Bartolino's Lunch Menu http://www.bartolinosrestaurants.com/bblunchmenu.

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Bartolino's Osteria 2103 Sulphur Ave. (314) 644-2266

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ANTIPASTI

BRUSHETTA TRIO
Tomato concasse, fresh roasted garlic, basil and extra virgin olive oil,
kalamata olive tapenade, 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 mozzarella and boursin cheese, served with
fresh marinara and besciamella sauce, garnished with a fresh wedge of
tomato and basil. 9

STUFFED FRIED ARTICHOKE

Fried artichoke hearts stuffed with goat cheese, tossed in lemon garlic oil
and garnished with crispy Parmigiano Reggiano. Served with Maitre’D
butter and Hollandaise sauce. 10

TUSCAN GARLIC BREAD

A thick slice of ciabatta bread topped with Parmigiano onion cheese
spread, then broiled. 8

TOASTED RAVIOLI, ST. LOUIS CLASSIC

Served with Bolognese sauce. 8

ZUPPE E’ INZALATE

SOUP OF THE DAY & MINESTRONE 5/4

FANTASY SALAD
Lettuce frisee, baby artichoke hearts, crispy diced pancetta, sun dried
tomatoes, Italian parsley and cold scrambled eggs, served with red wine
vinaigrette. 9

CAESAR SALAD
Crispy romaine lettuce tossed with our own dressing and fresh, curly
Parmigiano Reggiano and home made croutons. Garnished with

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anchovies and Parmigiano cookies. 9 (with shrimp 12) (with chicken 10)

BARTOLINO’S SALAD
Traditional tossed salad, with cherry tomatoes, salami, provel cheese,
hard boiled eggs, kalamata olives, artichokes, peperoncini, and Bermuda
onions. 11

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

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

PANINI

Served with Chef potatoes and cup of soup or cole slaw

MARIPOSA PANINO
Sliced ham and pork, provolone cheese, fried peperoncini, finished with
Dijon mustard and topped with fried eggs. Served on ciabatta bread. 10

PANINO CON POLLO

Grilled marinated breast of chicken, lettuce and tomato, fried pancetta.
Served with honey-Dijon mustard on fresh ciabatta bread. 9

PANINO CON MELANZANE

Ciabatta bread loaded with grilled eggplant, ricotta cheese, Prosciutto
Parma, ripe olives, red peppers and topped with warm spicy marinara
sauce. 10

SICILIA IN BOCCA
Imported fresh mortadella, provolone cheese, roasted red peppers,
lettuce, tomatoes, fried peperoncini. grilled onions and Dijon Mustard,
served on warm ciabatta bread. 9

PANINO DEL PESCATORE

Filet of white fish, dipped in our special recipe batter and fried to a
golden brown. Served on a toasted ciabatta bread with tartar sauce and
spicy rouille. 10

BART’S TURKEY CLUB SANDWICH

Sliced smoked breast of turkey, Swiss cheese, bacon, lettuce and tomato
on triple slices of marble rye bread. 10

THE BEST BURGER

8 oz of ground beef cooked to perfection with a choice of Swiss, cheddar,
Monterey jack or American cheese, served on ciabatta bread. 10

BARTOLINO’S FAMOUS PIZZA

WE SERVE THIN OR THICK CRUST PIZZA (2.75 ADDITIONAL)

Traditional St. Louis style thin crust with provel cheese.
Chicago style pizza with buffalo mozzarella cheese.
16”-19 14”-17

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TRADITIONAL “BARTOLINO’S” PIZZA

Sausage, onions, mushrooms, pepperoni
16”-19 14”-17
ONE TOPPING PIZZA
16”-15 14”-13
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

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. 11

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. 11

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

MELENZANA RIPIENA ALLA PAVAROTTI

Grilled eggplant stuffed with mezzi Rigatoni noodles, marinara sauce,
fresh basil and mozzarella cheese. 13

Executive Chef Gianfranco Munna

IL DOLCE

TIRAMISU
“Carry Me Up to Heaven”. This divine light composition of lady fingers
dipped in a coffee Gran Marnier mixture and layered with Mascarpone,
served in chocolate cups as our Chef’s signature. 6

PANNA COTTA
Literally “cooked cream” a decadent custard made with coconut milk,
finished with roasted pineapple and spiced rum salsa. 6

CANNOLO SICILIANO
Traditional Sicilian pastry horn filled with ricotta cheese, chocolate,
pistachio and candy citron. 6

TORTA DI PANE ALLE NOCCIOLE

Hazelnut chocolate bread pudding, served with caramelized bananas and
vanilla sauce. 6

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FRUTTA DI BOSCO
Lemon gelato topped with mixed seasonal berries in a port cherry syrup.
6

VARIETA DI DOLCI
A sampling of our best desserts. 8

PROFITTEROLS AL CIGNO
A Swan shaped pastry filled with espresso swirled gelato and pastry
cream. Topped tableside with warm chocolate hazelnut sauce. 7

CROSTATA DI FRUTTA FRESCA

French puff pastry dough topped with lemon laced mascarpone filling.
Finished with fresh seasonal berries and whipped cream. 7

COFFEE CREMETTE
Cappuccino vanilla mousse. 6

SPUMONE AND VANILLA ICE CREAM 3

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