ANTIPASTI

one plate   4     three plates   10

Figs and walnuts with sweet and sour onions

Saffron peppers with mint

Grilled mushrooms with hazelnut vinaigrette

Orange beets with basil and ricotta salata

Roasted squash with curry and pomegranate

Citrus marinated olives

Parma prosciutto simple

Fried olives with pork and parmesan

Salami with mustard onions

Duck liver pate with capers

Buffalo mozzarella with slowbraised tomatoes

Sheep’s milk ricotta with fennel pesto

SALADS & SANDWICHES

Arugula, endive, mushrooms and Parmigiano-Reggiano   6

Farm greens with walnuts, caciotta and quince balsamic   6

Roasted radicchio with gorgonzola and apples    6

Roasted duck sandwich with gruyere, gingered figs and arugula   12

Rialto burger with buffalo mozzarella, crispy prosciutto and hand cut fries   13

PLATES 

Pizza of the Day   12

Tomato, basil and mozzarella pizza   12

Mussels in white wine with garlic, chili and thyme   12

Penne with tomatoes, mozzarella and fried eggplant   15

Slow-cooked chicken with lemon, olives and capers   15

Beer braised pork belly with farm beans   15

Mini Tuscan-style steak with sliced portabella mushroom,
      endive and arugula salad, shaved Parmigiano-Reggiano and truffle oil   18

DESSERTS 

Spiced hot chocolate with rum  7

Olive oil gelato with pine nut cookies   7

Italian cookie selection   5

RIALTO BAR CLASSICS

Oysters   2 each

Spicy shrimp with garlic and parsley   8

Pat and Barbara’s perfect grilled littlenecks with andouille and
     toasted garlic bread   17

Risotto fritters   6

Fried squid with spicy mayonnaise   7

Provençal fisherman’s soup with rouille, gruyère and basil oil   12

Parmesan potato crisps   5