Dinner Menu

Made with the Freshest Italian Ingredients




Pasta e Fagioli

Stewed cannellini beans and ditalini pasta soup with blistered tomatoes and rendered Pancetta (Bacon)

(Vegan Option)



Mixed vegetables and ditalini pasta soup in a savory tomato broth (vegetarian)





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

Mozzarella Caprese | Renzo's Ristorante

Caprese Salad

Fresh sliced tomatoes, buffalo mozzarella and basil leaves drizzled in extra virgin oil and balsamic reduction.


$16, with burrata and prosciutto $19




Bruschetta di Gamberon

Citrus pesto marinated shrimp and tomatoes, served with toasted ciabatta crostini 


Antipasto Misto Board | Renzo's Ristorante

Charcuterie Misto Board

Bounty of imported meats, cheeses and smoked salmon house salad (changes seasonally)

$10 per guest


(Gluten-free Available)

Fettuccine Alfredo or Alla Bolognese

Your choice of parmesan cream or classic ground meat sauce


Paccheri | Renzo's Ristorante | Italian Fine Dining | Hendersonville, NC

Pasta Pomodoro Basilico

Your choice of pasta tossed in blistered cherry tomato sauce and basil chiffonade



Lasagna Della Nonna | Renzo's Ristorante | Italian Fine Dining | Hendersonville, NC

Lasagna Della Nonna

Renzo’s handmade lasagna with house Roman meatballs, marinara sauce, buffalo mozzarella and bechamel sauce. Topped with Parmigiano-Reggiano 


Past’ é Polpette 

Our take on an Italian classic. Papardelle tossed in marinara sauce with three, stewed Roman meatballs and Parmigiano-Reggiano 


$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


Shrimp Scampi

Pan seared white shrimp finished in garlic butter, served over linguine in white wine-manilla clam sauce


Il Mar’in Campagnia

Prosciutto wrapped Atlantic lobster tail oven roasted, served with brown butter-pecorino gnocchi and sun-dried tomato beurre rosé


Kalamata Salmon

Wild caught Alaskan sockeye salmon topped with Sicilian olive tapenade, then pan roasted, served with cavatappi pasta in artichoke cream sauce


Carne (Meat)

Chicken alla Milanese | Renzo's Ristorante

Chicken Alla Milanese

Breaded chicken cutlet served atop lemon-oregano tossed tomato-orange salad and lemon-caper relish


Filet Mignon

8oz beef tenderloin filet grilled to your preference, basted in balsamic-caramelized onion sauce, served with garlic-parmesan whipped potatoes.



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


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.


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


Risotto ai Funghi Porcini

Porcini and shitake mushroom tossed with slow cooked arborio rice in vegetable stock, white pepper and Pecortino-Romano



Gnocchi Alla Sorrentina

Potato gnocchi in a cherry tomato sauce with buffalo mozzarella, basil chiffonade and extra virgin olive oil


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



Renzo's Ristorante

502 N. Main St.
Hendersonville, NC


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

(828) 551-7766
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