From The Restaurant
Pinoli offers a variety of Northern Italian-inspired menu items featuring anti-pastas like Burrata, a mix of golden beets, grapefruit, and pistachio, and Roasted Savoy Cabbage with squash puree, pecorino and breadcrumbs. Pasta dishes range from Gnocchi with mussels, shrimp, and calamari to Pansotti with Swiss chard, soft herbs, cream, and walnut pesto. Our Roman-style pizza offerings like the Fisherman’s with marinated seafood whipped bacalao and arugula, and the Mortadella with pistachio, parmesan, and truffle stracciatella is one of the few styles of pizza offered in the twin cities.
Fall Restaurant Week Menu | October 9 - 15
Dinner for 2— $45 per person
Dine in ONLY
First Course | For the Table to Share:
- Burrata; Golden beets, grapefruit, pistachio (GF)
- Focaccia; Choose two
- Basil pine nut pesto
- Whipped bacalao
- White bean and rosemary (v)
Second Course | Choose Two Pastas:
- Casarecce; Genovese basil pesto, parmesan
- Pansotti; Swiss chard, soft herbs, cream, walnut pesto
- Linguini; Braised mushrooms, cashew cream
- Spaghetti alla Chitarra; Lobster, lemon, garlic, chili, butter (+$10)
Third Course | Choose One Vegetable Dish and Two Protein:
- Vegetable Dishes; Choose one
- Broccoli Rabe; Lemon vinaigrette, roasted garlic (V/GF)
- Roasted Savoy Cabbage; Squash puree, pecorino, bread crumb
- Protein Dishes; Choose two
- Crispy Chicken; Garlic, lemon, oregano (GF)
- Great Lakes Whitefish Picatta; Preserved lemon, caper, herbs
- Peterson Farms Steak; White bean, tomato pesto, arugula
- Peterson Farm Ribeye Steak; White bean, tomato pesto, arugula (+ $10)
Additional Features:
- Dessert
- Cannoli; lemon ricotta, pistachio (+ $4)
- Affogatto al Caffe; espresso, vanilla ice crea and Pasubio amaro (+ $10)
