Treno Ristorante

Hand-mixed sweet Italian sausage, charred banana and roasted red peppers, creamy mozzarella cheese sauce, garlic toast points.

Pesto caprese - fresh mozzarella, tomato, cheese and balsamic reduction.

Vegetarian. Classic breaded and fried mozzarella skewered between focaccia bread and served on a bed of treno's signature San Marzano sauce.

Semolina crusted artichokes, peppadew peppers, olives and fresh calamari served over creamy lemon basil aioli and topped with crispy capers.

Vegetarian. Traditional toasted crostini topped with a seasonal twist.

Vegetarian, gluten-free available upon request. An Italian table staple - house pickled provisions, cured olives, roasted garlic cloves served with housemade foccacia bread.

Shaved prosciutto, capicola and Picante salami, oven-toasted with smoked provolone and served with chopped pepperoncini and peppadews, red onion, Roma tomatoes and mixed greens tossed with our white wine vinaigrette and served on a rosemary ciabatta.

Locally sourced thick sliced sourdough bread, toasted with fresh mozzarella, smoked provolone, chevre and Parmesan cheese, roasted red peppers, Roma tomatoes and fresh basil served with a bowl of our tomato cremoso soup.

Housemade meatballs smothered in treno's signature San Marzano sauce and smoked provolone cheese served on our house focaccia bread.

Breaded boneless chicken breast topped with treno's signature San Marzano sauce, Parmesan cheese and fresh mozzarella served on rosemary ciabatta.

Gluten-free. Mixed greens, roasted beets, candied pine nuts and crumbled chevre cheese with a truffle honey vinaigrette.

Classic creamy tomato-basil soup with focaccia croutons and basil oil.

Vegetarian, gluten-free available upon request. Romaine spears with focaccia croutons and topped with Parmesan cheese and crispy pancetta wheels and our traditional Caesar dressing.

Vegetarian, gluten-free. Blend of locally mixed greens, cannellini beans, olives, pepperoncinies, red onionand Parmesan cheese with our house balsamic vinaigrette.

Vegetarian. Burratta cheese with toasted bread crumbs, house cured tomatoes and shaved red onion, served over mixed greens with a herb infused white wine vinaigrette.

Bowl of tomato cremoso soup and a treno salad. Perfect on a cold day!

Vegetarian. Mushroom and fontinella cheese stuffed ravioli with a porcini leek cream sauce and garnished with fresh arugula and Grana Padano cheese.

A nest of fresh spaghetti with 2 hand-rolled meatballs, generously topped with Sereno's signature San Marzano sauce and freshly grated Grana Padano cheese.

Fresh rolled pasta sheets, layered with braised beef, housemade ricotta cheese, fresh herbs and roasted vegetables and topped with smoked provolone cheese.

Sweet pea gnocchi with crispy pancetta and fresh peas in a garlic cream sauce thickened with egg yolks and served with fresh parsley and lemon zest.

Fresh pappardelle topped with a thick and creamy tomato and braised beef Bolognese sauce.

Gluten-free available upon request. Cured meats and farmstead cheeses from the regionally inspired Italian country side accompanied with pickled provisions and housemade mustardo.

Pesto caprese - fresh mozzarella, tomato, cheese and balsamic reduction.

Hand-mixed sweet Italian sausage, charred banana and roasted red peppers, creamy mozzarella cheese sauce, garlic toast points.

Hand-rolled meatballs - blend of veal, pork and beef served with Treno's signature sauce and topped with freshly grated Grana Padana cheese.

Vegetarian. Classic breaded and fried mozzarella skewered between foccacia bread and served on a bed of treno's signature San Marzano sauce.

Vegetarian. Gluten-free available upon request. An Italian table staple - house pickled provisions, cured olives, roasted garlic cloves served with housemade foccacia bread.

Vegetarian. Traditional toasted crostini topped with a seasonal twist.

Semolina crusted artichokes, peppadew peppers, olives and calamari served with creamy lemon basil aioli and fried capers.

Classic creamy tomato basil soup topped with foccacia croutons.

Italian inspired soups - made fresh daily.

Vegetarian. Gluten-free. Blend of local mixed greens, cannellini beans, olives, pepperoncini, red onion and Parmesan cheese with our house balsamic vinaigrette.

Gluten-free. Mixed greens, roasted beets, candied pine nuts and crumbled chevre cheese with truffle honey vinaigrette.

Buratta cheese, with toasted bread, house cured tomatoes and shaved onion with white wine and herb infused vinaigrette.

Gluten-free available upon request. Romaine spears, foccacia croutons, topped with Parmesan cheese and crispy pancetta with traditional creamy caesar dressing.

Nest of angel hair pasta topped with sauteed shrimp, blistered tomatoes and roasted red peppers with fresh basil in an infused garlic oil.

Vegetarian. Mushroom and fontinella cheese stuffed ravioli with sweet vermouth porcini and leek sauce garnished with baby arugula.

Thick pappardelle noodles served with a classic herb infused creamy tomato sauce with braised beef.

Fresh rolled pasta sheets with layers of seasoned braised beef and housemade ricotta cheese topped with treno's signature san marzana sauce.

Fresh linguini pasta tossed with fresh clams, roasted red peppers and parsley in a garlic butter and white wine sauce.

Vegetarian. Creamy Parmesan risotto classically prepared with seasonally inspired vegetables, garnished generously with grated grana padana cheese.

Brined and seared chicken breast, wild mushrooms, glazed with Marsala wine, herbs and cream served with olive oil poached fingerling potatoes and Italian broccolini.

Gluten-free. Pan seared salmon, topped with a Mediterranean caper-olive salad and served over braised cannellini beans.

Thinly sliced and pounded veal, roasted garlic white wine sauce, with lemon, parsley and capers over aglio e olio linguini.

Gluten-free. Large sea scallops, topped with sun-dried tomato pesto, served over braised Swiss chard with creamy Parmesan risotto.

Gluten-free. Raw-undercooked. Beef tenderloin, olive oil poached fingerling potatoes, sauteed Italian broccolini, with a red wine and porcini infused demi glace.