http://convivioindy.com@convivioindy

We politely decline splits and modifications.

Andrea MelaniEmilio CentoBen WeedmanDenis J. JiménezMarcelino BernardinoChris Neal

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E M I L I A - R O M A G N A

33.95Filetto Balsamico

Italian rice cake, flavored with lemon, orange, vanilla and rum.

Torta di Riso 9.95

entrée

dessert

11.95Erbazzone

18.95Lasagna BologneseSpinach pasta layered with bolognese, bechamel and parmesan cheese. pasta

appetizer

S O U P + S A L A D

SoupPlease ask server for daily selection and price.

Fresh mozzarella, heirloom tomatoes, EVOO, basil, balsamic glaze.

Mozzarella Caprese 12

Field greens, tomatoes, feta cheese, spicy pecans, green apples, balsamic vinaigrette.

Insalata Mista 8

Romaine, caesar dressing, garlic croutons, Grana Padano.

Caesar 7

Fresh beets, fried beet chips, arugula, goat cheese, spicy pecans, olive oil, balsamic glaze.

Beet Salad 9

PA S TA

Tonnarelli, mussels, clams, shrimp, scallops in a spicy tomato sauce.

22.95Frutti di Mare

Beet tagliatelle, figs, prosciutto, goat cheese, caramelized onions, butter, and red wine.

Barbatelle 17.95

Squid ink spaghetti, sundried tomatoes, shrimp, crab and lobster in a lobster cream sauce.

25.95Nero

Tonnarelli, spicy tomato sauce, onion, garlic, capers, kalamata olives, parmesan.

Puttanesca 16.95

Red bell pepper tagliatelle, red bell pepper cream sauce, chicken, parmesan.

Tagliatelle al Convivio 18.95

20.95Meat RavioliBraised beef ravioli tossed with mushrooms and caramelized onions in a taleggio cream sauce.

Tagliatelle tossed in traditional beef-pork ragù.Bolognese 17.95

Penne tossed with seared pancetta, peas and parmesan in tomato sauce.

Gabrielle 18.95

Potato gnocchi in a Pomodoro sauce with fresh mozzarella.

Gnocchi 18.95

chard, and ricotta. Gorgonzola-parmesan cream sauce.

Pansotti 19.95

Rigatoni, mushrooms, goat cheese, sausage, seared pancetta, parmesan in a cream sauce.

Rigatoni Funghi Salsiccia 19.95

Casarecce tossed in basil pesto with sun-dried tomatoes and shrimp.

Casarecce alla Genovese 22.95

I L F O R N O

Carne 15Tomato sauce, mozzarella, sausage, pepperoni, ‘Nduja sausage, caramelized onions.

14ElenaRed bell pepper sauce, mozzarella, chicken, goat cheese, arugula, shaved parmigiano.

13IsabellaTomato sauce, fresh mozzarella, basil, parmesan, red peppers, marinated tomatoes.

Tomato sauce, burrata, yellow grape tomatoes, basil, balsamic reduction drizzle.

Burrosa 14

Tomato sauce, mozzarella, prosciutto, arugula, shaved parmigiano.

Prosciutto Arugula 14

taleggio, mushrooms, shaved parmigiano.

Contadina 14

E N T R É E S

26.95GamberoniJumbo shrimp sautéed with tomatoes and basil in a sambuca-brandy cream sauce.

Saltimbocca 23.95Veal scaloppine sauteed with sage and prosciutto in a light butter wine sauce.

Chicken breast topped with hearty tomato-caper sauce and fontina cheese.

Chicken Pizzaiola 19.95

Filetto 33.958 oz. peppercorn-crusted beef filet. Topped with a Dijon mustard-brandy cream sauce.

Served with a starch and vegetable of the day.

A N T I PA S T I

Cheese board, local fruit jams, hot sgabei.Tronco di Formaggio 22

Fresh burrata, prosciutto breadsticks, arugula, EVOO.

Burrata & Prosciutto 13

Beef, veal and pork meatballs, tomato sauce, fontina, grilled ciabatta bread.

Polpette al Sugo 12

Fried risotto with sausage, peas, gorgonzola, four cheese foundue, pesto, tomato sauce.

Arancini 11.95

SmokingGoose seasonal meats, caper berries, burrata, assorted fruits, grilled ciabatta.

Il Tagliere 25

T H E L A N D

Grilled baby octopus, potato dauphinoise, arugula, goat cheese, balsamic glaze.

Insalata di Polpo 16

Fried calamari, shrimp, octupus, zucchini.Fritto Misto 13

Fresh mussels steamed with tomatoes, fresh garlic, parsley and white wine.

Mussels Pepata 13

T H E S E A

Italian sausage, pureed red peppers, goat cheese.

Salsiccia 10.95

Roasted eggplant, tomatoes, Taleggio cheese, arugula.

Eggplant 10.95

Diced tomatoes, red peppers, basil, EVOO, fresh mozzarella.

Classica 9.95

Served on grilled ciabatta breadB R U S C H E T T E

Spinach, kale, goat cheese, roasted butternut squash, dried cranberries, candied pecans, red onion, tossed with maple-rosemary vinaigrette.

Cavolina 13.95

Toasted ciabatta bread topped with Grilled shrimp, sun-dried tomato rosemary pesto.

Gamberetti 13.95

13.95Lamb MeatballsServed over fried polenta, and a side of chimichurri sauce.

21.95Scaloppine di MaialePork scallopini sauteed with mushrooms, in a marsala cream sauce.

*Any pizza can be made into a Calzone.

Roasted eggplant, arugula, pesto, pinenuts, ricotta, shaved parmesan.

Calabrese 15

Olive oil and garlic sauce, Italian sausage, roasted broccoli, crushed red pepper.

Broccolina 14

Mascarpone, kale, sweet potatoes, prosciutto, shaved parmesan.

Autumno 14

parmesan and ricotta, served with marinara and gorgonzola cream sauce.

Beef medallions sauteed with portobello mushrooms, roasted red peppers, topped with a white wine balsamic glaze.

32.95Braciole

and mozzarella cheese, sauteed with mushroom, in a white wine tomato sauce.

Pappardelle al Cinghiale 22.95Pappardelle pasta tossed with braised wild boar, carrots, celery and rosemary

Damien Toler

Benvenuto in Liguria! It is thought that the region now known as Liguria in north-western Italy was named for a tribe of Indo-European nomads known as

was to play an important role in the developing history of Rome and Italy entire from the fourth century B.C.E. onwards, most notably in their split allegiance during the Punic Wars, with the majority of those in this region siding with Carthage and a small

in trade due not only to the influence of Rome but also its prime location in the western Med-iterranean, and it continued as a trade depot through the middle ages and into the early mod-ern period. Due to the fact that Liguria has long served as a crossroads of cultures, peoples, and ideas, it is no wonder that Ligurian cuisine has de-veloped such a distinctive quality.

Our new menu prominently features three signa-ture Ligurian specialties carefully crafted by our chefs. We begin with our pesto lasagna, as pesto is a staple of Liguria originally having developed in Genoa traditionally showcasing a spectacular balance of Genovese basil, Ligurian olive oil, and

-ceptional list of pastas. As your secondi for the evening, give our Zuppa di Pesce a try.

-

take on a traditional tiramisu may have also developed from the English trifle. However,

And now join us for the next iteration of our Italian adventure as we introduce you to the flavors of Liguria!

Convivio Italian Artisan CuisinePresents

Emilia-RomagnaFERRARI, PARMIGIANO, BALSAMICO, RAGU’ alla BOLOGNESE…and the list goes on…una regione eccezionale!

The region of Emilia-Romagna is located in northern Italy, extending from the Apennine Mountains to the Po River. It is known for its elegant medieval cities, sun-soaked Adriatic beaches, and rich gastronomy. Bologna has its pasta and meat sauces, Parma its famed prosciutto and Parmigiano cheese, and Modena the world's finest bal-samic vinegar.

Emilia-Romagna is also the haven of Italian speed. Italy's "Motor Valley" is home to some of the most prestigious carmakers like Ferrari, founded here in 1929, Lamborghini, Ducati, and Mase-rati. There are four international race tracks, 7 manufacturers, 11 museums, and other impressive collections —fans of dazzling sports cars are in for a real treat.

Dante Alighieri, author of the literary work Convivio, lived in Ravenna for 20

years after he was exiled from Florence, until his death in 1321. His tomb is in a small 18th-century building near the Basilica di San Francesco.

And finally, Emilia-Romagna is where you will find some of the best cuisine in Italy. The strong food culture has been around for centuries and is proudly protected to maintain its quality.

We have chosen four signature specialties to give you a taste of some of our personal favorites. Start with Erbazzone, a regional savory pie. The traditional recipe has humble origins and is a product of the 'cucina povera' or "poor cuisine" because it was tradi-tionally made from ingredients found easily in the vegetable garden and on the farm. Ours is stuffed with spinach, Swiss chard, pancetta, parmesan and ricotta and served with Marinara and gorgonzola cream sauce. Per primo, Lasagna Bolognese of course! Per Secondo, Filetto Balsamico from Modena. To finish off your meal, we have Torta di Riso, a traditional cake from Bologna. This cake was originally prepared for the Addobbi festivity – an old feast day to celebrate a Parish anniversary. Arborio rice is slowly cooked in milk and spices, then baked until soft and springy. The liquor is brushed over the cake while it is still hot to obtain the characteristic sticky crust.

We hope you enjoy your next stop on our tour of Italy. Benvenuto a Emilia-Romagna!

F

North

Vini D’italiaITALIAN WINES

WHITE

SPARKLING

RED

PIEDMONT•Barolo, Damilano Cannubi $175•Barolo, Oddero 2013 $100•Barbaresco, Castello di Neive $75•Nebbiolo, Angelo Negro $46 (91ws) •Nebbiolo, Travaglini Gattinara $75 •Dolcetto d'Alba, Bruno Giacosa Falletto $45•Barbera d'Asti, Pico Maccario Lavignone $46•Gavi Michele Chiarlo. $51•Moscato d’Asti, Tintero $32

LIGURIA•Vermentino, Lunae Black Label $68•Vermentino, Lunae Grey Label (Cinque Terre) $45•Rosso, Lunae Colli di Luni "Auxo" $48

VENETO•Soave Classico, Suavia $38•Primofiore, Quintarelli Giuseppe 2014 $112•Amarone, Masi Serego Alighieri 2011 $140•Amarone, Nicolis $90•Amarone, Tedeschi 2014 $100•Valpolicella, Dal Forno $175•Valpolicella Ripasso, Buglioni $52•Rosso, Zenato Alanera $39•Merlot IGT, Sansonina $64•Prosecco Superiore, Zardetto DOCG Extra Dry $49•Evaluna Cabernet, Sansonina $47

TRENTINO/ALTO ADIGE/VENEZIE•Pinot Grigio, Villa Russiz $48•Pinot Grigio, Zenato $32•Chardonnay, Lavis $35•Pinot Bianco, St Paul’s $39•Sauvignon Blanc, Lavis $40

ABRUZZO•Montepulciano d’Abruzzo, Illuminati Riserva $39

UMBRIA •Orvieto Classico, Ruffino $29•Rosso, Vitiano $35

CAMPANIA •Taurasi Riserva, Mastroberardino $120•Greco di Tufo, Mastroberardino $49•Aglianico, Nativ $49

PUGLIA•Salice Salento Riserva, Cantele $38•Primitivio, Cantele $48

SICILY•Nero d’Avola, Donnafugata Sherazade $39•Cabernet Blend, Donnafugata Tancredi $69•Grillo, Donnafugata Sur Sur $39•Rose, Tasca Regaleali $34

SARDINIA•Cannonau, Argiolas Costera $37

Central

The Islands

Piedmont

Trentino- Alto Adige

VenetoLiguria

Tuscany

Umbria

Abruzzo

Puglia

Campania

Sicily

Sardinia

Lombardia

Valle D’Aosta

Friuli-Venezia giulia

Emilia-Romagna

Le Marche

Lazio

Molise

Basilicata

Calabria

LOMBARDIA•Franciacorta, Ca Del Bosco $70•Marzemino/Sangiovese/Cabernet Sauvignon, Ca Dei Frati “Ronchedone” $55

PINK

TUSCANY•Cabernet Sauvignon, Sassicaia 2012 $350•Cabernet Sauvignon, Cafaggio “Basilica Del Cortaccio”, Tuscany $64•Super Tuscan, Ornellaia Serre Nuove 2014 $135•Super Tuscan, Orma Passi di Orma $79•Super Tuscan, Biserno Insoglio $80•Super Tuscan, Monteverro Terra di Monteverro $72•Super Tuscan, Il Fauno, Arcanum $69•Super Tuscan, Il Borro Toscana $75•Super Tuscan, Il Borro Pian di Nova $49•Super Tuscan, Gaja Ca'Marcanda IGT 2013 $210•Chianti Classico Riserva, Strada Al Sasso $70•Chianti Classico Riserva, Monsanto $66•Chianti Classico, Podere Campriano $56•Chianti Classico, Ricasoli Brolio $46•Chianti, Ricasoli Barone $33•Sangiovese, Fattoria Le Pupille Poggio Valente $75•Brunello di Montalcino Il Poggione 2012 $140•Brunello di Montalcino, San Giorgio Ugolforte $115•Brunello di Montalcino, Altesino $110•Vin Santo Volpaia $110

Please Drink Responsibly. 2630930

MOLISE•Sangiovese, Di Majo Norante $36