Nando Milano Trattoria (Division St)

Crispy rice saffron balls each filled with one of following: bolognese ragout sauce and smoked mozzarella; mascarpone, pepato cheese, and spinach.

Beef, ricotta, and porcini meatballs in arrabbiata sauce.

Imported burrata mozzarella with cherry tomatoes, arugula, and radish topped with basil pesto.

Tenderized Spanish octopus served with Yukon gold potatoes, caramelized onions, and diced asparagus in pesto sauce.

Crispy julienne calamari in a delicate golden crust with potato chips.

Sliced Wagyu beef tenderloin with arugula, mushrooms, and shaved grana drizzled with a house-made lemon oil and balsamic vinaigrette dressing.

Organic crispy polenta topped with seasonal mushrooms and cheese fondue in a creamy porcini sauce.

An assortment of Italian cured cold cuts and cheese selection.

Organic heart of Romaine lettuce with Caesar dressing, shaved Parmesan cheese, and croutons.

Organic baby arugula and fennel drizzled with an orange dressing and grana padano cheese.

Roasted beets and baby arugula topped with Gorgonzola cheese and a port wine dressing.

Organic baby spinach with pears, pine nuts, pecorino cheese, and shallot vinaigrette.

Rigatoni pasta, crumbled mild spicy sausage, and peas and a delicate cream tomato sauce.

Cavatelli pasta with diced eggplants in a tomato sauce topped with Scamorza cheese.

Gnocchi in a peeled baked tomato sauce with smoked mozzarella and a touch of pesto.

Gnocchi filled with Gorgonzola cheese in an aurora sauce.

Fettuccine pasta in a traditional northern Italian meat sauce.

Pappardelle pasta with sausage, spinach, and sun dried tomato sauteed in a white wine sauce.

House made spinach infused tagliatelle, baby spinach, diced asparagus, cherry tomatoes, and prawns in white wine sauce.

House made tortellacci filled with ricotta cheese and spinach in a walnut sauce.

Crab and lobster ravioli with pan seared bay scallops in a lobster cream sauce.

Linguine with a mix of seafood, shellfish, and cherry tomatoes in light tomato sauce.

Thicker bucatini spaghetti tossed with ricotta and Pecorino cheese topped with ground black pepper.

Wild caught Atlantic cod served with red onions, black olives, capers, and soft polenta in light tomato sauce.

Tenderized Berkshire pork loin with speck and sage topped with fontina cheese served with rustic potatoes and caramelized onions.

Aussie roasted lamb chops served with seasonal vegetables and rustic potatoes in stracotto sauce.

Veal scaloppina with seasonal mushrooms in truffle sauce.

Wild caught Atlantic cod served with clams and mussels in Mediterranean sauce.

Free range chicken roulade filled with speck, fontina cheese, and asparagus served with rustic potatoes and seasonal vegetables.

Oven roasted potatoes with herbs.

Steamed, sauteed, or grilled seasoned mixed vegetables.

Steamed or sauteed baby spinach.

Steamed, sauteed, or grilled asparagus.

Ladyfinger biscotti flavored in espresso coffee and layered with mascarpone cocoa powder drizzle.

Crispy authentic cannoli. Sicilian shell filled with sweetened ricotta cream and chocolate chips.

Vanilla infused Italian custard topped with mango.

Chocolate cream puff filled with vanilla cream.

Traditional Italian fresh ricotta cheesecake, fruit gelee and biscotti crust with vanilla gelato.