

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.
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Antipasti & Insalate
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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Brick Oven Pizza
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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Pasta
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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Entrée
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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Specials
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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Contorni (Side Dishes)
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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Dolci
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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Cocktails for Two Togo
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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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.
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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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