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Valentine's Day

Come celebrate Valentine's Day at Rustico Ristorante Italiano, here is our menu for this special night:

Appetizers

Frittura mista 'tutto mare"
Golden fried calamari, shrimp an sand dabs strip with arrabbiata sauce

Ahi Tuna Tartar and Shrimp Tempura Tower
Spicy avocado salsa, crispy shrimp tempura and fresh Ahi tuna tartar with Yuzu ginger dressing

Heirloom tomato salad with creamy burrata
Organic tomato, roasted Vidalia onions, burrata cheese and aged balsamic vinaigrette

Imported Bresaola Carpaccio
Imported cured beef with arugola and parmiggiano shaving, lemon vinaigrette

Kale and Brussels Sprout
Manchego cheese, dry cranberry, roasted almonds, lemon-dijon dressing

Hearts of Romaine "Caesar Salad" with Frico
Crispy romaine with Caesar dressing and Parmigiano chips

Italian Eggplant Soufflé'
Eggplant and goat cheese mousse baked and served over light tomato marjoram sauce

Florentine ricotta and spinach gnudi
Soft ricotta and spinach dumpling served over a cresmy tomato sauce with parmesan

Special Soup of the Day
Ask your Server for today's selection


Entrees

Orecchiette with "Francesca's" Meat Balls
Little ear shaped pasta with tender meat balls cooked in a rich tomato ragu' Francesca's favorite

Squid Ink Tagliolini, Lobster and Romanesco Broccoli
Fresh heirloom tomato, Maine lobster, Romanesco broccoli and light lobster broth

Fresh Mediterranean Branzino Fillet
Pan roasted and served with balsamic infused olive oil and spaghetti aglio and olio

Fresh Charcoal Broiled Skuna bay Vancouver Salmon Fillet
Served with primavera quinoa, fresh garlic sauce

Pan Roasted Chilean Sea Bass Fillet
Fresh herb marinade served over lentil ragu with garlic infuse olive oil

Oven Roasted Chicken Breast Valdostana or Milanese or Parmigiana
Stuffed with ham and fontina cheese served with roasted potato and vegetables

Wood Oven Roasted Filet Mignon Bordolaise
Served with truffle mash potato and asparagus with red wine-shallots reduction sauce

Slow Roasted Double Cut Kurobuta Pork Chop
Oven roasted and served with port-black currant sauce, sweet roasted potato broccoli

Wisconsin's veal tenderloin scaloppine "piccata"
With lemon-capers sauce and baby artichokes

Assortment of house made desserts and Coffee & Herb Tea selection
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