Lombardino's Restaurant

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

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

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

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

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

Creamy Italian bufala mozzarella cheese, Voss Organics heirloom tomatoes, fresh basil & Villa Manodori artisanal balsamic vinegar, served with garlic-rubbed toast

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

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

Radicchio & baby arugula tossed with navel & blood oranges, beauty heart radish, LaClaire Chandoka cheese, fresh fennel, red onion, toasted pecans, house made lemon olive oil & vinegar

With San Marzano tomato sauce, fresh basil & hot honey garnish

Roasted mushrooms, Fraboni's sausage, fontina cheese, black truffle, garlic & sage sauce

House made N'duja sausage, cracked Calabrian olives, green onion, Calabrian cream, caciocavallo & mozzarella cheeses

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

Ketel One Citroen, Cointreau, Fresh Lime & Cranberry

Campari, Death's Door Gin & Berto Sweet Vermouth

Bulleit Bourbon, Cointreau, Housemade Limoncello & Fresh Lemon Juice

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

Anson Mills creamy parmesan polenta topped with Sartori MontAmore cheese

With thick-cut crispy Nueske's smoked bacon & balsamic vinegar reduction

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

Served with berry sauce & creme anglaise

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

"Chicken under a brick" served on Anson Mills creamy polenta with rosemary-chicken reduction sauce

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

Butter-basted scallops served on fresh shrimp & artichoke risotto, garnished with herbed salsa verde

Set on roasted red bell pepper sauce with wood-grilled broccolini & roasted cauliflower tossed garlic, shallot, peppadew peppers, golden raisins, capers & toasted pine nuts

Pan-seared half chicken dry rubbed with our homemade spice mix, served on roasted Yukon Gold potatoes, seared local Tuscan kale & swiss chard with wood-grilled lemon, garnished with Tuscan olive

2500 UNIVERSITY AVE. MADISON, WI

Call us at 608.238.1922

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.

Housemade ravioli in a seafood sauce of fresh petite shrimp, mussels, white wine, garlic, shallot & butter, garnished with Sicilian olive oil

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

Housemade slow-roasted pork belly simmered with white wine, garlic, shallot, toasted fennel seed, spinach & butter tossed with linguine, garnished with Parmigiano Reggiano cheese

"Little ears" of pasta with Fraboni's hot Italian sausage, rapini, roasted garlic cream & a splash of brandy

Tipi Farms red, gold & Driftless Organics chioggia beets topped with goat cheese crema & a petite salad of baby arugula, toasted pistachios & LaClare Chandoka cheese

Fresh Prince Edward Island mussels sautéed with Nueske's smoked bacon, onion, garlic, winter citrus, cumin, chili & oregano, garnished with Sicilian olive oil

(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.

(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

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

(RED) Classic Tuscan red wine, primarily made from the Sangiovese grape (often called Morellino at it's orgin), is a wine known for its freshness, red fruit notes of cherry & raspberry) with soft tannins, offering an approachable everyday style