Dinner Selections

STARTERS
Pears  18    |    Pan-seared prosciutto-wrapped pear, gorgonzola balsamic sauce, arugula.
Bruschetta  13    |    Crostini, Heirloom tomato, EVOO, garlic, basil, capers, parmesan.
Carpaccio  19    |     Thin sliced raw beef tenderloin, arugula, red onion, capers, parmesan, lemon pepper mustard.
Clams  21    |      “Guazzetto style” steamed Manila clams, white wine, lemon, tomato, basil, clam broth, crostini.
Calamari  19    |    Fried calamari rings, light garlic, lemon, served with tartar and cocktail sauce.
Scampi Bordelaise  22    |     Tiger prawns sautéed with garlic, lemon, white wine demi-glaze, basil.
Polenta  18    |     Pan-roasted, Bolognese, mushrooms, feta, basil.
  
SALADS
Caprese  15    |     Heirloom tomatoes, fresh mozzarella, basil, kalamata olives, oregano, balsamic vinaigrette.
Mixed Greens  14    |     Candied walnuts, honey dew, Danish bleu cheese, balsamic vinaigrette.
Caesar  14    |     Crisp romaine, parmesan cheese, croutons, house Caesar.
Beets & Kale 15    |     Rainbow beets, baby kale, strawberries, goat cheese, honey, white truffle vinaigrette.
Soup of the Day   cup: 11,  bowl: 16
 
PASTA
Gnocchi  26    |     Hand-rolled potato pasta pillows with choice of pesto cream, gorgonzola, or marinara.
Linguine  22   |     "Aglio e Olio", roasted garlic, EVOO, red pepper flakes, parsley.
Spaghetti  33    |    “Frutti di Mare”, mixed seafood and light mild marinara sauce.
Tortellini  24    |      Riccota stuffed,  mushrooms, green peas, pancetta, light cream.
Rigatoni  24    |    Calabrese sausage, roasted bell peppers, basil, red onion, marinara.
Lobster Ravioli  30    |     Riccota cheese and rock shrimp ravioli, Maine lobster, vodka cream.
Pappardelle   25      |     Smoked paprika ribbons, prosciutto, pancetta, mushrooms, pesto, light marinara.
Capellini  23    |     Angel hair, fresh tomatoes, basil, EVOO, marinara.  (Chicken $5, Prawns $8)
Fettuccine Vino Santo  30   |    Rock shrimp, bay scallops, sundried tomatoes, basil, lobster-base cream.
 
ENTRÉE
*(served with vegetables and scalloped potatoes, no substitutions please)
*Chicken  30    |      Sautéed chicken breast with mushrooms and choice of lemon or marsala sauce.
*Veal  37    |     “Scaloppine” with choice of marsala, piccata or saltimbocca.
*Calamari Steak   36    |      Lightly battered, white wine, lemon beurre blanc.
*New York    60     |      Grilled 12oz. New York steak, Madeira reduction, grilled prawns.
Eggplant   29   |     Breaded baked eggplant, mozzarella, béchamel, marinara, grilled asparagus.
Risotto   36   |    Arborio rice, chef’s fish selection, grilled prawns, mushrooms, asparagus, tomato, basil, light cream.
Scallops  35   |     “Sauce Meuniere”, brown butter, lemon, parsely, risotto.
Fish of the Day  MP
 
SIDES
Penne Marinara  14  |  Pan-roasted Polenta  9  |  Risotto  14  |  Sautéed Spinach   9
 
Executive Chef, Odon Ocegueda             GM/ Sommelier, Adan Ocegueda
 
VINO SANTO  | TWENTY THIRTY BROADWAY STREET, REDWOOD CITY, CALIFORNIA  | 650.780.0793
  
**Please advise server of allergies. No separate checks please. 20% Service Charge added to parties of 6 or more**
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DESSERT
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Vino Santo Sundae  10
Spumoni gelato, chocolate sauce, candied walnuts, whipped cream.
 
Chocolate Mousse 9
Scoop of our classic chocolate mousse.

Affogato  16
A trio of vanilla gelato, espresso, Frangelico liqueur.
 
Amaretto Cheesecake 10
Rich and creamy cheesecake with a touch of Disarrono almond liqueur.
 
Tiramisu  10
Layers of mascarpone cream and liqueur, espresso drenched lady fingers topped with shaved chocolate.
 
Panna Cotta 9
Creamy eggless vanilla bean custard with fresh seasonal berry sauce.
 
Crème Brûlée 11
Creamy vanilla bean custard with torched sugared shell.
 
Apple Pie  12
Served with vanilla gelato and caramel.
 
Chocolate Martini  15
Godiva Chocolate Vodka, Bailey’s Cream, Kahlua, Chocolate sauce.