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Bartolino's Osteria Lounge Menu

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Bartolino's Osteria 2103 Sulphur Ave. (314) 644-2266

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BARTOLINO’S OSTERIA~BAR SELECTIONS Italian Nachos, Chef Munna’s Signature Selection Fried pasta ribbons, Asiago cheese sauce, crumbled sausage and pepperoncini. 11 Soup of the Day and Minestrone 5/4 BARTOLINO’S SALAD Traditional tossed salad, with cherry tomatoes, salami, provel cheese, hard boiled eggs, kalamata olives, artichokes, pepperoncini, and Bermuda onions. 11 (small 7) Served with your choice of dressing THE BEST BURGER 8 oz of ground beef cooked to perfection with a choice of Swiss, cheddar, Monterey jack or American cheese, served on a ciabatta bread. 10 3 MINI ITALIAN SANDWICH Home made meat balls served on silver dollar rolls and topped with provolone cheese and fresh marinara. 9 ANTIPASTO ALL’ITALIANA Fresh Imported Italian cured meats accompanied with roasted red pepper, artichokes hearts, fresh buffalo mozzarella and kalamata olives. (serves two) 14 PICCOLI BOCCONCINI 3 Miniature sandwiches loaded with Italian cured meats, sliced tomato and buffalo mozzarella cheese. 10 BRUSHETTA TRIO Tomato concasse, fresh roasted garlic, basil and extra virgin olive oil, kalamata olive tapenade, basil pesto served with crostini bread and Parmigiano Reggiano. 8 ARANCINI Arborio rice stuffed with mozzarella and boursin cheese, served with fresh marinara and besciamella sauce, garnished with a fresh wedge of tomato and basil. 9

9/18/2008 4:00 PM

Bartolino's Osteria Lounge Menu

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http://www.bartolinosrestaurants.com/bbloungemenu.htm

STUFFED FRIED ARTICHOKE Fried artichoke hearts stuffed with goat cheese, tossed in lemon garlic oil and garnished with crispy Parmigiano Reggiano. Served with Maitre’D butter and Hollandaise sauce. 10 TUSCAN GARLIC BREAD A thick slice of ciabatta bread topped with Parmigiano onion cheese spread, then broiled. 8 TOASTED RAVIOLI , A ST. LOUIS CLASSIC Served with Bolognese sauce. 8 FRIED CALAMARI Lightly fried calamari tossed with fried vegetable strips, pepperoncini peppers and sweet Spanish onions, over a bed of arugula with a drizzling of roasted garlic aioli. 9 SICILIAN MUSSELS Fresh Mediterranean mussels, sautéed with garlic, onion and crushed pepper, finished with kalamata olives, tomatoes, capers, fresh basil, in white wine butter sauce. Served with crostini bread. 12 EGGPLANT ROLLS Grilled eggplant stuffed with herb ricotta cheese served with crispy Prosciutto Parma, tomato coulis and topped with provolone cheese and tomato concasse. 9 BARTOLINO’S FAMOUS PIZZA WE SERVE THIN OR THICK CRUST PIZZA (2.75 ADDITIONAL) ~Traditional St. Louis style thin crust with provel cheese~ ~Chicago style pizza with buffalo mozzarella cheese~ 16”-19 14”-17 TRADITIONAL “BARTOLINO’S” PIZZA Sausage, onions, mushrooms, pepperoni 16”-19 14”-17 ONE TOPPING PIZZA 16”-15 14”-13 pepperoni, fresh mushrooms, green peppers, anchovies, ham, onions, green and black olives, fresh tomatoes, pineapple, Italian sausage, meatballs, bacon, pepperoncini, smoked salmon (1.50 per additional topping) [back to the top]

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9/18/2008 4:00 PM