yrs& Going �rong

ESTABLISHED2009

ITALIAN-INSPIRED CUISINE

FALL | WINTER 2016-17

MOLISE

CAMPANIA

BASILICATA

CALABRIA

SICILIA

PUGLIA

ABRUZZOLAZIO

UMBRIA

SARDEGNA

LE MARCHE

TOSCANA

LIGURIA

PIEMONTELOMBARDIA

VALLE D’AOSTA

EMILIA-ROMAGNA

VENETO

TRENTINO- ALTO ADIGE

FRIULI-VENEZIA GIULIA

D R I N K S

COCKTAILS 10

seasonal

GINGER HOT TODDY Bulleit Bourbon, Canton, lemon juice, maple syrup.

ITALIAN OLD-FASHIONED Vecchia Brandy, Montenegro Amaro, Antica Carpano, bitters, orange-brown sugar syrup.

ELLIS ISLAND Cocchi Americano Bianco, Powers Whiskey, lemon juice, simple syrup, basil leaves.

centro signature

GUILIETTA Your choice of Aperol, Cynar or Campari topped with Prosecco and San Pellegrino.

FEDERICO Carpano Antica, Fernet Branca, St. George Absinthe, simple syrup.

PAPARAZZI Limoncello, Ketel One Citroen Vodka, cranberry extract, sage leaf.

LA STRADA Bulleit Bourbon, Island Orchard Brut Apple Cider, ginger beer, spiced simple syrup, bitters.

NEGRONI Rehorst Gin, Campari, Carpano Antica, orange peel.

BEER 5

LAKEFRONT RIVERWEST STEIN

LAKEFRONT NEW GRIST GF

NEW GLARUS SPOTTED COW

POTOSI PILSNER

KROMBACHER WEIZEN Non-alcoholic

ISLAND ORCHARD BRUT 6 / 15 APPLE CIDER (750 ml) GF

Ask about our rotating beer selection.

BIBITE ANALCOLICE

BLACK BEAR SODA 2 Cola,Root Beer, Ginger Ale, Lemon-Lime, Black Cherry

SAN PELLEGRINO WATER 3

JUICE Cranberry, Orange, Pineapple, Grapefruit 3

COCK N’ BULL GINGER BEER 4

ANODYNE COFFEE 2.5

RISHI HOT TEA 2.5

ESPRESSO or AMERICANO 3

DBL ESPRESSO or AMERICANO 6

ITALIAN APERITIVI

AMARI bitter herbal liqueur

Aperol – bitter orange, gentian, rhubarb, cinchona

Campari – aromatic herbs, orange peel

Cynar – 13 herbs, artichoke

VERMOUTH fortified wine flavored with botanicals

Carpano Antica – licorice, herbs, figs, cocoa, sweet cinnamon

Cocchi Americano Bianco – sweet with a bitter edge, floral and spicy with hints of orange

ITALIAN DIJESTIVI

AMARI bitter herbal liqueur

Montenegro Amaro – over 40 herbs including vanilla and orange peels

Fernet Branca – a secret recipe of 27 herbs and other ingredients

GRAPPA grape based pomace brandy

Bertagnolli Grappino

LIMONCELLO lemon zest steeped in spirits

Capricatura Limoncello

PORT sweet, red, fortified wine

Quinta do Noval Black Port | Tawny

DESSERTS

AFFOGATO | TIRAMISU

FLOURLESS CHOCOLATE CAKE

RASPBERRY SORBETO

GELATO rotating flavors

Ask about special desserts.

LIST OF LIQUORS

ABSINTHE St. George BRANDY Korbel | Vecchia Romanga GIN Bombay Sapphire | Hendricks | Rehorst

RUM Bacardi Superior | Myers Dark VODKA Ketel One | Ketel One Citroen | Rehorst | Tito’s GF

SCOTCH Dewars White Label | Glen Livet TEQUILA Herradura Blanco | Herradura Reposado | el Jimador Blanco

WHISKEY Bulleit Bourbon | Bulleit Rye | Maker’s Mark | Powers | Seagrams 7 Crown

LIQUEURS Baileys Irish Cream | Canton | Frangelico | Grand Marnier | Kahlua | St. Germain

W I N E

ITALIAN WHITE WINES

Region | Grape(s)

bubbly sBARONE PIZZINI, FRANCIACORTA BRUT s 60 Lombardia | Chardonnay, Pinot Noir, Pinot Blanc Suggested Pairing | everything

JEIO PROSECCO s 9 / 40 Veneto | Glera Suggested Pairing | everything

light

BOTROMAGNO GRAVINA 9 / 40 Puglia | Organic Grecco, Malvasia

Suggested Pairing | Grilled Calamari and Scallops

TRAMIN SAUVIGNON BLANC 8 / 35 Alto Adige | Sauvignon Blanc

Suggested Pairing | Diavolo

ITALIAN RED WINES

lightTRAMIN PINOT NOIR 10 / 45 Alto Adige | Pinot Noir Suggested Pairing | Salsiccia

medium

ARALDICA BARBERA D’ASTI 9 / 40 Piedmont | Barbera

Suggested Pairing | Duck Sausage Pizza

LIBRANDI CIRO DOC 9 / 40 Calabria | Gaglioppo Suggested Pairing | Giardiniera

BOTROMAGNO PRIMITIVO 9 / 40 Puglia | Primitivo (Zinfandel)

Suggested Pairing | Arancia

TASCA D’ALMERITA “LAMURI” NERO D’AVOLA 9 / 40 Sicilia | Nero D’Avola Suggested Pairing | Pomodoro

POGGIO AL TUFO ROMPICOLLO 9 / 40 Toscana | Sangiovese, Cabernet Sauvignon Suggested Pairing | Marinara

fullFALESCO TELLUS CABERNET SAUVIGNON 12 / 55 Umbria | Cabernet Sauvignon Suggested Pairing | Gnocchi

CASTELLO DI BOSSI 13 / 60 Chianti/Tuscana | Sangiovese Suggested Pairing | Prima Vera

TUA RITA ROSSO DEI NOTRI 11 / 50 Toscana | Sangiovese, Merlot, Cabernet

Sauvignon, Syrah Suggested Pairing | Grilled Asparagus Wraps

VALLE REALE “VIGNETO DI POPOLI” 50 MONTEPULCIANO D’ABRUZZO Montepulciano d’Abruzzo | Organic Montepulciano Suggested Pairing | Marinara and Meatballs

TOMMASI RIPASSO VALPOLICELLA CLASSICO 11 / 50 Veneto | Corvina Veronese, Rondinella, Corvinone Suggested Pairing | Pollo

PETROLO TORRIONE 60 Toscana | Sangiovese, Merlot, Cabernet Sauvignon Suggested Pairing | Pesto

PRODUTTORI BARBARESCO 90 Piedmont | Nebbiolo Suggested Pairing | Lasagna

TOMMASI AMARONE DELLA 115 VALPOLICELLA CLASSICO Veneto | Corvina, Corvinone, Molinara, Oseleta Suggested Pairing | Bison Meatballs

DAMILANO BAROLO LECINQUEVIGNE 105 Piedmont | Nebbiolo Suggested Pairing | Gnudi

ALTESINO BRUNELLO DI MONTALCINO 100 Toscana | Sangiovese Suggested Pairing | Bolognese

mediumTOMMASI “LE ROSSE” PINOT GRIGIO 8 / 35 Veneto | Pinot Grigio Suggested Pairing | Bruschetta

full

ZENATO LUGANA DI SAN BENETTO 9 / 38 Veneto | Trebbiano di Lugana

Suggested Pairing | Carbonara

STELLA MOSCATO 9 / 38 Sicilia | Moscato Suggested Pairing | Arrabiata

WHITE or RED WINE FLIGHT 3 2-oz pours 12

ANTIPASTO & CICCHETTINew! CHARCUTERIE Genoa salami, Molisana salami, Prosciutto di Parma, Pecorino, Gorgonzola, and 15 Mobay cheese, nicoise olives, crostini.*GNOCCHI pan-fried gnocchi, black garlic butter, oyster mushrooms, crispy Prosciutto di Parma, scallions. 12.5

GRILLED CALAMARI & SCALLOPS grilled calamari and scallops, bed of mixed greens, lemon vinaigrette. GF 13

BAKED GOAT CHEESE baked goat cheese, candied tomato jam, crostini.* 12

BRUSCHETTA roma tomatoes, red onions, basil, garlic, olive oil and balsamic reduction, grilled bread.* V 8 * substitute gluten-free bread GF + 5

GARLIC BREAD Sciortino’s bread, garlic butter, Parmesan cheese. 5

GF GARLIC BREAD gluten-free bread, garlic butter, Parmesan cheese. GF 8

GRILLED POLENTA CAKE sautéed kale, roma tomatoes, Dijon truffle vinaigrette, balsamic glaze, 10 goat cheese. GF

GRILLED ASPARAGUS WRAPS Prosciutto di Parma, lemon-herb vinaigrette, bed of mixed greens. GF 9.5

INSALATE SM LGNew! CRANBERRY KALE SALAD kale, red onion, cherry tomato, golden raisin, dried cherry, Gorgonzola 14 cheese, toasted pistachios, cranberry vinaigrette. GF

New! ROASTED VEGETABLE SALAD roasted onion, garlic, parsnip, carrot, rutabaga, and cherry tomatoes, spinach, kale microgreens, black garlic-truffle balsamic glaze. GF V 11

New! CAPRESE Burrata cheese, roma tomatoes, mixed microgreens, basil, black garlic-truffle 15.5 balsamic glaze. GF

MIXED GREEN bed of mixed greens, roma tomatoes, cucumbers, red onions, fig-balsamic or 6 9 lemon-herb vinaigrette. GF

CAESAR romaine, Parmesan cheese, croutons (dressing contains sesame seeds). 6 9 + chicken or shrimp 13 16

ROCKET arugula, Parmesan cheese, lemon-herb vinaigrette. GF 6 9

ZUPPA cup 4 bowl 6

PIZZA 10" serves one as a meal or great appetizer to share. All pizzas are gluten-free. GF No substitutions.

PEPPERONI housemade pizza sauce, pepperoni, Fontina and Parmesan cheese. 14

MARGHERITA housemade pizza sauce, basil, fresh Mozzarella and Parmesan cheese. 12

DUCK SAUSAGE roasted garlic alfredo, Maple Leaf Farms duck sausage, mushrooms, Fontina cheese, 16 arugula, truffle oil.

MEDITERRANEAN housemade pizza sauce, olives, mushrooms, spinach, sun-dried tomatoes, goat cheese. 13

V VEGAN GF GLUTEN-FREE

Please inform your server of any dietary restrictions or allergies.

C U I S I N E

18% gratuity may be added to tables of 6 or more. | One check per table. | Multiple payments must be of equal value.

SPECIALITÁ DI CASANew! BUTTERNUT LASAGNA butternut squash, leek-rosemary cream sauce, Fontina cheese, side salad. GF 17

New! BRAISED SHORT RIBS braised short ribs, gnocchi, garlic alfredo, basil microgreens, mushroom- 20 peppercorn demi-glace, Pecorino cheese.

BISON & PROSCIUTTO MEATBALLS ground bison and Prosciutto di Parma meatballs, light gravy sauce, 22.25 red wine reduction, parsley, spaghetti.

DUCK BREAST RISOTTO pan seared Maple Leaf duck breast, risotto, sautéed duck prosciutto, shallots, 23.25 bourbon-orange glaze. GF

CREAMY SEAFOOD RISOTTO scallops, shrimp, clams, roma tomatoes, peas, garlic, Parmesan cheese. GF 21.25

GNUDI housemade ricotta dumplings, pancetta, wild and domesticated mushrooms, spinach, truffle oil. 17

PASTA Individually prepared

Substitute RP’s fresh gluten-free fusilli in any of these dishes. GF 3

MARINARA house red sauce, spaghetti. V 9 + meatballs GF or vegan meatballs 16

POMODORO fresh tomatoes, basil, garlic, olive oil, capellini. V 10 + chicken or shrimp 17

PESTO walnut basil pesto, Parmesan cheese, spaghetti. 12 + chicken or shrimp 19

New! DUCK BACON CARBONARA duck bacon, shallots, green peas, garlic, creamy Carbonara sauce, 18.5 Pecorino cheese, linguine.

New! BEGGAR’S LINGUINE pancetta, shallots, dried cherry, golden raisins, black garlic butter-sage sauce, 16.5 parsley, linguine.

PRIMA VERA sautéed zucchini, yellow squash, spinach, broccoli, house red sauce, basil, spaghetti. V 14.5

POLLO chicken, sun-dried tomatoes, portabella mushrooms, broccoli, white wine cream sauce, 15.25 Parmesan cheese, cavatappi.

ARANCIA chicken, olives, capers, artichokes, tangy orange-tomato sauce, Parmesan cheese, cavatappi. 16.75

BOLOGNESE Strauss grass-fed rosemary beef, mushrooms, tomato sauce, cream, Parmesan cheese, penne. 15.5

SALSICCIA Scardina’s Italian sausage, mushrooms, spicy marinara, cream, Fontina cheese, penne. 15.5

DIAVOLO shrimp, scallops, clams, spicy white wine-tomato sauce, parsley, Parmesan cheese, linguine. 20.25

ARRABIATA Scardina’s chorizo, shrimp, scallions, roasted red peppers, spicy tequila-lime sauce, 18.25 cilantro, Parmesan cheese, spaghetti.

GIARDINIERA Scardina’s Italian sausage, housemade spicy giardiniera, basil, vodka-cream sauce, 17.25 Fontina cheese, penne.

SIDES & EXTRAS All are gluten-free except as noted. GF

GLUTEN-FREE BREAD 3.25 EXTRA CHEESE 2 Mozzarella, Parmesan -or- Fontina MARINARA 2.5 PLAIN RISOTTO 6 MEATBALLS 7 VEGAN MEATBALLS (not GF ) 7

C U I S I N E

ASPARAGUS 3 BROCCOLI 3 GIARDINIERA 2.5 MIXED VEGETABLES 5 MIXED MUSHROOMS 3.5 SPINACH 2.5 SUN-DRIED TOMATOES 2

ITALIAN SAUSAGE 5.5 CHORIZO 6.5 CHICKEN -or- SHRIMP 7 SCALLOPS 10 CALAMARI 3 CLAMS 4 ANCHOVIES 1.5

18% gratuity may be added to tables of 6 or more. | One check per table. | Multiple payments must be of equal value.

•MILWAUKEE

BURLINGTON•

BURLINGTON Yuppie Hill Eggs | River Valley Farms

GREEN BAY BelGioioso Cheese | MADISON RP’s Gluten-Free Pasta

MILWAUKEE Anodyne Coffee, Big City Greens, Bittercube Bitters,

Braise R.S.A., Great Lakes Distillery, Growing Power, Lakefront Brewery,

The Mushroom Lady, LLC, Mushroom Mike, Rishi Tea,

Scardina’s Specialties, Sciortino’s Bakery, Walnut Way

NEW GLARUS New Glarus Brewery

PEWAUKEE Molly’s Gluten-Free Bakery | POTOSI Potosi Brewery

WASHINGTON ISLAND Island Orchard Cider

RESERVATION POLICY

We are a first come, first served restaurant. For larger parties (6-10), we will take your information and do our best to accommodate you, but we cannot guarantee a table at the

requested time. A member of your party must be present to add you to our wait list. A majority of your party must be present to be seated and must begin ordering.

If you are a party of more than ten, we will take your information and contact you.

WHEN FINISHED WITH YOUR MEAL, PLEASE BE MINDFUL OF OTHER PATRONS WAITING FOR YOUR TABLE.

ON BUSY NIGHTS, CENTRO USES EVERY SEAT FOR DINING PURPOSES. WE APPRECIATE YOUR UNDERSTANDING.

18% GRATUITY MAY BE ADDED TO TABLES OF 6 OR MORE.

CENTRO IS AVAILABLE FOR PRIVATE EVENTS. FOR MORE INFORMATION EMAIL:

CENTROCAFERIVERWEST@GMAIL.COM

PLEASE VISIT US AT: CENTROCAFERIVERWEST.COM

WASHINGTON ISLAND

•

•GREEN BAY

MADISON•

NEW GLARUS•POTOSI

•

Locally-Sourced Products

PEWAUKEE •