Lombardinos Restaurant

Set on finocchiona salami with local pea shoots, toasted pistachios and a drizzle of aged balsamic vinegar.

Sauteed local asparagus topped with an olive oil-fried yuppie hill egg, garnished with house-infused lemon oil, garden to be pea shoots and Parmigiano-reggiano cheese.

Mixed greens with slivered red onion, shaved fennel and Italian parsley, dressed with fennel seed vinaigrette.

Crisp fried artichoke hearts served on pickled pepper puree with spring onion aioli and lemon.

Roasted olives with garlic, citrus zest and fresh thyme, served warm from the brick ove.

Madison's favorite! Delicately fried squid served with marinara sauce, horseradish and lemon.

Garnished with toasted brioche croutons, crema natural and lemon oil.

Wood-grilled sourdough bread topped with herbed prosciutto cotto, watercress and tonnato sauce.

With roasted garlic, mozzarella cheese, aleppo chili, oregano and a drizzle of lemon oil.

Prosciutto cotto, fontina cheese, baby arugula, spring onion aioli and yuppie hill egg.

San Marzano tomato sauce, bufala mozzarella and fresh basil.

Cherry Stone clams and braised octopus sauteed with San Marzano tomato passata, calabrese chili, thyme, garlic and white wine, tossed with spaghetti.

Set on coal-roasted sweet potato puree with spring scafata of asparagus, peas, gigante beans, piquillo peppers, escarole and mint.

Set on parsnip cream with a salad of frisee, pickled red onion, currant and pine nut, garnished with fish sauce vinaigrette.

Set on local mushroom trifolati with green onion and local spinach, garnished with black truffle vinaigrette.

Set on a rich potato puree with a sautee of local spinach, cherry tomatoes, seafood stock, calabrese chili and saffron, garnished with a dusting of smoked paprika and toasted fennel seed.

Arborio rice slowly simmered with mascarpone cheese, lemon and prince edward island mussels, topped with fresh shrimp sauteed with lemon, butter, garlic, spring onion and fresh thyme.

Chicken under a brick served on Anson mills creamy polenta with rosemary-chicken reduction sauce.

Anson mills polenta garnished with Parmesan chees.

Sautee of asparagus, peas, beans, piquillo peppers, escarole and mint.

Kahlua, coffee and amaretto soaked lady fingers layered with mascarpone mousse and shaved milk chocolate.

Butterscotch custard topped with salted caramel and whipped cream.

Petite poundcake, black rum budino and tiramisu.

Garnished with almond cream, crumbled almond meringue and honey balsamic black figs.