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Trattoria Stefano

Italian Restaurant$$$$

Sheboygan

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Trattoria Stefano

8.5^/10

ratings

32 Photos

Dinner Menu 4

Dinner Menu

Antipasti

Calamari Griglia

9.95

Grilled squid served in a light lemon, white wine and garlic sauce.

Mozzarella Al Forno

12.95

Prosciutto-wrapped mozzarella and oregano baked in san marzano tomato sauce. topped with parmigiano and an arugula salad

Caldo Di Mare

12.50

Southern style mussels and clams sauteed in garlic, olive oil, chili flake, lemon juice, cherry tomatoes and parsley

Polpette Al Forno

12.95

Wood-fire roasted italian sausage and beef meatballs braised in san marzano tomato sauce finished with parmigiano

Pizza Con Prosciutto E Rucola

12.95

Prosciutto, mozzarella, san marzano tomato, fresh arugula

Bruschetta

5.95

Our homemade bread with fresh mozzarella, fresh basil, olive oil and a garlic and cherry tomato rub

Carpaccio

11.50

Thinly sliced rare beef with parmigiano shavings, lemon, olive oil and arugula

Piatto Tipico

13.95

Sliced prosciutto, toscano & hot coppa salame, gorgonzola, parmigiano, & pecorino cheeses

Pizza Margherita

11.50

Fresh mozzarella, san marzano tomato, fresh basil, sea salt.

Insalate

Mista

6.50

Bibb lettuce, treviso, arugula, carrots, tuscan pecorino and cherry tomatoes dressed in extra virgin olive oil and red wine vinegar.

Caprese

12.95

Vine-ripened cherry tomatoes and ciliegine fresh mozzarella topped with strips of roasted roma tomatoes and basil. drizzled with extra virgin olive oil and aged balsamic vinegar.

Tre Colore

5.95

Treviso, frisee, arugula and fennel in a simple dressing of extra virgin olive oil, lemon juice and sea salt. topped with grana padano parmigiano

Rustica

10.95

Spring mix in a lemon, olive oil, sea salt and aged balsamic vinegar dressing tossed with roasted grapes, dried cherries, pine nuts, crisp prosciutto and gorgonzola cheese. served with pears and tuscan pecorino cheese topped with honey and pine nuts.

Semplice

7.50

Mixed greens, cherry tomatoes, fennel, cucumbers, carrots and fresh mozzarella dressed in a white wine vinaigrette.

Primi Piatti

Smaller Portions Available

Rigatoni Con Mozzarella

1.50

Tomato sauce, fresh mozzarella, fresh basil, parmigiano

Orecchiette Con Le Rape E Salsiccia

16.95

Sauteed rapini with garlic, chili paste and willow creek farms italian sausage in a light but intense tomato glaze.

Linguini Con Filetto Di Pomodori

13.95

Fresh cherry tomatoes, basil, sea salt, arugula in a light tomato glaze. topped with parmigiano and pecorino cheeses

Rigatoni Alla Bergamasca

16.50

Sauteed willow creek farms italian sausage, local shiitake, crimini, oyster and button mushrooms, cave-aged pecorino cheese, a touch of cream and parmigiano cheese.

Orecchiette Della Nonna

16.95

Stefanos grandmothers ragu of italian sausage, ground chuck, oregano, red wine and san marzano tomato. tossed with parmigiano

Linguini Ai Frutti Di Mare

21.95

Finely chopped squid, mussels, clams, shrimp in a white wine and cognac sauce with cherry tomatoes.

Secondi Piatti

Pollo Al Mattone

18.95

Roasted all-natural house-brined, brick flattened bone-in chicken breast served with mashed potatoes, cream braised fennel and fresh sauteed spinach

Vitello Stefano

31.95

10 oz. strauss veal rib chop, stuffed with prosciutto, black truffle cheese, sage. light bread crumb crust. served with saffron risotto, fresh sauteed spinach and roasted beets

Filetto Al Tartufo

29.95

Grilled, grass-fed steer tenderloin, topped with a black truffle, mushroom and shallot compound butter. served with oven roasted rosemary potatoes, cream- braised fennel and fresh sauteed spinach

Scallopine Di Maiale

23.95

Scallopine of willow creek farms pork loin sauteed with sage, apples, calvados and vin santo. served with mashed potatoes, roasted beets and fresh sauteed spinach

Ossobuco Alla Milanese

29.95

A gourmands delight! hearty and robust braised strauss veal shanks served with saffron risotto, roasted beets and fresh sauteed spinach

Tagliata Di Manzo Con Rucola

24.95

Wild sicilian fennel-rubbed, grilled grass-fed tenderloin sliced over a bed of arugula with wood-fire roasted mushrooms, cherry tomatoes, croutons, pino alferi extra virgin olive oil, lemon juice and parmigiano.

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