Bistro Romano > Bistro Romano MenuItalian | Society Hill Dinner & Dessert Menu
Herbed ricotta cheese and soppersatta lightly breaded and fried served with homemade rustic marinara sauce.
Marinated vegetables, olives, roasted peppers, pepperoncini, fresh mozzarella, white bean puree, Parmigiano Reggiano, ricotta with honey & eggplant caponata.
Ask your server about our Daily Selection of Carpaccio.
Artichoke hearts with parmesan and herb bread crumbs served with a balsamic reduction.
Gilled flatbread topped with arugula, cherry tomatoes, prosciutto di Parma & basil pesto ricotta.
Farm raised mussels sautéed with garlic, fresh herbs and chorizo in a white wine tomato broth.
Toasted Italian bread with fresh tomatoes, onions, basil topped with shaved Parmigiano Reggiano.
Polenta dusted fresh calamari with fried zucchini, lemon, Italian herbs and spicy marinara dipping sauce.
Fresh mozzarella cheese with marinated eggplant, tomato, panko encrusted and pan fried with baked prosciutto with a balsamic glaze.
My wife's recipe from Tuscany.
A mix of hot and sweet Italian sausage sautéed with broccoli rabe, white beans, and served with grilled Tuscan bread.
Kennett Square mushrooms stuffed with Italian sausage, Parmigiano Reggiano and gorgonzola cheeses.
Served with Soppersatta, Prosciutto di Parma & Fig Jam.
ceberg wedge with roasted peppers, pancetta and gorgonzola dressing.
Fresh Mozzarella and tomato topped with organic basil pesto, house-made roasted peppers and drizzled with Bistro olive oil.
Carle's Roquefort, Taleggio and Pecorino Toscano cheeses accompanied by Prosciutto di Parma & Imported Soppersatta. Served with a wild berry puree and fig jam.
Voted Best of Philly. Fresh romaine, Pecorino Romano, house-made dressing with Bistro Croutons. Prepared table side for two or more persons.
Chopped fresh California romaine, tomato, cucumber, radicchio, chickpea, Sicilian olive, soppressata and Pecorino Romano in our Romano vinaigrette.
Voted Best of Philly. Fresh Romaine, Pecorino Romano, homemade dressing, and Bistro Croutons. Prepared table side for two or more persons.
Orecchiette pasta with fresh seasonal vegetables, sundried tomato pesto and fresh herbs.
House-made Ravioli filled with Maine lobster in a sherry lobster cream sauce.
Our Unique blend of Gorgonzola, Parmigiano Reggiano, Pecorino Romano and Mascarpone cheeses, wild mushrooms and broccoli crowns.
House-made grande half moon pasta filled with fresh mozzarella and ricotta cheeses, grilled tomatoes, fresh basil topped with a tomato broth.
Jumbo shrimp, farm raised Atlantic mussels & clams, fresh seasonal fish and calamari in a spicy red sauce served over angel hair.
House-made ravioli filled with Italian sausage, broccoli rabe, Parmigiano Reggiano and ricotta cheese in a plum tomato broth with fresh radicchio.
House-made goat cheese tortelloni tossed with roasted peppers, artichoke hearts, black olives and sweet onions.
Imported shrimp, tender scallops, tomatoes, roasted peppers, fresh herbs & Trebbiano wine nestled in a bed of linguine.
Fresh mild Italian sausage and broccoli sautéed with garlic, organic basil and plum tomato, served atop of Rigatoni.
Handmade Gnocchi tossed with a braised duck ragu topped with Parmigiano Reggiano.
Grilled farm raised chicken breast, sautéed spinach, roasted garlic and plum tomatoes served over spaghetti aglio e olio.
Jumbo lump crab meat topped veal medallions, mushrooms and radicchio with cappelini pasta and a porcini cream.
Grilled center cut filet mignon topped with gorgonzola and crispy onions served with sautéed mushrooms, garlic mashed potatoes and a Barolo wine sauce.
Crispy roasted half duckling, accompanied by our original Barolo peppercorn sauce.
Fresh Alaskan Salmon filet grilled and served over a grilled Romaine salad with cherry tomato in a lemon vinaigrette.
Lake Perch pan seared filet atop creamy seafood risotto with baby shrimp, calamari and asparagus.
Fresh grouper pan seared with asparagus spears served atop fresh greens with a balsamic reduction.
Crisp Panko Encrusted Chicken Breast, Arugula, Cherry Tomato, Shaved Parmigiano Reggiano and Aged Balsamic.
Thinly pounded veal medallions topped with shitake mushrooms, broccoli rabe, gorgonzola cheese and finished with a port wine reduction with sliced green apples.
Oven roasted chicken breast stuffed with baby spinach, ricotta cheese and Kennett Square mushrooms in a Pinot Grigio and fresh lemon sauce with Italian parsley.
Natured veal medallions topped with Fontina cheese, Parma prosciutto and sage in a Trebbiano wine sauce served with roasted garlic mashed potatoes.
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