http://convivioindy.com@convivioindy

We politely decline splits and modifications.

Andrea MelaniBrad GatesDenis JimenezMarcellino BernardinoChris NealBen WeedmanZach ReathJavier Gomez

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E M I L I A - R O M A G N A

33.95Filetto Balsamico

Torta Modenese 9.95

entrée

dessert

11.95Erbazzone

18.95Short Ribs CannelloniA classic tube pasta filled with meat and Parmesan cheese topped with bechamel and tomato sauce.

pasta

appetizer

S O U P + S A L A D

SoupPlease ask server for daily selection and price.

Fresh mozzarella, heirloom tomatoes, EVOO, basil, balsamic glaze.

Mozzarella Caprese 13

Field greens, tomatoes, feta cheese, spicy pecans, green apples, balsamic vinaigrette.

Insalata Mista 9

Romaine, caesar dressing, garlic croutons, Grana Padano.

Caesar 9

Fresh beets, fried beet chips, arugula, goat cheese, spicy pecans, olive oil, balsamic glaze.

Beet Salad 10

PA S TA

Tonnarelli, mussels, clams, shrimp, scallops, calamari in a spicy tomato sauce.

24.95Frutti di Mare

Torchietti Pasta, tossed with dried figs, black olives, basil, goat cheese and Parmesan.

Fig and Olives 19.95

Squid ink spaghetti, sundried tomatoes, shrimp, crab and lobster in a lobster cream sauce.

26.95Nero

Tonnarelli, spicy tomato sauce, onion, garlic, capers, kalamata olives, parmesan.

Puttanesca 18.95

Red bell pepper tagliatelle, red bell pepper cream sauce, chicken, parmesan.

Tagliatelle al Convivio 19.95

20.95Meat RavioliBraised beef ravioli tossed with mushrooms and caramelized onions in a taleggio cream sauce.

Tagliatelle tossed in traditional

Bolognese 18.95

Pumpkin infused Gigli, tossed with sage prosciutto and roasted butternut squash with a parmesan cream sauce.

Gigli di Zucca 19.95

Potato gnocchi in a Pomodoro sauce with fresh mozzarella.

Gnocchi 19.95

chard, and ricotta. Gorgonzola-parmesan cream sauce.

Pansotti 20.95

Rigatoni, mushrooms, goat cheese, sausage, seared pancetta, parmesan in a cream sauce.

Rigatoni Funghi Salsiccia 20.95

Casarecce tossed in basil pesto with sun-dried tomatoes and shrimp.

Casarecce alla Genovese 22.95

I L F O R N O

Carne 15Tomato sauce, mozzarella, sausage, pepperoni, ‘Nduja sausage, caramelized onions.

15ElenaRed bell pepper sauce, mozzarella, chicken, goat cheese, arugula, shaved parmigiano.

14IsabellaTomato sauce, fresh mozzarella, basil, parmesan, red peppers, marinated tomatoes.

Tomato, mozzarella, and basil. Margherita 13

Tomato sauce, mozzarella, prosciutto, arugula, shaved parmigiano.

Prosciutto Arugula 15

taleggio, mushrooms, shaved parmigiano.

Contadina 14

E N T R É E S

28.95GamberoniJumbo shrimp sautéed with tomatoes and basil in a sambuca-brandy cream sauce.

Saltimbocca 24.95Veal scaloppine sauteed with sage and prosciutto in a light butter wine sauce.

Sautéed with fresh tomatoes and capers, in a white wine butter sauce.

Chicken Pizzaiola 19.95

Filetto 39.958 oz. peppercorn-crusted beef filet. Topped with a Dijon mustard-brandy cream sauce.

Served with a starch and vegetable of the day.

A N T I PA S T I

Selections of Imported Italian cheeses, local jams, and hot Sgabei

Tronco di Formaggio 22

Fresh burrata, prosciutto breadsticks, arugula, EVOO.

Burrata & Prosciutto 13

Beef, veal and pork meatballs, tomato sauce, fontina, grilled ciabatta bread.

Polpette al Sugo 12

Fried risotto with sausage, peas, gorgonzola, four cheese foundue, pesto, tomato sauce.

Arancini 12

SmokingGoose seasonal meats, burrata, assorted fruits, grilled ciabatta.

Il Tagliere 25

T H E L A N D

Grilled baby octopus, potato dauphinoise, arugula, goat cheese, balsamic glaze.

Insalata di Polpo 16

Fried calamari, shrimp, octupus, zucchini.Fritto Misto 16

Fresh mussels steamed with tomatoes, fresh garlic, parsley and white wine.

Mussels Pepata 15

T H E S E A

Italian sausage, pureed red peppers, goat cheese.

Salsiccia 11.95

Roasted eggplant, tomatoes, Taleggio cheese, arugula.

Eggplant 11.95

Diced tomatoes, red peppers, basil, EVOO, fresh mozzarella.

Classica 10.95

Served on grilled ciabatta breadB R U S C H E T T E

Spinach, kale, goat cheese, roasted butternut squash, dried cranberries, candied pecans, red onion, tossed with maple-rosemary vinaigrette.

Cavolina 13.95

Roasted butternut squash, portobello mushrooms. Zuccosa 13.95

21.95Scaloppine di MaialePork scallopini sauteed with mushrooms, in a marsala cream sauce.

*Any pizza can be made into a Calzone.

Roasted eggplant, arugula, pesto, pinenuts, ricotta, shaved parmesan.

Calabrese 15

Olive oil and garlic sauce, Italian sausage, roasted broccoli, crushed red pepper.

Broccolina 14

Mascarpone, swiss chard, roasted butternut squash, thin sliced brussels sprouts, prosciutto, and shaved Parmesan.

Autumno 15

parmesan and ricotta, served with marinara and gorgonzola cream sauce.

Beef medallions sauteed with portobello mushrooms, roasted red peppers, topped with a white wine balsamic glaze.

32.95Cotoletta MilaneseButter fried rosemary breaded bone-in veal chop in a lemon sauce.

Pappardelle al Cinghiale 22.95Pappardelle pasta tossed with braised wild boar, carrots, celery and rosemary

beef-pork-veal ragù.13.95Lamb Meatballs

Served over fried polenta, and a side of chimichurri sauce and cheese sauce.

Tru�e oil, garlic, mozzarella, carmelized shallots,

Benvenuto in Liguria! It is thought that the region now known as Liguria in north-western Italy was named for a tribe of Indo-European nomads known as

was to play an important role in the developing history of Rome and Italy entire from the fourth century B.C.E. onwards, most notably in their split allegiance during the Punic Wars, with the majority of those in this region siding with Carthage and a small

in trade due not only to the influence of Rome but also its prime location in the western Med-iterranean, and it continued as a trade depot through the middle ages and into the early mod-ern period. Due to the fact that Liguria has long served as a crossroads of cultures, peoples, and ideas, it is no wonder that Ligurian cuisine has de-veloped such a distinctive quality.

Our new menu prominently features three signa-ture Ligurian specialties carefully crafted by our chefs. We begin with our pesto lasagna, as pesto is a staple of Liguria originally having developed in Genoa traditionally showcasing a spectacular balance of Genovese basil, Ligurian olive oil, and

-ceptional list of pastas. As your secondi for the evening, give our Zuppa di Pesce a try.

-

take on a traditional tiramisu may have also developed from the English trifle. However,

And now join us for the next iteration of our Italian adventure as we introduce you to the flavors of Liguria!

Convivio Italian Artisan CuisinePresents

Emilia-RomagnaFERRARI, PARMIGIANO, BALSAMICO, RAGU’ alla BOLOGNESE…and the list goes on…una regione eccezionale!

The region of Emilia-Romagna is located in northern Italy, extending from the Apennine Mountains to the Po River. It is known for its elegant medieval cities, sun-soaked Adriatic beaches, and rich gastronomy. Bologna has its pasta and meat sauces, Parma its famed prosciutto and Parmigiano cheese, and Modena the world's finest bal-samic vinegar.

Emilia-Romagna is also the haven of Italian speed. Italy's "Motor Valley" is home to some of the most prestigious carmakers like Ferrari, founded here in 1929, Lamborghini, Ducati, and Mase-rati. There are four international race tracks, 7 manufacturers, 11 museums, and other impressive collections —fans of dazzling sports cars are in for a real treat.

Dante Alighieri, author of the literary work Convivio, lived in Ravenna for 20

years after he was exiled from Florence, until his death in 1321. His tomb is in a small 18th-century building near the Basilica di San Francesco.

And finally, Emilia-Romagna is where you will find some of the best cuisine in Italy. The strong food culture has been around for centuries and is proudly protected to maintain its quality.

We have chosen four signature specialties to give you a taste of some of our personal favorites. Start with Erbazzone, a regional savory pie. The traditional recipe has humble origins and is a product of the 'cucina povera' or "poor cuisine" because it was tradi-tionally made from ingredients found easily in the vegetable garden and on the farm. Ours is stuffed with spinach, Swiss chard, pancetta, parmesan and ricotta and served with Marinara and gorgonzola cream sauce. Per primo, Lasagna Bolognese of course! Per Secondo, Filetto Balsamico from Modena. To finish off your meal, we have Torta di Riso, a traditional cake from Bologna. This cake was originally prepared for the Addobbi festivity – an old feast day to celebrate a Parish anniversary. Arborio rice is slowly cooked in milk and spices, then baked until soft and springy. The liquor is brushed over the cake while it is still hot to obtain the characteristic sticky crust.

We hope you enjoy your next stop on our tour of Italy. Benvenuto a Emilia-Romagna!

FBenvenuto in Liguria! It is thought that the region now known as Liguria in north-western Italy was named for a tribe of Indo-European nomads known as

was to play an important role in the developing history of Rome and Italy entire from the fourth century B.C.E. onwards, most notably in their split allegiance during the Punic Wars, with the majority of those in this region siding with Carthage and a small

in trade due not only to the influence of Rome but also its prime location in the western Med-iterranean, and it continued as a trade depot through the middle ages and into the early mod-ern period. Due to the fact that Liguria has long served as a crossroads of cultures, peoples, and ideas, it is no wonder that Ligurian cuisine has de-veloped such a distinctive quality.

Our new menu prominently features three signa-ture Ligurian specialties carefully crafted by our chefs. We begin with our pesto lasagna, as pesto is a staple of Liguria originally having developed in Genoa traditionally showcasing a spectacular balance of Genovese basil, Ligurian olive oil, and

-ceptional list of pastas. As your secondi for the evening, give our Zuppa di Pesce a try.

-

take on a traditional tiramisu may have also developed from the English trifle. However,

And now join us for the next iteration of our Italian adventure as we introduce you to the flavors of Liguria!

Convivio Italian Artisan CuisinePresents

Emilia-RomagnaFERRARI, PARMIGIANO, BALSAMICO, RAGU’ alla BOLOGNESE…and the list goes on…una regione eccezionale!

The region of Emilia-Romagna is located in northern Italy, extending from the Apennine Mountains to the Po River. It is known for its elegant medieval cities, sun-soaked Adriatic beaches, and rich gastronomy. Bologna has its pasta and meat sauces, Parma its famed prosciutto and Parmigiano cheese, and Modena the world's finest bal-samic vinegar.

Emilia-Romagna is also the haven of Italian speed. Italy's "Motor Valley" is home to some of the most prestigious carmakers like Ferrari, founded here in 1929, Lamborghini, Ducati, and Mase-rati. There are four international race tracks, 7 manufacturers, 11 museums, and other impressive collections —fans of dazzling sports cars are in for a real treat.

Dante Alighieri, author of the literary work Convivio, lived in Ravenna for 20

years after he was exiled from Florence, until his death in 1321. His tomb is in a small 18th-century building near the Basilica di San Francesco.

And finally, Emilia-Romagna is where you will find some of the best cuisine in Italy. The strong food culture has been around for centuries and is proudly protected to maintain its quality.

We have chosen four signature specialties to give you a taste of some of our personal favorites. Start with Erbazzone, a regional savory pie. The traditional recipe has humble origins and is a product of the 'cucina povera' or "poor cuisine" because it was tradi-tionally made from ingredients found easily in the vegetable garden and on the farm. Ours is stuffed with spinach, Swiss chard, pancetta, parmesan and ricotta and served with Marinara and gorgonzola cream sauce. Per primo, Lasagna Bolognese of course! Per Secondo, Filetto Balsamico from Modena. To finish off your meal, we have Torta di Riso, a traditional cake from Bologna. This cake was originally prepared for the Addobbi festivity – an old feast day to celebrate a Parish anniversary. Arborio rice is slowly cooked in milk and spices, then baked until soft and springy. The liquor is brushed over the cake while it is still hot to obtain the characteristic sticky crust.

We hope you enjoy your next stop on our tour of Italy. Benvenuto a Emilia-Romagna!

FBenvenuto in Liguria! It is thought that the region now known as Liguria in north-western Italy was named for a tribe of Indo-European nomads known as

was to play an important role in the developing history of Rome and Italy entire from the fourth century B.C.E. onwards, most notably in their split allegiance during the Punic Wars, with the majority of those in this region siding with Carthage and a small

in trade due not only to the influence of Rome but also its prime location in the western Med-iterranean, and it continued as a trade depot through the middle ages and into the early mod-ern period. Due to the fact that Liguria has long served as a crossroads of cultures, peoples, and ideas, it is no wonder that Ligurian cuisine has de-veloped such a distinctive quality.

Our new menu prominently features three signa-ture Ligurian specialties carefully crafted by our chefs. We begin with our pesto lasagna, as pesto is a staple of Liguria originally having developed in Genoa traditionally showcasing a spectacular balance of Genovese basil, Ligurian olive oil, and

-ceptional list of pastas. As your secondi for the evening, give our Zuppa di Pesce a try.

-

take on a traditional tiramisu may have also developed from the English trifle. However,

And now join us for the next iteration of our Italian adventure as we introduce you to the flavors of Liguria!

Convivio Italian Artisan CuisinePresents

Emilia-RomagnaFERRARI, PARMIGIANO, BALSAMICO, RAGU’ alla BOLOGNESE…and the list goes on…una regione eccezionale!

The region of Emilia-Romagna is located in northern Italy, extending from the Apennine Mountains to the Po River. It is known for its elegant medieval cities, sun-soaked Adriatic beaches, and rich gastronomy. Bologna has its pasta and meat sauces, Parma its famed prosciutto and Parmigiano cheese, and Modena the world's finest bal-samic vinegar.

Emilia-Romagna is also the haven of Italian speed. Italy's "Motor Valley" is home to some of the most prestigious carmakers like Ferrari, founded here in 1929, Lamborghini, Ducati, and Mase-rati. There are four international race tracks, 7 manufacturers, 11 museums, and other impressive collections —fans of dazzling sports cars are in for a real treat.

Dante Alighieri, author of the literary work Convivio, lived in Ravenna for 20

years after he was exiled from Florence, until his death in 1321. His tomb is in a small 18th-century building near the Basilica di San Francesco.

And finally, Emilia-Romagna is where you will find some of the best cuisine in Italy. The strong food culture has been around for centuries and is proudly protected to maintain its quality.

We have chosen four signature specialties to give you a taste of some of our personal favorites. Start with Erbazzone, a regional savory pie. The traditional recipe has humble origins and is a product of the 'cucina povera' or "poor cuisine" because it was tradi-tionally made from ingredients found easily in the vegetable garden and on the farm. Ours is stuffed with spinach, Swiss chard, pancetta, parmesan and ricotta and served with Marinara and gorgonzola cream sauce. Per primo, Lasagna Bolognese of course! Per Secondo, Filetto Balsamico from Modena. To finish off your meal, we have Torta di Riso, a traditional cake from Bologna. This cake was originally prepared for the Addobbi festivity – an old feast day to celebrate a Parish anniversary. Arborio rice is slowly cooked in milk and spices, then baked until soft and springy. The liquor is brushed over the cake while it is still hot to obtain the characteristic sticky crust.

We hope you enjoy your next stop on our tour of Italy. Benvenuto a Emilia-Romagna!

F FERRARI, PARMIGIANO, BALSAMICO, RAGU’ alla BOLOGNESE...and the list goes on...una regione eccezionale!

The region of Emilia-Romagna is located in northern Italy, extending from the Apennine Mountains to the Po River. It is known for its elegant medieval cities, sun-soaked Adriatic beaches, and rich gastronomy. Bologna has its pasta and meat sauces, Parma its famed prosciutto and Parmigiano cheese, and Modena the world’s finest balsamic vinegar.

Emilia-Romagna is also the haven of Italian speed. Italy’s “Motor Valley” is home to some of the most prestigious carmakers like Ferrari, founded here in 1929, Lamborghini, Ducati, and Maserati. There are four international race tracks, 7 manufacturers, 11 museums, and other impressive collections — fans of dazzling sports cars are in fora real treat.

Dante Alighieri, author of the literary work Convivio, lived in Ravenna for 20 years after he was exiled from Florence,

until his death in 1321. His tomb is in a small 18th-century building near the Basilica di San Francesco.

And finally, Emilia-Romagna is where you will find some of the best cuisine in Italy. The strong food culture has been around for centuries and is proudly protected to maintain its quality.

We have chosen four signature specialties to give you a taste of some of our personal favorites. Start with Erbazzone, a regional savory pie. The traditional recipe has humble origins and is a product of the ‘cucina povera’ or “poor cuisine” because it was traditionally made from ingredients found easily in the vegetable garden and on the farm. Ours is stuffed with spinach, Swiss chard, pancetta, parmesan and ricotta and served with Marinara and gorgonzola cream sauce. Per primo, Short Ribs Cannelloni and per Secondo, Filetto Balsamico from Modena. To finish off your meal, we have Torta Modenese. This cake is inspired by Torta Barozzi, also known as “the secret black cake from Modena”.

It all started with Eugenio Gollini, a very talented pastry chef from Vignola, a small town near Modena. In 1886 Gollini created a dessert that he originally called simply “the black cake” due to the dark color of the dough. Jacopo Barozzi was one of the most important architects of the 500’s. He built Palazzo de Banchi and worked inside San Petronio Basilica in Bologna and later replaced Michelangelo after his death as the major architect of San Pietro Basilica in Rome. A few years after Gollini’s creation of the black cake, he changed its name in honor of his fellow citizen Jacopo Barozzi. The cake eventually became branded as “Torta Barozzi”.

We hope you enjoy your next stop on our tour of Italy. Benvenuto a Emilia-Romagna!