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Ristorante Bartolotta dal 1993
7616 W. State Street
Wauwatosa, WI 53213
Uber
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La Cucina Altoatesina
Valentine's Day Menu
Umbria Menu
La Cucina Altoatesina
Antipasti
Insalata Mista
Field greens with fresh vegetables, olive oil, and red wine vinegar
Petto d'Anitra Affumicato con Asparagi Bianchi e Salsa Bozner*
Thinly-sliced cured Muscovy duck breast, white asparagus salad with mustard-egg sauce
Tartare di Salmerino Marinato*
Alpine trout tartare cured with dill and juniper
Carpaccio di Cervo con Melograno e Funghi Sott'aceto*
Roebuck venison carpaccio with pomegranate, pickled mushrooms, and raspberry-pomegranate vinaigrette ($5 supplemental)
Minestra d'Orzo Trentina (Gerstensuppe)*
Hearty barley soup with potatoes, leeks, and pancetta
Primi
Spätzle Agli Spinaci con Panna e Prosciutto*
Spinach spaetzle with cream, ham and parmigiano
Canederli di Fegato in Brodo (Leberknödelsuppe)*
Traditional Sud Tirolean round bread and liver dumplings in beef broth
Risotto alle Mele*
Creamy Vialone nano rice whipped with apples, watercress, and Stelvio DOP cheese
Gnocchetti Affusolati (Schupfnudeln) al Ragu di Cervo*
Hand-rolled potato-ricotta gnocchi with venison ragù
Pappardelle al Sugo d'Anatra (Toscana)*
Bartolotta's signature wide-ribbon pasta with red wine-braised duck ragù ($5 supplemental)
Traditional Trentino-Alto Adige Dinner
$75. Celebrate the Arrival of the Prized Norcia Black Truffles Menu items marked with (*) pair well with black truffles. $35 supplemental per course. $75 supplemental for three courses
Customize Your Dinner
Please select one of each:
UN Antipasto
your small starter appetizer
UN Primo
your small pasta course
UN Secondo
your main course
UN Dolce
your small dessert
Secondi
Grigliata Mista di Carne
Mixed grill: beef strip loin, pork ribs, lamb chop, and Italian sausage, garlic-rosemary roasted potatoes ($7 supplemental)
Gröstl alla Contadina (Rosticciata)*
Country-style Sud Tyrolean veal and potato casserole with speck ham, caramelized onions, cumin, and marjoram. South Tyrolean Gröstl is a hearty winter dish, created to use up leftovers, such as Sunday roast meat, boiled potatoes, and bacon/smoked ham, sometimes topped with fried eggs
Salmerino Alpino, Crauti in Agrodolce con Pere e Salsa al Riesling Renano
Seared Arctic char with sweet-sour pear sauerkraut and Riesling wine sauce
Gulasch di Manzo alla Birra Doppio Malto della Val Pusteria (Rindsgulasch)*
Beef goulash braised in double malt beer with boiled potatoes. This dish is inspired by Chef Urbieta's travels to Bolzano, where the owner of a small osteria served beef goulash from his native area of Val Pusteria, made with double-malt beer and scented with paprika, cumin, and juniper. ($7 supplemental)
Filetto di Capriolo al Ginepro e Mirtillo Rosso*
Roasted venison medallion scented with juniper and European lingonberries. The consumption of deer meat has ancient origins in the Alpine areas of Italy and several countries in Northern Europe, as noted in many ancient manuscripts. A popular preparation of venison in Trentino is with juniper berries, which grow wild in the high altitude of the Italian Alps.
Dolci
Sbriciolata di Mele
Golden apple with almond-caramel crumble, scented with cinnamon
Crema di Limone "Costa d'Amalfi"
Chilled lemon custard with toasted meringue
Budino di Caramello
Sea salt-caramel pudding with dark chocolate ganache
Torta di Cioccolato Amaro
Flourless chocolate cake with vanilla bean crème anglaise
Classico Tiramisu' di Ristorante Bartolotta dal 1993
Our signature version of this classic dessert of layered mascarpone mousse, savoiardi cookies, espresso and cocoa
Traditional Italian Cuisine
Four-Course Dining Experience $75. Customize Your Meal & Choose Your Culinary Journey. By Selecting One From Each of These Courses:
Un Antipasto
your small starter appetizer
Un Primo
your small pasta course
Un Secondo
your main course
Un Dolce
your small dessert
Black Truffles Have Arrived!
Menu items marked with (*) pair well with black truffles. $35 supplemental per course, $75 supplemental for three courses
Antipasti
Insalata Mista
Field greens with fresh vegetables, olive oil and red wine vinegar
Polenta Fritta ai Funghi*
Fried polenta with wild mushroom ragu
Bresaola Valtellina IGP con Rucola
Shaved air-cured beef with arugula and lemon oil
Crema di Verdure Stagionali*
Hearty root vegetable soup with crème fraiche
Frutti di Mare in Insalata al Limone
Warm seafood salad with cherry tomatoes and lemon ($5 supplemental)
Primi
Pennette con Speck, Basilico, Panna e Pomodoro*
Penne pasta with smoked ham, basil, and tomato cream sauce
Fusilli al Gorgonzola*
Fusilli pasta with sautéed pear, gorgonzola, and walnuts
Risotto al Taleggio e Spinaci*
Creamy carnaroli rice whipped with spinach and Taleggio cheese
Pappardelle al Sugo d'Anatra*
Bartolotta's signature wide-ribbon pasta with red wine-braised duck ragù ($6 supplemental)
Spaghetti ai Frutti di Mare
Seafood Spaghetti with shrimp, mussels, clams, fish, white wine, tomato ($6 supplemental)
Secondi
Filetto di Manzo con Salsa al Tartufo Nero
Roasted filet of beef with black truffle sauce ($12 supplemental)
Petto di Pollo alla Gonzaghesca*
Seared chicken breast with pine nuts, candied citron, raisins, sweet & sour sauce
Salmone con Arrostito al Riesling Renano*
Roasted salmon with Riesling wine sauce
Anatra all'Arancia
Seared duck breast with orange and aged balsamic gastrique ($5 supplemental)
Braciola di Maiale alla Griglia*
Grilled pork chop with balsamic-herb marinade
Dolci
Panna Cotta
Chilled milk custard with berry compote
Torta di Cioccolato Amaro
Flourless chocolate cake with vanilla bean creme anglaise
Crema di Limone "Costa d'Amalfi"
Chilled lemon custard with toasted meringue
Classico Tiramisu' del Ristorante dal 1993
Our signature version of this classic dessert of layered mascarpone mousse, savoiardi cookies, espresso, and cocoa
Mousse ai Lamponi e Salsa al Cioccolato Bianco
Raspberry mousse with white chocolate sauce
Traditional Umbrian Cuisine
Four-course dining experience $75. Customize your meal & choose your culinary journey by selecting one from each of these courses:
Un Antipasto
your small starter appetizer
Un Primo
your small pasta course
Un Secondo
your main course
Un Dolce
your small dessert
Black Truffles have arrived!
Menu items marked with (*) pair well with black truffles. $35 supplemental per course, $75 supplemental for three courses
Antipasti
Choose one of the following starter appetizers
Insalata Mista
Field greens with fresh vegetables, olive oil, red wine vinegar
Tagliere del Norcino con Brustengo all'Eugubina
Shaved prosciutto and salame, ewe's milk pecorino cheese and Umbrian flatbread. If there's one thing the region of Umbria is known for, it's for the "norcini" (butchers). The "pork butchery" tradition was born in Norcia (Valnerina) as early as the 1st century AD, thanks to the ability of the inhabitants to raise and process pork, and perfected over the centuries. Known for excellent cured meats such as Prosciutto di Norcia IGP, hams, salami, sausages, it owes its fame to the quality of the raw materials and artisanal knowledge
Granocchie Fritte alla Capannese*
Crisply fried frog legs with lemon, cauliflower, and greens. Every year in July, the small town of Capanne celebrates ancient peasant traditions such as the "Sagra delle Granocchie", (Feast of the frogs). Frogs caught in the nearby Caina River are prepared in many ways, but fried is the most popular
Torta al Testo*
Traditional griddled flatbread stuffed with pork sausage and braised bitter greens. This preparation was already widespread in ancient Rome, where the brick tiles on which the flatbreads were cooked were known by the Latin name "textum." The diffusion of the Umbrian torta al testo, however, is a cultural legacy of the Byzantine era
Zuppa di Fagioli, Cavolo Nero, Sedano, Pomodoro e Pane Raffermo*
Hearty Umbrian bread and vegetable soup with extra virgin olive oil and cracked black pepper
Primi
Choose one of the following pasta courses
Umbricelli col Rancetto*
Hand-rolled thick Umbrian spaghetti with pancetta, red onions, tomato, marjoram and pecorino
Gnocchi di Pane alla Norcina*
Hand-rolled bread gnocchi with pork sausage, white wine, cream and parmigiano. Curiously, there are two versions of "pasta alla norcina," one made with black truffles and this one. Originally, this pasta was made with ricotta, the substitution with cream is a more recent version. Umbria is famous for its butchers "norcini," hence the name. This is perhaps the most common pasta found in Umbrian trattorias
Tagliatelle ai Funghi Porcini "Villa Roncali"*
Handcrafted wide ribbon pasta with wild-harvested Porcini mushrooms. Inspired by a favorite restaurant of Chef Paul Bartolotta in Foligno ($4 supplemental)
Maltagliati con Ragu di Pesce di Lago
Hand-cut pasta with sautéed freshwater fish, crawfish, garlic, parsley and white wine
Pappardelle al Sugo d'Anatra (Toscana)*
Bartolotta's signature wide-ribbon pasta with red wine-braised duck ragù ($6 supplemental)
Secondi
Choose one of the following main courses
Grigliata Mista di Carne
Mixed grill: beef strip loin, pork ribs, lamb chop, and Italian sausage, served with garlic-rosemary roasted potatoes ($10 supplemental)
Pollo alla Umbra in Bianco*
Umbrian-style braised chicken with white wine, garlic, capers, olives, rosemary, sage and lemon. Umbria's "hunter's-style" chicken is an ancient peasant stew, created to flavor free-range meat (or game) with garlic, rosemary and wine, then evolved with tomato. Typical of poor cuisine between the 14th and 16th centuries, this tasty dish requires slow cooking and is an expression of the rural tradition of central Italy. The term "cacciatora" derives from the hunters' custom of flavoring their prey with easily available herbs such as garlic and rosemary
Tegamaccio del Trasimeno
Freshwater fish stew with mussels, crawfish, garlic, white wine, tomatoes and grilled bread
Salsiccia alla Brace con Lenticchie di Casteluccio*
Grilled pork sausages with braised Castelluccio lentils. The "IGP Castelluccio lentil" is an ancient legume, cultivated for millennia on the Piani di Castelluccio (Sibillini Mountains National Park). Known since 3000 BC. as "meat of the poor", it maintains ancestral cultivation techniques. Evidence of its consumption dates to Neolithic tombs from 3000 BC. and over time it has become a pillar of the local Umbrian economy
Tagliata d'Agnello al Sagrantino*
Seared lamb loin with carrot puree and sagrantino red wine sauce ($7 supplemental)
Dolci
Choose one of the following desserts
Gelato ai Canditi in Cialda al Vino Rosso
House-made rhum, nut and dried fruit gelato, red wine wafer
Crema di Limone "Costa d'Amalfi"
Chilled lemon custard with toasted meringue
Budino di Caramello
Sea salt-caramel pudding with dark chocolate ganache
Torta di Cioccolato Amaro
Flourless chocolate cake with vanilla bean crème anglaise
Classico Tiramisu' di Ristorante Bartolotta dal 1993
Our signature version of this classic dessert of layered mascarpone mousse, savoiardi cookies, espresso, and cocoa
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General Info
Payment Types
All Major Cards
Cuisine
Italian
Meals
Dinner
Hours
Monday:
5:00pm - 9:00pm
Tuesday:
5:00pm - 9:00pm
Wednesday:
5:00pm - 9:00pm
Thursday:
5:00pm - 9:00pm
Friday:
5:00pm - 9:00pm
Saturday:
5:00pm - 9:00pm
Sunday:
5:00pm - 9:00pm
About Us
Nestled in a historic Pabst brewery building in the heart of downtown Wauwatosa, Ristorante Bartolotta is the flagship of The Bartolotta Restaurants. Opened in 1993, Ristorante serves authentic, traditional Italian cuisine in a cozy, intimate setting.
Ristorante Bartolotta, rated four stars by the Milwaukee Journal Sentinel upon opening, continues to garner high praise with both critics and customers as Milwaukee’s best Italian restaurant. The traditional menu features handmade pasta and imported Italian ingredients, with the three-course chef’s menu changing seasonally.
Ristorante Bartolotta is led by Chef Juan Urbieta, who joined The Bartolotta Restaurants in 1998 and is known by many as one of the best Italian chefs in the Midwest.