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 Indoors Only
MENU
All Takeaway Orders are Taken By Phone after 3:30 pm Thursday through Sunday at 608.238.1922. Curbside Pickup Is Available.
- -
- Michael's Wine Picks of the Week -
- Bubbles -
Adami Prosecco Bosco di Gica (1/2 Bottle) Looking for something a little smaller? Grab this chilled bottle of prosecco. Subtle highlights of jasmine flower, stone fruit & beautifully fine bubbles. The bouquet is nuanced but it is also powerful in terms of its pristine sharpness & focus.
- 14 -
Ruggeri Giustino B. Prosecco 2020 Vintage prosecco for the holiday? We say for sure! Youthful bright palate of lemon, pineapple & mandarin, fine bubble & light pear on the excellent finish. Treat Yourself!
- 32 -
- Michael's Wine Cellar Picks -
Inama Bradisismo 2017 This has been on our reserve list for over 10 years & is totally delicious. 70% Cabernet Sauvignon – 30% Carmenere aged 15 months in 50% new barriques and 50% used. The nose displays an intense bouquet of red and black fruit, spices, pepper, ripe cherries and chocolate. The tannins are balanced making this wine ready to drink now or ageworthy for years.
- 33 -
Castello di Bossi Corbaia 2013 Perfect Super Tuscan that is 70% Sangiovese & 30% Cabernet Sauvignon. Aged 18 - 24 months in new French oak. Black currant,cherry & dark berry backed by hints of tobacco, mocha & vanilla.
- 49 -
- 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
- 16 -
HOUSEMADE LOCAL BEEF & SAUSAGE MEATBALLS Fraboni's sausage & Knoche's beef meatballs in zesty San Marzano tomato sauce with basil, soffritto, garlic & red wine
- 16 -
CALAMARI FRITTI Madison’s Favorite is back! Delicately fried squid served with marinara sauce, horseradish & lemon
- 16 -
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
- 10 -
ROASTED BEET SALAD Tricolore greens with roasted Driftless Organics red & golden beets, green onion, Sartori MontAmore cheese, toasted pistachios & champagne vinaigrette
- 11 -
BUTTERNUT SQUASH SOUP Roasted butternut squash simmered with cream, white wine, nutmeg & allspice, garnished with fried sage
- 10 -
- Brick Oven Pizza -
PIZZA LOMBARDINO Prosciutto di Parma ham, roasted garlic, olive oil, mozzarella cheese & fresh arugula
- 16 -
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
- 16 -
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
- 17 -
WINTER BIANCA Thinly sliced roasted rosemary potatoes, Fraboni's sausage, onion, garlic & organic egg
- 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
- 20 -
ORECCHIETTE with FRABONI’S SAUSAGE & RAPINI “Little ears” of pasta with Fraboni’s hot Italian sausage, rapini, roasted garlic cream & a splash of brandy
- 20 -
EGGPLANT NAPOLETANA Crisp rounds of eggplant stacked with caramelized onions, basil & mozzarella, set on spaghetti with roasted eggplant, golden raisins & San Marzano tomato sauce
- 20 -
STRACOTTO of BEEF SHORT RIB with GNOCCHI Slowly braised beef short rib cooked with Chianti, San Marzano tomato, soffritto, fresh rosemary, thyme & sage tossed with housemade gnocchi, garnished with Pecorino-Romano cheese
- 26 -
TAGLIATELLE with TRUFFLED MUSHROOMS Artisanal egg pasta tossed with mixed mushroom medley, black truffle, marsala, sage, cream & garlic, garnished with Sartori MontAmore cheese
- 22 -
SHRIMP with LINGUINE Fresh shrimp tossed with linguine in an Amalfi style lemon cream sauce, garnished with snipped chive
- 24 -
SPAGHETTI WITH TOMATO & BASIL Our housemade tomato sauce tossed with spaghetti & fresh basil, topped with parmesan cheese
- 15 -
- Entrée -
HALF CHICKEN al MATTONE “Chicken under a brick” served on Anson Mills creamy polenta with rosemary-chicken reduction sauce
- 26 -
PAN-SEARED MONKFISH Pan-seared butter-basted filet of monkfish set on Yukon Gold potatoes, Nueske's smoked bacon, leeks, fennel, thyme & Sassy Cow cream, garnished with snipped chive
- 74430 -
- Specials -
COPPA SALAMI & BUFFALO MILK FRESH MOZZARELLA PIZZA With San Marzano tomato sauce, fresh basil & hot honey garnish
- 18 -
LOCAL SPINACH & GOAT CHEESE PIZZA With San Marzano tomato sauce, Grande mozzarella cheese & banana peppers
- 17 -
RIGATONI with SMOKED BACON Mezzi rigatoni pasta tossed with Nueske’s smoked bacon, Black Earth Valley spinach, white wine, rosemary & Sassy Cow cream, garnished with parmesan cheese
- 20 -
HALF CHICKEN DIAVOLA Served Tuscan style with roasted potatoes, seared escarole, grilled lemon & Tuscan olive oil
- 28 -
PAN-SEARED SEA SCALLOPS Set on a sauté of local parsnips & house made Calabrian style N’duja sausage with fire-roasted red pepper sauce
- 35 -
BRICK OVEN CHEESECAKE Rustic housemade cheesecake served with Door County apples cooked in caramel & cinnamon, garnished with crushed amoretti cookie
- 10 -
- Contorni (Side Dishes) -
ROASTED BRUSSELS SPROUTS With thick-cut crispy Nueske’s smoked bacon & balsamic vinegar reduction
- 10 -
CREAMY PARMESAN POLENTA Anson Mills creamy parmesan polenta topped with Sartori MontAmore cheese
- 9 -
ROASTED CARROTS Roasted carrots tossed with Wisconsin butter, thyme, citrus & imported Tuscan honey
- 10 -
- Dolci -
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
- 9 -
CHOCOLATE NEMESIS CAKE Served with berry sauce & creme anglaise
- 9 -
- 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 -
Lombardino's Cosmo Ketel One Citroen, Cointreau, Fresh Lime & Cranberry
- 22 -
- Vino Lombardino -
These bottles of wine are priced for takeaway only.
- -
Inama Soave 2020 (WHITE) Intense, ripe and vibrant aromas of peah, pear & apricot that extends to the beautiful palate the finishes crisp & delicious
- 16 -
Enrico Serafino Gavi 2020 (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 -
Morris Farm Rosato 2020 (PINK) Rose is great any day! Strawberry, raspberry & spice with an amazing finish (montepulciano)
- 15 -
Aia Vecchia Lagone 2019 A food & wine lovers dream. Good depth with decent structure. Cherry, vanilla & wild berry abound.
- 18 -
Carpineta Chianti Classico Fontalpino 2018 Large chromatic structure with ripe red fruits & beautiful floral notes, well-structured but great drinkability, light spice on the finish
- 24 -
Riversanti Barbaresco 2016 Wonderfully vibrant & ready to drink Barbaresco from Piedmonte shows fragrant cherry & raspberry with good fruit on the palate and a well-balanced finish
- 39 -