ANTIPASTI

BRUSHETTA TRIO
Tomato concasse, fresh roasted garlic, basil and extra virgin olive oil, kalamata olive tapernade, basil pesto served with crostini bread and Parmigiano Reggiano. 8

EGGPLANT ROLLS
Grilled eggplant stuffed with herb ricotta cheese served with crispy proscuitto Parma, tomato coulis and topped with provolone cheese and tomato concasse. 9

ARANCINI
Arborio rice stuffed with green sweet peas, ground beef served with fresh marinara and besciamella sauce. 9

TUSCAN GARLIC BREAD
A thick slice of ciabatta bread topped with Parmigiano onion cheese spread, and broiled. 8

FRIED CHEESE
Breaded and fried provel cheese sticks, served with marinara sauce. 8

HOUSE MADE BREADED ZUCCHINI STRIPS
Deep fried house made breaded zucchini strips. 7

TOASTED RAVIOLI, ST. LOUIS CLASSIC
Served with Bolognese sauce. 8

ZUPPE E’ INZALATE

SOUP OF THE DAY - MINESTRONE - CHILI  5/4

CAESAR SALAD
Crispy romaine lettuce tossed with our own dressing and fresh, curly Parmigiano Reggiano and home made croutons. Garnished with anchovies and Parmigiano cookies. 10 (with shrimp 13) (with chicken 12)

BARTOLINO’S SALAD
Traditional tossed salad, with cherry tomatoes, salami, provel cheese, hard boiled eggs, kalamata olives, artichokes, peperoncini, and Bermuda onions. 12

CAPRESE SALAD
Salad in the style of Capri. Ripe slices of heirloom tomatoes layered with fresh buffalo mozzarella, finished with fresh basil extra virgin olive oil and aged balsamic vinegar. 9 (with grilled chicken breast 12)

DINNER SALAD
Crisp iceberg lettuce, tomato, red onion and shredded cheese. 3

TUSCAN TUNA SALAD
Grilled tuna steak over garden field greens, baby arugula, tomato concasse, slivers of fresh garlic, grilled portabella mushrooms, fresh cilantro, celery stalks, topped with pecans and finished with balsamic vinaigrette. 13

CHOPPED SALAD
Chopped romaine and iceberg lettuce, tossed with tomatoes, green onions, prosciutto, gorgonzola cheese, walnuts, avocado and bleu cheese dressing.  Topped with chicken. 12

SPINACH SALAD
Baby spinach, beets, mandarin orange, slivered almonds, apples and a petit Maytag bleu cheese cookie, served with house prepared hot bacon dressing.  Garnished with a warm, fried egg. 10

LA PASTA

SPAGHETTI ALLA TRAPANESE CON POLLO
Spaghetti tossed with fresh Roma tomatoes, basil, garlic, topped with sliced grilled chicken breast and drizzled with balsamic glaze, served with ciabatta garlic crostini. 12

TUSCANY PASTA
Garganelli noodles, sautéed in light garlic infused oil with julienne sun dried tomatoes, artichoke hearts, fresh basil and pancetta, garnished with feta cheese and toasted pine nuts. 12

LASAGNA
Home made pasta layered with ground beef, herbed ricotta and mozzarella cheese. Slowly baked to perfection in a Bolognese and besciamella sauce. 12

CANNELLONI
Tubular pasta stuffed with ground beef and veal served with Bolognese and besciamella sauce, topped with mozzarella cheese. 12

GARGANELLI ALLA “CHIARAMONTESE”
Sweet Italian sausage sautéed with Vidalia onions, in a chardonnay sauce, tossed with penne pasta and Parmigiano Reggiano cheese. 12

RIGATONI ALLA BOLOGNESE
Rigatoni noodles served with meat balls and Bolognese sauce, accompanied with crostini bread and topped with Parmigiano Reggiano cheese. 11

FETTUCCINI
Fettuccini pasta served in a classic Alfredo sauce. 12

CHICKEN RISOTTO
Arborio rice with shredded chicken, carrots, celery and finished in chicken broth, garnished with Parmigiano Reggiano. 12

CHILI MAC
Spaghetti noodles topped with chili. 11

- ADD HOUSE SALAD OR CAESAR SALAD. 3 -

PANINI

Served with Chef potatoes and cup of soup or cole slaw

PANINO CON POLLO
Grilled marinated breast of chicken, lettuce and tomato, fried pancetta. Served with honey-Dijon mustard on fresh ciabatta bread. 11

PANINO CON VEAL MILANESE
Pan fried veal cutlet. 12

PANINO CON BISTECCA
8 oz. sirloin strip grilled and served on cheese garlic bread. 13

PANINO DEL PESCATORE
Filet of white fish, dipped in our special recipe batter and fried to a golden brown. Served with tartar sauce and spicy rouille. 11

CHICKEN WRAP
Grilled chicken breast, carmelized onions, romaine lettuce, tomatoes, provolone cheese and Caesar dressing wrapped in a spinach tortilla. 11

BART’S TURKEY CLUB SANDWICH
Sliced smoked breast of turkey, Swiss cheese, bacon, lettuce and tomato on triple slices of marble rye bread. 11

BURGER
9 oz of ground beef cooked to perfection with a choice of Swiss, cheddar, Monterey jack or American cheese, served on a Kaiser roll. 10

ENTREES

SALSICCIA AND PEPPERS
Grilled salsiccia links sauteed with peppers, onions and marinara sauce. 13

FILET OF SOLE PARMIGIANA
Broiled filet of sole topped with marinara sauce and provel cheese. 13

BROILED FILET OF SOLE
Filet of sole broiled and topped with bread crumbs, lemon and butter. 13

PROTEIN PLATE
Choice of 9 oz. ground sirloin grilled or broiled chicken breast, served with sliced tomatoes and cottage cheese. 13

CHICKEN AL FERRI

Breaded and broiled breast of chicken topped with lemon, butter, garlic and sherry wine. 13

- SERVED WITH PASTA AND VEGETABLE OF THE DAY. -

- ADD HOUSE SALAD OR CAESAR SALAD. 3 -

BARTOLINO’S FAMOUS PIZZA

Traditional St. Louis style thin crust with provel cheese.

TRADITIONAL “BARTOLINO’S” PIZZA
Sausage, onions, mushrooms, pepperoni
14”-17   16”-19 

ONE TOPPING PIZZA
9"-10   14"-13   16”-15

Pepperoni, fresh mushrooms, green peppers, anchovies, ham, onions, green and black olives, fresh tomatoes, pineapple, Italian sausage, meatballs, bacon, peperoncini, smoked salmon 1.50 per additional topping.

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