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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.

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

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BRUSCHETTA
Brick oven toasted garlic rubbed sourdough bread topped with whipped ricotta, basil pesto & roasted cherry tomatoes, garnished with pickled red onion

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WINTER CAPRESE
Creamy Italian bufala mozzarella cheese, fire-roasted bell pepper & cherry tomato peperonata, fresh basil & Villa Manodori artisanal balsamic vinegar, served with garlic-rubbed toast

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HOUSEMADE LOCAL VEAL & PORK MEATBALLS
Strauss veal & Stoneface Pastures pork meatballs in black truffle cream sauce with napa cabbage, fresh sage & caramelized onions

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

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GORGONZOLA-STUFFED DATES
Set on finocchiona salami with local pea shoots, toasted pistachios & a drizzle of aged balsamic vinegar

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

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

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MUSHROOM FARRO SOUP
Local oyster, cremini & button mushrooms simmered with celery, onion, porcini mushroom stock, white wine, toasted fennel seed, garlic & farro, garnished with parmesan cheese

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ROASTED BEET SALAD
Tricolore greens with roasted Driftless Organics red beets, green onion, Sartori MontAmore cheese, toasted pistachios & blood orange vinaigrette

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PIZZA LOMBARDINO
Prosciutto di Parma ham, roasted garlic, olive oil, mozzarella cheese & fresh arugula

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THE FRABONI
Fraboni’s hot Italian sausage, San Marzano tomato sauce, spicy giardiniera & provolone

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PIZZA MARGHERITA
San Marzano tomato sauce, bufala mozzarella & fresh basil

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MUSHROOM, SAUSAGE & FONTINA CHEESE
Roasted mushrooms, Fraboni's sausage, fontina cheese, black truffle, garlic & sage sauce

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PIZZA CARBONARA
With Nueske’s applewood smoked bacon, local egg, crème fraîche, black pepper & fontina cheese

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COPPA SALAMI & BUFFALO MILK FRESH MOZZARELLA PIZZA
With San Marzano tomato sauce, fresh basil & hot honey garnish

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SPAGHETTI alla BOLOGNESE
Slow-simmered meat sauce of locally raised Stoneface Pastures pork, Knoches beef, pancetta, tomatoes & white wine, topped with Parmigiano-Reggiano

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ORECCHIETTE with FRABONI’S SAUSAGE & RAPINI
“Little ears” of pasta with Fraboni’s hot Italian sausage, rapini, roasted garlic cream & a splash of brandy

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

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RIGATONI with FRABONI'S SAUSAGE
Fraboni’s hot Italian sausage sautéed with roasted Alsum’s sweet corn, Nueske’s applewood smoked bacon, fresh rosemary & Chianti tossed with rigatoni, garnished with Pecorino Romano cheese

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TAGLIATELLE with TRUFFLED MUSHROOMS
Artisanal egg pasta tossed with mixed mushroom medley, black truffle, marsala, sage, cream & garlic, garnished with Sartori MontAmore cheese

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SPAGHETTI WITH TOMATO & BASIL
Our housemade tomato sauce tossed with spaghetti & fresh basil, topped with parmesan cheese

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HALF CHICKEN al MATTONE
“Chicken under a brick” served on Anson Mills creamy polenta with rosemary-chicken reduction sauce

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ROASTED ALASKAN HALIBUT
Set on a sauté of artichokes hearts, garden peas, Yukon gold potatoes, Nueske’s smoked bacon, baby lima beans, red onion, garlic, white wine, lemon, fresh thyme & mint

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MUSHROOM RAGU OVER POLENTA
Local oyster, cremini & portabella mushrooms sauteed with garlic, shallot, fresh sage, sherry wine, balsamic vinegar & Sassy Cow heavy cream served on creamy parmesan Anson Mills polenta, garnished with Sartori MontAmore cheese

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SMOKED TROUT SALAD
Rushing Waters smoked trout tossed with baby arugula, shaved Crossroads Community Farm kohlrabi, radish, pickled red onion, parsley & local sour cream-fresh dill dressing

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WOOD-GRILLED CAULIFLOWER & BROCCOLI
Wood-grilled cauliflower & broccoli set on spicy Calabrese chili & Peppadew pepper sauce, garnished with parmesan cheese & Aleppo chili

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SAUTEED MUSSELS
Fresh Prince Edward Island mussels sautéed with N’duja sausage, Sassy Cow cream, chili liqueur, onion & poblano peppers, garnished with Sicilian olive oil & Aleppo chili

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ROASTED LOCAL MUSHROOMS & PEPPERONI
Roasted cremini, oyster & button mushrooms, Enzo pepperoni, Italian Castelvetrano olives & Grande whole milk mozzarella with Calabrese chili & roasted garlic sauce

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PAN-SEARED SEA SCALLOPS
Butter-basted scallops set on asparagus & cherry tomato risotto with a hint of lemon, garnished with a lemon, oregano & red chili salsa

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SHRIMP & SMOKED BACON LINGUINE
Fresh shrimp sautéed with Nueske’s smoked bacon, roasted cherry tomatoes, white wine, linguine, fresh thyme & basil, garnished with Sicilian olive oil

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LEMON HERB CHICKEN
Served with roasted potatoes & seared escarole, garnished with lemon-herb-roasted poblano salsa verde & grilled lemon

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WOOD-GRILLED FILET OF BEEF or BEEF RIBEYE
With local oyster, cremini & portabella mushrooms sautéed with garlic, shallot, fresh sage, sherry wine, balsamic vinegar & Sassy Cow heavy cream, seared escarole & roasted local cipollini onion

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VEAL INVOLTINI
Wisconsin raised Strauss veal stuffed with parmesan cheese, sage & breadcrumb, set on a sauté of housemade spaetzle with artichokes, red bell pepper, red onion & lacinato kale

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DOUBLE BONE-IN PORK CHOP
Oregano & paprika dusted bone-in Sakura pork chop set on a sauté of sugar snap peas, green beans, housemade gnocchi, cherry tomatoes, peppadew peppers, fresh oregano, brodo & a hint of chili

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BRICK OVEN CHEESECAKE
Rustic cheesecake baked in our brick oven, garnished with Door County cherry & Grand Marnier compote

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CREAMY PARMESAN POLENTA
Anson Mills creamy parmesan polenta topped with Sartori MontAmore cheese

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ROASTED BRUSSELS SPROUTS
With thick-cut crispy Nueske’s smoked bacon & balsamic vinegar reduction

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CHOCOLATE NEMESIS CAKE
Served with berry sauce & creme anglaise

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BLACK RUM BUDINO
Butterscotch custard topped with salted caramel, toasted pecans & whipped cream

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TIRAMISÚ
Kahlua, coffee & amaretto soaked lady fingers layered with mascarpone mousse

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Lombardino's Negroni
Campari, Death's Door Gin & Berto Sweet Vermouth

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Lombardino's Sidecar
Bulleit Bourbon, Cointreau, Housemade Limoncello & Fresh Lemon Juice

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Small Batch Boulevardier
4 Roses Small Batch Bourbon, Cocchi sweet vermouth, & orange bitters, served up or on the rocks with an orange twist

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Lombardino's Cosmo
Ketel One Citroen, Cointreau, Fresh Lime & Cranberry

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These wines are featured at a price for takeaway customers only. These wines are easy drinking and perfect for your Lombardino's takeaway dinner.

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Inama Soave 2022
(WHITE) Intense, ripe and vibrant aromas of peah, pear & apricot that extends to the beautiful palate the finishes crisp & delicious

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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.

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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

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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.

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