Lorenzo’s Trattoria Menu

Thinly sliced Certified Angus Beef beef with watercress, truffle oil and shaved parmesan cheese

Housemade goat cheese ravioli in tomatobasil, pancetta broth

and zucchini strips with tomatosaffron vinaigrette on a bed of sauteed spinach

Lightly breaded, fried Italian rice balls filled with Italian sausage and vegetables

Creamy herbed polenta with mushrooms, Italian sausage and truffle oil

with fresh tomatoes, balsamicbasilshallot relish and asiago cheese

with white beans, arugula, roasted peppers and lemon aioli

with scallions, fresh tomatoes and polenta

Seasonal greens with pistachios, crispy prosciutto, asiago cheese and balsamic vinaigrette

Tomato and fresh mozzarella with red onions, capers, kalamata olives, fresh basil and red wine vinaigrette

with Volpi salami, mortadella, parmesan croutons, red onions and sweet vidalia onion dressing

So classic

Ask your server

Roasted garlic, pepperoni and kalamata olives

Grilled chicken with pesto, red onions and fresh tomatoes

Italian sausage, roasted peppers and balsamic onions

Prosciutto, mushroom and sage

Fresh tomatoes, basil, roasted garlic and four cheeses

Spaghetti with fish, fresh seafood mussels, shrimp, scallops, crab meat in white winebasilmushroomgarlic sauce

Roasted portabella mushroom tortellini with prosciutto, roasted red peppers and peas in cream sauce

Saffron Risotto served with grilled chicken, asparagus and fresh tomatoes

Housemade with portabellas, pine nuts and olive oilpoached tomatoes

with grilled chicken and truffle oil

with veal and mushrooms

capers, kalamata olives, fresh mozzarella in tomato sauce

with shrimp, calamari and scallops in mushroom ragu

Housemade with luganiga and arugula in gorgonzola, fontina and parmesan sauce

in beef Bolognese

with fresh tomato sauce, basil and shaved parmesan cheese

roasted cauliflower and peas in a brown butter sage sauce

with garlic whipped potatoes and asparagus in a mushroom red wine reduction

with polenta, spinach, tomatoes, kalamata olives and caper berries

with saffron risotto and orange gremolata

Grilled salmon with portabella mushrooms, spinach tortellini and lemon aioli

with portabella mushrooms, capers and sundried tomatoes with pappardelle and spinach

with caramelized pearl onions, crispy pancetta, balsamic reduction and creamy herbed polenta

with artichokes, kalamata olives, arugula and pappardelle

stuffed with spinach and pancetta served with asparagus and spaghetti in garlictomatomushroom broth