lunch – tapas

  antipasto
   – cured italian meats, imported cheeses, mediterranean olives, 2 jumbo wood-fired shrimp   16
 
  flatbread
   – wood-fired wild mushrooms marinated in evoo white truffle oil and garlic with pecorino romano and shallot tempenade   12
 
  stuffed banana peppers
   – stuffed with sweet sausage, herbs, wood-fired with melted mozzarella and served with rustic bread   14
 
  wood-fired mussels
   – in hearty marinara garlic sauce and served with rustic bread   12
 
  wood-fired artichoke
   – stuffed with goat cheese, fresh herbs and bread crumbs  12
 
  tuscan bread plate
   – warm rustic bread served with imported italian cheeses, mediterranean olives, and infused dipping oil   12
 
  lamb chops
   – fruit wood fired and seasoned with a rosemary rub and sun dried tomato pesto   14
 
  spicy moroccan chicken
   – wood fire roasted chicken in cumin, oregano, coriander, cinnamon, and garlic the touched with hot pepper seed flakes   14
 
  eggplant
    – wood fired and stuffed with fresh herbs, garlic, imported cheeses then baked until tender in our marinara sauce   14
 
  wood fired calamari
    – breaded with fresh parsley, garlic, lemon and wood fired   12
 
  fruit wood grilled shrimp
    – 3 jumbo shrimp wood oven grilled over fruit wood   14
 
  wild game sausage
    – one wood-fired wild game sausage blended with herbs and hazelnuts. served with roasted pears and fresh fennel, pancetta topped with white truffle oil   14
 
  italian cheese fondue
    – blended italiam cheeses with white wine and roasted red pepper flakes served with crusted bread and apples   14
 
  wild boar ribs
    – smoked then braised in garlic marinara sauce   14
 
  grilled fruit
    – wood-fired over apple, pear, or cherry wood, fresh local seasonal fruit, melons   12
 
  tuscan strip streak
   – 4-6 oz strip steak fired over fruit wood and finished with sheeps milk cheese, aged balsamic and marinara sauce   14
 
  sundried tomato buschetta
   – wood-fired with rustic bread, warm feta cheese and oregano   12
 
  white bean dip with smoked butternut squash
   – pureed with evoo, pecorino romano cheese and finished with cranberries and asiago cheese   14
 
  brasciole
   – stuffed flank steak with bread crumbs seasoned with garlic, evoo, pecorino romano cheese, fresh basil and centered with a hard boiled egg   16
 
  bandarillas
   – 2 skewers of chefs daily selection, wood-fired with roasted pumpkin, peppers and onions   14
 
For Reservations Call 724.942.3904

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  HOURS
  Sun, Mon:
Private Events Only
  Tue, Wed, Thurs:
5 - 10 pm
(By Reservation Only)
  Fri, Sat:
5 - 11 pm
(By Reservation Only)
  Bado's Cucina is available for Private Events of 10 or more guests.

Availability is limited, so schedule your event today!