Prossimo Ristorante Menu

Lemon, Spinach, and Caper Aioli

Romaine heart, house-made caesar dressing, croutons, and Parmigiano Reggiano. Allergens: dressing contains eggs

french toasted sourdough with fig preserves, onion strings, pancetta, mascarpone, and a side of rum anglaise

two poached eggs and shrimp cakes on grilled sourdough topped with extra virgin olive oil hollandaise and a side of grilled kale

Panini with thick-cut bacon, fried eggs, arugula, and tomatoes. Side of chips or fresh fruit.

roasted beef marrow with creamy scrambled eggs and sourdough toast

three eggs any style, truffled fried potatoes, toast with jam, and grilled slab bacon

Lemon, Spinach, and Caper Aioli

Served with a side of spicy marinara and caper aioli.

San Marzano Marinara and Parmigiano

Seasonal large sliced tomatoes and halved cherry tomatoes. Topped with Italian olive oil and fried capers.

Baby kale, roasted beets, beet puree, goat cheese, pistachios, blood oranges, and pomegranate with apple cider vinaigrette.

Chopped romaine mixed with basil cream dressing topping with asparagus, artichoke, olive tapenade, mozzarella, and a variety of cured meats.

Toasted Pistachios and Truffle Oil

Panini with thick-cut bacon, fried eggs, arugula, and tomatoes. Side of chips or fresh fruit.

Panini with wild mushrooms, roasted garlic, heirloom tomato, artichoke, fresh basil, and brie. Side of chips or fresh fruit.

Panini with prosciutto, arugula, black pepper aioli, fior di latte mozzarella, and fresh tomatoes. Side of chips or fresh fruit.

Blend of local fungi and truffle oil in a creamy risotto.

EVOO Hollandaise, Grilled Tomatoes, and Sourdough

San Marzano Tomatoes and Cream

A classic take on an iconic dish. We toss our house-made fettuccine in a Parmigiano Reggiano wheel with brandy and butter

Nduja, White Wine, and Heirloom Tomatoes

Two pan-seared chicken breasts poached in a parmesan broth. Served with vegetables sauteed in browned butter.

Prime filet with roasted bone marrow and grilled kale.

Hearty Meat Sauce Tossed with Fresh Pasta

Salsa Agrodolce and Fried Eggs

Bone-in veal chop lightly breaded and fried. Topped with marinara and toasted mozzarella. Served with a side of garlic butter or herbed marinara spaghetti.

Vanilla bean and cream custard topped with two crunchy caramel layers.

Hand-rolled sugar cookies encrusted in pistachios baked to order. Served with chilled white chocolate milk.

Olive oil gelato accompanied with espresso powder, salted caramel, and Biscoff cookies.

Handmade ladyfingers soaked in Topeca coffee and layered with whipped mascarpone.

Caponata and Aged Balsamico

Atlantic, farm-raised mussels steamed with heirloom tomatoes, garlic, shallots, and Nduja. Our nduja is a blend of pepperoni, salami, pancetta, butter, and olive oil.

Served with a side of spicy marinara and caper aioli.

San Marzano Marinara and Parmigiano

A variety of cured meats and cheese accompanied with jam, mustard, and toast topped with anchovy butter.

Seasonal large sliced tomatoes and halved cherry tomatoes. Topped with Italian olive oil and fried capers.

Baby kale, roasted beets, beet puree, goat cheese, pistachios, blood oranges, and pomegranate with apple cider vinaigrette.

Chopped romaine mixed with basil cream dressing topping with asparagus, artichoke, olive tapenade, mozzarella, and a variety of cured meats.

Toasted Pistachios and Truffle Oil

Blend of local fungi and truffle oil in a creamy risotto.

Prosecco Beurre Blanc, Brown Butter, Asparagus and Carrots

San Marzano Tomatoes and Cream

A classic take on an iconic dish. We toss our house-made fettuccine in a Parmigiano Reggiano wheel with brandy and butter

Served with smoked kalamata olives, shaved fennel in basil cream, extra virgin olive oil hollandaise, roasted red pepper puree, and Castelvetrano olive pesto (does not contain nuts).

Two pan-seared chicken breasts poached in a parmesan broth. Served with vegetables sauteed in browned butter.

Prime filet with roasted bone marrow and grilled kale.

Hearty Meat Sauce Tossed with Fresh Pasta

Shallots, Garlic, and Spinach in a Butter Sauce

Bone-in veal chop lightly breaded and fried. Topped with marinara and toasted mozzarella. Served with a side of garlic butter or herbed marinara spaghetti.

Vanilla bean and cream custard topped with two crunchy caramel layers.

Olive oil gelato accompanied with espresso powder, salted caramel, and Biscoff cookies.

Hand-rolled sugar cookies encrusted in pistachios baked to order. Served with chilled white chocolate milk.

Handmade ladyfingers soaked in Topeca coffee and layered with whipped mascarpone.

Lemon, Spinach, and Caper Aioli

Romaine heart, house-made caesar dressing, croutons, and Parmigiano Reggiano. Allergens: dressing contains eggs

french toasted sourdough with fig preserves, onion strings, pancetta, mascarpone, and a side of rum anglaise

two poached eggs and shrimp cakes on grilled sourdough topped with extra virgin olive oil hollandaise and a side of grilled kale

Panini with thick-cut bacon, fried eggs, arugula, and tomatoes. Side of chips or fresh fruit.

roasted beef marrow with creamy scrambled eggs and sourdough toast

three eggs any style, truffled fried potatoes, toast with jam, and grilled slab bacon

Lemon, Spinach, and Caper Aioli

Served with a side of spicy marinara and caper aioli.

San Marzano Marinara and Parmigiano

Seasonal large sliced tomatoes and halved cherry tomatoes. Topped with Italian olive oil and fried capers.

Baby kale, roasted beets, beet puree, goat cheese, pistachios, blood oranges, and pomegranate with apple cider vinaigrette.

Chopped romaine mixed with basil cream dressing topping with asparagus, artichoke, olive tapenade, mozzarella, and a variety of cured meats.

Toasted Pistachios and Truffle Oil

Panini with thick-cut bacon, fried eggs, arugula, and tomatoes. Side of chips or fresh fruit.

Panini with wild mushrooms, roasted garlic, heirloom tomato, artichoke, fresh basil, and brie. Side of chips or fresh fruit.

Panini with prosciutto, arugula, black pepper aioli, fior di latte mozzarella, and fresh tomatoes. Side of chips or fresh fruit.

Blend of local fungi and truffle oil in a creamy risotto.

EVOO Hollandaise, Grilled Tomatoes, and Sourdough

San Marzano Tomatoes and Cream

A classic take on an iconic dish. We toss our house-made fettuccine in a Parmigiano Reggiano wheel with brandy and butter

Nduja, White Wine, and Heirloom Tomatoes

Two pan-seared chicken breasts poached in a parmesan broth. Served with vegetables sauteed in browned butter.

Prime filet with roasted bone marrow and grilled kale.

Hearty Meat Sauce Tossed with Fresh Pasta

Salsa Agrodolce and Fried Eggs

Bone-in veal chop lightly breaded and fried. Topped with marinara and toasted mozzarella. Served with a side of garlic butter or herbed marinara spaghetti.

Vanilla bean and cream custard topped with two crunchy caramel layers.

Hand-rolled sugar cookies encrusted in pistachios baked to order. Served with chilled white chocolate milk.

Olive oil gelato accompanied with espresso powder, salted caramel, and Biscoff cookies.

Handmade ladyfingers soaked in Topeca coffee and layered with whipped mascarpone.

Caponata and Aged Balsamico

Atlantic, farm-raised mussels steamed with heirloom tomatoes, garlic, shallots, and Nduja. Our nduja is a blend of pepperoni, salami, pancetta, butter, and olive oil.

Served with a side of spicy marinara and caper aioli.

San Marzano Marinara and Parmigiano

A variety of cured meats and cheese accompanied with jam, mustard, and toast topped with anchovy butter.

Seasonal large sliced tomatoes and halved cherry tomatoes. Topped with Italian olive oil and fried capers.

Baby kale, roasted beets, beet puree, goat cheese, pistachios, blood oranges, and pomegranate with apple cider vinaigrette.

Chopped romaine mixed with basil cream dressing topping with asparagus, artichoke, olive tapenade, mozzarella, and a variety of cured meats.

Toasted Pistachios and Truffle Oil

Blend of local fungi and truffle oil in a creamy risotto.

Prosecco Beurre Blanc, Brown Butter, Asparagus and Carrots

San Marzano Tomatoes and Cream

A classic take on an iconic dish. We toss our house-made fettuccine in a Parmigiano Reggiano wheel with brandy and butter

Served with smoked kalamata olives, shaved fennel in basil cream, extra virgin olive oil hollandaise, roasted red pepper puree, and Castelvetrano olive pesto (does not contain nuts).

Two pan-seared chicken breasts poached in a parmesan broth. Served with vegetables sauteed in browned butter.

Prime filet with roasted bone marrow and grilled kale.

Hearty Meat Sauce Tossed with Fresh Pasta

Shallots, Garlic, and Spinach in a Butter Sauce

Bone-in veal chop lightly breaded and fried. Topped with marinara and toasted mozzarella. Served with a side of garlic butter or herbed marinara spaghetti.

Vanilla bean and cream custard topped with two crunchy caramel layers.

Olive oil gelato accompanied with espresso powder, salted caramel, and Biscoff cookies.

Hand-rolled sugar cookies encrusted in pistachios baked to order. Served with chilled white chocolate milk.

Handmade ladyfingers soaked in Topeca coffee and layered with whipped mascarpone.