Bar Italia - Saint Louis, MO

Asparagus, prosciutto, parmigiano reggiano & lemon aioli. Classic.

Pistachio encrusted goat cheese, red wine-shallot marmalade, toasted foccacia.

Genoa & sopressata salami, coppa, mortadella, olives, pepperoncini, artichoke hearts.

Taleggio DOP, Asiago, and smoked mozzarella, fresh fruit.

Sicilian roasted vegetable relish, eggplant, olives, capers, pine nuts.

Artichoke, tomato, ricotta.

Pearl barley and tomato.

Pizza: roasted portobello mushrooms and bell peppers, mozzarella cheese.

Artichoke hearts, ricotta, feta cheese.

Plain mozzarella cheese over a light tomato sauce.

Ham, asparagus, mozzarella quiche. With a house salad.

Roasted vegetables, mozzarella, feta. With a house salad.

Ciabatta vanilla-nutmeg. Chef's fruit syrup.

A spinach & mushroom pie, ricotta, mozzarella cheeses, roasted peppers. House salad.

Season's best tomatoes, fresh mozzarella,fresh basil vinaigrette.

Poached breast of chicken on spinach with gorgonzola, toasted pine nuts, raisins, balsamic vinaigrette with a hint of anchovy.

Red leaf & baby lettuces, tomato, artichoke hearts, olives, lemon vinaigrette.

Organic red beets, arugula, paprika walnuts, creamy Bulgarian feta cheese.

Greek yogurt.

Hickory smoked.

House-made, peppery.

Roasted Garlic Stuffed Olives, Garnishes.

Prosecco and orange juice.

Apricot nectar and Prosecco.

Strawberry Puree and Prosecco.

Lemon Syrup, Koval Ginger Liqueur, Fresh Mint.

Hendrick's Gin, Lemon, Honey Syrup.

Novo Fogo Cachaça, Lime, Simple Syrup.

Boodles Gin, Orange, Absinthe, Pomegranate.

Poached eggs, hash of potatoes, fennel and fresh salmon.

Two poached eggs in tangy tomato sauce, sautéed mushrooms and grilled ciabatta.

Grilled polenta with fresh mozzarella, two poached eggs, julienned vegetables.

Traditional Benedict.

Sauteed spinach, marinated artichokes, grilled tomato.

Shrimp sautéed with bell pepper, zucchini and basil.

Cheese tortellini, light cream sauce, mushrooms and peas.

Italian sausage, tangy tomato sauce, served over fettuccine.

Eggplant stewed with tomato, onion, capers, kalamata olives, herbed fresh ricotta cheese.

With a sage brown butter sauce.

Fresh filet of ruby trout as described by your server.

Black Angus Petite Tender steak (10-12 oz), seasoned & grilled, mashed potato & market vegetables.

Natural chicken breast grilled, pureed vegetable sauce.

Grilled eggplant, herbed ricotta cheese, light tomato sauce.

Poached asparagus, proscuitto, parmigiano reggiano & lemon aioli. Classic.

Goat cheese, crushed chili pepper, extra-virgin oil, dry-cured olives.

Genoa & sopressata salami, coppa ham, mortadella, olives, pepperoncini & artichoke hearts.

Parmigiano reggiano, gorgonzola and ricotta salata variety of olives.

Sauteed eggplant cubes marinated with diced vegetables, olives capers, pine nuts & raisins.

Paper thin slices of raw beef, parmigiano reggiano chunks, mushrooms and capers, extra virgin oil.

Fresh Atlantic mussels, herbed lemon-wine-garlic broth.

Italian bread slices broiled with varying toppings.

Housemade soup, daily.

Thinly sliced fennel root with parmigiano reggiano and mushrooms, vinaigrette dressing.

A classic Sicilian salad of potato and green beans w/ black olives and red onion, olive oil and vinegar.

Red hearts of palm, tomato and a hard-boiled egg on lettuce with a special parsley-radish dressing.

Red leaf & baby lettuces, tomato, marinated artichoke hearts, olives, lemon vinaigrette.

Season's best tomatoes, fresh mozzarella and basil vinaigrette.

Mixed lettuces, olives, fresh lemon vinaigrette.

Poached breast of chicken on spinach with gorgonzola, toasted pine nuts, raisins, balsamic vinaigrette and a hint of anchovy.

A Tuscan salad with tuna, cannellini beans, red onion, thyme and fennel served on lettuce with egg and tomato garnish.

Cheese filled tortellini in a light cream sauce with mushrooms and peas.

Mussels in a light, spicy tomato sauce served over linguine.

Italian sausage simmered in a tangy tomato sauce, served over fettuccine.

A sauce of eggplant stewed with tomato, onion, capers, Sicilian and kalamata olives, topped with herbed fresh ricotta cheese.

Marinated artichoke hearts or mild cherry peppers, and mozzarella on ciabatta, served with a salad.

Italian ham and mozzarella cheese melted on ciabatta bread. Served with a salad.

A cold cut sandwich with Genoa salami, coppa ham, mortadella, mozzarella cheese on French bread, with lettuce and tomato.

A spinach pie made with ricotta and mozzarella cheeses, mushrooms and roasted peppers in a light crust. House salad.

Neapolitan meat and cheese pie, made with salami, pepperoni, ricotta and mozzarella. House salad.

Pizza: roasted portobello mushrooms and bell peppers, mozzarella cheese.

Fresh filet of salmon as described by your server.

Filet of sirloin (6oz), grilled and finished with balsamic reduction, served with mashed potatoes.

Citrus-garlic-clove marinated chicken breast grilled and served with a pureed vegetable sauce.

Grilled eggplant slices baked with herbed ricotta cheese, with a light tomato sauce.

Poached asparagus, proscuitto, parmigiano reggiano & lemon aioli. Classic.

Goat cheese, crushed chili pepper, extra-virgin oil, dry-cured olives.

Genoa & sopressata salami, coppa ham, mortadella, olives, pepperoncini & artichoke hearts.

Roasted sweet red bell peppers with ricotta salata and filet of anchovy.

Parmigiano reggiano, gorgonzola and ricotta salata variety of olives.

Sauteed eggplant cubes marinated with diced vegetables, olives capers, pine nuts & raisins.

House-cured salmon, grappa rub, sour cream &onion, toasted baguette.

Paper thin slices of raw beef, parmigiano reggiano chunks, mushrooms and capers, extra virgin oil.

Fresh Atlantic mussels, herbed lemon-wine-garlic broth.

Italian bread slices broiled with varying toppings.

Housemade soup, daily.

Basil, garlic, pine nuts, parmigiano.

House tomato-basil sauce, parmigiano.

Extra virgin olive oil, garlic & parsley.

Season's best tomatoes, fresh mozzarella and basil vinaigrette.

Thinly sliced fennel root with parmigiano reggiano and mushrooms, vinaigrette dressing.

A classic Sicilian salad of potato and green beans w/ black olives and red onion, olive oil and vinegar.

Mixed lettuces, olives, fresh lemon vinaigrette.

Red leaf & baby lettuces, tomato, marinated artichoke hearts, olives, lemon vinaigrette.

Poached breast of chicken on spinach with gorgonzola, toasted pine nuts, raisins, balsamic vinaigrette and a hint of anchovy.

Meat filled tortellini in a light cream sauce, mushrooms and peas, seasoned with proscuitto.

Shrimp, calamari and mussels in a light, spicy tomato sauce with marjoram and garlic.

A stew of Italian sausage, veal, and chicken simmered in a tangy tomato sauce.

Shrimp & bay scallops sautee, bell pepper, zucchini, squash, finished with a buttery basil-garlic broth.

A sauce of eggplant stewed with tomato, onion, capers, Siclian and kalamata olives, topped with herbed fresh ricotta cheese.

Shittake, cremini and oyster mushrooms roasted with extra-virgin oil, garlic & rosemary, parmigiano cheese.

Every Thursday evening a varying preparation. As quoted.

The freshest fish available, prepared simply. As quoted.

Fresh filet of salmon as described by your server.

Seafood stew with fresh fish and seafood in a tangy tomato, garlic white wine broth.

Citrus-clove-mint marinated breast of chicken sautéed with mushrooms, red onion, bell pepper, raisins, sultanas and Pignoili, with a sweet-sour balsamic reduction sauce. A unique dish based on a medieval Venetian recipe.

Half free-range organic chicken from Amish farms, marinated and slow-roasted, Pomegranate-blackberry glaze, mashed potato, market vegetables.

Black Angus Petite Tender steak (10-12 oz), seasoned & grilled, mashed potato & market vegetables.

Rack of New Zealand lamb in herb-garlic marinade, grilled, and served with balsamic glaze, mashed potato and rosemary beans.

Pork tenderloin slices sautéed with shittake mushrooms, flamed with brandy and finished in a light cream sauce. Chef's vegetable.

Medallions of veal and Gulf shrimp sautéed with red bell pepper, red onion, white wine and lemon zest. A Tuscan classic.

Veal slices sauteed with herbs, garlic & wine, layered with cheeses, raisins and pine nuts, Pureed bell pepper coulis sauce.