Vallozzi's Pittsburgh

Appetizers

ARANCINI

fried risotto, buffalo mozzarella, grandma’s marinara, 10

Fresh Mozzarella Bar

Soups/Salads

Sides (serves 2-4)

Pasta

Veal

*All our veal comes from Marcho Farm, Souderton, PA

Meat

Fish

* All of our pastas are house made

To download the menu, click here

Grilled Calamari                        

lemon, parsley, EVOO, chili flake, 12

Shishito Peppers

lemon, sea salt, EVOO, parmigiano, 9

Zucchini Fritti                  

Vallozzi’s batter, Grandma’s marinara, 12

Beef Entricote*

Himilayan salt stone, sliced tenderloin, grilled bread, assorted spreads, 16

Crudo Tasting*                      

coastal Italian raw fish preparation, sashimi grade fish, 16

Gamberetto

olive oil sautéed shrimp, garlic, herbs, spices, 13

Artichokes alla Giudia

olive oil fried baby artichokes, lemon aioli, 14

Suckling Pig Pappardelle

fennel, wild mushroom, cherry tomato, 21

Ricotta Ravioli            

traditional handmade cheese ravioli, Grandma’s tomato sauce, ricotta salata, 16

Bucatini Carbonara

roman style, topped with fried egg, 18

Raviolo              

braised short rib, swiss chard, natural juice, 23

Gnocchi

cherry tomato and fennel sausage ragu, broccolini, 19

Lasagna                    

béchamel, sage, wild board sausage, kabocha squash, 20

Stuffed Rigatoni

vodka cream sauce, 18

Chestnut Gnocchi

buttermilk fried chicken, asiago country gravy, prosciutto, kale, 24

Mafalda

beef neck Bolognese, 22

Lobster Fra Diavola

spaghetti with spicy lobster sauce, 29

* All items can still be purchased a la cart

Burrata

marinated olives, aged balsamic, EVOO, 13

Buffalo Mozzarella Tasting

fresh, smoked and straciatella, tomato arugula salad, aged balsamic, EVOO, 13

Buffalo Ricotta            

crostini, tomato, basil, EVOO, balsamic cream, 12

Italian Cheese Tasting

verde capra, taleggio, parmigiano-reggiano with arugula pistachio pesto, roasted red peppers, 16

Prosciutto Plate                  

prosciutto di parma, speck, prosciutto cotto with pickled vegetables, 13

Salumi Plate

coppa picante, sopressata dolce, mortadella, roasted red peppers, arugula, 11

West Loop Salumeria Plate

assorted Italian style cured meats (ask about our seasonal tasting), 14

Buffalo Caprese                  

buffalo mozzarella, local tomato, basil, EVOO, 11

Bresaola

cured beef tenderloin, arugula, parmigiano-reggiano, truffle oil, 17

Veal Osso Buco

creamy risotto, gremolata, 44

Veal Marsala

wild mushroom, fennel, 28

Veal Parmigiana

with spaghetti, 28

Filet Mignon

cipollini onion, wild mushrooms, woodford reserve demi-glace, 40

Prime Rib Cap Florentine

Armando Manni EVOO, beef fat roasted potatoes, 55

Chicken alla Griglia

marinated and grilled, semi-deboned half chicken, grilled vegetables, 26

Berkshire Pork Chop Milanese

arugula, tomato, parmigiano-reggiano, 28

Lamb Spiedini

creamy gorgonzola polenta, pancetta, apple, kohlrabi, 31

Turtle Bisque

gremolata, 10

Butternut Squash Soup

shrimp, corn, pepitas, 9

Parma Salad

local greens, pistachio, parmigiano-reggiano, crispy prosciutto, lemon, 8

Roasted Beets

black walnuts, roasted seckel pear, mountain gorgonzola, arugula, balsamic, 12

Caesar Salad

traditional preparation, topped with fried egg, 12

Artichoke

lemon, arugula, parmigiano-reggiano, balsamic cream, 10

Crab Cakes

asiago creamed corn, sautéed spinach, 34

Baccala all’Amalfitana

parmigiano breaded, soft polenta, tomato, onion, caper, mint, 26

Sea Scallops

fennel pollen roasted, spaghetti squash carbonara, 30

Grilled Salmon

fire roasted peppers, asparagus, parsley vinaigrette, 25

Seafood Risotto

shrimp, scallops, crab, lobster, roasted red peppers, 32

Swordfish Braciole

wild mushroom, pancetta and ricotta stuffed, tomato sauce, olive, leeks, potatoes, 29

Roasted brussel sprouts, pancetta, 9

Meatballs and sauce, 8

Balsamic parmigiano fries, 6

Zucchini and egg, 8

Roasted cauliflower, red pepper aioli, 10

Beef fat roasted fingerling potatoes, 10

*consuming raw or undercooked foods may increase the risk of foodborne illness

Executive Chef: Josiah Henry

Chef de Cuisine: Steve Lanzilotti