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Ristorante Bartolotta dal 1993
7616 W. State Street
Wauwatosa, WI 53213
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Mother's Day Brunch Menu
Un Viaggio In Italia La Cucina Genova
Mother's Day Brunch Menu
Mother's Day Brunch & Dinner - Sunday, May 12. Three-course brunch menu: 10 AM - 2 PM. Four-course dinner menu: 2 PM - 7 PM
Brunch Menu
Served from 10 AM - 2 PM. Choose one from the following three-course options. $55 per person. Children's menu available (12 and younger)
Antipasti
a choice of
Insalata Mista
Field greens with fresh vegetables, olive oil, red wine vinegar
Coppetta di Yogurt, Cereali e Frutti Rossi
Vanilla yogurt with fresh berries and toasted granola
Zuppa di Asparagi
Cream of asparagus soup
Antipasto Misto
Shaved Prosciutto, Pecorino cheese, marinated olives
Polpette in Umido
Slow-cooked meatballs in tomato-basil sauce
Salmone Affumicato
Shaved smoked salmon with watercress salad and lemon
Fritto di Calamari e Gamberi
Crisply fried calamari and shrimp with fresh lemon
Piatti Principali
a choice of
Penne con Gamberetti e Zucchine
Penne pasta with sautéed shrimp, zucchini, tomato, garlic, white wine
Frittata con Zucchine, Rucola e Mozzarella
Baked Italian frittata with zucchini and mozzarella cheese
Bistecca e Uova
Seared filet of beef with scrambled eggs, roasted potatoes, red wine sauce
Tagliatelle alla Bolognese
House-made ribbon pasta with Bolognese meat ragu
French Toast
Caramelized vanilla bean french toast with berries and bacon
Saltimbocca di Pollo
Pan-roasted chicken breast with sage, prosciutto, white wine
Risotto con Taleggio e Asparagi
Creamy Carnaroli rice with Taleggio cheese and asparagus
Uova alla Benedettina
Traditional eggs benedict served with roasted potatoes. Choice of: ham, tomato-spinach, or smoked salmon
Salmone con Salsa Ligure di Olive Taggiasche
Pan-roasted Atlantic salmon with spinach and a Ligurian olive tapenade
Dolci
a choice of
Panna Cotta
Chilled milk custard with berries
Classico Tiramisu' Dell Ristorante Bartolotta Dal 1993
Classic layered whipped mascarpone, ladyfingers, cocoa, espresso
Affogato
House-made vanilla bean gelato "drowned" in a shot of espresso
Sorbetto
House-made seasonal fruit sorbet
Torta Cioccolato
Molten chocolate cake with whipped cream
Antipasti
a choice of
Insalata Mista
Field greens with fresh vegetables, olive oil, red wine vinegar
Antipasto Misto
Shaved Prosciutto, Pecorino cheese, marinated olive
Zuppa di Asparagi
Cream of asparagus soup
Fritto di Calamari e Gamberi
Crisply fried calamari and shrimp with fresh lemon
Salmone Affumicato
Shaved smoked salmon with watercress salad and lemon
Polpette in Umido
Slow-cooked meatballs in tomato-basil sauce
Primi
a choice of
Penne con Gamberetti e Zucchine
Penne pasta with sautéed shrimp, zucchini, tomato, garlic, white wine
Trofie al Pesto
Hand-twisted pasta with the classic Ligurian pesto
Tagliatelle alla Bolognese
House-made ribbon pasta with Bolognese meat ragu
Pansotti alla Genovese
Hand-made ravioli filled with ricotta, chard, greens with walnut sauce
Risotto con Taleggio e Asparagi
Creamy Carnaroli rice with Taleggio cheese and asparagus
Secondi
a choice of
Grigliata Mista di Carne
Mixed grill: beef strip loin, pork ribs, lamb chop and Italian sausage, garlic-rosemary roasted potatoes
Saltimbocca di Pollo alla Romana
Pan-roasted chicken breast with sage, prosciutto, white wine
Gamberi al Vino Bianco
Sautéed pink shrimp with garlic, cherry tomatoes, parsley, white wine
Salmone con Salsa Ligure di Olive Taggiasche
Pan-roasted Atlantic salmon with spinach and a Ligurian olive tapenade
Filetto di Manzo al Vino Rosso
Seared filet of beef with roasted potatoes and red wine sauce
Dolci
a choice of
Panna Cotta
Chilled milk custard with berries
Classico Tiramisu' Dell Ristorante Bartolotta Dal 1993
Classic layered whipped mascarpone, ladyfingers, cocoa, espresso
Affogato
House-made vanilla bean gelato "drowned" in a shot of espresso
Sorbetto
House-made seasonal fruit sorbet
Torta Cioccolato
Molten chocolate cake with whipped cream
Appetizer
Fresh Fruit
Fresh Fruit Cup
Yogurt Parfait
vanilla yogurt with fresh berries and toasted granola
Mozzarella Sticks
with marinara sauce
Antipasti
Insalata Mista
Field greens with fresh vegetables, olive oil, red wine vinegar
Brandacujun, Stocco Mantecato alla Ligure
Traditional salt cod whipped with potatoes, Taggiasca olives, garlic, olive oil. Served with grilled bread
Funghi Porcini alla Genovese con Paniccia Fritta
Genova-style porcini mushroom ragù with Ligurian chickpea fritters
Minestrone alla Genovese
Classic Genoese vegetable soup with basil pesto
Sformatino di Carciofi con Fonduta di Gran Gessato di Pecora Brigasca
Warm artichoke flan with Ligurian sheep's milk cheese fonduta. The "Brigasca," is a native sheep breed that is well suited to its mountainous surroundings. This cheese is made from raw sheep milk and is a typical Ligurian product from the Triora region, near the meeting points of Liguria, Piedmont, and Provence, France. Gran Gessato is a recognized Slow Food Presidio
Primi
Trofie con Pesto alla Levantina
Classic Ligurian hand-twisted pasta with fresh basil pesto, Prescinsêua, pecorino. The origins of Ligurian trofie are very ancient, it is said that they were prepared for the first time on the eastern coast of Liguria in the town of Sori during the time of the crusades
Corzetti alla Polceverasca, Burro Fuso, Pinoli e Maggiorana
Hand-made pasta with melted butter, toasted pinenuts, fresh marjoram, parmigiano. Corzetti is an ancient Ligurian pasta that dates back to the 1200s. There are two versions of it, the more common one is a stamped pasta, usually with the family crest. The second one made in the Polcevera Valley are hand-shaped with two indentations to "scoop" the sauce
Pansoti di Prebuggiun con Salsa di Noci
Traditional Ligurian ravioli filled with ricotta and borage greens with walnut sauce
Gnocchi di Prescinsêua della Val d'Aveto con Tocco alla Genovese
House-made Prescinsêua cheese gnocchi with Genoa-style beef ragu with porcini mushrooms. Prescinseua is creamy cheese produced near the towns of Camogli and Rapallo. A fourteenth-century law established that only the Prescinseua could be brought as a gift by peasants to high dignitaries and the "Doge" (chief magistrate in the former republics of Venice and Genoa)
Trenette Nere al Sugo di Polpo
Squid ink linguine with red wine and tomato-braised baby octopus
Secondi
Grigliata Mista di Carne
Mixed grill: beef strip loin, pork ribs, lamb chop, Italian sausage, served with garlic-rosemary roasted potatoes ($7 supplemental)
Cappon Magro alla Genovese con Galletta del Marinaio
Steamed Mediterranean fish, mussels, shrimp, and vegetables with salsa verde and traditional "mariner's biscuit." Perhaps the most iconic of all Genovese dishes. The sailor's biscuits are one of the oldest preparations in Genoa. They were the meal that sailors took with them on their travels, to be softened with various soups and preparations, especially "cappon magro"
Tomaxelle, Involtini di Carne Genovesi
Braised veal roll stuffed with breadcrumbs, pine nuts, mushrooms, eggs, marjoram and parmigiano. It is said that in the year 1800, when Genoa was suffering one of the harshest periods of famine in its history. The French invaders barricaded in the city, squeezed by the English on the sea and by the Austrians on land. A small group of Austrian officers taken prisoners were served "Tomaxelle" which left them stunned as it was unexpected. The strategy was aimed at discouraging the besieging enemy, to make them believe that Genova could still afford to give delicious meals even to those it captured despite being besieged and that the Genovese were far from starvation and therefore far from surrendering
Filetto di Morone in Umido alla Ligure
Seared Mediterranean bluenose fish with potatoes, olives, pinenuts
Pollo in Fricassea ai Carciofi e Limone
Braised chicken morsels with artichokes, lemon juice and parsley
Dolci
Latte Dolce Fritto
Fried milk custard with vanilla sauce
Torta al Limone con Gelato alla Salvia
Ligurian lemon-olive oil cake with lemon curd and fresh sage gelato
Torta di Cioccolato Amaro
Flourless chocolate cake with vanilla bean crème anglaise
Budino di Mou Salato
Chilled sea salt caramel pudding with dark chocolate ganache
Classico Tiramisu' del Ristorante Bartolotta dal 1993
Signature dessert of layered whipped mascarpone cream, espresso soaked savoiardi cookies dusted with dark 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.