Dinner Selections

STARTERS
Scallops  19    |     “Sauce Meuniere”, brown butter, lemon, parsely.
Pears  14    |    Pan-seared prosciutto-wrapped pear, gorgonzola balsamic sauce, arugula.
Bruschetta  9    |    Crostini, Heirloom tomato, EVOO, garlic, basil, capers, parmesan.
Carpaccio  16    |     Thin sliced raw beef tenderloin, arugula, red onion, capers, parmesan, lemon pepper mustard.
Clams  16    |      “Guazzetto style” steamed Manila clams, white wine, lemon, tomato, basil, clam broth, crostini.
Calamari  15    |    Fried calamari rings, light garlic, lemon, served with tartar and cocktail sauce.
Scampi  18    |     Tiger prawns sautéed with garlic, lemon, tomatoes, sambuca butter sauce.
Polenta  15    |     Pan-roasted, bolognese sauce, feta, basil.
 
SALADS
Caprese  11    |     Heirloom tomatoes, fresh mozzarella, basil, kalamata olives, oregano, balsamic vinaigrette.
Mixed Greens  9    |     Candied walnuts, honey dew, Danish bleu cheese, balsamic vinaigrette.
Caesar  9    |     Crisp romaine, parmesan cheese, croutons, house Caesar.
Beets  12    |     Rainbow beets, baby kale, strawberries, goat cheese, honey, white truffle vinaigrette. 
Soup of the Day   cup: 8, bowl: 12
 
PASTA
Gnocchi  19    |     Hand-rolled potato pasta pillows with choice of pesto cream, gorgonzola, or marinara.
Linguine  19    |     Fresh Manila clams,  garlic, basil, white wine, lemon, clam juice.
Spaghetti  24    |    “Frutti di Mare”, mixed seafood and light mild marinara sauce.
Tortellini  18    |     “ Carbonara”, riccota stuffed,  mushrooms, green peas, pancetta, light cream.
Rigatoni  19    |    Calabrese sausage, roasted bell peppers, basil, red onion, marinara.
Lobster Ravioli  25    |     Riccota cheese and rock shrimp ravioli, Maine lobster, vodka cream.
Pappardelle   19      |     Smoked paprika ribbons, prosciutto, pancetta, mushrooms, pesto, light marinara.
Capellini  17    |     Angel hair, fresh tomatoes, basil, EVOO, marinara.  (Chicken $4, Prawns $6)
Sacchetti  18    |     Porcini and ricotta pasta sacks, cognac-mascarpone cream, sautéed pears.
Fettuccine Vino Santo 20   |    Rock shrimp, bay scallops, sundried tomatoes, basil, lobster-base cream.
 
ENTRÉE
*(served with vegetables and scalloped potatoes, no substitutions please)
 
*Chicken  23    |      Sautéed chicken breast with mushrooms and choice of lemon or marsala sauce.
*Veal  27    |     “Scaloppine” with choice of marsala, piccata or saltimbocca.
*Calamari Steak   27    |      Lightly battered, white wine, lemon beurre blanc.
*New York    43     |      Grilled 12oz. New York steak, Madeira reduction, grilled prawns.
 
Eggplant   22    |     Breaded baked eggplant, mozzarella, béchamel, marinara, grilled asparagus.
Risotto   28   |    Arborio rice, chef’s fish selection, grilled prawns, mushrooms, asparagus, tomato, basil, light cream.
Fish of the Day  MP
 
SIDES
Penne Marinara  12  |  Pan-roasted Polenta  9  |  Risotto  12  |  Grilled Asparagus  8 
 
Executive Chef,  Odon Ocegueda             GM/ Sommelier, Adan Ocegueda
 
VINO SANTO  | TWENTY THIRTY BROADWAY STREET, REDWOOD CITY, CALIFORNIA  | 650.780.0793
 
**Please advise server of allergies. No separate checks please. 20% Service Charge added to parties of 6 or more**
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Dolci- Dessert

Tiramisu  7
Layers of mascarpone cream and liqueur, espresso drenched lady fingers topped with shaved chocolate.
Chocolate Mousse  6
Scoop of our classic chocolate mousse.
Amaretto Cheesecake  7
Rich and creamy cheesecake with a touch of Disaronno almond liqueur.
Panna Cotta  6
Creamy eggless vanilla bean custard with fresh seasonal berry sauce.
Apple Tart  9
Warm and flaky pastry, caramelized apples, cinnamon, and vanilla bean gelato.
Creme Brulee  7
Creamy vanilla bean custard with torched sugar shell.
Chocolate Decadence  8
Slice of dense decadent chocolate, raspberry sauce, creme anglaise.
Sorbet Trio  7
A trio of our seasonal sorbets.