Convivio Italian Artisan Cuisine - Zionsville

Diced tomatoes, red peppers, basil, EVOO, fresh mozzarella. Served on grilled ciabatta bread.

Roasted eggplant, tomatoes, Taleggio cheese, arugula. Served on grilled ciabatta bread.

Italian sausage, pureed red peppers, goat cheese.

Portobello mushrooms, roasted red pepper, balsamic glaze, goat cheese.

Grilled baby octopus, potato dauphinoise, arugula, goat cheese, balsamic glaze.

Fried calamari, shrimp, octopus, zucchini.

Fresh mussels steamed with tomatoes, fresh garlic, parsley and white wine.

SmokingGoose seasonal meats, caper berries, burrata, assorted fruits, grilled ciabatta.

Cheeseboard, local fruit jams, hot sgabei.

Fresh burrata, prosciutto bread sticks, arugula, EVOO.

Beef, veal and pork meatballs, tomato sauce, fontina, grilled ciabatta bread.

Fried risotto with sausage, peas, gorgonzola, four cheese foundue, pesto, tomato sauce.

Roasted eggplant stuffed with ricotta, sausage and spinach. Baked in tomato sauce.

Romaine, caesar dressing, garlic croutons, Grana Padano.

Kale, red potatoes, salame, pesto, red onions, roasted corn, gorgonzola.

Fresh beets, fried beet chips, arugula, goat cheese, spicy pecans, olive oil, balsamic glaze.

Fresh mozzarella, heirloom tomatoes, EVOO, basil, balsamic glaze.

Field greens, tomatoes, feta cheese, spicy pecans, green apples, balsamic vinaigrette.

Tortelloni stuffed with Parmesan, spinach, Swiss chard, and ricotta. Gorgonzola-Parmesan cream sauce.

Casarecce tossed in basil pesto with sun-dried tomatoes and shrimp.

Penne tossed with seared pancetta, peas, and Parmesan in tomato sauce.

Rigatoni, mushrooms, goat cheese, sausage, seared pancetta, Parmesan in a cream sauce.

Potato gnocchi, shiitake, oyster, woodear, and porcini mushrooms in a marsala cream sauce.

Tagliatelle tossed in traditional beef-pork ragù.

Braised beef ravioli tossed with mushrooms and caramelized onions in a taleggio cream sauce.

Tonnarelli, spicy tomato sauce, onion, garlic, capers, kalamata olives, Parmesan.

Beet tagliatelle, figs, prosciutto, goat cheese, caramelized onions, butter, and red wine.

Squid ink spaghetti, sundried tomatoes, shrimp, crab and lobster in a lobster cream sauce.

Red bell pepper tagliatelle, red bell pepper cream sauce, chicken, Parmesan.

Tonnarelli, mussels, clams, shrimp, scallops in a spicy tomato sauce.

Fried polenta, porcini mushrooms, cream sauce, white truffle oil.

Buckwheat gnocchi tossed in a fontina cream sauce.

Eye-of-Round roast braised with carrots, celery, red wine and herbs.

Chocolate custard flavored with amaretto and amaretti cookies.

Tomato sauce, fresh mozzarella, basil, Parmesan, red peppers, marinated tomatoes.

Red bell pepper sauce, mozzarella, chicken, goat cheese, arugula, shaved parmigiano.

Tomato sauce, mozzarella, roasted peppers, garlic, andouille sausage, balsamic glaze.

Tomato sauce, mozzarella, sausage, pepperoni, ‘Nduja sausage, caramelized onions.

Mozzarella, mascarpone, ricotta, gorgonzola, prosciutto crudo.

Tomato sauce, mozzarella, artichoke hearts, mushrooms, olives, ham.

Tomato sauce, burrata, yellow grape tomatoes, basil, balsamic reduction drizzle.

Truffle oil, garlic, mozzarella, caramelized shallots, taleggio, mushrooms, shaved parmigiano.

Tomato sauce, mozzarella, prosciutto, arugula, shaved parmigiano.

Tomato sauce, mozzarella, eggplant, zucchini, portobello mushrooms, asparagus, goat cheese.

Tomato sauce, prosciutto cotto, mozzarella, EVOO, mascarpone cheese.

Pesto, gorgonzola, mascarpone, prosciutto cotto, mozzarella, tomatoes.

Tomato sauce, peppers, sausage spread, pepperoni, gorgonzola.

Veal scaloppine sauteed with sage and prosciutto in a light butter wine sauce. Served with a starch and vegetable of the day.

Jumbo shrimp sautéed with tomatoes and basil in a sambuca-brandy cream sauce. Served with a starch and vegetable of the day.

14 oz. ribeye topped with mushrooms, basil, garlic, and marsala wine. Served with a starch and vegetable of the day.

Chicken breast topped with hearty tomato-caper sauce and fontina cheese. Served with a starch and vegetable of the day.

8 oz. peppercorn-crusted beef filet. Topped with a Dijon mustard-brandy cream sauce. Served with a starch and vegetable of the day.

Braised wildboar with carrots, celery and rosemary served over creamy parmesan polenta. Served with a starch and vegetable of the day.