result is a substantial yet approachable wine with a terrific balance of fruit, oak aging & acidity. Think rich, black fruit, subtle oak & a slightly spicy note with a silky finish.
– 22 –