Sun—Wed 5–9 | Thur—Sat 5–10
pizza
all pizzas are applewood fired in our wood burning ovens
* margherita basil, tomato, mozzarella 9
sausage with mushrooms and fontina cheese 9.75
carne pepperoni, olives, tomato, fresh mozzarella 9.75
* bianca fresh rosemary, imported olive oil, parmigiano and mozzarella cheese 9
ADD prosciutto di parma 4
ADD anchovies 4
ADD egg 2
antipasto
buffalo carpaccio all natural, arugula, horseradish creme fraiche, extra virgin olive oil 9
* mozzarella caprese fresh tomato, basil, extra virgin olive oil 8
crispy duck confit on goat cheese polenta, asparagus, creamy morel mushrooms, local mircro greens 9
calamari fritti with pomodoro e basilico 7.5
house paté with seasonal chutney, red onion, capers, crostini 7.5
caesar wedge of romaine with croutons and shaved parmigiano reggiano 7.5
* baby arugula and sweet corn cherry tomatoes, crushed croutons, feta cheese, roasted pepper, tomato vinaigrette 9
* hearts of romaine gorgonzola, spiced pecans, white balsamic vinaigrette 9
* baby spinach strawberries, toasted almonds, french brie, balsamic vinaigrette 8.5
living bibb lettuce fennel, grapefruit, chevre, crispy pancetta, whole grain mustard vinaigrette 9
* small side salad balsamic vinaigrette 5
primo
Pasta
* spaghettini pomodoro e basilico imported italian tomatoes, fresh basil, garlic, olive oil 9.75
* spaghettini puttanesca imported italian tomatoes, olives, peperoncini, capers,chili flakes, garlic, oregano, olive oil 9.75
spaghettini carbonara onion, pancetta, prosciutto, cream, black pepper 16
fresh tagliatelle clams, mussels, white wine, garlic, fresh herbs, lemon, olive oil 19.5
fresh linguine pan roasted cod, rock shrimp, spinach, grape tomatoes, saffron cream 19.5
chicken ravioli basil, tomato, cream 14.5
* fresh fettuccine funghi organic mushrooms, shallot, cream, truffle butter 16
ADD house made sausage 4 eaADD house made meatball 2 ea
Risotto
please allow 25 minutes for our risottos prepared "al momento"
seared sea scallops over baby artichoke, fava bean and creamy leek risotto with a sherry gastrique 24
asparagus, summer bean and sweet corn risotto with chevre cheese and basil oil 19.5
crispy skin duck breast on sweet and sour onion risotto black plum compote, gorgonzola, toasted pistachios, drizzled with peppered honey 25
secondo
* polenta boulder baked polenta, asiago, ricotta, spinach, puttanesca sauce: imported italian tomatoes, olives, peperoncini, capers, chili flates, garlic, oregano, olive oil 13
chicken scarpariello spicy sausage, olives, peperoncini, capers, red wine, vinegar 23
chicken saltimbocca layered with prosciutto, mozzarella, spinach bechamel, madeira jus served with chicken confit, potato & green onion cake 21
molasses-brined grilled pork loin apple and rosemary pork jus, crispy spatzle, served with a corn. tomato and radish sucotash and tender mache 23
8 oz beef filet gorgonzola, port wine reduction, potato puree 29
citrus glazed atlantic salmon madallions black lentils, sweet corn, potatoes, roasted peppers, toasted anchovy and lemon butter, served with a small frisee and mache salad 19.5
crispy skinned local striped bass pipperade, salsa verde, served with garlic roasted fingerling potatoes 23
* Denotes vegetarian dishes. At Laudisio we use local, organic, all-natural ingredients whenever possible.
Please note: Not all ingredients are listed, alert server of any food allergies.
executive chef: Brian Lockwood - pastry chef: Paul Mack - sous chef: Luke Wilson