Bertoldi's | Our Menu

Our Menu

Our grandparents (Jessica's great grandparents), Nonno Gelindo and Nonna Marie cooked the true Italian way. Everything was made from scratch using only the freshest ingredients possible. Here at Bertoldi's in London, our oven-baked bread, homemade specialty pastas and all of our sauces are made fresh, right on the premises.

We want to give Londoners a taste of Italy in a simple surrounding. So come in, sit at our table and break bread with us, just as you would have had you been over to Gelindo's and Marie's for supper or lunch.

Welcome home,
Bob, Dino and Jessica DiFruscia

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Antipasti: In Italy, a great meal often begins with the sharing of many "little plates" to stimulate the appetite. Our Chef John has prepared many dishes so you may combine your favourite flavours to begin your Bertoldi experience. Buon Appetito!; Crespelle ~ Two Italian crepes filled with sautéed mushrooms, zucchini and onion topped with a fontina cheese sauce. 8.45; Cozze (fresh tuscan style mussels) ~ Fresh PEI mussels simmered in a rich tomato broth. 9.50; Wood roasted prosciutto ~ Prosciutto wrapped around fresh baby mozzarella and basil then roasted in our wood-burning oven. Served with tomato sauce and topped with balsamic reduction. 8.95; Eggplant Parmigiana ~ Thinly sliced eggplant, fresh bufalo mozzarella and roasted tomato sauce.8.75; Wild Boar Ragu & Pinci Noodles ~ Our wild boar ragu tossed with Bertoldi hand-rolled pinci noodles made fresh daily with semolina flour. 9.25; Roasted sausage ~ Our homemade sausage roasted in the wood-burning oven with tomato, sweet peppers and caramelized onions. 8.49; Risotto Bertoldi ~ Each day Chef John will feature a fresh risotto. The risotto is great as an appetizer, as a dish to share with the table or as an entrée. Priced daily

Platters: Bertoldi platters are designed for 2-4 people to share prior to the meal as a great antipasti. Bigger tables just order as many as you need. A great way to start off for all while perusing the menu.; Zio's Platter ~ A combination of freshly roasted porketta, prosciutto cotto (cooked) and prosciutto crudo (cured), calabrese salami, cacciatore salami, padano cheese, roasted green and black olives, cipollini onions, roasted cherry tomatoes, dry figs and bread sticks. 13; Zia's Platter ~ This is a vegetarian platter consisting of: white bean and sundried tomato salad, grilled eggplant, Padano cheese, green beans, roasted olives, Sicilian cous cous salad, grilled artichoke, grilled zucchini, dry figs and cipollini onions. 13

Bruschetta: Traditional ~ Our gourmet Roman crust baked in the oven then topped Italian style with freshly chopped chilled tomatoes, Padano cheese, fresh basil and olive oil. 6.49; Sun dried tomato and goat cheese ~ Our Roman crust topped with sun-dried tomato pesto, extra virgin olive oil, arugula and crumbled goat cheese. 8.69; Fresh Bufalo Mozzarella with Vegetables on Crostini ~ Fresh Bufalo mozzarella sits atop a lively combination of wood-oven roasted sweet peppers, zucchini, and little cherry tomatoes nestled on a toasted crostini. 8.95

Salads & Soup: Minestrone ~ Italian rustic vegetable soup topped with basil pesto. 4.95; Soup of the day ~ Each day Chef John creates a fresh soup for your enjoyment. Please ask your server for details. 4.95; House salad ~ Fresh house greens (spinach, iceberg, red leaf lettuce, radicchio), cherry tomatoes and shaved Padano tossed with our Bertoldi white wine vinaigrette. 5.95; Caesar ~ Romaine, roasted artisan pancetta, freshly baked olive oil croutons, shaved Padano cheese and our homemade Caesar dressing.6.95; Insalata Bertoldi ~ House greens with freshly roasted chicken, baby mozzarella, Padano cheese, black olives, cherry tomatoes, sundried tomatoes and roasted red peppers tossed in our Bertoldi vinaigrette. 11.25; Grilled Calamari ~ Tender grilled calamari tossed with a squeezed lemon and olive oil then placed on a bed of arugula, red onion, tomatoes and capers. 11.95; Insalata Caprese ~ Fresh bocconcini cheese, sliced cherry tomatoes, arugula and roasted peppers tossed in our Bertoldi vinaigrette. 8.25; Insalata Panzanella ~ Red onion, cucumber, celery, black olives, capers, tomatoes and grated Padano tossed in our vinaigrette with ripped Bertoldi bread. 7.25; Insalata Cortina ~ Freshly roasted red and yellow beets, arugula and goat cheese tossed in a white wine vinaigrette. 7.50; INSALATA con FINOCCHIO e MELAGRANNA (fennel & pomegranate salad) ~ Pomegranate, shaved fennel, baby arugula, romaine and radicchio tossed in a honey and white wine vinaigrette. Topped with lightly toasted pine nuts.8.75; There is a $1 charge for the splitting of salads. Add grilled chicken breast to any of the salads for 2.25. Add Shrimp for 3.25

Pizze: We use natural unbleached flour from Arva Flour Mills to make our classic Roman thin crust pizzas.; Margherita ~ Fresh tomato basil sauce with baby mozzarella, sliced roma tomatoes and then garnished with fresh basil pesto. 10.25; Pizza Siciliana ~ Bertoldi pizza sauce with roasted peppers, black olives, artisan pancetta, and baby mozzarella. 12.25; Vivaldi’s ~ Bertoldi pizza sauce with bocconcini cheese, sun-dried tomatoes, sautéed wild mushrooms, spinach, artichoke hearts and grated Padano. 13.25; Pepperonata Calabrese ~ Bertoldi pizza sauce with red and yellow peppers, spicy Calabrese salami and capers with cherry tomatoes and bocconcini cheese. 13.45; Angelina Bocco ~ Baked with Bertoldi pizza sauce, baby mozzarella and prosciuttto, topped with fresh arugula prior to serving. 11.95; Californiano Bianco e Pollo ~ Pecorino cream base with roasted chicken, sundried tomato, fresh spinach, bocconcini cheese as well as goat cheese. 13.75; Pizza de Parma ~ Baked parmigiana and mozzarella cheese topped with slices of fresh green tomatoes and thinly sliced prosciutto prior to serving. 13.25; Verona ~ Tiny meatballs simmered in tomato sauce, roasted red pepper and fontina cheese with our great pizza sauce. 13.75

Pasta: We are now pleased to offer the choice of fresh whole wheat pasta in any of our pasta dishes.; Spaghetti & meatballs ~ Homemade meatballs with our fresh tomato sauce. 13.75 / 10.75; Spaghetti alla Bolognese ~ Pasta and our rich tomato meat sauce. 13.25; Spaghettini alle Vongole ~ Spaghettini tossed with clams in our fiery red sauce, with preserved lemon. Also available with our white sauce if you prefer. 13.95 / 10.95; Shrimp Arrabbiata ~ Tagliatelle pasta tossed with a fiery tomato sauce and sautéed garlic shrimp. 16.25; Penne in Vodka Tomato Cream Sauce ~ Penne noodles tossed in our delicious vodka tomato cream sauce. 12.95 / 10.75; Roasted Chicken & House Cured Pancetta ~ Tagliatelle pasta tossed with freshly roasted chicken, artisan pancetta, and fresh tomatoes in a garlic cream sauce. 16.50; Arugula pesto ~ Instead of the traditional basil pesto, we offer our unique arugula pesto which has a fresh, peppery taste. We toss our pesto with spaghettini noodles and then top with goat cheese and freshly roasted pine nuts. 13.75; Pasta pescatore ~ Spaghetti pasta tossed in a roasted tomato and virgin olive oil sauce with shrimp, scallops and mussels. 16.50; Spaghetti limone ~ Fresh whole wheat spaghetti tossed with spinach, capers, preserved lemon and parmigiana in a light virgin olive oil sauce. 13.95

Specialty Pasta

Lasagna al Forno ~ Traditional Italian dish featuring layers of pasta, ricotta, mozzarella, Romano cheeses, as well as meat sauce then topped with a Padano cream sauce and baked in the oven. 14.25

Ravioli ~ Homemade pasta filled with spinach, ricotta cheese, fresh basil and served with our rich tomato or bolognese sauce. 14.25

Ricotta Gnocchi ~ Delicious homemade ricotta cheese dumplings served with our tomato or bolognese sauce.13.50
Gorgonzola cream sauce add 2.95

Seafood Manicotti ~ Our seafood manicotti is filled with shrimp, crab and cod that has been simmered in a fresh herb cream, then blanketed with a crumb topping and baked al forno in our wood-oven. 16.95

Wild Boar Ragu & Pinci Noodles ~ Our wild boar ragu tossed with Bertoldi hand-rolled pinci noodles made fresh daily with semolina flour. 17.25

There will be a $1 charge for splitting pasta dishes. Please note that we are unable to split the manicotti or the lasagna as well as any of the pasta dishes that offer a smaller portion.

We are not able to split all entrées due to methods of cooking or presentation. When possible, there will be a $2 charge for splitting meat entrées.

While modifications may seem easily accommodated, such requests compromise the unique characteristics of our food and efficiency of our service. We thank you for your understanding and respect for our menu.

All of our chicken and seafood entreés (except for the trout) are served with our whipped potato with extra virgin olive oil and parmigiana cheese as well as fresh vegetable of the day. You may also choose our Barilla penne noodle with your choice of tomato or bolognese sauce.

Carne: All of our meat entreés (except for the osso buco) are served with either our whipped potato with extra virgin olive oil and parmigiana cheese as well as fresh vegetable of the day. As an alternate option, you may choose our De Cecco penne noodle with your choice of tomato or bolognese sauce.; Bistecca ~ Our certified Black Angus Beef is a ten ounce hand-cut from the strip steak. Served with our pizzaola sauce.23
If you would prefer our delicious gorgonzola and Chianti sauce add 2.99; Braised Short Ribs ~ Beef ribs braised in Chianti until the meat is fall off the bone good. 24.95; Erin's Veal Piccatta ~ Veal Scaloppine sauteed, then topped with a preserved lemon, tomato and caper antipasti. 17.75; Veal Parmigiana ~ Lightly breaded veal sautéed in olive oil topped with baby mozzarella and tomato sauce. 18.75; Veal Marsala ~ Scaloppine of veal sautéed with a mushroom and Marsala wine cream sauce. 18.75; Veal Ossobuco ~ Veal shank braised in a red wine jus until tender then simmered with potatoes, parsnips and carrots and topped with a gremolata. 21

Pesce

Roast Salmon ~ Fresh salmon fillet topped with cherry tomatoes then roasted in the oven, just until the tomatoes pop to create a sweet sauce. 19

Halibut and Pistachio ~ We take a halibut filet, roast it in the oven in a brown butter sauce, then top with pistachios and grilled lemon. 24

Wood oven roasted trout ~ We take a whole de-boned trout and fill with a mixture of Sicilian grain (cous cous), capers, onion, roasted cherry tomatoes and preserved lemon. The trout is then roasted in our wood burning oven so the fish is crispy on the outside and yet so moist on the inside. Served with fresh green beans tossed in a tomato broth with roasted cherry tomatoes and new potatoes. 19

We are not able to split all entrées due to methods of cooking or presentation. When possible, there will be a $2 charge for splitting meat entrées and a $1 charge for splitting pasta dishes.Thank you for understanding.

While modifications may seem easily accommodated, such requests compromise the unique characteristics of our food and the efficiency of our service. Please respect our menu.

Pollo: Chicken Saltimbocca ~ Fresh breast of chicken sautéed with prosciutto, sage and tomatoes in a red wine sauce. 17.75; Chicken Marsala ~ Chicken scaloppine lightly breaded and then sautéed with a mushroom and Marsala wine cream sauce. 16.75
add an extra breast of chicken for 2.25; Chicken Caponata ~ Chicken scaloppine sautéed then topped with a caponata of eggplant, pepper, zucchini, capers, black olive, tomato and olive oil.16.55; POLLO AL MATTONE (roast chicken under brick) ~ A traditional Italian cooking method. We take a bone-in double breast of chicken and marinate in preserved lemon and garlic. We then oven roast under a brick which allows even cooking yields a very moist and succulent breast of chicken with a crispy skin. We add a touch of lemon butter to finish off the breast.16.55; Chicken Parmigiana ~ Fresh breast of chicken, breaded with a light Italian seasoned crumb and topped with mozzarella and padano parmigiana cheese. 16.75
add an extra breast of chicken for 2.25

Bertoldi Libations: The Bertoldi Bellini Cocktail ~ This is our signature frozen drink. A cool blend of white rum, peach liqueur and Prosecco then topped with sangria. Bellissimo! 5; Espresso Martini ~ A perfect blend of Vanilla Vodka, Kahlua, Bailey's and fresh brewed espresso. 6; Sicilian Wallbanger ~ Vodka, Galliano, orange juice. 5; Limoncella Margarita ~ Tequila, Triple Sec, Limoncello, fresh lime and orange juice. 6; AMANDA'S ITALIAN MOUSSE ~ Vodka, Crème de Menthe, chocolate grappa, a touch of milk and shaken. 6; Sangria Red or White ~ a delicious combination of wine, fruit juices, brandy, fruit and sparkling water. 8