yrs& Going �rong
ESTABLISHED2009
ITALIAN-INSPIRED CUISINE
FALL | WINTER 2016-17
MOLISE
CAMPANIA
BASILICATA
CALABRIA
SICILIA
PUGLIA
ABRUZZOLAZIO
UMBRIA
SARDEGNA
LE MARCHE
TOSCANA
LIGURIA
PIEMONTELOMBARDIA
VALLE D’AOSTA
EMILIA-ROMAGNA
VENETO
TRENTINO- ALTO ADIGE
FRIULI-VENEZIA GIULIA
D R I N K S
COCKTAILS 10
seasonal
GINGER HOT TODDY Bulleit Bourbon, Canton, lemon juice, maple syrup.
ITALIAN OLD-FASHIONED Vecchia Brandy, Montenegro Amaro, Antica Carpano, bitters, orange-brown sugar syrup.
ELLIS ISLAND Cocchi Americano Bianco, Powers Whiskey, lemon juice, simple syrup, basil leaves.
centro signature
GUILIETTA Your choice of Aperol, Cynar or Campari topped with Prosecco and San Pellegrino.
FEDERICO Carpano Antica, Fernet Branca, St. George Absinthe, simple syrup.
PAPARAZZI Limoncello, Ketel One Citroen Vodka, cranberry extract, sage leaf.
LA STRADA Bulleit Bourbon, Island Orchard Brut Apple Cider, ginger beer, spiced simple syrup, bitters.
NEGRONI Rehorst Gin, Campari, Carpano Antica, orange peel.
BEER 5
LAKEFRONT RIVERWEST STEIN
LAKEFRONT NEW GRIST GF
NEW GLARUS SPOTTED COW
POTOSI PILSNER
KROMBACHER WEIZEN Non-alcoholic
ISLAND ORCHARD BRUT 6 / 15 APPLE CIDER (750 ml) GF
Ask about our rotating beer selection.
BIBITE ANALCOLICE
BLACK BEAR SODA 2 Cola,Root Beer, Ginger Ale, Lemon-Lime, Black Cherry
SAN PELLEGRINO WATER 3
JUICE Cranberry, Orange, Pineapple, Grapefruit 3
COCK N’ BULL GINGER BEER 4
ANODYNE COFFEE 2.5
RISHI HOT TEA 2.5
ESPRESSO or AMERICANO 3
DBL ESPRESSO or AMERICANO 6
ITALIAN APERITIVI
AMARI bitter herbal liqueur
Aperol – bitter orange, gentian, rhubarb, cinchona
Campari – aromatic herbs, orange peel
Cynar – 13 herbs, artichoke
VERMOUTH fortified wine flavored with botanicals
Carpano Antica – licorice, herbs, figs, cocoa, sweet cinnamon
Cocchi Americano Bianco – sweet with a bitter edge, floral and spicy with hints of orange
ITALIAN DIJESTIVI
AMARI bitter herbal liqueur
Montenegro Amaro – over 40 herbs including vanilla and orange peels
Fernet Branca – a secret recipe of 27 herbs and other ingredients
GRAPPA grape based pomace brandy
Bertagnolli Grappino
LIMONCELLO lemon zest steeped in spirits
Capricatura Limoncello
PORT sweet, red, fortified wine
Quinta do Noval Black Port | Tawny
DESSERTS
AFFOGATO | TIRAMISU
FLOURLESS CHOCOLATE CAKE
RASPBERRY SORBETO
GELATO rotating flavors
Ask about special desserts.
LIST OF LIQUORS
ABSINTHE St. George BRANDY Korbel | Vecchia Romanga GIN Bombay Sapphire | Hendricks | Rehorst
RUM Bacardi Superior | Myers Dark VODKA Ketel One | Ketel One Citroen | Rehorst | Tito’s GF
SCOTCH Dewars White Label | Glen Livet TEQUILA Herradura Blanco | Herradura Reposado | el Jimador Blanco
WHISKEY Bulleit Bourbon | Bulleit Rye | Maker’s Mark | Powers | Seagrams 7 Crown
LIQUEURS Baileys Irish Cream | Canton | Frangelico | Grand Marnier | Kahlua | St. Germain
W I N E
ITALIAN WHITE WINES
Region | Grape(s)
bubbly sBARONE PIZZINI, FRANCIACORTA BRUT s 60 Lombardia | Chardonnay, Pinot Noir, Pinot Blanc Suggested Pairing | everything
JEIO PROSECCO s 9 / 40 Veneto | Glera Suggested Pairing | everything
light
BOTROMAGNO GRAVINA 9 / 40 Puglia | Organic Grecco, Malvasia
Suggested Pairing | Grilled Calamari and Scallops
TRAMIN SAUVIGNON BLANC 8 / 35 Alto Adige | Sauvignon Blanc
Suggested Pairing | Diavolo
ITALIAN RED WINES
lightTRAMIN PINOT NOIR 10 / 45 Alto Adige | Pinot Noir Suggested Pairing | Salsiccia
medium
ARALDICA BARBERA D’ASTI 9 / 40 Piedmont | Barbera
Suggested Pairing | Duck Sausage Pizza
LIBRANDI CIRO DOC 9 / 40 Calabria | Gaglioppo Suggested Pairing | Giardiniera
BOTROMAGNO PRIMITIVO 9 / 40 Puglia | Primitivo (Zinfandel)
Suggested Pairing | Arancia
TASCA D’ALMERITA “LAMURI” NERO D’AVOLA 9 / 40 Sicilia | Nero D’Avola Suggested Pairing | Pomodoro
POGGIO AL TUFO ROMPICOLLO 9 / 40 Toscana | Sangiovese, Cabernet Sauvignon Suggested Pairing | Marinara
fullFALESCO TELLUS CABERNET SAUVIGNON 12 / 55 Umbria | Cabernet Sauvignon Suggested Pairing | Gnocchi
CASTELLO DI BOSSI 13 / 60 Chianti/Tuscana | Sangiovese Suggested Pairing | Prima Vera
TUA RITA ROSSO DEI NOTRI 11 / 50 Toscana | Sangiovese, Merlot, Cabernet
Sauvignon, Syrah Suggested Pairing | Grilled Asparagus Wraps
VALLE REALE “VIGNETO DI POPOLI” 50 MONTEPULCIANO D’ABRUZZO Montepulciano d’Abruzzo | Organic Montepulciano Suggested Pairing | Marinara and Meatballs
TOMMASI RIPASSO VALPOLICELLA CLASSICO 11 / 50 Veneto | Corvina Veronese, Rondinella, Corvinone Suggested Pairing | Pollo
PETROLO TORRIONE 60 Toscana | Sangiovese, Merlot, Cabernet Sauvignon Suggested Pairing | Pesto
PRODUTTORI BARBARESCO 90 Piedmont | Nebbiolo Suggested Pairing | Lasagna
TOMMASI AMARONE DELLA 115 VALPOLICELLA CLASSICO Veneto | Corvina, Corvinone, Molinara, Oseleta Suggested Pairing | Bison Meatballs
DAMILANO BAROLO LECINQUEVIGNE 105 Piedmont | Nebbiolo Suggested Pairing | Gnudi
ALTESINO BRUNELLO DI MONTALCINO 100 Toscana | Sangiovese Suggested Pairing | Bolognese
mediumTOMMASI “LE ROSSE” PINOT GRIGIO 8 / 35 Veneto | Pinot Grigio Suggested Pairing | Bruschetta
full
ZENATO LUGANA DI SAN BENETTO 9 / 38 Veneto | Trebbiano di Lugana
Suggested Pairing | Carbonara
STELLA MOSCATO 9 / 38 Sicilia | Moscato Suggested Pairing | Arrabiata
WHITE or RED WINE FLIGHT 3 2-oz pours 12
ANTIPASTO & CICCHETTINew! CHARCUTERIE Genoa salami, Molisana salami, Prosciutto di Parma, Pecorino, Gorgonzola, and 15 Mobay cheese, nicoise olives, crostini.*GNOCCHI pan-fried gnocchi, black garlic butter, oyster mushrooms, crispy Prosciutto di Parma, scallions. 12.5
GRILLED CALAMARI & SCALLOPS grilled calamari and scallops, bed of mixed greens, lemon vinaigrette. GF 13
BAKED GOAT CHEESE baked goat cheese, candied tomato jam, crostini.* 12
BRUSCHETTA roma tomatoes, red onions, basil, garlic, olive oil and balsamic reduction, grilled bread.* V 8 * substitute gluten-free bread GF + 5
GARLIC BREAD Sciortino’s bread, garlic butter, Parmesan cheese. 5
GF GARLIC BREAD gluten-free bread, garlic butter, Parmesan cheese. GF 8
GRILLED POLENTA CAKE sautéed kale, roma tomatoes, Dijon truffle vinaigrette, balsamic glaze, 10 goat cheese. GF
GRILLED ASPARAGUS WRAPS Prosciutto di Parma, lemon-herb vinaigrette, bed of mixed greens. GF 9.5
INSALATE SM LGNew! CRANBERRY KALE SALAD kale, red onion, cherry tomato, golden raisin, dried cherry, Gorgonzola 14 cheese, toasted pistachios, cranberry vinaigrette. GF
New! ROASTED VEGETABLE SALAD roasted onion, garlic, parsnip, carrot, rutabaga, and cherry tomatoes, spinach, kale microgreens, black garlic-truffle balsamic glaze. GF V 11
New! CAPRESE Burrata cheese, roma tomatoes, mixed microgreens, basil, black garlic-truffle 15.5 balsamic glaze. GF
MIXED GREEN bed of mixed greens, roma tomatoes, cucumbers, red onions, fig-balsamic or 6 9 lemon-herb vinaigrette. GF
CAESAR romaine, Parmesan cheese, croutons (dressing contains sesame seeds). 6 9 + chicken or shrimp 13 16
ROCKET arugula, Parmesan cheese, lemon-herb vinaigrette. GF 6 9
ZUPPA cup 4 bowl 6
PIZZA 10" serves one as a meal or great appetizer to share. All pizzas are gluten-free. GF No substitutions.
PEPPERONI housemade pizza sauce, pepperoni, Fontina and Parmesan cheese. 14
MARGHERITA housemade pizza sauce, basil, fresh Mozzarella and Parmesan cheese. 12
DUCK SAUSAGE roasted garlic alfredo, Maple Leaf Farms duck sausage, mushrooms, Fontina cheese, 16 arugula, truffle oil.
MEDITERRANEAN housemade pizza sauce, olives, mushrooms, spinach, sun-dried tomatoes, goat cheese. 13
V VEGAN GF GLUTEN-FREE
Please inform your server of any dietary restrictions or allergies.
C U I S I N E
18% gratuity may be added to tables of 6 or more. | One check per table. | Multiple payments must be of equal value.
SPECIALITÁ DI CASANew! BUTTERNUT LASAGNA butternut squash, leek-rosemary cream sauce, Fontina cheese, side salad. GF 17
New! BRAISED SHORT RIBS braised short ribs, gnocchi, garlic alfredo, basil microgreens, mushroom- 20 peppercorn demi-glace, Pecorino cheese.
BISON & PROSCIUTTO MEATBALLS ground bison and Prosciutto di Parma meatballs, light gravy sauce, 22.25 red wine reduction, parsley, spaghetti.
DUCK BREAST RISOTTO pan seared Maple Leaf duck breast, risotto, sautéed duck prosciutto, shallots, 23.25 bourbon-orange glaze. GF
CREAMY SEAFOOD RISOTTO scallops, shrimp, clams, roma tomatoes, peas, garlic, Parmesan cheese. GF 21.25
GNUDI housemade ricotta dumplings, pancetta, wild and domesticated mushrooms, spinach, truffle oil. 17
PASTA Individually prepared
Substitute RP’s fresh gluten-free fusilli in any of these dishes. GF 3
MARINARA house red sauce, spaghetti. V 9 + meatballs GF or vegan meatballs 16
POMODORO fresh tomatoes, basil, garlic, olive oil, capellini. V 10 + chicken or shrimp 17
PESTO walnut basil pesto, Parmesan cheese, spaghetti. 12 + chicken or shrimp 19
New! DUCK BACON CARBONARA duck bacon, shallots, green peas, garlic, creamy Carbonara sauce, 18.5 Pecorino cheese, linguine.
New! BEGGAR’S LINGUINE pancetta, shallots, dried cherry, golden raisins, black garlic butter-sage sauce, 16.5 parsley, linguine.
PRIMA VERA sautéed zucchini, yellow squash, spinach, broccoli, house red sauce, basil, spaghetti. V 14.5
POLLO chicken, sun-dried tomatoes, portabella mushrooms, broccoli, white wine cream sauce, 15.25 Parmesan cheese, cavatappi.
ARANCIA chicken, olives, capers, artichokes, tangy orange-tomato sauce, Parmesan cheese, cavatappi. 16.75
BOLOGNESE Strauss grass-fed rosemary beef, mushrooms, tomato sauce, cream, Parmesan cheese, penne. 15.5
SALSICCIA Scardina’s Italian sausage, mushrooms, spicy marinara, cream, Fontina cheese, penne. 15.5
DIAVOLO shrimp, scallops, clams, spicy white wine-tomato sauce, parsley, Parmesan cheese, linguine. 20.25
ARRABIATA Scardina’s chorizo, shrimp, scallions, roasted red peppers, spicy tequila-lime sauce, 18.25 cilantro, Parmesan cheese, spaghetti.
GIARDINIERA Scardina’s Italian sausage, housemade spicy giardiniera, basil, vodka-cream sauce, 17.25 Fontina cheese, penne.
SIDES & EXTRAS All are gluten-free except as noted. GF
GLUTEN-FREE BREAD 3.25 EXTRA CHEESE 2 Mozzarella, Parmesan -or- Fontina MARINARA 2.5 PLAIN RISOTTO 6 MEATBALLS 7 VEGAN MEATBALLS (not GF ) 7
C U I S I N E
ASPARAGUS 3 BROCCOLI 3 GIARDINIERA 2.5 MIXED VEGETABLES 5 MIXED MUSHROOMS 3.5 SPINACH 2.5 SUN-DRIED TOMATOES 2
ITALIAN SAUSAGE 5.5 CHORIZO 6.5 CHICKEN -or- SHRIMP 7 SCALLOPS 10 CALAMARI 3 CLAMS 4 ANCHOVIES 1.5
18% gratuity may be added to tables of 6 or more. | One check per table. | Multiple payments must be of equal value.
•MILWAUKEE
BURLINGTON•
BURLINGTON Yuppie Hill Eggs | River Valley Farms
GREEN BAY BelGioioso Cheese | MADISON RP’s Gluten-Free Pasta
MILWAUKEE Anodyne Coffee, Big City Greens, Bittercube Bitters,
Braise R.S.A., Great Lakes Distillery, Growing Power, Lakefront Brewery,
The Mushroom Lady, LLC, Mushroom Mike, Rishi Tea,
Scardina’s Specialties, Sciortino’s Bakery, Walnut Way
NEW GLARUS New Glarus Brewery
PEWAUKEE Molly’s Gluten-Free Bakery | POTOSI Potosi Brewery
WASHINGTON ISLAND Island Orchard Cider
RESERVATION POLICY
We are a first come, first served restaurant. For larger parties (6-10), we will take your information and do our best to accommodate you, but we cannot guarantee a table at the
requested time. A member of your party must be present to add you to our wait list. A majority of your party must be present to be seated and must begin ordering.
If you are a party of more than ten, we will take your information and contact you.
WHEN FINISHED WITH YOUR MEAL, PLEASE BE MINDFUL OF OTHER PATRONS WAITING FOR YOUR TABLE.
ON BUSY NIGHTS, CENTRO USES EVERY SEAT FOR DINING PURPOSES. WE APPRECIATE YOUR UNDERSTANDING.
18% GRATUITY MAY BE ADDED TO TABLES OF 6 OR MORE.
CENTRO IS AVAILABLE FOR PRIVATE EVENTS. FOR MORE INFORMATION EMAIL:
PLEASE VISIT US AT: CENTROCAFERIVERWEST.COM
WASHINGTON ISLAND
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•GREEN BAY
MADISON•
NEW GLARUS•POTOSI
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Locally-Sourced Products
PEWAUKEE •