Va Bene | Italian Restaurant | Duluth Minnesota

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Right now we are

CLOSED

Tue Open 11am-9pm

Sunday 11am-9pm

Monday 11am-9pm

Tuesday 11am-9pm

Wednesday 11am-9pm

Thursday 11am-9pm

Friday 11am-9pm

Saturday 11am-9pm

Restaurant Menu

Our menu includes our signature soup, fresh pasta and gnocchi, creative salads, grilled panini, and steak and fish features. We serve Italian coffee, sodas, espresso, wine, beer and spirits. Our menu features made-from-scratch soups, sauces, dressings, breads, gnocchi, and pappardelle pasta. We rotate a large selection of Italian gelato and sorbetto, plus our fabulous house-made desserts.

Download Our Menu (PDF)

Download Kids Menu (PDF)

Download Wine & Bar Menu (PDF)

 

Order Online

Please use our Online Order Form to order for take-away.

 

Vegan & Gluten-Free

There is something for everyone on our menu! Please consult with your server
when you dine so we can best accommodate your dietary needs.

GLUTEN-FREE SELECTIONS

All of our pasta sauces and salad dressings are gluten-free. We offer a gluten-free pasta noodle (made from brown rice) which can be substituted into any dish. A majority of our pasta dishes and salads can be made gluten-free.

VEGAN OPTIONS

Our Bruschetta, Focaccia bread, Mista salad, Beet or Va Bene salads when ordered without cheese, Pasta Primavera ordered without cheese, and Pasta di Estate ordered without butter and cheese, are all vegan. Our tomato sauce is vegan.

Our penne, spaghetti, angel hair, shells, and gluten-free noodles are vegan. Our house made gnocchi and Pappardelle pasta noodles would NOT be vegan.

Upon request we can create delicious pasta choices satisfying vegan or other dietary requirements.

 

Antipasti

Fresh Italian appetizers with a modern flare – perfect for sharing (or as your meal)

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 12
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 13
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.

SALMON & MASCARPONE 15
Grilled bread topped with lemon caper mascarpone cheese, smoked salmon tomato and fresh dill.

 

Insalate e Zuppa

House-made dressings include our own Caesar, Balsamic Vinaigrette, Dijon Vinaigrette,
Honey Balsamic Vinaigrette, Gorgonzola Balsamic Vinaigrette, Lemon Vinaigrette, and Red Wine Vinaigrette.
Add chicken $3. Steak tenderloin tips or shrimp $5. Smoked salmon $6.

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 spinach.

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

SIGNATURE ITALIAN SAUSAGE SOUP 5
This rustic creation by Mary Kay has become our signature soup. Italian sausage, potatoes, tomatoes, spinach, onions and garlic, slow simmered and topped with parmesan cheese

 

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.

ARUGULA E PECORINO 7 / 14
Fresh arugula simply tossed with our house-made lemon vinaigrette topped with shaved imported Pecorino Romano cheese.

 

Pasta

Our pasta sauces are all made in house, from scratch,
and include San Marzano tomato, Alfredo, gorgonzola cream sauce,
basil pesto, and sun dried tomato pesto.
All our pastas can be made with gluten-free noodles upon request.

PASTA ALLA ZUCCA VIOLINA 20
Roasted butternut squash, candied pancetta, sauteed arugula and
penne 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 12
Our rich blend of butter, cream and parmesan cheese with a touch of pepper. With chicken 15. With shrimp 18.

PESTO FRUTTI DI MARE 26
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 17
Our house-made meat sauce, slow roasted for hours on the stove.

PREFERITO DELLA CASA 22
Chicken, prosciutto, asparagus & arugula with balsamic vinegar, blended with mascarpone and sliced almonds.

ARRABIATA AL PADRE RICARDO 15
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 17
Toasted walnuts, spinach and candied pear sautéed with our gorgonzola cheese sauce.

BISTECCA 19
Beef tenderloin tips sautéed in fresh herbs, served with our very own gorgonzola cheese sauce.

PASTA di ESTATE 15
A surprisingly simple, yet very flavorful blend of fresh basil, sundried & diced tomatoes, and toasted pine nuts.

SALMON FRESCA 20
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.

VENEZIA 19
Dave Rogotzke’s wild-caught Alaskan salmon with onions, peas, fresh basil and penne tossed in our house-made Alfredo sauce.

CONCHIGLE CON FUNGHI 20
Shell pasta tossed in our mushroom prosciutto thyme sauce topped with crispy prosciutto.

GORGONZOLA AL PEPERONCINO 19
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.

 

Carne e Pesce

We are proud to source fresh and local ingredients whenever possible.

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

AVANT GARDEN SALMON 34
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 32
Pan seared filet served with angel hair pasta, roasted tomatoes, shallots, basil and oregano in a lemon white wine sauce.

CAPESANTE AL LIMONE 35
Seared U10 sea scallops (3) with house made risotto of lump crab, asparagus and lemon, covered with citrus chive sauce. Topped with Pecorino Romano cheese.

 

Panini

All panini are served with a side Signature Mista salad.

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 12
Fresh mozzarella, basil pesto(contains nuts) and sliced tomato. With chicken 15.

PROSCIUTTO E PERA 14
Prosciutto with candied pear, honey goat cheese and arugula.

 

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.

SALMONE PANCETTA DUO 15
Pancetta, sautéed onions, tomato, arugula and smoked salmon with a lemon caper mascarpone spread.

 

DOLCE

All of our fabulous desserts are made from scratch, in house.

We also serve twelve different flavors of artisan gelato and sorbetto.

The options change daily so ask your server for today’s selections.

 

Bevande

We serve Italian coffee, tea, sodas, espresso, wine, beer and spirits, plus these featured cocktails and signature martinis.

Cocktails

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

WINTER IN CAPE COD 10
Vanilla vodka with cranberry and bitters

NUTS + BERRIES 9
Frangelico with Chambord and cream

VERDUN 11
Dampfwerk rosemary gin, sage infusion and lemon with Prosecco

ITALIAN MULE11
Top Note ginger beer with premium Limoncello and Amaretto

SCOTCH APPLE 10
Apple cider with vanilla-infused scotch and bitters

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

ITALIAN MARGHERITA 10
Tequila El Destilador, Blood Orange Puree, Curacao, lime juice, and sour

ITALIAN LEMONADE 9
Chambord, Vodka and sparkling Limonata soda

MINNESOTA SWEET TEA 8
Maker’s Mark, local maple syrup, iced tea, and bitters

MOJITO (classic or pomegranate) 9
Fresh mint leaves, limes, simple syrup, rum, and soda water

APEROL SPRITZ 9
Aperol with Prosecco and soda

ROSE SPRITZER 9
St. Germain, Campari and Sparkling Rose

 

Signature Martinis

“HURRY UP WE’RE DREAMING” 10
Bombay Sapphire and chamomile tea with honey, elderflower and lemon

ZENZERO LIMONE 11
Premium vodka with Limoncello, ginger syrup and lemon

BACI E ABBRACCI 11
Espresso shaken with vanilla vodka, Kahlua and Irish cream

LEMON BASIL MARTINI 10
Oppidan American Botanical gin with fresh basil and lemon juice

LAST WORD 10
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 10
Peach vodka, peach puree, peach schnapps, and Prosecco

ESPRESSO MARTINI 10
Shot of imported Italian espresso, shaken with vanilla vodka

BLOOD ORANGE MARTINI 10
Citrus vodka and blood-orange puree

LAKE SUPERIOR MARTINI 9
Citrus vodka, Blue Curacao and lemonade

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

Birra (Beer)

ON DRAUGHT 6
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 7/26
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.

 

† CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS