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 BRYNTEG FARMS ASPARAGUS

soft poached egg with ramp aioli, pickled ramps and baby greens tossed in a bacon vinaigrette 10 

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

PRIMAVERA

pistachio pesto, asparagus, arugula, spring onions, artichokes, goat cheese and fresh mozzarella 11

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 PEA, CHEVRE & MASCARPONE AGNOLOTTI

house-made petite stuffed pasta with sugar snap peas, brown butter, parmigiano-reggiano broth and morel mushrooms 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


TAGLIATELLE BOLOGNESE

house-made ribbons of spinach pasta with traditional bolognese (meat sauce) 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

creamy polenta with roasted peppers and salsa verde 28

 

SPRING GREEN RISOTTO

asparagus, spring peas, ramps, spring onions, fiddleheads, fava beans and parmigiano-reggiano 20

 

BRAISED WI GRASS-FED BEEF SHORT RIB

sweet peas, saffron risotto and marrow roasted carrots 45

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 

 

 BOMBOLONI  

 doughnuts served with cream fraiche, strawberry-rhubarb jam and honey-ginger gelato 10

 

 VEGAN CHOCOLATE CHEESECAKE 

 served with bruléed banana and peanut butter sorbetto 10

GELATO & SORBETTO

one scoop 3

Gelato: vanilla bean,  vegan sesame-banana, very berry

Sorbetto: chocolate, peanut butter, strawberry-basil

 

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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