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 AND PINCI NOODLES ~ Our wild boar ragu tossed with 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 carmalized onions. 8.49
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, oven roasted cherry tomatoes, dried 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, dried 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 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 cheese 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 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; Insalata della Principessa ~ Baby spinach, bufalo mozzarella, pine nuts, prosciutto, caramelized pears and dried figs all tossed in a honey vinaigrette.12.99; Tonno Con L'Insalata (Italian tuna salad) ~ We take fresh crisp greens and then top them with green beans, boiled mini potatoes, chopped fresh tomatoes, wedges of boiled egg, green olives and Italian tuna with a white wine vinaigrette.12.99; 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

Sandwiches: Veal Parmigiana ~ Tender veal lightly breaded then cooked until golden, topped with tomato sauce, bocconcini cheese, roasted red peppers and sautéed onion. Served on our homemade foccaccia bread. 9.29; Chicken Parmigiana Sandwich ~ Breast of chicken topped with bocconcini cheese, sautéed onions, roasted red peppers and tomato sauce. Served on our homemade foccaccia bread. 8.99; Meatball Sandwich ~ Small meat balls roasted in our rich tomato sauce topped with Fontina cheese in a panini bun.8.99; Chicken B.L.T ~ Grilled chicken breast topped with roasted red pepper, artisan pancetta, arugula, tomatoes and our Italian spread. Served on homemade foccaccia bread. 9.29; Grilled Cheese Italian Style ~ Bufalo mozza, fresh basil, roma tomatoes and roasted red peppers on freshly baked Italian loaf.8.99; B.B.L.T ~ Bertoldi's BLT which consists of fresh Roma tomatoes, lettuce, basil mayo and artisan pancetta on a freshly baked panini bun. 8.99

Pizze: We use natural unbleached flour from Arva Flour Milles to make our classic Roman thin curst 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 ~ Bertoldi pizza sauce, baby mozzarella and prosciuttto, topped with fresh arugula prior to serving. 11.95

We are now pleased to offer the choice of fresh whole wheat spaghetti in any of our pasta dishes.
Pasta: Spaghetti & Meatballs ~ Homemade meatballs with our fresh tomato sauce. 13.75 / 10.75; Spaghetti alla Bolognese ~ Pasta and our tomato meat sauce. 13.25; 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; Shrimp Arrabbiata ~ Tagliatelle pasta tossed with a fiery tomato sauce and sautéed garlic shrimp. 15.99; Penne in Vodka Tomato Cream Sauce ~ Penne noodles tossed in our fresh vodka tomato cream sauce. 12.95 / 10.75; Roasted Chicken & Pancetta ~ Tagliatelle pasta tossed with freshly roasted chicken, artisan pancetta and fresh tomatoes in a garlic cream sauce. 15.59; Pasta Pescatore ~ Spaghetti pasta tossed in a roasted tomato and virgin olive oil sauce with shrimp, scallops and mussels.16.50

Ravioli ~ Pasta filled with spinach, ricotta cheese, fresh basil and served with our delicious tomato or bolognese sauce. 14.25

Ricotta Gnocchi ~ Delicious homemade ricotta cheese dumplings served with our tomato or bolognese sauce. 13.29 With gorgonzola cream sauce add 2.99

Spaghetti Limone ~ Fresh whole wheat spaghetti tossed with tomatoes, spinach, capers, preserved lemon and parmigiana in a light virgin olive oil sauce. 13.99

Arugula Pesto ~ Spaghettini pasta tossed with arugula pesto and topped with goat cheese and toasted pine nuts. 13.69

Lunch Entrées: All entrées (other than the osso buco and trout) are served with your choice of fresh vegetables of the day and our olive oil and parmigiana whipped mashed potatoes or side of penne pasta with our bolognese or tomato sauce.; Chicken Parmigiana ~ Breast of chicken, breaded with a light Italian seasoned crumb and topped with mozzarella and Padano cheeses. 16.75 add an extra breast of chicken for2.99; Erin's Veal Piccatta ~ Veal Scaloppine sautéed, then topped with a preserved lemon, tomato and caper antipasti. 17.75

Pollo al Mattone ~ (Roast Chicken Under Brick) A traditional Italian cooking method. We take a bone-in single 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 finsh off the breast.12.95

Veal Ossobuco ~ Veal shanks braised in a red wine jus until tender then simmered with parsnips, potatoes, and carrots. 21

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

Bistecca ~ Our certified Black Angus Beef is a ten ounce handcut from the strip steak. Served with our pizzaola sauce. 23 If you would prefer our delicious gorgonzola and chianti sauce add 2.99

Halibut and pistachio ~ Brown butter baked halibut filet topped with roasted pistachios and grilled lemon. 25

Wood Oven Roasted Trout ~ We take a whole de-boned trout and fill with a mixture of Sicilian grain (couscous), capers, onion, roasted cherry tomatoes and preserved lemon. The trout is then roasted in our wood-burning oven. 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

Lunch Features: Lunch pizza and salad combo ~ For lunch we offer all of our pizzas (except for the Pizza de Parma) in a smaller portion with your choice of Caesar, house salad, or soup. 11.95; Lasagna al Forno ~ This lunch-sized traditional Italian dish features layers of pasta, meat sauce, mozzarella, ricotta, and parmesan cheeses. Served with salad. 11.25; Crespelle ~ Two Italian crepes filled with mushroom, zucchini and onion with a fontina cheese sauce. Served with your choice of salad. 11.45; 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