Il Ponte Menu

Rigatoni pasta in a spicy vodka sauce with Calabrian chilis and pancetta.

Homemade tagliatelle with traditional beef and pork bolognese sauce, onions, carrots, celery, and parmesan cheese.

Romaine lettuce, parmesan cheese, croutons, and caesar dressing.

Margherita pizza: San Marzano tomato sauce, fior di latte cheese, and fresh basil.

Italian sausage, creamy truffle sauce, pecorino romano.

Freshly baked Italian bread, typically served with olive oil or cultured butter.

Classic combination of melted mozzarella cheese on a savory crust.

Classic Italian dessert made with ladyfingers soaked in coffee, layered with mascarpone cheese and dusted with cocoa.

Homemade potato gnocchi baked in a tomato sauce, topped with fior di latte, basil, and parmesan.

Toasted Italian bread topped with diced tomatoes, garlic, basil, and olive oil.

Lightly breaded and flash-fried calamari, served with marinara sauce and lemon wedges.

Breaded shrimp fried until golden and crunchy, typically served with marinara sauce and a wedge of lemon.

Classic Italian dish with layers of breaded eggplant, rich tomato sauce, and melted cheese.

Typically sautéed in white wine and garlic, served with a touch of fresh herbs and toasted baguette.

Grilled octopus tentacles, arugula, artichokes, roasted peppers, lemon basil aioli.

Prosciutto and burrata umbrian style: Thinly sliced prosciutto, creamy burrata, arugula, and balsamic glaze.

Selection of cured meats and cheeses, typically served on a wooden board.

Italian sausage, creamy truffle sauce, pecorino romano.

Rigatoni pasta in a spicy vodka sauce with Calabrian chilis and pancetta.

Homemade potato gnocchi baked in a tomato sauce, topped with fior di latte, basil, and parmesan.

Garganelli pasta with peas, prosciutto, and brandy in a truffle cream sauce.

Pasta la grigia: Pasta with guanciale, black pepper, and pecorino cheese, a traditional dish from Lazio.

Squid ink pasta with braised octopus, San Marzano tomatoes, and n'duja.

Succulent Shrimp in Garlic Butter Sauce, Served over Pasta

Spaghetti with pecorino romano cheese and freshly ground black pepper.

Ravioli stuffed with cheese, served in a light meat sauce with green peas, basil, and parmesan cheese.

Roasted beets, arugula, goat cheese, and walnuts with balsamic vinaigrette.

Fresh mix of greens, with an assortment of vegetables and homemade dressing.

Romaine lettuce, parmesan cheese, croutons, and caesar dressing.

Slow-cooked tender beef, creamy mashed potatoes, and seasonal vegetables, finished with a red wine demi-glace.

Breaded Chicken Breast, Tomato Sauce, Melted Cheese, Italian Herbs

Honey Lavender Duck: Roasted duck breast, honey lavender glaze, served with aromatic herbs and a hint of sweetness.

Chicken breast sautéed with mushrooms in a creamy white wine sauce.

Pan-seared tuna steak with green peppercorn sauce.

Crispy veal cutlet, prosciutto cotto, spinach, parmigiano, and truffle cream.

Oven-roasted potatoes typically seasoned with truffle oil and garnished with fresh herbs and grated parmesan.

Sautéed broccolini with garlic, olive oil, and chili flakes.

Mixed greens, tomatoes, cucumbers, red onions, and olives with a balsamic vinaigrette.

Folded pizza typically filled with ricotta, Italian sausage, spinach, and tomato sauce.

Classic combination of melted mozzarella cheese on a savory crust.

Housemade fior di latte, fig jam, prosciutto di Parma, fresh arugula, and shaved Parmigiano Reggiano.

Tomato sauce, mozzarella, spicy salami, black olives, bell peppers.

Mushrooms, green peppers, onions, olives, and chopped tomato on a classic pizza base.

Margherita pizza: San Marzano tomato sauce, fior di latte cheese, and fresh basil.

Tomato sauce, fior di latte, and sliced pepperoni.

Hot Italian sausage, fior di latte, San Marzano tomato sauce, and spicy chili peppers.

Tomato sauce, garlic, green olives, anchovies, capers, and tomatoes.

Fior di latte, gorgonzola, provolone, and parmesan on a classic Italian pizza.

Flaky pastry filled with a delightful creamy filling, perfect for satisfying your sweet tooth.

Italian doughnut typically filled with creamy custard or chocolate-hazelnut spread, often dusted with powdered sugar.

Traditional Italian dessert, light mousse typically with almond and amaretto cookies, topped with melted dark chocolate.