UVA Wine Bar

Brunch (12pm to 3pm)
ALL EGG DISHES ARE MADE WITH ORGANIC EGGS
AND SERVED WITH ROSEMARY POTATOES
Pancakes
Apple and Cinnamon 6.5
Strawberry and Mascarpone 7.5
Omelets
RUSTICA
Italian bacon, mushrooms, artichokes, smoked mozzarella
7.5
ORTOLANA
Eggplant, zucchini, peppers, broccoli, fresh tomato
7.5
BIANCA
Egg whites, wild mushrooms, spinach
8.5
CONTADINA
Potatoes, sausage, red onions, asiago cheese
7.5
Fried Eggs
Three eggs cooked in a baking dish 5.5
Three eggs cooked in a baking dish with Italian bacon 6.5
Three eggs cooked in a baking dish with mushrooms and ham 7.5
Scrambled Eggs
Three scrambled eggs 5.5
Three scrambled eggs with sausage 6.5
Three scrambled eggs with ham 6.5
Appetizers
POLENTA TARTUFATA
Fresh polenta filled with robiola cheese in a black truffle sauce
9.0
BURRATA BARESE
Creamy mozzarella with yellow beef tomatoes, fava beans and
balsamic glaze
13.0
SPIEDINO DI GAMBERETTI
Grilled shrimp skewer over a plum tomato, avocado and palmito salad
11.0
CALAMARI GRIGLIATI
Slightly breaded grilled calamari served with baby arugola,
frisee and confetti tomatoes
12.0
POLPETTINE DI VITELLO
Mini veal meatballs cooked in a savory tomato sauce, served
with grilled ciabatta bread
9.0
CROSTINO DI POLENTA
Polenta baked with wild mushrooms and fontina cheese
9.0
ZUPPA DEL GIORNO
Our soup of the day
7.0
ANTIPASTO VEGETATRIANO (minimum two people)
Grilled, marinated and pickled vegetables, with buffalo mozzarella
and sundried tomatoes, sprinkled with basil oil and balsamic glaze
17.5
ANTIPASTO MISTO (minimum two people)
Cured meat platter with Prosciutto di San Daniele, Speck, Coppa,
Mortadekka and Sopressata Garnished with Cerignola olives,
Parmigiano cheese, artichokes, cipolini onions and sweet
cherry peppers
21.0
Panini Di Focaccia (focaccia sandwiches)
Mortadella, tomato, caciocavallo cheese 7.5
Grilled vegetables, mozzarella and Basil 8.5
Prosciutto, arugola and montasio cheese 9.5
Parma cotto, soft pecorino and artichokes 8.5
Salads
INSALATA MISTA
Mesclun, tomatoes, carrots, fennel, balsamic dressing
7.5
INSALATA CAPRIESE
Buffalo mozzarella, vine tomatoes and fresh basil
13.0
INSALATA DI PERE E GORGONZOLA
Frisee, poached pear, gorgonzola cheese, walnuts and fig syrup
10.0
INSALATA DI FUNGHI E SPINACI
Baby spinach and mushroom salad, with Parmigiano cheese
shavings, toasted almonds and balsamic dressing
9.0
INSALATA DI BARBABIETOLE
Red beets, goat cheese and fava bean salad served on a bed
of mache with balsamic dressing
9.0
INSALATA GOLOSA
Grilled vegetables, mesclun, mozzarella, plum tomatoes topped
with grilled chicken
14.0
Entrees
GNOCCHI DI RICOTTA AL POMODORO E BASILICO
Ricotta gnocchi in fresh tomato and basil sauce
14.0
FUSILLI CON MELANZANE E MOZZARELLA
Pasta spirals with tomato sauce, eggplant and mozzarella
14.0
CANELLONI ALLA EMILIANA
Veal canelloni baked in a pink sauce
17.0
PENNE GRATINATE
Penne baked with fresh tomato, porcini mushrooms and
parmigiano cheese
17.0
MELANZANE ALLA PARMIGIANA
Eggplant lasagna baked with tomato sauce, basil and
parmigiano cheese
17.0
SALMONE IN CROSTA DI ERBE
Herb crusted salmon with roasted eggplant
21.0
PESCE PERSICO ALLA LAGUNARE
Fillet of Perch cooked with white wine, shrimp, asparagus,
tomatoes and chives
22.0
GAMBERONI GRIGLIATI
Grilled jumbo shrimp with peperonata and pesto sauce
22.0
POLLO ALLA PARTENOPEA
Breast of chicken filled with smoked mozzarella in plum tomato
and artichoke sauce
18.0
VITELLO GRATINATO CON MELANZANE
Veal topped with Italian eggplant and soft pecorino cheese
22.0
SALTIMBOCCA DI POLLO
Chicken breast scaloppine topped with prosciutto and sage, served
in white wine sauce over sautéed spinach
18.0
Uva Menu Bar delicious meals