Antipasto and Pasta
Bruschetta di Pomodoro
GF Prosciutto and Melon
GF Stella’s Sausage and Peppers
GF Shrimps Scampi
GF Portabella Mushroom Polenta
Delicate Spinach Pasta rolled around Prosciutto
GF Antipasto for Two
Traditional Spiced Meats, Cheeses, Fruit and Other Goodies
Our daily selection of three Artisan meats from Creminelli Salumis and a sampling of three domestic and imported cheeses served with our own Giardiniera, our own brined Olive Mix, Rosemary and Sea Salt Crostini, and our Pear Mostardo ( A sweet and savory Italian fruit condiment for cheese and meat)
Crispy Polenta fries dusted with Grana Padano Cheese
SoupsTortellini Minestrone SaladsGF Caprese Our version featuring sweet yellow and red cherry tomatoes
Ciliegia Mozzarella Cheese, fresh sweet Basil and our House Dressing.
GF Beet A trio of Heirloom Ruby, Golden and Candy Cane Beets served
around a bed of crisp Arugula with a dollop of Mascarpone and Balsamic
GF Francesca Salad Dinner
Mixed Greens with Fresh Berries, Gorgonzola and Walnuts
** Our Caesar Salad
GF Beefsteak Tomato and Onion with Gorgonzola
GF Risotto Milanese or Wild Mushroom
Ravioli al Forno
Pasta and Rice
Ravioli al Forno
Angel Hair Marinara
GF Risotto Milanese
GF Mushroom Risotto
Fettuccini Del Rio
GF denotes Gluten Free,** denotes may be made Gluten Free
Eggplant Parmesan in an herbed Tomato Sauce
GF Shrimps Scampi Tender Tiger Shrimps in an herbed Wine Butter Sauce
GF Chicken Evviva Boneless, Skinless Breasts baked in a light, healthy
Herbed white Wine Sauce. Topped by a light coating of Gran Padano Cheese
Half Chicken delicately baked in an herbed Tomato Sauce of Wine and Mushrooms Served as is tradition over Polenta
Boneless breasts baked in herbed tomato sauce, topped with finest Italian Cheeses
Veal Del Rio Fine, thin cut, lightly breaded, Baked in lightest lemon butter sauce
Short Ribs of Beef
Braised in a Port Wine Sauce served with Polenta and Asparagus
Veal Modenese in the most delicate of dishes. Vermouth Cream with Prosciutto and a Light topping of Gran Padano Cheese accented by our home-made Fettuccini
Veal Parmesan Our traditional presentation of this old family dish
GF Our Special Pork Chop A truly great Iowa Pork Chop,
served with our low-carb Veggie
GF Rosemary Veal Chop Grand Priz de Veau Group raised for us in Franklin, Wisconsin.
GF Tenderloin Filet the finest available
Five Ounce or Eight Ounce
GF Our Famous Waygu New York Strip Steak14 Ounce
Steaks can be prepared “Al Forno”
with Italian Cheeses and Garlic if you like.
Cioppino has been a favorite of mine from my time living in San Francisco in the early sixties. I often had this "catch of the day" at the great but, at that time, very small waterfront restaurant, Scoma's. Ours consists of Mussels, Scallops, Shrimp and our fish of the day in a truly elegant sauce.
Each Night We Offer a Selection of the Freshest Ocean Seafood
Baked in Lemon Butter, Wine or done in our healthful Evviva Style (Herbed Wine Sauce crusted with Gran Padano Cheese)
Entrees Include a simple Salad and Choice of Spaghetti, Rigatoni, Fettuccini or Vegetables. Gnocchi, Ravioli, Tortellacci, Spaghetti Al Forno and Ravioli Al Forno and Roast Vegetables are available to replace your pasta side for a modest additional charge .
the Del Rio Temporary Menu
Small Plates Here is our current spin on some of our family's very traditional dishes. Larger than an appetizer, but certainly not a main course, Piccoli Piatti (Small Dishes) are perfect for sampling and sharing.
Scampi Grana Padano
Shrimps Surrounded by our home made Fettuccini
Ravioli Four Ways
Ravioli al Forno
Tortellacci Tomato Cream and Tortellacci Pesto
Seared Sea Scallops di Modena
Scallops Surrounded by our home made Fettuccini
Prince Edward Island Mussels
Prepared garlic free in a savory Sambuca, Wine and Butter Broth over Pasta and a Confetti of Fresh Basil and Tomato
Fresh red and yellow beefsteak tomatoes, a touch of sweet Vidalia onion in our house dressing topped with Grana Padano and Basil.
Sausage and Peppers
Contri Brothers Sausage still made at Poeta's Grocery served with my
Mother's Sweet recipe Peppers.
Ruby red, golden and candy cane beets served with Arugula and a dollop of Mascarpone and Balsamic cream.
A blend of Crimini, Portobello and Porcini Mushrooms prepared the traditional way with our own wild mushroom stock and Arborio Risotto.
Polenta Sticks. Crispy Polenta fries dusted with Grana Padano Cheese and Served with our Marinara sauce for dipping.
Succulent Tiger Shrimp in a walnut basil sauce,
hint of Anisette.
Donna’s Cheesecake , Tira Mi Su, enough for two,
Torta Paradí, for chocolate lovers only
Cheese and Fruit Plate