Alfio's Buon Cibo Menu

Lightly breaded, crisped served with goat cheese pesto

Grilled ciabatta topped with a dried fig and goat cheese spread, dressed with arugula and balsamic

Butternut squash herb butter stuffed, freshly pulled mozzarella, topped with candied pecans and balsamic reduction

Carmelized Brussels sprouts and pancetta drizzled with an aged Italian Balsamic

3 pan-seared U-12 scallops served over harvest puree, topped with an Argentine Relish

Grilled romaine lettuce topped with caesar dressing and ciabatta croutons

Fresh mozzarella and market tomatoes topped with an herbed white balsamic and basil vinaigrette

Goat cheese medallions, candied pecans, apples, red onion, dried cherries, arugula, and apple butter vinaigrette.

Aquaponic lettuce, pancetta, tomatoes, onions, gorgonzola crumbles, topped with a creamy gorgonzola dressing

Braised angus beef ravioli stuffed with a five-cheese blend served in a creamy tomato sauce

Wild mushroom stuffed ravioli in a creamy vodka tomato sauce tossed with arugula and roasted red peppers

Lobster and crab cake stuffed ravioli in a savory cognac cream sauce, topped with basil oil

Pick any two from our house made ravioli

Jenn-a-toni tossed with braised A-5 Wagyu brisket in hearty pepper, onion, and marinara sauce

Mushroom braised beef short rib served over gnocchi in a creamy truffle and spinach sauce

Chicken scaloppini breaded and fried, served over spaghetti topped with fresh tomatoes marinara and melted mozzarella and provolone

House-made Gnocchi tossed with tomatoes, arugula, argentine sausage and argentine shrimp in a chimichurri cream sauce.

sauteed shrimp and lump crab tossed with argentine relish, served over zucchini noodles

7 oz baked pistachio crusted salmon topped with balsamic reduction, served over butternut squash mashed potatoes and haricot verts

10 oz black angus wagyu skirt steak | chimichurri | steak fries | asparagus

Center cut filet topped with a mushroom port wine demi-glace, served over rustic asiago potatoes and grilled asparagus

3 French cut lamb chops served over truffle mashed potatoes, caramelized Brussels sprouts, and topped with mint chimichurri

Creamy asparagus, pancetta, zucchini risotto topped with grilled Amish chicken breast

House-made angel hair pasta tossed in creamy goat cheese pesto with lump crab, and roasted red peppers, topped with three U-12 pan seared scallops

Fettuccine tossed in an herbed cream sauce with pistachios and smoked house-cured duck bacon

Butternut squash and smoked gouda stuffed agnolotti served over braised short rib au jus, topped with bechamel

Chocolate Ganache, angel food cake, Ricotta, Jefferson's Bourbon Soaked

Cheesecake made with brown sugar and goat cheese drizzled with a raspberry reduction and amaretto whipped cream

A layer of chocolate mascarpone filling with ladyfingers soaked in espresso and coffee liquor, topped with dulce de leche whipped cream

Triple Chocolate Cake based on an old fashioned cocktail. Made with orange zest and amarena cherry all while soaked in Alfio's Single Barrel Jefferson's Bourbon

2018 Estate Howell Mountain - Bottle Only