Dinner Selections

STARTERS
Scallops  20   |     “Sauce Meuniere”, brown butter, lemon, parsely.
Pears  16    |    Pan-seared prosciutto-wrapped pear, gorgonzola balsamic sauce, arugula.
Bruschetta  10    |    Crostini, Heirloom tomato, EVOO, garlic, basil, capers, parmesan.
Carpaccio  18    |     Thin sliced raw beef tenderloin, arugula, red onion, capers, parmesan, lemon pepper mustard.
Clams  18    |      “Guazzetto style” steamed Manila clams, white wine, lemon, tomato, basil, clam broth, crostini.
Calamari  16    |    Fried calamari rings, light garlic, lemon, served with tartar and cocktail sauce.
Scampi Bordelaise  19    |     Tiger prawns sautéed with garlic, lemon, white wine demi-glaze, basil.
Polenta  17    |     Pan-roasted, Bolognese, mushrooms, feta, basil.
  
SALADS
Caprese  13    |     Heirloom tomatoes, fresh mozzarella, basil, kalamata olives, oregano, balsamic vinaigrette.
Mixed Greens  12    |     Candied walnuts, honey dew, Danish bleu cheese, balsamic vinaigrette.
Caesar  12    |     Crisp romaine, parmesan cheese, croutons, house Caesar.
Beets & Kale 13    |     Rainbow beets, baby kale, strawberries, goat cheese, honey, white truffle vinaigrette.
Soup of the Day   cup: 10,  bowl: 15
 
PASTA
Gnocchi  22    |     Hand-rolled potato pasta pillows with choice of pesto cream, gorgonzola, or marinara.
Linguine  21    |     Fresh Manila clams,  garlic, basil, white wine, lemon, clam juice.
Spaghetti  28    |    “Frutti di Mare”, mixed seafood and light mild marinara sauce.
Tortellini  20    |     “ Carbonara”, riccota stuffed,  mushrooms, green peas, pancetta, light cream.
Rigatoni  21    |    Calabrese sausage, roasted bell peppers, basil, red onion, marinara.
Lobster Ravioli  26    |     Riccota cheese and rock shrimp ravioli, Maine lobster, vodka cream.
Pappardelle   21      |     Smoked paprika ribbons, prosciutto, pancetta, mushrooms, pesto, light marinara.
Capellini  19    |     Angel hair, fresh tomatoes, basil, EVOO, marinara.  (Chicken $5, Prawns $8)
Fettuccine Vino Santo  23   |    Rock shrimp, bay scallops, sundried tomatoes, basil, lobster-base cream.
 
ENTRÉE
*(served with vegetables and scalloped potatoes, no substitutions please)
*Chicken  27    |      Sautéed chicken breast with mushrooms and choice of lemon or marsala sauce.
*Veal  30    |     “Scaloppine” with choice of marsala, piccata or saltimbocca.
*Calamari Steak   32    |      Lightly battered, white wine, lemon beurre blanc.
*New York    52     |      Grilled 12oz. New York steak, Madeira reduction, grilled prawns.
Eggplant   26    |     Breaded baked eggplant, mozzarella, béchamel, marinara, grilled asparagus.
Risotto   33   |    Arborio rice, chef’s fish selection, grilled prawns, mushrooms, asparagus, tomato, basil, light cream.
Fish of the Day  MP
 
SIDES
Penne Marinara  14  |  Pan-roasted Polenta  9  |  Risotto  14  |  Grilled Asparagus  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**
​

---

DESSERT
​ 
Vino Santo Sundae  8
Spumoni gelato, chocolate sauce, candied walnuts, whipped cream.
 
Chocolate Mousse 7
Scoop of our classic chocolate mousse.
 
Amaretto Cheesecake 8
Rich and creamy cheesecake with a touch of Disarrono almond liqueur.
 
Tiramisu  8
Layers of mascarpone cream and liqueur, espresso drenched lady fingers topped with shaved chocolate.
 
Panna Cotta 7
Creamy eggless vanilla bean custard with fresh seasonal berry sauce.
 
Crème Brûlée 8
Creamy vanilla bean custard with torched sugared shell.
 
Lemon Sorbet  11
Served with seasonal berries and enjoyed alongside a glass of limoncello.
 
Chocolate Martini  13
Godiva Chocolate Vodka, Bailey’s Cream, Kahlua, Chocolate sauce.