Italian Restaurant | Trattoria Stefano | Menu

Available for in-house dining and take-out (depending on kitchen availability) at 920-452-8455.

ANTIPASTI

Bruschetta

Our homemade bread with fresh mozzarella, fresh basil, olive oil, and a garlic and cherry tomato rub • 8

Mozzarella al Forno

Prosciutto wrapped, grilled house-made fresh mozzarella baked in San Marzano tomato sauce. Topped with an arugula salad and garnished with toast points • 17

Polpette alla Bolognese

Pork, beef, mortadella and prosciutto meatballs simmered in a chunky San Marzano tomato sauce and finished with Parmigiano • 17

Carpaccio

Thinly sliced rare beef with arugula, Parmigiano shavings, lemon and olive oil • 18

Seppie alla Plancha

Calamari’s elegant cousin! Plancha-cooked cuttlefish served in a light lemon, white wine and garlic sauce • 17

Polpo alla Griglia

Grilled Spanish octopus tossed in Calabrian chili glaze. Served with a salad of arugula and white beans. • 17

Caldo di Mare

Southern style mussels and clams sautéed in garlic, olive oil, chili flake, lemon juice, cherry tomatoes and parsley • 16

ZUPPA DEL GIORNO

Ask your wait staff about our delicious homemade soup!

INSALATE

Verde

Mixed lettuces dressed in white wine vinegar, extra virgin olive oil, lemon and sea salt • 8

Rustica

Spring mix in a lemon, olive oil, sea salt and aged balsamic vinegar dressing tossed with roasted grapes, dried cherries, crispy prosciutto, and gorgonzola cheese. Served with pears and Tuscan pecorino cheese topped with honey and pine nuts • 16

Burrata con Pesto Basilico

Burrata on top of basil pesto alongside dressed arugula and treviso, cherry tomatoes and shaved asparagus. With roasted corbarino tomatoes and breads planks. Finished with lemon oil. • 18

Cesare Piccante

Romaine, cabbage, focaccia croutons, pickled fennel, and sun-dried tomatoes in a spicy anchovy dressing. Topped with parmesan crisps and a white anchovy. • 16

Semplice

Spring mix dressed in a white wine vinaigrette with cherry tomato, shaved fennel and red onion, fresh mozzarella and chive. • 12

Forte

Mixed greens, cherry tomatoes, aged provolone, Toscano salami, fried ceci beans, red onion and bufala mozzarella tossed together in a red wine, tomato vinaigrette. • 15

PRIMI PIATTI

Rigatoni con Mozzarella

San Marzano tomato sauce, fresh mozzarella, fresh basil, Parmigiano • 17 Add Prosciutto or Salsiccia • 4

Trenne Della Nonna

Stefano’s grandmother’s ragu of house made Italian sausage, grass-fed ground beef, oregano, red wine, and San Marzano tomato. Tossed with house casarecce pasta and parmigiano • 22

Ravioli Ricotta al Limone con Pesto

House made lemon ricotta ravioli. Served with an oven dried tomato pesto cream sauce. • 25

Spaghetti con Filetti di Pomodori

Fresh cherry tomatoes, basil, and arugula in a light tomato glaze. Topped with Parmigiano and pecorino cheeses • 19 Add Mt. Vesuvius (with fresh mozzarella) • 2.50 Add Gamberi (with shrimp, no cheese) • 6

Spaghetti ai Frutti di Mare

A sauté of calamari, scallops, mussels, clams, and shrimp in a spicy confit San Marzano tomato glaze with a touch of cognac. • 27

SECONDI PIATTI

Pesce del Giorno

Fresh fish special of the day. Ask your wait staff for details!

Bistecca con Midollo Osseo Gorgonzola

12oz Niman Ranch ribeye with smoked bone marrow gorgonzola butter. Topped with a balsamic berry reduction and served with potato puree and grilled herb butter asparagus. • 52

Pollo al Tartufo

Crispy semi boneless Golden Bear Farm’s chicken stuffed with house made truffle butter. Served with smoked roasted potatoes, and local zucchini and yellow squash roasted with tomato and garlic. • 32

Salsiccia alla Giuseppe

One house made veal saltimbocca sausage and one pork, mushroom, and pinenut sausage grilled. Served over roasted smoked potatoes, confit tomatoes, roasted fennel, and sauteed spinach. • 30

Ossobuco alla Bergamasca

Succulent veal shanks braised in white wine, mushrooms, and herbs. Served with saffron risotto, roasted beets, and fresh sautéed spinach • 56

Vitello Stefano

Limited availability - Veal rib chop stuffed with prosciutto, black truffle cheese and sage. Lightly breaded and pan-fried. Served with saffron risotto, fresh sautéed spinach and roasted beets. • 65

CONTORNI

Spinaci

Fresh sautéed spinach • 7

Bietole in Agrodolce

Sweet and sour roasted beets • 5

Patate Affumicato

Smoked herb roasted potatoes with pecorino • 6

Asparagi

Herb butter grilled local asparagus • 7

Grana Padano

Fresh grated Grana Padano Parmigiano cheese • 4