Dinner Menu
Made with the Freshest Italian IngredientsAppetizers
Soups
Pasta e Fagioli
Stewed cannellini beans and ditalini pasta soup with blistered tomatoes and rendered Pancetta (Bacon)
(Vegan Option)
$11
Minestrone
Mixed vegetables and ditalini pasta soup in a savory tomato broth (vegetarian)
(Vegan)
$10
Salads
House Salad
Mixed baby greens, rainbow tomatoes, mixed olives, pickled bell pepper and shaved cheeses tossed in lemon-oregano vinaigrette
(Vegan Option)
$13, with chicken or shrimp $22
Caesar Salad
Crispy romaine tossed in homemade dressing with herb buttered croutons, shaved Parmigiano-Reggiano and anchovy on lavash
$12, with chicken or shrimp $21
Caprese Salad
Fresh sliced tomatoes, buffalo mozzarella and basil leaves drizzled in extra virgin oil and balsamic reduction.
(Vegetarian)
$16, with burrata and prosciutto $19
Antipasti
Bruschetta di Gamberon
Citrus pesto marinated shrimp and tomatoes, served with toasted ciabatta crostini
$22
Charcuterie Misto Board
Bounty of imported meats, cheeses and smoked salmon house salad (changes seasonally)
$10 per guest
Pastas
(Gluten-free Available)
Fettuccine Alfredo or Alla Bolognese
Your choice of parmesan cream or classic ground meat sauce
$22
Pasta Pomodoro Basilico
Your choice of pasta tossed in blistered cherry tomato sauce and basil chiffonade
(Vegetarian)
$19
Lasagna Della Nonna
Renzo’s handmade lasagna with house Roman meatballs, marinara sauce, buffalo mozzarella and bechamel sauce. Topped with Parmigiano-Reggiano
$24
Past’ é Polpette
Our take on an Italian classic. Papardelle tossed in marinara sauce with three, stewed Roman meatballs and Parmigiano-Reggiano
(Vegan)
$22, extra meatball $4
Pesce (Fish)
North Carolina Mountain Trout
Sunburst Farms Rainbow Trout filet coated in parmesan-almond seasoned panko, then oven roasted and finished in ctirus beurre blanc, served with ricotta cac’é pepe
$35
Shrimp Scampi
Pan seared white shrimp finished in garlic butter, served over linguine in white wine-manilla clam sauce
$38
Il Mar’in Campagnia
Prosciutto wrapped Atlantic lobster tail oven roasted, served with brown butter-pecorino gnocchi and sun-dried tomato beurre rosé
$48
Kalamata Salmon
Wild caught Alaskan sockeye salmon topped with Sicilian olive tapenade, then pan roasted, served with cavatappi pasta in artichoke cream sauce
$36
Carne (Meat)
Chicken Alla Milanese
Breaded chicken cutlet served atop lemon-oregano tossed tomato-orange salad and lemon-caper relish
$30
Filet Mignon
8oz beef tenderloin filet grilled to your preference, basted in balsamic-caramelized onion sauce, served with garlic-parmesan whipped potatoes.
$47
Pork Lombardino
Hickory Nut Gap Farms’ pasture-raised pork loin chop pan roasted, finished in apple-sage demi-glace, served with garlic-parmesan whipped potatoes
$37
Veal Involitni Saltimbocca
Sundried tomato stuffed medallions of veal, wrapped in sage leaves and prosciutto, then pan roasted and finished in mushroom demi-glace, served with risotto cac’é pepe.
$37
Vegetariani (Vegetarian)
Rollatini di Melanzane
Sliced eggplant deep fried, filled with tomatoes, basil and mozzarella, then baked and smothered in house marinara and grated Parmigiano-Reggiano
$28
Risotto ai Funghi Porcini
Porcini and shitake mushroom tossed with slow cooked arborio rice in vegetable stock, white pepper and Pecortino-Romano
$25
Gnocchi Alla Sorrentina
Potato gnocchi in a cherry tomato sauce with buffalo mozzarella, basil chiffonade and extra virgin olive oil
$24
Norma Nel Giardino
Renzo’s Italian ratatouille of baked spaghetti squash tossed in marina sauce with blistered grape tomatoes, friend eggplant and chiffonade of basil
$28
Renzo's Ristorante
502 N. Main St.
Hendersonville, NC
Dinner
Wednesday thru Monday (closed Tuesdays)
5:00 PM - 9:00 PM
Special Opening
St. Patty's Day - Tuesday, 3/17/2020
5:00 PM - 9:00 PM
renzo@renzos.us
(828) 551-7766
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