Alfio's Buon Cibo
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Italian-Argentinian Dining in Hyde Park Square
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Menu
Zucchini slices breaded and lightly crisped, served with a creamy goat cheese pesto sauce
Pulled mozzarella stuffed with tomato and thyme fondue. Served with grilled crostinis
Three Pan Seared U-12 Scallops topped with Argentine Relish and served over a harvest mash puree
Grilled Ciabatta topped with a creamy goat cheese and mission fig spread, with balsamic tossed arugula, goat cheese crumbles, sliced red onion and a balsamic glaze
Caramelized brussels sprouts with pancetta and topped with an 8 year aged balsamic
4 styles of our signature empanadas: Traditional Spiced Beef, Korean BBQ, Spinach and Cheese, Prosciutto Leek and Roasted Red Pepper
House-made mozzarella topped with heirloom tomatoes, yellow tomato vinaigrette, and locally grown basil chiffonade
White wine poached pears, dried mission figs, mixed greens, gorgonzola, walnuts and tossed with honey truffle vinaigrette
Romaine heart, open flame grilled, topped with Caesar dressing, herb croutons, and shaved parmesan
Roma Crisp lettuce, topped with fried pancetta, red onions, cherry tomatoes, gorgonzola, and creamy gorgonzola dressing
Goat Cheese Pucks, candied pecans, sliced apples, red onion, dried cherries, arugula and apple butter vinaigrette
Center Cut Filet, served over bacon mushroom marsala gnocchi, grilled asparagus, topped with goat cheese crumble and sun dried tomato
Black Angus Reserve, topped with Argentine Chimichurri, served over hand-cut Yukon steak fries and grilled asparagus
Three French cut lamb chops served over truffle mashed potatoes and caramelized brussels sprouts, topped with mint chimichurri
Oven-roasted duck breast served over smoked pancetta asiago potatoes, caramelized Brussels sprouts, and topped with a stone fruit sweet chili glaze
House-made angel hair pasta tossed in creamy goat cheese pesto with lump crab, topped with three pan seared U-12 Scallops
Zucchini pasta topped with sauteed shrimp lump crab and served in a tomato and pepper Argentine relish
7 oz Pistachio crusted Verlasso salmon served over butternut squash mashed potatoes and grilled asparagus, topped with balsamic reduction
Sauteed shrimp and Argentine sausage tossed with house-made gnocchi in a chimichurri cream sauce with heirloom tomatoes and arugula
Braised angus beef and cheese stuffed ravioli, topped with our signature cheese blend, and baked in a creamy marinara sauce
Mushroom stuffed ravioli, served in a creamy vodka tomato sauce with roasted red peppers and arugula
Braised white meat veal short rib stuffed ravioli served in a creamy truffle mushroom marsala, sauce
Lobster and crab cake stuffed ravioli, served in a spicy sriracha cream sauce with heirloom tomatoes and spinach
Smoked beef Bolognese tossed with house-made potato gnocchi, topped with shaved parmesan
Butternut squash and smoked gouda stuffed agnolotti over braised short rib au jus, topped with bechamel
Two of our house-made pastas, served on our signature duo plates
Slow braised beef short ribs served over our house-made gnocchi tossed in a truffle and spinach cream sauce
Chicken breast, breaded, topped with marinated tomatoes and parmesan, baked and served over spaghetti and marinara
Jenn-a-toni tossed with hickory smoked Bolognese sauce
Fettuccine tossed in an herbed cream sauce with pistachios and smoked house-cured duck bacon
Grilled Amish chicken served over creamy asparagus, pancetta, and zucchini risotto
Apple | Quince | Bourbon Butter | Dulce de leche | Praline Crumble | Amaretto Whipped Cream
Bourbon Soaked | Orange & Amarena | 3x Chocolate | Orange & Brown Sugar Cream Icing
Kahlua | Amaretto | Dulce de Leche | Mascarpone
Whipped Goat Cheese | Brown Sugar | Graham Cracker | Raspberry Coulis
Absolut Vanilla, Espresso, Bailey's, Kahlua
Jameson, Coffee, Crème de Menthe, Whip
Bourbon, Kahlua, Orange Bitters
Apple | Quince | Bourbon Butter | Dulce de leche | Praline Crumble | Amaretto Whipped Cream
Bourbon Soaked | Orange & Amarena | 3x Chocolate | Orange & Brown Sugar Cream Icing
Kahlua | Amaretto | Dulce de Leche | Mascarpone
Whipped Goat Cheese | Brown Sugar | Graham Cracker | Raspberry Coulis
Absolut Vanilla, Espresso, Bailey's, Kahlua
Jameson, Coffee, Crème de Menthe, Whip
Bourbon, Kahlua, Orange Bitters
Zucchini slices breaded and lightly crisped, served with a creamy goat cheese pesto sauce
Pulled mozzarella stuffed with tomato and thyme fondue. Served with grilled crostinis
Three Pan Seared U-12 Scallops topped with Argentine Relish and served over a harvest mash puree
Grilled Ciabatta topped with a creamy goat cheese and mission fig spread, with balsamic tossed arugula, goat cheese crumbles, sliced red onion and a balsamic glaze
Golden fried smoked gouda and butternut squash “little oranges”, served over a truffle sage bechamel
4 styles of our signature empanadas: Traditional Spiced Beef, Korean BBQ, Spinach and Cheese, Prosciutto Leek and Roasted Red Pepper
Prince Edward Island mussels sauteed in a red chili pepper, tomato, and white wine sauce served with toast points
Arugula, Humboldt Fog cheese, spicy candied pecans, and marinated beets, tossed in tangy Raspberry Dijon Vinaigrette
White wine poached pears, dried mission figs, mixed greens, gorgonzola, walnuts and tossed with honey truffle vinaigrette
Romaine heart, open flame grilled, topped with Caesar dressing, herb croutons, and shaved parmesan
Iceberg lettuce wedge topped with heirloom cherry tomatoes, crispy pancetta, sliced red onions, gorgonzola crumbles, and topped with a creamy gorgonzola dressing
Goat Cheese Pucks, candied pecans, sliced apples, red onion, dried cherries, arugula and apple butter vinaigrette
Center Cut Filet served over caramelized onion and goat cheese mashed potatoes, grilled asparagus, and topped with a cherry marsala reduction
Black Angus Reserve, topped with Argentine Chimichurri, served over hand-cut Yukon steak fries and grilled asparagus
Three French cut lamb chops served over truffle mashed potatoes and caramelized brussels sprouts, topped with mint chimichurri
Oven-roasted duck breast served over smoked pancetta asiago potatoes, caramelized Brussels sprouts, and topped with a stone fruit sweet chili glaze
House-made angel hair pasta tossed in creamy goat cheese pesto with lump crab, topped with three pan seared U-12 Scallops
Zucchini pasta topped with sauteed shrimp lump crab and served in a tomato and pepper Argentine relish
7 oz Pistachio crusted Verlasso salmon served over butternut squash mashed potatoes and grilled asparagus, topped with balsamic reduction
Sauteed shrimp and Argentine sausage tossed with house-made gnocchi in a chimichurri cream sauce with heirloom tomatoes and arugula
Braised angus beef and cheese stuffed ravioli, topped with our signature cheese blend, and baked in a creamy marinara sauce
Mushroom stuffed ravioli, served in a creamy vodka tomato sauce with roasted red peppers and arugula
Braised white meat veal short rib stuffed ravioli served in a creamy truffle mushroom marsala, sauce
Lobster and crab cake stuffed ravioli, served in a spicy sriracha cream sauce with heirloom tomatoes and spinach
Smoked beef Bolognese tossed with house-made potato gnocchi, topped with shaved parmesan
Butternut squash and smoked gouda stuffed agnolotti over braised short rib au jus, topped with bechamel
Two of our house-made pastas, served on our signature duo plates
Slow braised beef short ribs served over our house-made gnocchi tossed in a truffle and spinach cream sauce
Chicken breast, breaded, topped with marinated tomatoes and parmesan, baked and served over spaghetti and marinara
Jenn-a-toni tossed with hickory smoked Bolognese sauce
Fettuccine tossed in an herbed cream sauce with pistachios and smoked house-cured duck bacon
Grilled Amish chicken served over creamy asparagus, pancetta, and zucchini risotto
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