Lorenzos Trattoria - Saint Louis, MO

Thinly sliced Certified Angus Beef beef with watercress, truffle oil and shaved parmesan cheese

in tomato-basil, pancetta broth

with tomato-saffron vinaigrette on a bed of sautéed spinach

Lightly breaded, fried Italian rice balls filled with seasoned beef and vegetables

with mushrooms, Italian sausage, and truffle oil

with fresh tomatoes, balsamic-basil-shallot relish and asiago cheese

with white beans, arugula, roasted peppers, and lemon aioli

with scallions and fresh tomatoes

Oldani salami, sienna prosciutto, marinated olives, grilled zucchini, asparagus and portabello mushrooms

Seasonal greens with pistachios, crispy prosciutto, asiago cheese, and a balsamic vinaigrette

with red onions, capers, Kalamata olives, fresh basil and a red wine vinaigrette

with Oldani salami, mortadella, parmesan croutons, red onions and sweet vidalia onion dressing

pepperoni and black olives

with pesto, red onions and fresh tomatoes

roasted peppers and balsamic onions

mushroom and sage

basil,roasted garlic and four cheeses

with fish, fresh seafood (mussels, shrimp, scallops) in white wine, basil, mushroom, garlic sauce

with prosciutto, roasted red peppers, and peas in a cream sauce

served with chicken, grilled asparagus, and fresh tomatoes

with portabellas, pine nuts, and olive oil poached tomatoes

with grilled chicken and truffled oil

with veal and chanterelle mushrooms

with eggplant, capers, kalamata olives, fresh mozzarella in tomato sauce

with shrimp, calamari and scallopsin mushroom ragù

with luganiga and arugula in a gorgonzola, fontina and parmesan sauce

in beef Bolognese

with fresh tomato sauce, basil and shaved parmesan cheese

with wild mushroom, potato basket and asparagus in a red wine reduction

with polenta, spinach, tomatoes, kalamata olives and caper berries

with saffron risotto and orange gremolata

with portabella mushrooms, spinach tortellini, and lemon dressing

with portabella mushrooms, capers and sun-dried tomatoes with pappardelle and spinach

with caramelized pearl onions, crispy pancetta, balsamic reduction, and creamy herbed polenta

with truffle tomato bread pudding and green beans in Marsala wine sauce

Stuffed with spinach and pancetta, served with asparagus and linguine in garlic-tomato-mushroom broth