Rolo’s Menu

Our wood fired polenta bread topped with a blend of wild oregano, black pepper, sesame seeds, sumac, and garlic oil.

Our wood oven fired polenta bread topped with Calabrian chili butter

Creamy Stracciatella cheese topped with cured sumac, chili flake and olive oil. Perfect alongside polenta bread and cured meats.

Five succulent wild caught Louisiana head-on shrimp grilled over wood fire to perfection. Seasoned with coarse ground black pepper and flaky sea salt.

Wood-fire grilled wagyu skirt steak and crunchy radicchio with a classic creamy Caesar dressing, black pepper, and parmesan cheese.

Two wood-fire grilled house ground beef patties, grilled onions, cheddar cheese and dijonnaise. Served with house smoked and pickled long hot pepper. Add house smoked coppa bacon for $3. (Our burger is automatically served medium, but can be made well-done if requested).

Wood fire grilled pea greens with garlic confit and lemon.

A complex yeasted waffle topped with a strawberry compound butter and served with maple syrup.

Baked and then fried, ultra crispy potato wedges served with a side of fancy sauce.

Our take on the ubiquitous Dutch/Indonesian street food. Ultra crispy potatoes topped with (very) spicy peanut sauce, mayo, and chopped white onion.

Housemade Mortadella thinly sliced to order.

Housemade soppressata, made using heritage breed pork. Cured and dry-aged in house for 3 months. Hand sliced to order.

Dry cured pork shoulder from our friends at Smoking Goose Meatery. Thinly sliced fresh to order. Perfect with an order of polenta bread.

Pickled carrots with orange zest and freshly crushed coriander seed. Works well alongside cured meats and polenta bread.

Tender leaves of lettuce tossed with parsley, dill, tarragon and chives and lightly dressed with an apple cider vinaigrette.

Slow cooked chickpeas marinated with tahini, garlic, and lemon. Topped with toasted sesame seeds and olive oil.