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 12 | Heirloom tomatoes, fresh mozzarella, basil, kalamata olives, oregano, balsamic vinaigrette.
Mixed Greens 11 | Candied walnuts, honey dew, Danish bleu cheese, balsamic vinaigrette.
Caesar 11 | Crisp romaine, parmesan cheese, croutons, house Caesar.
Beets 13 | 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 $5, Prawns $8)
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 45 | 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**
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.
Sorbet Trio 7
A trio of our seasonal sorbets.
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.
Sorbet Trio 7
A trio of our seasonal sorbets.