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BURRATA E POMODORO 16
Fresh mozzarella cheese with a soft, creamy center. Served atop basil pesto with heirloom cherry tomatoes and grilled focaccia bread. Drizzled with balsamic vinegar reduction.

ANTIPASTO SUPERIORE 18
Imported Italian prosciutto, salumi and cheeses, with Italian olives and sweety drop peppers.

ROASTED RED PEPPER SPREAD 13
A warm, cheesy, sweet slather served with grilled focaccia.

CAPRESE 13
Fresh basil, mozzarella, and sliced tomatoes drizzled with extra virgin olive oil and balsamic vinegar reduction.

BRUSCHETTA 12
Our take on the classic is made fresh in house from locally-sourced basil and tomatoes with balsamic vinegar, served with grilled focaccia.

ARTICHOKE DIP 13
Our tangy blend of artichoke hearts, red peppers and parmesan cheese. Served warm with grilled focaccia.

ROSEMARY FOCACCIA 3
House made bread, baked fresh each day. Five slices served with extra virgin olive oil and balsamic vinegar.

CROSTINI

HONEY GOAT CHEESE WITH PEAR 14
Grilled bread topped with honey goat cheese and fresh pear, drizzled with honey and sprinkled with fresh rosemary.

PROSCIUTTO & GORGONZOLA 15
Grilled bread topped with fig jam, imported prosciutto and gorgonzola cheese.

THE NICOISE ^† 19
Romaine lettuce topped with olives, asparagus, artichoke hearts, tomatoes, red onion, hardboiled egg and grilled Wild Alaskan Salmon from Dave Rogotzke served with Dijon vinaigrette. It’s a classic, with a Va Bene taste.

TENDERLOIN & GORGONZOLA 19
Beef tenderloin tips, fresh tomatoes, red onions and romaine served with house-made gorgonzola balsamic dressing.

PESTO VERDURA 16
Kalamata olives, artichokes, tomatoes, onions, asparagus, and our house-made basil pesto sautéed & served warm on mixed field greens.

SMOKED SALMON CAESAR 18
Romaine lettuce with parmesan cheese, cherry tomatoes and house-made croutons, topped with smoked salmon and crispy fried prosciutto.

SIGNATURE MISTA 7 / 14
Mixed field greens with fresh fennel, red onion and shaved carrot served with balsamic vinaigrette.

BEET 7 / 14
Mixed field greens, roasted red beets, goat cheese, and crushed
pistachios with honey balsamic vinaigrette.

VA BENE 7 / 14
Mixed greens with pear, gorgonzola and candied walnuts served with red wine vinaigrette.

CAESAR 7 / 14
Fresh romaine with parmesan and house-made croutons served with own Caesar dressing.

SIGNATURE ITALIAN SAUSAGE SOUP 7
This rustic creation by Mary Kay has become our signature soup. Italian sausage, potatoes, tomatoes, onions and garlic, slow simmered and topped with parmesan cheese

PASTA ALLA ZUCCA VIOLINA 22
Roasted butternut squash, candied pancetta, sauteed arugula and
rigatoni pasta tossed in a light white wine alfredo sauce. Topped with toasted pecans and Pecorino Romano cheese.

SALSICCIA E PANNA 16
Italian sausage, fresh herbs and tomatoes with cream.

CARBONARA ^† 16
A traditional dish of pancetta, sweet peas, egg and parmesan.

POMODORO E POLPETTE DI CARNE 16
Our San Marzano tomato sauce and house-made meatballs with spaghetti.

ALFREDO 13
Our rich blend of butter, cream and parmesan cheese with a touch of pepper. With chicken 17. With shrimp 21.

PESTO FRUTTI DI MARE ^† 28
Sautéed shrimp and scallops served with our creamy house-made sundried tomato pesto sauce.

PASTA PRIMAVERA 17
Marinated artichokes, bell peppers, broccoli and mushrooms with our tomato sauce.

SICILIAN PESTO 19
Our house-made basil pesto combined with semi sun-dried tomatoes and asparagus.

BOLOGNESE 18
Our house-made meat sauce, slow roasted for hours on the stove.

PREFERITO DELLA CASA 23
Chicken, prosciutto, asparagus & arugula with balsamic vinegar, blended with mascarpone and sliced almonds.

ARRABIATA AL PADRE RICARDO 16
San Marzano tomato sauce, Italian sausage and red pepper flakes.

GNOCCHI 17
House-made potato gnocchi with your choice of our San Marzano tomato sauce, basil pesto, or gorgonzola cheese sauce. With Bolognese sauce 20.

NOCE E PERA 18
Toasted walnuts and candied pear sautéed with arugula in our gorgonzola cheese sauce.

BISTECCA 21
Beef tenderloin tips sautéed in fresh herbs, served with our very own gorgonzola cheese sauce.

PASTA di ESTATE 16
A surprisingly simple, yet very flavorful blend of fresh basil, sundried & diced tomatoes, and toasted pine nuts.

SALMON FRESCA 25
Dave Rogotzke’s wild-caught Alaskan salmon pan-seared with semi sun dried tomatoes, asparagus, shallots and penne pasta in a light herbed cream lemon wine sauce.

SALMONE E RUCOLA 17
A fresh-tasting dish of locally-smoked salmon and arugula sautéed with olive oil and garlic.

CONCHIGLE CON FUNGHI 22
Shell pasta tossed in our mushroom prosciutto thyme sauce topped with crispy prosciutto.

GORGONZOLA AL PEPERONCINO 20
Calabrese salami and Italian sausage with hot and sweet peppers, sautéed in chili-infused olive oil, blended with gorgonzola cheese sauce and shell pasta. Finished with slivered almonds.

AVANT GARDEN SALMON ^† 36
Pan seared wild caught salmon {from local Dave Rogotzke} with an orange glaze served on house-made pappardelle pasta in a light alfredo sauce. Topped with locally-grown micro greens from North Woods Fresh.

MAHI MAHI ^† 34
Pan seared filet served with angel hair pasta, roasted tomatoes, shallots, basil and oregano in a lemon white wine sauce.

TORNEDOS DE LA FORET
Pan seared beef filet with a rich Cognac mushroom sauce. Served as tender slices atop our house-made risotto of mushrooms, cognac and cream. 45

P.L.P. 13
The B.L.T. our way with pancetta, lettuce, pomodoro (tomato) and mayo. Juicy, salty comfort food.

MANZO 15
Beef tenderloin topped with fresh tomatoes, arugula and gorgonzola sauce then grilled.

CAPRESE 13
Fresh mozzarella, basil pesto(contains nuts) and sliced tomato. With chicken 17.

POLPETTA DI CARNE 13
house-made Italian meatballs with our tomato sauce and provolone cheese.

ITALIAN CHEESESTEAK 15
Beef tenderloin tips with sautéed mushrooms, onions, red peppers, and provolone cheese. Served with au jus.
Add pancetta 3.

PROSCIUTTO E PERA 16
Prosciutto with candied pear, honey goat cheese and arugula.

Cocktails

BELLINI 11
Made famous at Harry’s Bar in Venice, the Bellini is white peach puree blended with sparkling wine

0º LATITUDE 11
Rum and mezcal with mango puree, pineapple juice and serrano chili syrup

HERBAL TODDY 11
Maker’s Mark bourbon, Herbal Vikre, sage infusion, honey syrup and lemon

LAKE FOG11
Black tea and steamed milk with vanilla, honey liqueur and anise liqueur

HIGHLAND JOE 11
Vanilla-infused scotch, coffee liqueur, cream and honey syrup

VERDUN 11
Floral gin, sage infusion and lemon with Prosecco

ITALIAN MULE11
Top Note ginger beer with premium Limoncello and Amaretto

MAPLE MANHATTAN 10
J. Carver rye whiskey, Amaro and local maple syrup

CEDAR NEGRONI 10
Duluth-distilled Vikre Cedar gin with bitters and sweet vermouth

MOJITO 9
Fresh mint leaves, lime, simple syrup, Bacardi and soda water

APEROL SPRITZ 9
Aperol with Prosecco and soda

ROSE SPRITZER 9
St. Germain, Campari and Sparkling Rose

Signature Martinis

AUTUMN HARVEST 12
Rye whiskey, apple brandy and house apple reduction with Peychaud’s bitters

CHERRY WHISKY SOUR 11
Maker’s Mark bourbon, cherry liqueur and honey syrup with lemon

DEAR NORTHLAND, 11
Spruce-infused Aquavit with Dry Vermouth

LEMON BASIL MARTINI 11
Floral gin with fresh basil and lemon juice

LAST WORD 11
Green chartreuse, Maraschino cherry, Tanqueray and lime juice

SMOKED ORANGE MARTINI 10
Vanilla-infused scotch shaken with Grand Marnier liqueur

WATERMELON COSMO 9
Watermelon vodka, Cointreau and cranberry juice

ANN-HATTAN 11
Maker’s Mark bourbon with house-made aromatic beer jam and bitters

PEACH BELLATINI 11
Peach vodka, peach puree, peach schnapps, and Prosecco

ESPRESSO MARTINI 12
Espresso shaken with vanilla vodka

BLOOD ORANGE MARTINI 10
Citrus vodka and blood-orange puree

CLASSIC MARTINI
Gin or vodka, shaken with vermouth, straight up

Birra (Beer)

ON DRAUGHT 6.5
Castle Danger Cream Ale
Bent Paddle Bent Hop IPA
Peroni Nastro Abruzzo Pilsner (Italian imported)

BY BOTTLE OR CAN 5
Coors Light
Trailside Strawberry Basil Cider
Buckler (N/A)
Lagunitas Hoppy Refresher (N/A)

Vino Della Casa

PINOT NOIR 8/30
Rich aromas of ripe blackberries and vibrant red fruits. Bright and fruity, with a hint of spice and a smooth finish.

PINOT GRIGIO 8/30
Delicately scented and soft on the palate. A refreshing taste of classic citrus and floral notes harmoniously balanced with a long, pleasant finish.

Our complete wine selection is available to download in PDF format.