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, Voss Organics heirloom tomatoes, fresh basil & Villa Manodori artisanal balsamic vinegar, served with garlic-rubbed toast
– 17 –
HOUSEMADE MEATBALLS
Housemade Knoche's beef & Fraboni's sausage meatballs in a sauce of San Marzano tomatoes, soffritto, white wine, roasted cherry tomatoes & fresh basil, garnished with Sartori MontAmore cheese
– 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 –
PANZANELLA SALAD
Voss Organics heirloom tomatoes, local cucumber & red onion, fresh torn basil, olive oil toasted bread & balsamic vinaigrette
– 11 –
ROASTED TOMATO SOUP
Voss Organics heirloom tomatoes simmered with roasted garlic, fennel, thyme, basil & cream, garnished with goat cheese crema
– 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
– 18 –
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
– 19 –
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
– 22 –
ORECCHIETTE with FRABONI’S SAUSAGE & RAPINI
“Little ears” of pasta with Fraboni’s hot Italian sausage, rapini, roasted garlic cream & a splash of brandy
– 22 –
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 –
SUMMER HARVEST PASTA
Voss Organics sungold & cherry tomatoes with grilled broccolini, garlic, lemon juice, goat cheese, bucatini, white wine & a splash of Sassy Cow cream, garnished with crumbled goat cheese & chives
– 23 –
LINGUINE PICCHI PACCHI
Sicilian dish of sautéed shrimp, Voss Organics fresh tomatoes, shallot, garlic, Lombardino's garden mint & a hint of chili
– 24 –
SPAGHETTI WITH TOMATO & BASIL
Our housemade tomato sauce tossed with spaghetti & fresh basil, topped with parmesan cheese
– 17 –
Entrée
HALF CHICKEN al MATTONE
“Chicken under a brick” served on Anson Mills creamy polenta with rosemary-chicken reduction sauce
– 28 –
Specials
WOOD-GRILLED LOCAL CARROTS
Grilled Driftless Organics carrots tossed with butter, lemon, tarragon & Tuscan honey, set on Greek yogurt sauce
– 12 –
WOOD-GRILLED SHISHITO PEPPERS
Driftless Organics shishito pepper, wood-grilled & served on Peppadew & Calabrese pepper aioli, garnished with Sicilian olive oil & shaved parmesan cheese
– 14 –
WOOD-GRILLED PEACHES
Served with Prosciutto di Parma, imported water buffalo milk mozzarella, baby arugula, Sicilian olive oil & balsamic reduction
– 14 –
PAN-SEARED SEA SCALLOPS
Set on garlic mashed Yukon Gold potatoes with grilled broccolini, house cured pork belly & balsamic rosemary reduction
– 37 –
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 Tomato Basil BellaVitano cheese
– 176354 –
HALF CHICKEN DIAVOLA
Served Tuscan style with roasted potatoes, seared escarole, grilled lemon & Tuscan olive oil
– 29 –
WOOD-GRILLED PRIME RIBEYE
Wood-grilled 16oz ribeye served on creamy Anson Mills polenta with fresh Voss Organics heirloom tomatoes, Nueske's smoked bacon, Monforte gorgonzola cheese, horseradish sauce & pickled local red onion
– 49 –
LEMON BASIL PANNA COTTA
Italian style custard with hints of fresh basil & lemon served with white balsamic macerated local strawberries & candied almonds
– 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 –