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 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

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

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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