Il Bambino Panini Restaurant

Cheese Plate - Three Cheeses$11

Cheese Plate - Five Cheeses$16

Meats - Three$11

Meats - Five$16

Bambino Antipasti$11

Olive Bowl$6

Baby Arugula “Mimosa”shaved egg with smoked bacon vinaigrette$8

Chickpea Panzanellafeta cheese$8

Baby String Beanstoasted bread, shaved parmesan and truffle vinaigrette$9

Marinated Sardinessmoked tomato and roasted garlic butter, chili vincotto$10

Smothered Roasted Vegetable Saladranch dressing$8

Mushrooms “A la Greque”with chorizo and blue cheese vinaigrette$9

Baby Artichokesroast peppers and goat cheese$8

Fingerling Potato Saladtruffle aioli, fried shallots and pecorino$10

Salad of Beanswith chorizo and salsa verde$8

Beets with Baby Arugulagoat cheese and toasted walnuts$8

Avocadoscallions, buttered cheese toast, sauce romesco$9

Rosemary aioli, tomato and asiago

Mozzarella and olive spread

Manchego and membrillo

Egg salad and anchovy

Truffle egg salad and shaved speck

Egg salad, fontina, chive oil

Tomato fresca, rosemary ricotta, black olive oil

Prosciutto, basil pesto, parmesan

Artichoke and romesco

Goat cheese and fig spread

Mozzarella, basil pesto, chili oil

Piquillo peppers, olive spread, anchovy

Goat cheese, chorizo and avocado oil

Taleggio sun dried tomato and chive oil

Goat cheese, honey, rosemary oil

White bean, basil pesto, parmesan

Truffle aioli, chorizo and asiago

Salsa di formaggio

Smoked bacon, goat cheese and spicy mayo

Spicy avocado and goat cheese

Garlic butter, blue cheese and saba

Tuna spread, olive and chive oil

Artichokewith goat cheese, sweet onion and rosemary oil

Mozzarellawith tomato fresca, and basil pesto

Chorizowith caramelized onions, cacio di roma

Soppressatawith red onion, olive spread, provolone

Finocchionawith piquillo peppers, rosemary aioli, pecorino

Cacciatoriniwith mozzarella, fried onions, garlic butter

Fried Eggplantwith tomato fresca, basil pesto

Chicken Cutletwith olive spread, goat cheese

Mortadellawith tomato fresca, basil pesto, fontina

Tomato Frescawith smoked bacon, aioli, asiago

Fontinawith mozzarella, pecorino and truffle oil

Bresaolawith parmesan, arugula and lemon aioli

Chicken Cutletwith mozzarella, arugula and spicy mayo

Speckwith apricot butter, taleggio

Prosciuttowith mozzarella and sun-dried tomato pesto

Prosciuttowith gorgonzola dolce and fig spread

Soppressatawith hot peppers, asiago and basil pesto

Finocchionawith tomato fresca, chili flakes, olive spread, fontina

Italian Meatloafwith onion marmalade, provolone, spicy mayo

Roast Mushroomwith arugula, taleggio, truffle spread

Porchettawith spicy pickle slaw, rosemary aioli

Lemon Aioli

Sun-Dried Tomato Pesto

Smoked Spicy Mayonnaise

Fig Spread

Basil Pesto

Olive Spread

Grilled Breadtwo pieces$2.25

Grilled Seasoned Breadone piece basil pesto$2

Borsao Red, Campo de Borja, Spain 2008*glass $7 | bottle $22

80% Garnacha and 20% Tempranillo. Medium-bodied with dark berry flavors and supple tannins.

Luzon Verde, Jumilla, Spain 2007*glass $7 | bottle $23

100% Monastrell. Tangy red and dark berry flavors with subtle tannins and refreshing spiciness on the finish.

Penamonte, Toro, Spain 2007glass $8 | bottle $25

100% Tempranillo. Aged three months in oak, full-bodied, fruit forward wine.

Paso a Paso Tinto, La Mancha, Spain 2008*$28

100% Tempranillo. Full-bodied and rich, with hints of cherry liquer, coffee, and dark chocolate.

Puerta Vieja Crianza, Rioja, Spain 2006 $33

80% Tempranillo, 15% Mazuelo, 5% Graciano. Aged 18 months in oak, medium-bodied, with cherry flavors.

Pago del Vicario Penta, Castilla, Spain 2005*$35

Tempranillo, Cabernet Sauvignon, Merlot, Syrah, Petit Vedot. Aged 5 months in oak, full-bodied with lots of ripe fruit.

Urban Ribera, Ribera del Duero, Spain 2007*$35

100% Tinto Fino. Scents of leather, spice box, and blackberry fill the nose. Medium-bodied with a long finish.

Juan Gil, Jumilla, Spain 2006*$40

100% Monastrell. Lots of blueberry and raisin with intense floral aromas. Red fruit and oak on the palate with hints of gingerbread on the finish.

Gran Vinya Sarda Reserva, Penedes, Spain 2004$40

Tempranillo, Merlot and Cabernet Sauvignon. Aged for 1 year in oak. Elegant, well balanced wine, with ripe cherry flavors.

Cepa 21, Ribera del Duero, Spain 2006*$51

100% Tinto Fino. Intensely spicy aromas of wild strawberry and raspberry. The palate is ripe, tannic, lively and full of black cherry.

Finca Sandoval, Manchuela, Spain 2005*$75

76% Syrah, 13% Mouvedre, 11% Bobal. A burst of red and dark fruit on the palate, complemented by subtle tannins and forward oak. Full-bodied, with a long and spicy finish.

Alto Moncoya, Campo de Borja, Spain 2006*$96

100% Garnacha. Impressively complex. Round and rich on the palate, black raspberry and cherry flavors are firmed by fine-grained tannins and toasty oak.

Vega Sindoa, Viura, Navarra, Spain 2008*glass $7 | bottle $22

60% Viura, 25% Chardonnay, 15% Viogner. Hints of mineral, baked apple and honey on the nose, medium-bodied, nicely balanced and refreshing.

Palazzone, Umbria, Italy 2008$23

100% Orvieto. Yellow apple and citrus flavors. Bold with lots of zip.

Jelu, San Juan, Argentina 2009glass $8 | bottle $27

100% Torrontes. Honeysuckle and flowers with some mineral on the palate. Perfectly balanced by its level of acidity.

Selbach, Mosel-Saar Ruwer, Germany 2007glass $32

100% Riesling. Dry with satisfying weight and minerality. Ripe peaches on the nose and a perfect dry finish.

Le Colture, Veneto, Italy DOC$33

100% Prosecco. Sparkling white with sweet vegetable and heady citrus aromas.

Segrel Albarino, D.O. Rias Biaxes, Spain 2007$33

100% Albarino. Crisp, clean wine with hints of citrus.

Rain, Marlborough, N.Z. 2008glass $9 | bottle $32

100% Sauvignon Blanc. Classic New Zealand Sauvignon Blanc with gooseberry and citrus aromas and a crisp and steely acidity.

Botani, Malaga, Spain 2008*$43

100% Moscatel. An alluring perfume of spring flowers, honey, spice box, and tropical fruits. Smooth-textured, ripe and dry.

Jorge Ordonez Seleccion Especial, Malaga, Spain 2006*glass $7.5 | bottle $45

100% Moscatel de Alejandria. Jasmine, honey and tropical fruits fill the nose. Medium sweet, the wine is perfectly balanced.

* Noted wines organically farmed.

Pacifico, Lager, Mexico$5

Smuttynose, IPA, USA$6

Lagunitas, Pilsner, USA$6

Samuel Smith, Nut Brown Ale, England$7

Schneider, Organic Hefe Weizen, Germany 17 oz.$8

Hitachino Nest, Red Rice Ale, Japan$9

Ommegang Hennepin, Saison, USA 25 oz.$15

Brunch Panini

10:30 a.m - 3:30 p.m — Saturday & Sunday

Nutella, banana, strawberry preserve$7

Roast mushrooms, scrambeled eggs, parmesan, truffle aioli$9

Scrambled eggs, caramelized onions, fontina, chive oil$9

Artichokes, scrambled eggs, goat cheese, rosemary oil$9

Sweet Ass - Prosciutto, fig spread, taleggio$9

Chorizo, scrambled eggs, hot peppers, asiago $10

Weekend Debris - Italian sausage, scrambled eggs, piquillo peppers, pecorino, chile oil$10

Piggy Got Back - Prosciutto, scrambled eggs, mozzarella, olive spread$10

Smoked bacon, scrambled eggs, artisan cheddar, truffle oil$10

Ya Big Pig - Soppresatta, mortadella, scrambled eggs, fontina, basil pesto$11

We are working with Murray’s Cheese Shop to bring you some artisanal cheeses that have been perfected by farmers around the world. We hope to bring you new flavors each week to extend our love for exquisite cheeses to you. Here is a look at some of the selections we have featured in the recent weeks, and a few that will be coming to the menu soon.

AppenzellerThis is a raw cow’s milk cheese from Switzerland. It’s a smooth dense supple texture with a complexity of flowery, fruity, and tangy flavors.

Pecorino PepatoA pasteurized sheep’s milk cheese from Italy that is firm and crumbly with a very salty, slightly oily flavor studded with whole black peppercorns.

La TurA pasteurized blend of cow, sheep, and goat’s milk from Italy that is quite delicate. It’s runny around the perimeter with a moist cakey texture in the middle. It’s a rich flavor reminiscent of sour cream.

Monte EnebroThis is a pasteurized Goat cheese from Spain that is being highlighted by cheese connoisseurs around the world. It’s creamy, lemony and slightly acidic that becomes more intense and pungent as it ages.

Hazen BlueThis is an award winning raw cow’s milk blue from Jasper Hill farm in Vermont. It’s drier than most blues with rich subdued flavors of hazelnuts, dark chocolate and licorice spice.

Scharfe MaxxThis is a raw cow’s milk Swiss, with a buttery base flavor. Made in Hatswil, this is one of their most piquant cheeses.

Cabra RomeroA pasteurized goat’s milk cheese from Spain that is pressed and coated with rosemary needles leaving you with a tangy essence of the hearty, flowering herb.

Pecorino TartufelloA raw sheep’s milk cheese from Italy that is dense, tangy and flecked with black truffles. It has a rich, aromatic and exotic flavor.

Cabot CheddarThis clothbound cheddar is made from Vermont’s finest cheese makers. Cabot makes this from pasteurized Holstein Cow’s milk. The result is a nutty, complex and perfectly sharp cheese.

Cashel BlueThis is an Irish blue made with pasteurized cow’s milk. It has a unique voluptuous creamy texture, complemented by a delightful blue tang.

Cabra al VinoA semi-firm pasteurized goat cheese from Spain’s Mediterranean coast. It’s cured in a red wine leaving it with a sweet, smooth and mildly fruity flavor

Weinkase LagreinThis is a pasteurized cow’s milk cheese from the Alto-Adige region of Italy, with a peppery, garlicky flavor reminiscent of cured pork.

Champlain Valley Triple CreamA pasteurized organic cow’s milk from Vergennes VT with a bloomy rind that is fluffy, buttery and undeniably creamy.

La SerenaMade with raw sheep’s milk from Spain this cheese is gooey with lactic and floral flavors.

Blu del MoncenisioThis is an Italian raw cow’s milk cheese with a peppery kick and a sweet finish. It is a blue with complex flavors, balanced perfectly for blue enthusiasts and new recruits.

PiaveA deliciously nutty, pasteurized cow’s milk from northern Italy. It is a sweet tropical fruit flavor with a slight almond bitterness.

MalvarosaA pasteurized sheep’s milk cheese from Spain that is firm, but buttery, incredibly rich and sweet with a butterscotch finish.

Nettle Meadow KunikA tart triple crème from upstate New York made of pasteurized goat milk enriched by Jersey cow cream. It’s a thick buttery paste, a bit lemony with a taste of mushroom.

Cypress Humboldt FogThis is a pasteurized goat cheese from California. It is a crumbly smooth paste with a full tangy flavor.

ValdeonA pasteurized cow and goat blend from Spain. It’s a strong flavored blue with heavy veining and wrapped in sycamore leaves.

Black River BluePasteurized cow’s milk blue from Wisconsin. The texture is slightly softer than butter, giving it a nice backdrop for the bright blue flavor.

GraysonA washed brownish-orange rind with mildly pungent semi-soft paste from Meadow Creek Dairy in Virginia. It’s made with raw cow’s milk giving it a rich beefy flavor, with sweet , nutty tones.

SottocenereA pasteurized cow’s milk cheese from Italy. It’s rind is flavored with nutmeg, coriander, cinnamon, licorice, cloves, and fennel. Its paste is creamy and smooth, laced with flecks of black truffle.

Pecorino Tuscan YoungThis is a pasteurized sheep’s milk cheese from Italy. It’s a rindless, pale white paste with a tang, acidic clean flavor.

LeonoraA goat’s milk cheese from Spain that’s pasteurized milk keeps a fresh, flakey, though creamy texture, while the ashed exterior forms a natural mold rind.

Pata CabraPasteurized goat cheese that is pungent, tangy, aromatic and shaped like the leg of the animal whose milk it is made with. Yum!

HooliganFrom Cato Corner Farm this raw cow’s milk cheese has a buttermilk washed rind. It is moist, sticky and pungent with a paste that is thick and creamy with a long, milky, barnyard finish.

Consider Bardwell ChesterThis is a raw cow’s milk cheese from Vermont that has a natural mottled rind. It has a funky buttery and vegetal bright yellow paste.

Cypress Grove Truffle TremorPasteurized goat cheese from California with a thick bloomy rind and a sticky, moist and creamy paste spiked with small nibs of black truffle.

Tete de MoineThis is a raw cows milk cheese from Switzerland.  It has a hard sticky reddish-brown rind, with a yellow paste that is dense with a sharp, spicy and nutty finish.

Shropshire BlueA pasteurized cow’s milk cheese from England. It has a Rough reddish-brown rind, with a moist creamy orange paste that has extensive blue green veining. The flavor is mild, creamy and caramel sweet with a spicy finish.

Salva CremascoA moist rust colored rind with an interior that is ivory white and has a crumbly texture with a creamy, lactic, slightly pungent flavor. It’s made from raw cow’s milk in Italy.

Pecorino MarzolinoA Raw sheep’s milk cheese from Italy that has a soft rind rubbed with Italy’s famed San Marzano tomatoes to impart a juicy, vegetal flavor and delicate terracotta colored rind that is lactic, sour and tangy.

Capra SardoA Pasteurized Goat cheese from Italy that has a hard waxy rind with a corn-yellow interior that is firm, granular, dense with a sweet flavor and woodsy tones.