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 Panzanella ­feta cheese$8

Smothered Tomatotuna confit, preserved lemon and marie rose$9

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

Roasted Carrotscaesar vinaigrette, feta cheese and black olive oil$8

Baby String Beans toasted bread, shaved parmesan and truffle vinaigrette$9

Carpaccio of Bresaolaanchovy aioli, baby arugula and shaved manchego$10

Beets with Baby Arugulagoat cheese and toasted walnuts$8

Avocado, Scallions, Buttered Cheese Toastsauce romesco$9

Fingerling Potato Saladtruffle aioli, fried shallots and pecorino$10

Baby Artichokesroast peppers and goat cheese$8

Egg salad, fontina, chive oil

Tomato fresca, rosemary ricotta, black olive oil

Mozzarella and olive spread

Tomato pesto, chorizo, asiago

Manchego and membrillo

Egg salad and white anchovy

Prosciutto, basil pesto, parmesan

Romesco, mortadella, chive oil

Goat cheese and apricot butter

Mozzarella, basil pesto, chili oil

Artichoke, goat cheese and olive spread

Goat cheese, chorizo and avocado oil

Taleggio, sun dried tomato and chive oil

Goat cheese, honey, rosemary oil

White bean, basil pesto, parmesan

Truffle egg salad and shaved speck

Rosemary ricotta, mortadella, chili oil

Basil pesto, fresh tomato, marinated parmesan

Egg salad, blue cheese, chorizo

Smoked bacon, goat cheese and spicy mayo

Spicy avocado and goat cheese

Boucheron, piquillo peppers, olive spread

Tuna spread, tomato pesto, scallions, chili oil ($2 supp.)

Artichokewith goat cheese, sweet onion and rosemary oil

Mozzarellawith tomato fresca, and basil pesto

Finocchionawith hot peppers, tomato pesto, asaigo

Fried Eggplantwith tomato fresca, basil pesto

Roast Chickenwith romesco, olive spread, scallions, parmesan

Mortadellawith piquillo peppers, red onions, blue cheese, basil pesto

Fontinawith mozzarella, pecorino and truffle oil

Bresaolawith parmesan, arugula and lemon aioli

Roast Chickenwith mozzarella, arugula and spicy mayo

Speckwith apricot butter, taleggio

Prosciuttowith pickled peppers, olives, rosemary aioli, mozzarella

Prosciuttowith gorgonzola dolce and fig spread

Soppressatawith hot peppers, asiago and basil pesto

Fried Eggplantwith roast mushrooms, goat cheese, spicy mayo

Italian Meatloafonion marmalade, horseradish-caper aioli, pecorino

Roast Mushroomwith arugula, taleggio, truffle spread

Porchettawith spicy pickle slaw, rosemary aioli

Smoked Baconwith garlic roasted potatoes, truffle aioli, parmesan

Chorizoavocado, red onion, lemon mayo, gorgonzola

Sweet Sausagewith onion marmalade, hot peppers, rosemary aioli, fontina

Cappa HamBBQ creamed onions, piquillo peppers, pecorino, spicy mayo

Lemon Aioli

Sun-Dried Tomato Pesto

Smoked Spicy Mayonnaise

Fig Spread

Basil Pesto

Olive Spread

Grilled Bread,two pieces$2.25

Grilled Seasoned Bread,one piece basil pesto$2

Borsao Red, Campo de Borja, Spain 2010*glass $7 | bottle $22

80% Garnacha, 20% Tempranillo. Medium-bodied with dark berry flavors, subtle tannins, hints of spice and a lengthy finish.

Penamonte, Toro, Spain 2008glass $8 | bottle $25

100% Tempranillo. Aged at least 3 months in American oak barrels. Strong aromas, bursting with fruit accented by the toast of the barrel. Good structure, ripe tannins, and full-bodied.

Mission View Padre’s Choice, Paso Robles, California 2007$27

Zinfandel, Merlot, Cabernet Sauvignon. Medium-bodied and a touch dry. Distinct flavors of cherry and strawberry, with a touch of oak.

Solnia, Rioja, Spain 2008*glass $8 | bottle $27

50% Tempranillo, 50% Graciano. Juicy and fresh, with smooth texture, sweet cherry, and spice flavors. Unique for its high percentage of Graciano.

Paso a Paso Tinto, La Mancha, Spain 2009*$28

100% Tempranillo. Aged six months in oak, medium-bodied, smooth and rich. There are hints of cherry liqueur, coffee, and dark chocolate.

Fuso Barbera di Colli Tortenesi, Piedmont, Italy 2009$29

100% Barbera. Has the classic zip of Barbera. Minerals, roasted cranberry, and light raspberry notes.

Puerta Vieja Crianza, Rioja, Spain 2008*$33

80% Tempranillo, 15% Mazuelo, 5% Graciano. Aged 18 months in oak. Medium-bodied with plum and red berry fruit, and a well-balanced finish.

Pago del Vicario Penta, Castilla, Spain 2006*$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 2008*$35

100% Tinto Fino. Aged four months in French oak, smooth-textured and slick on the palate, with loads of succulent black fruit, subtle tannins, and a juicy finish.

Sage Road Pinot Noir, San Luis Obispo, California 2009 *glass $10 | bottle $36

100% Pinot Noir. Fruit forward Pinot with succulent black and red berry flavors.

Gunsight Rock Cabernet Sauvignon, Alexander Valley, California 2007$38

100% Cabernet Sauvignon. Medium-bodied and rich, with great tannic structure. Distinct flavor of black cherry, hints of cocoa, and underlying herbal notes.

Gran Vinya Sarda Reserva, Penedes, Spain 2005*$40

Tempranillo, Merlot, Cabernet Sauvignon. Aged for at least 3 years in oak and bottle. Elegant and well balanced with ripe cherry flavors.

Allegrini Palazzo Della Torre, Verona, Italy 2007$44

70% Corvina Veronese, 25% Rondinella, 5% Sangiovese. Deep ruby red in color with aromas of wild berries. Well-structured, smooth and rounded with a long, elegant finish.

Vega Sindoa, Navarra, Spain 2010*glass $7 | bottle $22

75% Viura, 25% Chardonnay. Hints of mineral, baked apple and honey on the nose. Medium-bodied, nicely balanced and refreshing.

Palazzone Orvieto, Umbria, Italy 2010$23

100% Orvieto. Yellow apple and citrus flavors. It is bold with lots of zip.

Jelu Torrentes, San Juan, Argentina 2011glass $8 | bottle $27

100% Torrontes. Honeysuckle and flowers with some mineral on the palate.

Selbach Riesling, Mosel-Saar Ruwer, Germany 2009$32

100% Riesling. Bright and tart green apple flavors with sharp, steely acidity and just a hint of fresh fruit sugars, finishing long and dry.

Le Colture Prosecco di Valdobbiadene DOC, Veneto, Italy$33

100% Prosecco. Fresh fruit on the nose, light and dry on the palate.

Segrel Albarino, D.O. Rias Baixas, Spain 2009$33

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

Rain Sauvignon Blanc, Marlborough, New Zealand 2009glass $9 | bottle $34

100% Sauvignon Blanc. Classic New Zealand Sauvignon Blanc with gooseberry and citrus flavors and a crisp, 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.

Avanthia Godello, Galicia, Spain 2009 *$60

100% Godello Old Vines. A ripe core of pineapple, mango and honey, framed by toasty vanilla and exotic spices.

Jorge Ordonez & Co. Seleccion Especial #1, Malaga, Spain 2007*glass $7.5 | bottle $45

100% Moscatel de Alejandria. Jasmine, honey and tropical fruits fill the nose. Sweet, but beautifully balanced.

* Noted wines organically farmed.

Pacifico, Lager, Mexico$6

Smuttynose, IPA, New Hampshire$6

Victory Prima Pilsner, Pennsylvania$6

Allagash White, Belgian White, Maine$7

Samuel Smith, Nut Brown Ale, England$7

Sixpoint Sweet Action, Cream Ale, New York 16oz.$7

Tripel Karmeliet, Abbey Tripel, Belgium$9

Ommegang Rare Vos, Belgian Amber, New York 25oz.$15

Brunch Panini

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

We Got NuttinNutella, banana, strawberry preserve$7

Filthy SombreroDulce de Leche, granny smith apples, goat cheese, rosemary aioli $9

The Fun GuyRoast mushrooms, scrambled eggs, parmesan, truffle aioli$9

Sweet AssProsciutto, fig spread, taleggio$9

Sir Oink-a-lotSweet sausage, scrambled eggs, caramelized onions, basil pesto, fontina$10

Piggy Got BackProsciutto, scrambled eggs, mozzarella, olive spread$10

Notorious P.I.G.Smoked bacon, scrambled eggs, artisan cheddar, truffle spread$10

Señor TScrambled eggs, artichoke, tomato pesto, taleggio$10

Piggy SueCappa ham, scrambled eggs, tomato pesto, goat cheese$10

Wake and BakeSpeck, BBQ creamed onions, scrambled eggs, asiago, smoked mayo$11

Bacon ButtyScrambled eggs, smoked bacon, avocado, blue cheese, spicy mayo$11

Raging PigMortadella, scrambled eggs, piquillo peppers, pecorino, shut up sauce$11

The GoodsMeatloaf, scrambled eggs, fried shallots, mozzarella, olive spread$11

Il Bambino CubanoPorchetta, scrambled eggs, hot peppers, garlic butter, fontina$11

Pass the HashGarlic roasted potatoes, chorizo, truffle aioli, scrambled eggs, parmesan$11

Weekend DebrisItalian sausage, scrambled eggs, piquillo peppers, pecorino, chili oil$11

We are happy to accommodate those who would prefer a vegetarian option
by substituting any non-meat item for a meat item.

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.