menu

Carryout available by calling 608-312-2991

antipasti

 

SALUMI & FORMAGGIO 

artisan meats and cheeses, crostini, house pickles, mostarda, roasted nuts, fruit and seasonal relish 19

 

CALAMARI & VEGETABLE FRITTI

crispy fried squid and seasonal vegetables with balsamic agrodolce and miso bagna cauda dipping sauce 16 

 

MUSSELS

steamed with white wine, butter and herbs served with spicy sausage and grilled bread 14 

BRUSCHETTA

ramp pesto on grilled focaccia with slow roasted tomatoes, fresh mozzarella, basil and ricotta salata 9 

 

 GRILLED PEACH, TOMATO & MELON

 house-made creamy ricotta with pistachio, sour honey and african blue basil 11 

CAESAR SALAD

romaine and baby kale with white anchovy, parmigiano-reggiano, egg & crispy garlic breadcrumbs 11

CHOPPED SALAD

tuscan kale, radicchio and endive with asiago, salami, marinated chickpeas, artichokes, red onion, tomatoes, pepperoncini and pine nuts tossed in a roasted tomato vinaigrette 13

PETITE GREENS SALAD

fresh local mixed greens and herbs with a white wine vinaigrette 7


 

pizzettas

 

FUNGHI

exotic mushroom blend with garlic cream, potato, parmigiano-reggiano, goat taleggio and arugula 10 

 

MARGHERITA

slow roasted tomato with fresh mozzarella and basil 10

 

PEPPERONI 

tomato sauce, provolone, parmigiano-reggiano, mozzarella and house giardiniera 12

 

EMILIA

garlic cream, mortadella, pancetta, prosciutto, mozzarella, parmigiano-reggiano, pears, arugula, banyuls 12

 

SALSICCIA SUPREMA

tomato sauce, house sausage, red onion, rapini, provolone, mozzarella, parmigiano-reggiano 11

 CHICKEN AND GRILLED SWEET CORN

garlic cream, pancetta, goat cheese, garlic chives and basil 12

primi


SPAGHETTI & MEATBALLS

house-made spaghetti with classic marinara and parmigiano-reggiano 19


MUSHROOM GARGANELLI

house-made ridged tubular pasta with a ragu of mixed local mushrooms and parmigiano-reggiano 22

 

SWEET CORN & MASCARPONE AGNOLOTTI

house-made petite stuffed pasta with chanterelle mushrooms, summer squash, and nasturtium in a light cream sauce 22

 

PINN OAK RIDGE LAMB CANNELLONI

house-made pasta rolled and filled with sheep’s milk ricotta and braised lamb shoulder, served with grilled escarole and pistachio-mint gremolata 24

 

LASAGNA FORMAGGIO

choice of bolognese (meat sauce) or spinach & marinara house-made spinach pasta with bechamel, ricotta, fontina, and parmigiano-reggiano 24

 

BAKED LOBSTER GNOCCHI

house-made potato gnocchi with maine lobster, shellfish cream, cauliflower, parmigiano-reggiano, fontina, gruyere, lemon and tarragon 32


 

secondi

 

GREAT LAKES WHITEFISH

grilled fillet over cannellini beans, braised fennel, roasted tomatoes, saffron-white wine fume, lemon and fresh herbs 26

 

ROASTED CHICKEN

heirloom tomato, pepper, sweet onion and swiss chard panzanella 28

 

SUMMER VEGETABLE RISOTTO

summer squash, tomatoes, eggplant, sweet corn, broccolini, basil and ricotta salata 20

 

 MILK BRAISED PORK SHOULDER

 sweet corn polenta, green beans, bacon and crispy shallots 32

ANGUS BEEF TENDERLOIN

roasted fingerling potatoes, fiddlehead ferns, ramp butter, fresh horseradish and black garlic 48

dolci

 

 TIRAMISU TORTE & MEYER LEMON GELATO 

layered espresso mascarpone cream with hazelnut, cocoa and sponge cake 10

 AFFOGATO  

 luxardo cherry and almond gelatos doused in amaro and espresso served with crispy meringue 10 

 

 OLIVE OIL CAKE  

roasted plums, vanilla gelato and pine nut brittle 10

BLUEBERRY BOMBOLONI  

doughnuts served with cream fraiche, ground cherries and sweet corn gelato 10

 

 VEGAN CHOCOLATE CHEESECAKE 

 served with bruléed banana and peanut butter sorbetto 10

GELATO & SORBETTO

one scoop 3

Gelato: vanilla bean,  vegan pineapple and banana (coconut, cashew) honey-ginger

Sorbetto: chocolate, peanut butter, summer melon (almond)

 
 

hours

SUN - THU 5 - 9 P.M.

FRI & SAT 5 - 10 P.M.

BAR 5 P.M. -  CLOSE

contact

500 PUBLIC AVENUE | BELOIT, WI

INFO@VELVETBUFFALO.COM
608.312.2991

Velvet Buffalo Modern Italian

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