Lombardino's Restaurant

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

Sautéed local asparagus topped with an olive oil-fried local egg, garnished with house-infused lemon oil, garden to be pea shoots, and Parmigiano-Reggiano cheese.

Wood-grilled sourdough bread with whipped grande ricotta, piquillo pepperonata, marinated white anchovies, and fresh mint.

Watercress, fresh pea shoots, peas, and escarole with toasted almonds and goat cheese, dressed with sweet wine vinegar and lemon-infused olive oil.

Madison’s favorite! Delicately fried squid served with marinara sauce, horseradish, and lemon.

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

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

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

Garnished with stracciatella cheese and Ligurian oil.

Prosciutto di Parma ham, roasted garlic, olive oil, mozzarella cheese, and fresh arugula.

Fraboni’s hot Italian sausage, San Marzano tomato sauce, spicy giardiniera, and provolone.

San Marzano tomato sauce, bufala mozzarella, and fresh basil.

With Nueske’s applewood smoked bacon, yuppie hill egg, crème fraîche, black pepper, and fontina cheese.

Local mushrooms, fraboni’s sausage, roasted garlic, fontina fontal, and black truffle sauce.

With cacio di Roma cheese, Calabrese chili sauce, asparagus, and roasted local mushrooms.

Slow-simmered meat sauce of locally raised stoneface pastured pork, knoches beef, pancetta, tomatoes, and white wine, topped with Parmigiano-Reggiano.

Little ears of pasta with fraboni’s hot Italian sausage, rapini, roasted garlic cream, and a splash of brandy.

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

With spring lamb ragu. Pinn oak ridge farm lamb with herbes de Provence, red chili, white wine, and San Marzano tomatoes, garnished with snipped chive.

Ricotta gnocchi tossed in lemon cream with asparagus, peas, spinach, mint, and Calabrese chili, garnished with pecorino.

Fresh littleneck clams, tomato sauce passata, clam broth, garlic, oregano, and a hint of chili.

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

With a warm salad of grilled broccolini, pickled red onion and fries, garnished with creamy gorgonzola sauce.

Pan-seared halibut with roasted cherry tomatoes, brown butter, capers, sea asparagus, wilted spinach, and brioche crouton.

In a stew of cannellini beans, roasted cherry tomato, chickpeas, wilted escarole, chili, and fresh rosemary, garnished with Sartori montamore cheese.

Served with roasted fingerling potatoes, seared escarole, grilled lemon, and Tuscan olive oil.

Served with roasted fingerling potatoes, seared escarole, grilled lemon, and Tuscan olive oil.

Served with roasted fingerling potatoes, seared escarole, grilled lemon, and Tuscan olive oil.

Served with roasted fingerling potatoes, seared escarole, grilled lemon, and Tuscan olive oil.

With stracciatella cheese and Calabrese vinaigrette.

Stewed white beans, chickpeas, guanciale, and seared escarole.

Topped with montamore cheese and snipped chive.

Butterscotch custard topped with salted caramel and whipped cream.

With fresh raspberries marinated in orange blossom honey and sea salt.

Garnished with whipped cream and an amaretti cookie.

Kahlua, coffee, and amaretto soaked ladyfingers layered with mascarpone mousse and shaved milk chocolate.

Bocca nera, black rum budino, and tiramisu.

Little ears of pasta with Fraboni’s hot Italian sausage, rapini, roasted garlic cream, and a splash of brandy.

Slow-simmered meat sauce of locally raised stoneface pastured pork, Knoche's beef, pancetta, tomatoes, and white wine. Topped with Parmigiano-Reggiano.

Artisan tagliatelle pasta tossed with a sautée of broccolini, spinach, peas, piquillo peppers, sassy cow cream, and garnished with smoked paprika and Sartori Montamore cheese.

With thick-cut crispy Nueske’s smoked bacon and balsamic vinegar reduction.

Set on Finocchiona salami with local pea shoots, toasted pistachios, and a drizzle of aged balsamic vinegar.

Roasted olives with garlic, citrus zest, and fresh thyme. Served warm from the brick oven.

Creamy Italian buffalo mozzarella stracciatella cheese, roasted cherry tomatoes, garlic-rubbed toast, fresh basil, and villa manodori artisanal balsamic vinegar.

Fresh Prince Edward Island mussels with fresh fennel, garlic, citrus, toasted fennel seed, and cream.

Madison’s favorite! Delicately fried squid. Served with marinara sauce, horseradish, and lemon.

Set on Finocchiona salami with local pea shoots, toasted pistachios, and a drizzle of aged balsamic vinegar.

Mixed greens with slivered red onion, shaved fennel, and Italian parsley. Dressed with fennel seed vinaigrette.

Romaine lettuce tossed with croutons, parmigiano-reggiano, and lemon-anchovy dressing, garnished with an anchovy, olive tapenade, and hard-cooked egg.

Escarole and iceberg lettuce tossed with Sartori Montamore cheese, chickpeas, soppressata salami, creamy Italian dressing, cracked olive, red onion, and pickled pepper relish.

With white beans, chickpeas, San Marzano tomatoes, rustic crouton, and olive oil.

Prosciutto di parma ham, roasted garlic, olive oil, mozzarella cheese, and fresh arugula.

Fraboni’s hot Italian sausage, San Marzano tomato sauce, spicy giardiniera, and provolone.

San Marzano tomato sauce, bufala mozzarella, and fresh basil.

With nueske’s applewood smoked bacon, local egg, crème fraîche, black pepper, and fontina cheese.

With pickled peppers, Sicilian green olive, red onion, San Marzano tomato, and roasted garlic.

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

Slow-simmered meat sauce of locally raised stoneface pastured pork, Knoche's beef, pancetta, tomatoes, and white wine. Topped with Parmigiano-Reggiano.

Little ears of pasta with Fraboni’s hot Italian sausage, rapini, roasted garlic cream, and a splash of brandy.

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

Artisanal egg pasta tossed with a mixed mushroom medley, black truffle, marsala, sage, cream, garlic, and garnished with Sartori Montamore cheese.

Artisan tagliatelle pasta tossed with a sautée of broccolini, spinach, peas, piquillo peppers, sassy cow cream, and garnished with smoked paprika and Sartori Montamore cheese.

Our housemade tomato sauce tossed with spaghetti and fresh basil. Topped with parmesan cheese.

Chicken under a brick served on Anson mills creamy polenta with rosemary-chicken reduction sauce.

Set on parsnip cream with a salad of frisée, pickled red onion, currant, and pine nut, garnished with fish sauce vinaigrette.

Beef short rib braised with rosemary, port wine, and calabrese chili. Served on creamy Anson mills polenta, garnished with orange zest, breadcrumb, and Sartori Montamore cheese.

Broccolini topped with a sauce of toasted walnuts, garlic, anchovy, butter, and olive oil.

With thick-cut crispy Nueske’s smoked bacon and balsamic vinegar reduction.

Anson mills creamy parmesan polenta topped with Sartori Montamore cheese.

Butterscotch custard topped with salted caramel and whipped cream.

Pumpkin spiced Italian style custard garnished with salted caramel and candied hazelnuts.

Kahlua, coffee, and amaretto soaked ladyfingers layered with mascarpone mousse and shaved milk chocolate.

Garnished with stracciatella cheese & Ligurian oil.

Wood-grilled sourdough bread with whipped grande ricotta, piquillo pepperonata, marinated white anchovies & fresh mint.

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

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

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

Sautéed local asparagus topped with an olive oil-fried local egg, garnished with house-infused lemon oil, garden to be pea shoots & Parmigiano-Reggiano cheese.

Watercress, fresh pea shoots, peas & escarole with toasted almonds & goat cheese, dressed with sweet wine vinegar & lemon-infused olive oil.

Madison’s Favorite! Delicately fried squid served with marinara sauce, horseradish & lemon

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

Topped with MontAmore cheese & snipped chive.

With stracciatella cheese & calabrese vinaigrette.

Stewed white beans, chickpeas, guanciale & seared escarole.

With Spring Lambu Ragu.Pinn Oak Ridge Farm lamb with herbes de Provence, red chili, white wine & San Marzano tomatoes, garnished with snipped chive.

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

Fresh littleneck clams, tomato sauce passata, clam broth, garlic, oregano & a hint of chili.

Ricotta gnocchi tossed in lemon cream with asparagus, peas, spinach, mint & calabrese chili, garnished with pecorino.

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

Slow-simmered meat sauce of locally raised stoneface pastures pork, knoches beef, pancetta, tomatoes & white wine, topped with parmigiano-reggiano.

Served with roasted fingerling potatoes, seared escarole, grilled lemon & Tuscan olive oil.

Served with roasted fingerling potatoes, seared escarole, grilled lemon & Tuscan olive oil.

Served with roasted fingerling potatoes, seared escarole, grilled lemon & Tuscan olive oil.

Served with roasted fingerling potatoes, seared escarole, grilled lemon & Tuscan olive oil.

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

With a warm salad of grilled brocolini, pickled red onion & frisee, garnished with creamy gorgonzola sauce.

In a stew of cannelini beans, roasted cherry tomato, chickpeas, wilted escarole,chili & fresh rosemary, garnished with Sartori MontAmore cheese.

Pan-seared halibut with roasted cherry tomatoes, brown butter, capers, sea asparagus, wilted spinach & brioche crouton.

Kahlua, coffee & amaretto soaked lady fingers layered with mascarpone mousse & shaved milk chocolate.

Butterscotch custard topped with salted caramel & whipped cream.

With fresh raspberries marinated in orange blossom honey & sea salt.

Garnished with whipped cream & an amaretti cookie.

Bocca nera, black rum budino & tiramisu.

Local mushrooms, fraboni’s sausage, roasted garlic, fontina fontal & black truffle sauce.

Prosciutto di parma ham, roasted garlic, olive oil, mozzarella cheese & fresh arugula.

Fraboni’s hot italian sausage, san marzano tomato sauce, spicy giardiniera & provolone.

San Marzano tomato sauce, bufala mozzarella & fresh basil.

With nueske’s applewood smoked bacon, yuppie hill egg, crème fraîche, black pepper & fontina cheese.

With cacio di roma cheese, calabrese chili sauce, asparagus & roasted local mushrooms.