Bergamo's Italian Restaurant Menu and Prices

Crispy Calamari with Two Dipping Sauces

Fried Mozzarella with Tomato Basil Sauce

Tuscan White Beans with Smoked Duck and Pancetta

Fresh Cold Mozzarella and Sweet Tomatoes with Basil and Olio Santo

Gulf Shrimp and Littleneck Clams in a Chili-Basil Brodetto

Eggpant Torta with Fontina and Smoked Tomato Sauce

Baked Portabello Mushroom Stuffed with Crabmeat

Seared Scallops with Cannellini, Radicchio and Saffron Citronette

Prosciutto di Parma and Ripe Melon, with Parmigiano Cracker

Bruschetta with Tomatoes, Garlic, Fresh Mozzarella and Basil

Certified Angus Beef Carpaccio with Capers, Micro-Greens, Parmigiano and Truffle Oil

Assorted Antipasti

Chef's Zuppa di Giorno

Caesar Salad with Imported Mild White Anchovies

Shaved Arugula, Crispy Prosciutto, Parmigiano and Lemon Oil

Field Greens, Roasted Pears, Spicy Pecans and Gorgonzola

Tender Leaf Spinach, Mushrooms and Parmigiano with White Truffle Dressing

Ravioli Stuffed with Chicken and Cheese, with a Mushroom Cream Sauce

Traditional Spaghetti and Meatballs

Fusilli with Pancetta, Fresh Mozzarella and Tomato Sauce

Linguine with Shrimp, Roasted Sweet Peppers and Sage Alfredo

Penne with Italian Sausage and Roasted Sweet Red Peppers

Chef's Risotto di Giorno

Linguine Fine with Lobster, Crab and Panna Rosa

Basil Fettuccine with Sweet 100 Tomatoes, Garlic Chives and Pecorino Romano

Tagliatelle Bolognese

Linguine with Your Choice of Red or White Clam Sauce

Baked Green Lasagne Bolognese with a Tomato-Meat Sauce

Linguine Pescatore

Baby Veal Chops alla Marsala with Porcini and Mascarpone Mashed Potatoes

Grilled Swordfish with Sicilian Caponata and Fresh Basil Oil

Mahi Mahi Wrapped in Prosciutto, with Roasted Potatoes and Honeyed Broccoli

Grilled Salmon with Wilted Spinach, Mashed Potatoes and Lemon-Pepper Aioli

Black Grouper Piccata with Roasted Potatoes and Braised Escarole

Roasted Sea Bass with a Truffle Broth and Ricotta Gnocchi

Herb-Coated Loin of Lamb with Vegetable Pave and Fennel-Honey Mustard

Pan-Roasted Chicken Breast Stuffed with Ricotta and Pesto, served with Mashed Potaoes and a Chianti Pan Sauce

Filet Mignon with Rosemary-Gorgonzola Butter, Mascarpone Mashed Potatoes, and a Madiera Reduction

Filet Mignon, Sliced, with Arugula, Extra-Virgin Olive Oil, Fresh Lemon and Gremolata

18oz. Dry-Rubbed Ribeye Steak with Shitake, Onions, and Herb-Roasted Potatoes

Bergamo's Osso Buco with Risotto Milanese

Spinach in Creamy Balsamella Sauce

Chef's Pasta

Garlic Bread

Lemon-Rosemary Roasted Potatoes