grilled squid served in a light lemon, white wine and garlic sauce.
our homemade bread with fresh mozzarella, fresh basil, olive oil and a garlic and cherry tomato rub
Mozzarella Al Forno
prosciutto-wrapped mozzarella and oregano baked in san marzano tomato sauce. topped with parmigiano and an arugula salad
thinly sliced rare beef with parmigiano shavings,
lemon, olive oil and arugula
Caldo Di Mare
southern style mussels and clams sauteed in garlic, olive oil, chili flake, lemon juice, cherry tomatoes and parsley
sliced prosciutto, toscano & hot coppa salame, gorgonzola,
parmigiano, & pecorino cheeses
Polpette Al Forno
wood-fire roasted italian sausage and beef meatballs braised in san marzano tomato sauce finished with parmigiano
fresh mozzarella, san marzano tomato, fresh basil, sea salt.
Pizza Con Prosciutto E Rucola
prosciutto, mozzarella, san marzano tomato, fresh arugula
bibb lettuce, treviso, arugula, carrots, tuscan pecorino and cherry tomatoes dressed in extra virgin olive oil and red wine vinegar.
spring mix in a lemon, olive oil, sea salt and aged balsamic vinegar dressing tossed with roasted grapes, dried cherries, pine nuts, crisp prosciutto and gorgonzola cheese. served with pears and tuscan pecorino cheese topped with honey and pine nuts.
vine-ripened cherry tomatoes and ciliegine fresh mozzarella topped with
strips of roasted roma tomatoes and basil. drizzled with extra virgin olive oil and aged balsamic vinegar.
mixed greens, cherry tomatoes, fennel, cucumbers, carrots and fresh mozzarella dressed in a white wine vinaigrette.
treviso, frisee, arugula and fennel in a simple dressing of
extra virgin olive oil, lemon juice and sea salt. topped with
grana padano parmigiano
sauteed willow creek farms italian sausage, local shiitake, crimini, oyster and button mushrooms, cave-aged pecorino cheese, a touch of cream and parmigiano cheese.
Orecchiette Con Le Rape E Salsiccia
sauteed rapini with garlic, chili paste and willow creek farms italian sausage in a light but intense tomato glaze.
Orecchiette Della Nonna
stefanos grandmothers ragu of italian sausage, ground chuck, oregano, red wine and san marzano tomato.
tossed with parmigiano
Linguini Con Filetto Di Pomodori
fresh cherry tomatoes, basil, sea salt, arugula in a light tomato glaze. topped with parmigiano and pecorino cheeses
Mt. Vesuvius (with Fresh Mozzarella) Add$1.50
Con Gamberi (with Shrimp, No Cheese) Add$6.00
Linguini Ai Frutti Di Mare
finely chopped squid, mussels, clams, shrimp in a white wine and cognac sauce with cherry tomatoes.
Pollo Al Mattone
roasted all-natural house-brined, brick flattened bone-in chicken
breast served with mashed potatoes, cream braised fennel
and fresh sauteed spinach
Scallopine Di Maiale
scallopine of willow creek farms pork loin sauteed with sage,
apples, calvados and vin santo. served with mashed potatoes, roasted beets and fresh sauteed spinach
10 oz. strauss veal rib chop, stuffed with prosciutto, black truffle cheese, sage. light bread crumb crust. served with saffron risotto, fresh sauteed spinach and roasted beets
Ossobuco Alla Milanese
a gourmands delight! hearty and robust braised
strauss veal shanks served with saffron risotto, roasted beets and fresh sauteed spinach
Filetto Al Tartufo
grilled, grass-fed steer tenderloin, topped with a black truffle, mushroom and shallot compound butter. served with oven roasted rosemary potatoes, cream- braised fennel and fresh sauteed spinach
Tagliata Di Manzo Con Rucola
wild sicilian fennel-rubbed, grilled grass-fed tenderloin sliced over a bed of arugula with wood-fire roasted mushrooms, cherry tomatoes, croutons, pino alferi extra virgin olive oil, lemon juice and parmigiano.
Stefano Viglietti is a self-taught chef who owns and operates four restaurants with his wife, Whitney, in Sheboygan, Wisconsin. Trattoria Stefano, a regional Italian trattoria, opened in 1994 followed by Il Ritrovo, a certified Neapolitan pizzeria in 2000. Both have been featured in Food & Wine Magazine, Madison Magazine, Wisconsin Trails, Milwaukee Magazine, Bon Apetit, and Chicago Sun Times.
In 2005, Stefano opened Field to Fork, a combination café and grocery featuring local and organic meats and produce. Field to Fork was featured in Saveur Magazine and New York Times Magazine online.