Restaurant Week

Nonno's Ristorante Italiano

Lunch $15  Dinner $30

 Nonno's Ristorante Italiano 

Hours
Sun-Thu: 11a-10p, Fri-Sat: 11a-11p
704 S Whitney Way, Madison, WI 53711
www.nonnosristoranteitaliano.com
608.661.9254

 

LUNCH ~ $15

 

Appetizer

Small Caesar Salad

 

Clam Chowder

 

Entree

Insalata Fresca

Spring mixed lettuce tossed in a raspberry vinaigrette with watermelon,
 shaved fennel and Aju pear, topped with feta cheese.

 

Farfalle Di Llo Chef

Bow tie pasta sautéed with olive oil, onions, garlic shrimp,
scallops and mushrooms in a white wine tomato cream sauce.

 

Fettuccini Al Limone
Fettuccini pasta sautéed with olive oil, garlic, chicken, lemon pieces and basil
in a white wine cream sauce, topped with fresh parmesan cheese.

 

Pollo All Parmigiana
Baked and breaded chicken breast with tomato sauce, parmigiano reggiano, mozzarella cheese and basil, served with aglio e oilio fettuccini and mushrooms.

 

Spaghetti Alla Calabrese
Spaghetti pasta sautéed with olive oil, onions, garlic, mushrooms, bell peppers
and homemade Italian sausage, in a spicy tomato sauce, tossed with parmesan cheese.

 

Risotto Primavera
Arborio rice sautéed with butter, garlic, onions, mushrooms, peas, tomatoes and broccoli, finished with tomato basil sauce.

 

Dessert

Tiramisu

 

Cannoli

 

DINNER ~ $30

 

Appetizer

Burrata Caprese
Tomato slices topped with creamy burratta cheese, fresh basil
and extra virgin olive oil, drizzled with a balsamic reduction sauce.

 

Prosciutto E Melone
Fresh sliced cantaloupe wrapped with prosciutto di Parma, presented over
spring mixed lettuce, topped with a balsamic reduction sauce.

 

Entree

Pollo Alla Romana
Pan fried chicken breast with olive oil, fresh herbs, lemon juice and white wine, finished with a touch of cream, served with spaghetti cooked with garlic, tomatoes, spinach and Romano cheese.

 

Fettuccini Con Gamberi E Vongole

Fettuccini pasta sautéed with olive oil, garlic, shrimp, manila clams and baby clam meat,
finished in a spicy white wine tomato basil sauce.

 

Vitello Alla Parmigiana
Breaded golden fried veal scaloppini in a tomato basil sauce with mozzarella
and Parmesan cheese on top, served with roasted potatoes and grilled veggies.

 

Ravioli Di Aragosta

Homemade ravioli filled with lobster, ricotta and mascarpone cheese,
cooked with cherry tomatoes in a white wine lemon garlic butter sauce.

 

Bistecca Al Burro
Rib-eye steak topped with a roasted garlic butter sauce, served with roasted potatoes and grilled veggies.

 

Tonno Al Baslsamico
Seared Ahi tuna with crushed black pepper, topped with a balsamic reduction sauce,
served over mixed sautéed vegetables and roasted potatoes.

 

Dessert

Tiramisu

 

Cannoli

 

Sponsored By:


The Dining Guide

E-Newsletter Registration

This Week's Circulars