About Alessandro's Wood Fired Italian & Bar
If you're looking for Comfort Food restaurants in Wayne look no further. Alessandro's Wood Fired Italian & Bar is known for having some of the best Comfort Food in Wayne. Located at 133 N, Alessa...show more
Menus
Hot and sweet peppers, gaeta olives, sun dried tomatoes and local spicy honey.
Tomatoes, EVOO, basil and parmigiano.
Garlic, lemon, parsley and crostini.
Meatballs, Swiss chard and parmigiano reggiano.
Borlotti beans and parmigiano rind.
Lemon, peperoncini and fennel sausage.
Arugula, corn, parmigiano reggiano and lemon vinaigrette.
Local greens, marcona almonds, goat cheese, tomatoes and house vinaigrette.
Romaine, gerber farm amish chicken, green apple, crispy speck, avocado, tomatoes, red onion, parmigiano and aged red vinaigrette.
Romaine heart and radicchio, avocado, tomato, red onion and sherry vinaigrette.
San Marzano tomatoes sauce, fior di latte, basil and EVOO.
San Marzano tomato sauce, fior di latte, arugula, prosciutto, and EVOO.
Sweet corn, speck, baby tomatoes and fresh mozzarella.
Walnuts, sugar plums and spring onions.
Braised short rib, fig jam, horseradish aioli, arugula, and fontina, served with fries and aioli.
Meatballs, smoked mozzarella, marinara and wilted arugula, served with fries and aioli.
Heirloom tomato, avocado, basil, local honey and fresh mozzarella, served with fries and aioli.
Bolognese ragu and ricotta di bufala.
Cacio e pepe style, garlic, shallot, parmigiano and pecorino.
Crab, zucchini, and heirloom tomato cartoccio.
Braised short rib, panna and mushrooms.
Pomodoro, basil, parmigiano and EVOO.
Pickled red beet puree, black rice, honey crema and hazelnut.
Slowly braised, roasted tomato, broccoli rabe and a’jus.
Sweet corn puree, coconut crumble, and shaved fennel.
Pickled red beet puree, black rice, honey crema and hazelnut.
Delicate, porcelain-white, rich and creamy cheese produced from the milk of a water buffalo that live in the wet lowlands of the Campania region in Italy. Served with heirloom tomatoes and arugula.
“Buttered' in Italian. An unripened cheese made by combining mozzarella and cream. Firm on the outside with a creamy rich center. Served with heirloom tomatoes and arugula.
Chef selection of Italian and local cured meats.
Chef selection of artisan cheeses.
Tasting of artisan cured meats and cheeses, accompanied with condiments.
Pecorino.
Toasted almond and shaved parmigiano.
Honey and herb a’jus, asparagus and fingerling potatoes.
Hot and sweet peppers, sun-dried tomatoes, and olives.
Baby tomatoes, arugula, and balsamic reduction.
Baby tomatoes, arugula, and balsamic reduction.
Parmigiano and reggiano.
Mixed greens, baby heirloom tomatoes, almonds, and house dressing.
Chopped mixed greens, smoked speck, apple, and house dressing.
Served with arugula and marinara sauce.
Parmesan lemon dressing and prosciutto di parma.
Mixed greens, baby tomatoes, almonds, and house dressing.
Watermelon, feta cheese, and mint.
Buffalo mozzarella.
Truffle crema, nudja, and fontina.
Plums, candied fennel, goat cheese, walnuts, and caramelized onions.
Chef’s artisanal Italian selection.
Chef’s artisanal Italian selection.
Combination of salumi and formaggi with accompanying spreads.
Italian tomatoes, garlic, and basil.
Pancetta, tomato, and pecorino romano.
Sorrento style, San Marzano tomato sauce, fresh mozzarella, and basil.
Lamb bolognese, antica ragu, and ricotta.
Shrimp, clams, crab, and lemon.
Italian tomatoes, garlic, and basil.
Pancetta, onions, tomato, and pecorino romano.
Leek crema, pancetta, and peas.
Neapolitan ragu with braised short rib of beef with tomato.
Lamb bolognese, antica ragu, and ricotta.
Fresh mozarella, San Marzano tomato, roman artichokes, and fresh mozzarella.
Grilled, arugula salad with fennel and radish, lemon and olive oil, and balsamic glaze.
Grilled, cucumbers, baby tomatoes, sweet basil, garlic, over mixed greens, lemon, and EVOO.
Amish chicken grilled under brick, asparagus, rosticceria potatoes, and lemon caper butter.
Chef's daily creation.
Lemon and EVOO.
Parmesan roasted.
Create your own! Served with a side fresca salad.
Ricotta
Tomato, shaved grana, padano cheese, balsamic reduction
Hot & sweet peppers, sun-dried tomato, olives, honey reduction
Prosciutto di parma, crostini, pesto
Shrimp, gaeta olives, light tomato sauce
white wine, lemon, onion, Calabrian chili, thyme
arugula, olives, tomato, artichoke, fennel, lemon
Crouton, parmigiano, blackpepper
House greens, onions, tomatoes, carrots, balsamic
Romaine, shaved parmigiano, lemon vin
Red onions, basil, capers, citrus vin
Seasonal fruit, goat cheese, toasted almonds, limoncello dressing
Prosciutto, peas, onion, pink cream sauce
Veal, pork, beef, Ragù Antica, ricotta
Sausage, broccoli rabe, heirloom tomato, garlic
Sardines, gold raisins, Pignoli, fennel, toasted bread crumbs
Shrimp, clams, crab meat, calabrian chile, toasted bread crumbs
Mussels, clams, shrimp, squid, tomato
Tomato sauce, mozzarella, pecorino, side pasta
Breaded veal cutlet, tomatoes, onions, caciocavallo cheese
Fregola, cucumber dill salad, roasted garlic, parsnip puree
Ribeye steak served with truffle parmigiana fries
Wood fired served with arugula, fennel, capers, grilled lemon evoo
Fiore di latte, tomato, basil, evoo
Sicilan classic, anchovies, onions, toasted bread crumbs, caciocavallo cheese
Ricotta, mozzarella, spinach, garlic, tomato, mushroom, onions
Mozzarella, arugula, grand pardon evoo
Ham, prosciutto, olives, anchovies, mozzarella, mushroom
Mike’s Hot Honey, fiore di latte, tomato
Chef’s selection.
Chef’s selection.
Brushed with truffle buter, Parmesan cheese, wrapped in prosciutto.
Hot and sweet peppers, sun-dried tomatoes, olives.
Baby heirloom tomatoes, arugula, balsamic reduction.
Eggplant caponata, wood-fired spring vegetable salad.
Parmigiano, reggiano.
Crepes filled with wild mushrooms, creamy taleggio cheese.
Parmesan lemon dressing, prosciutto di parma.
Mixed greens, baby heirloom tomatoes, almonds, house dressing.
Buffalo mozzarella.
Truffle crema, nudja, fontina.
Piave cheese, eggplant caponata, sun-dried tomato pesto.
Italian baby tomatoes, garlic, basil.
Lamb bolognese, antica ragu, ricota.
Leek crema, pancetta, peas.
Braised short rib, panna, mushrooms.
Rabbit and maitake mushroom truffle ragu.
Fruti di mare, shrimp, clams, crab, lemon, aleppo pepper.
1/2 amish chicken grilled under brick, artichoke, fingerling potatoes, lemon caper buter.
Chef’s daily creation.
Grilled, arugula salad with fennel, and radish, lemon, and olive oil, balsamic glaze.
Wood-fired spring vegetables, fennel pollen, lemon, EVOO.
Online Ordering Options
(See pickup options)Last updated December 10, 2020