Santino's Bar One

vinegar peppers, basil and apple balsamic syrup.

house cured berkshire pancetta, chiles, lemon, and olive oil.

parma ham, arugula, fig and toasted pistachio.

tomato sauce, shaved parmesan, and arugula

traditional cocktail and mustard sauces.

traditional cocktail and mustard sauces.

beets, orange segments, manchego cheese, candied walnuts, and cabernet vinaigrette.

avocado, crispy fried clams, vidalia onion, and gorgonzola dolce.

crostini, shaved parmesan and creamy garlic dressing., add chicken. 4., add shrimp, 6.

pan-fried goat cheese, toasted almonds, and granny smith apple vinaigrette.

spinach, chicken, and gorgonzola.

prosciutto, olive, and mushroom.

shrimp and crab fre diavolo.

margarita.

chicken, roasted peppers, mozzarella with pesto and side salad.

strip steak, pepper, mushrooms, provolone, and side salad.

chicken parmesan side salad.

carmelized onions, fortina cheese served with fresh cut fries.

pancetta, lettuce, tomato, black pepper aioli, and fresh cut fries.

with peppers, onions and fresh cut fries.

arugula, goat cheese, beets, and balsamic syrup.

tomatoes, wine, and garlic.

pancetta, onion, and tomatoes.

served with vodka sauce.

spicy tomato and wine sauce.

served with sauteed bartolini neans, baby artichoke, roasted garlic, sun-dried tomato and pesto garnish.

cherry tomatoes, hot peppers, provolone.

layered with spinach, prosciutto, fontina cheese, veal reduction.

gorgonzola, fontina, talaggio, parmigiano and egg yolk.

tomato ragu.

pancetta, onion, and cream tossed with loccatelli cheese.

tossed with pesto and arugula.

pancetta, onion, and tomatoes.

served with vodka sauce.

scallops, clams, mussels, and shrimp in a plum tomato basil sauce over spaghetti.

over sauteed broccoli rabe topped with eggplant caponata, and drizzled with a chianti reduction.

sauteed bartolini beans, baby artichokes, roasted garlic, and sun-dries tomato pesto garnish.

crimini mushrooms and yukon gold potatoes, with chardonnay chive pan sauce and truffle oil.

gaeta olives, lemons, and capers.

fricassee of artichokes, tomato, fennel, capers, and lemon rosemary olive oil.

arugula, goat cheese, beets, and balsamic syrup.

sauteed tenderloin, marsala mascarpone cream, and shitake mushrooms.

saltimbocca with spinach prosciutto and fontina, sorrentino with eggplant and provolone.

vinegar peppers, basil, and apple balsamic syrup.

steamed with tomato, garlic, and basil.

pan seared with lemon aioli, honey harissa, and chili slaw.

caper aioli, tomato olive, and arugula salad.

wild mushrooms, sweet onion, gorgonzola, and truffle oil.

house cured berkshire pancetta, chives, lemon, and olive oil.

broccoli rabe, parmagiano broth, drizzled with olive oil and topped with B grilled garlic rusk.

tomato sauce, shaved parmesean, and arugula.

caper berries, micro greens, shaved grane padano, and lemon olive oil.

traditional cocktail and mustard sauces.

parma ham, arugula, fig jam, and toasted pistachio.

mussels, clams, calamari, and shrimp tossed with fennel, celery, extra virgin olive oil, and lemon.

romaine, tomato, egg, onion, bacon, bleu chesse, and cabernet vinaigrette.

grape tomatoes, cucumber, balsamic vinaigrette.

beets, orange segments, parmesean cheese, candies walnuts, and cabernet vinaigrette.

avocado, crispy calamari, vidalia onion, and gorgonzola dolce.

crostini, shaved parmesean cheese, and creamy garlic dressing.

pan-fried goat cheese, toasted almonds, and granny smith apple vinaigrette.