Tommy V’s Urban Kitchen & Bar

Ricotta, romano, and fresh basil.

Parmesan and EVOO.

Gluten free. Glazed pecans, crumbled gorgonzola, and raspberry walnut vinaigrette.

Artichokes, giardiniera, marinated olives, artisan meats and cheese, and fresh mozzarella.

Ahi tuna tossed in an herb vinaigrette and EVOO with avocado. These foods are cooked and served to order, undercooked or raw. Food code requires us to inform you that undercooked meats and seafood may increase your risk of foodborne illness.

Marinated in EVOO, Italian herbs, salt and pepper, served with sun-dried tomatoes, marinated olives, roasted bell peppers and drizzled with EVOO. These foods are cooked and served to order, undercooked or raw. Food code requires us to inform you that undercooked meats and seafood may increase your risk of food borne illness.

Gluten free. Tomato topped with fresh mozzarella and fresh basil topped with EVOO and balsamic reduction.

Two veal, pork or beef meatballs topped with tomato basil sauce and parmigiano-reggiano with toasted crostini.

Served with roasted peppers and prosciutto, drizzled with pesto.

Gluten free. Three u7 white shrimp wrapped in applewood smoked bacon on a bed of fresh arugula dressed with EVOO and balsamic topped with crumbled gorgonzola.

Black mussels sautéed and served with toasted crostini.

Served with marinara sauce.

Stuffed with mozzarella and ricotta cheese.

Topped with green chili aioli.

Hearts of romaine, crostini, tangy parmesan caesar dressing.

Gorgonzola, shaved red onion, crispy bacon, and bleu cheese dressing.

Gluten free. Tomatoes, olives, shaved red onion, mozzarella, and herb dressing.

Gluten free. Glazed pecans, crumbled gorgonzola, and raspberry walnut vinaigrette.

The first course is antipasto board, roman artichokes, marinated olives, Italian salami, Parma prosciutto, fontina, and fresh buffalo mozzarella. second-course is risotto carbonara, braised pancetta, peas, Parmigiano-Reggiano and fresh ground black pepper with choice of entrée and sweet endings.

Baby greens and pear prepared with dijon vinaigrette, crumbled blue cheese and toasted pecan. Choice of entrée. Chocolate mousse cake a sweet ending.

First-course, antipasto board; roman artichokes, marinated olives, Italian salami, parma prosciutto, fontina and fresh buffalo mozzarella. Salad, pear Baby greens; glazed pecans, crumbled blue cheese, lemon-mustard vinaigrette. Choice of entrée and sweet endings.

White wine garlic butter sauce. These foods are cooked and served to order, undercooked or raw. Food code requires us to inform you that undercooked meats and seafood may increase your risk of foodborne illness.

With salmon, EVOO, capers, garlic, and olives.

Squid-ink spaghetti, and spicy tomato basil sauce. These foods are cooked and served to order, undercooked or raw. Food code requires us to inform you that undercooked meats and seafood may increase your risk of foodborne illness.

Veal, beef, pork, marinara, garlic, and bay leaves.

Braised pancetta, parmigiano-reggiano, and peas.

Veal, beef, and pork.

Ricotta, romano, and fresh basil.

With butternut squash in butter sage sauce.

In lobster Cream sauce parmigiano-reggiano, fresh basil. These foods are cooked and served to order, undercooked or raw. Food code requires us to inform you that undercooked meats and seafood may increase your risk of foodborne illness.

Chopped tomatoes, garlic, basil, and light marinara sauce.

Gluten free. Served with daily vegetables in an olive oil and garlic sauce.

Gluten free. Corn, tomatoes, preserved lemon and snipped herbs. These foods are cooked and served to order, undercooked or raw. Food code requires us to inform you that undercooked meats and seafood may increase your risk of foodborne illness.

Gluten free. Mushrooms, roasted red peppers, tomatoes, and basil.

Gluten free. Mushrooms, roasted shallots, truffle oil, and toasted hazelnuts.

Gluten free. Mussels, clams, shrimp, calamari in roasted garlic tomato sauce.

Served with spinach stuffed gnocchi.

Served with roasted potatoes and chef's veggies. These foods are cooked and served to order, undercooked or raw. Food code requires us to inform you that undercooked meats and seafood may increase your risk of foodborne illness.

Gluten free. With asparagus and garlic mashed potatoes. These foods are cooked and served to order, undercooked or raw. Food code requires us to inform you that undercooked meats and seafood may increase your risk of foodborne illness.

Gluten free. With sautéed mushrooms and roasted garlic potatoes. These foods are cooked and served to order, undercooked or raw. Food code requires us to inform you that undercooked meats and seafood may increase your risk of foodborne illness.

Over mushroom risotto.

With garlic mashed potatoes and green beans.

Gluten free. Braised pork shank served over fresh saffron risotto.

Gluten free. Served with mashed potatoes and asparagus.

Topped with salad in herb dressing.

Served with linguine marinara.

Gluten free. Chicken, sausage, lamb served with roasted garlic potatoes and chef's veggies. These foods are cooked and served to order, undercooked or raw. Food code requires us to inform you that undercooked meats and seafood may increase your risk of foodborne illness.

Parmesan and EVOO.

Chocolate, amaretto cream, mascarpone custard and coconut.

Topped with light cream.

Espresso coffee and ladyfingers with mascarpone cream.

On a buttery graham cracker crust.

Sicilian pastry filled with sweet ricotta and chocolate.