
regalo details
Regalo
Hours of Operation
Monday: Closed
Tuesday: Closed
Wednesday: 4PM - 10PM
Thursday: 4PM - 10PM
Friday: 4PM - 11PM
Saturday: 4PM - 11PM
Sunday: 4PM - 10PM
Regalo Menu
BRUSCHETTA (choice of any 4) | 15
- classic tomato, garlic, basil, parmesan cheese, balsamic glaze
-black olive, speck, charred lemon aioli, honey
-roasted grapes, ricotta, lemon zest, arugula, balsamic glaze
- burrata & romesco
CALAMARI FRITTI | 17
calamari fries with romesco sauce, charred lemon aioli
BURRATA & PROSCIUTTO | 15
fig, honeycomb, micro greens & herbs, olive oil, balsamic glaze, black garlic aioli, toasted points, stuffed olives
TRIO OF HOUSE-MADE MEATBALLS | 16
house meatballs covered with tomato sauce & cheese
STUFFED PORTOBELLO MUSHROOMS | 12
portobello caps, stuffed with Italian sausage, spinach cream, cheese, tomato, balsamic glaze
ITALIAN SAUSAGE, PEPPERS, & ONIONS | 15
hot or mild sausage, peppers, onions in tomato sauce & chimichurri
CLAMS CASINO | 17
half shell clams, stuffed with pancetta, butter & spiced bread crumbs
SOUP
ITALIAN WEDDING SOUP | 9
noodles, vegetables, meatballs, spinach, & broth
SOUP OF THE MONTH | 9
SALAD
add shrimp 9 | grilled chicken 8 | fried chicken 12 | salmon 12 | octopus 10
STRAWBERRY SALAD | 12
cabbage, spring mix, tomatoes, toasted pecans, fresh strawberries, cucumber, pickled onion, fresh mozzarella & raspberry vinaigrette
CAPRESE SALAD | 12
heirloom tomatoes, fresh mozzarella, olive oil, balsamic glaze, frisee & arugula
KALE SALAD | 12
kale, arugula, pears, red onion, toasted almonds, goat cheese, dried cherries, croutons & honey lemon basil vinaigrette
MIXED GREEN SALAD | 9
cherry tomatoes, cucumbers, radish, carrot, red onion, croutons
CAESAR SALAD | 9
crisp romaine, parmesan cheese & crisps, croutons, sun-dried tomatoes, creamy caesar dressing
CHEF'S FEATURE
PORK & GRITS | 38
confit pork belly, creamy grits, pork jus, fried egg
CACIO E PEPE | 38
spaghetti with butter, black pepper, & brandy, in a parmigiana reggiano wheel
HAND CARVED PROSCIUTTO | 22
toasted ciabatta, stuffed olive skewer, speck, arugula, tomato, fontina cheese, choice of dressing
HOUSE SPECIALTIES
VEAL 27 | CHICKEN PARMESAN 23
spaghetti, mozzarella, tomato sauce
CHICKEN FRANCESE | 19
lightly breaded chicken in lemon white wine sauce, green beans, garlic whipped potatoes
VEAL 27 | CHICKEN MARSALA 23
garlic whipped potatoes, green beans, mushroom marsala sauce
EGGPLANT FONTINA | 17
lightly fried eggplant with fontina cheese, marinara sauce, spaghetti
HIGH ROLLER CHICKEN | 21
sauteed chicken, black olive, sun-dried tomatoes, pine nuts, & parmesan cheese, tossed with cavatelli
SHRIMP SCAMPI | 27
jumbo shrimp sauteed in garlic & white wine lemon sauce, tossed in capellini
add shrimp 9 | grilled chicken 8 | fried chicken 12 | salmon 12 | octopus 10 | meatball 6 | hot or mild italian sausage 6
gluten free available upon request
SPAGHETTI & MEATBALLS | 17
meatballs, tomato sauce, cheese
HOLLYWOOD'S PENNE DIABLO | 16
hot peppers, onion, garlic, spiced tomato, alfredo sauce
BOLOGNESE | 20
fettuccine, beef & veal ragu sauce, topped with parmesan cheese
LASAGNA | 22
layered pasta, ricotta cheese, italian ground beef & sausage, bolognese
FETTUCCINE TRILUSSA | 18
spinach, chicken, broccoli, sun-dried tomatoes, pesto cream sauce
BAKED CAVATELLI | 19
cavatelli tossed in your choice of sauce, covered in cheese & baked
FETTUCCINE ALFREDO | 18
fettuccine, creamy alfredo sauce
ZAH'S PASTA | 19
proscuitto wrapped chicken, sage, marsala, balsamic onion, peas, mushrooms, honey, alfredo
gluten free available upon request
CHEESE | 14
cheese blend, tomato sauce
PEPPERONI | 16
pepperoni, cheese blend, tomato sauce
MARGHERITA | 15
fresh mozzarella cheese, tomato sauce, fresh basil
ORTAGGIO | 17
garlic oil, cheese, spinach, olive, red onion, bell peppers, mushrooms, hot peppers
CARNI | 20
salami, italian sausage, pepperoni, speck, tomato sauce, cheese blend
FUNGHI MISTI | 15
caramelized red onion, wild mushroom blend, roasted garlic truffle oil
FROM THE FARM
choose your preparation: grilled or blackened
comes with green beans & garlic whipped potato
BONE IN LAMB SADDLE | 38
BONE IN PORK CHOP | 36
6OZ RIBEYE FILET | 41
FROM THE SEA
choose your preparation: grilled, blackened, cedar planked
comes with green beans & risotto
HALIBUT | 38
RED SNAPPER | 31
SALMON | 34
ACCOMPANIMENTS
cherry sauce, chimichurri, black garlic aioli, horseradish creme
CONTORNI ( SIDES ) | 8
SAUTEED GREEN BEANS
lemon, sea salt, garlic
PASTA WITH SAUCE
house pasta, marinara sauce
GARLIC WHIPPED POTATOES
potato puree, roasted garlic, cream
BAKED CAVOLIFIORE
cauliflower, baked parmesan
SAUTEED FUNGHI & CIPOLLE
wild mushrooms, red wine, garlic, olive oil
MUSHROOM RISOTTO
creamy risotto, porcini mushrooms
DOLCE | 9
TIRAMISU
a creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream & a rich mascarpone
ITALIAN RAINBOW BAR
layers of almond sponge cake, with raspberry jam topped with chocolate
PANNA COTTA
italian sweetened vanilla bean custard, topped with fresh mint, & strawberry preserves
CANNOLI TRIO (4 ea.)
traditional ricotta cinnamon nutmeg cream, chocolate swirls, with powdered sugar
MASCARPONE CHEESECAKE
graham cracker almond crust, mascarpone filling, baked until top is caramelized, topped with amarena cherries & mint
COFFEE & ESPRESSO
COFFEE regular or decaf | 3
ESPRESSO | 4
CAPPUCCINO | 8
LATTE | 8
COCKTAILS
LIMONCELLO LEMON DROP
caravella, citron vodka, lemon juice, simple syrup, lemon
APEROL SPRITZ
aperol, la marca, soda, orange
NEGRONI
mcqueen & the violet fog, campari, antica, orange
ITALIAN MARGARITA
blanco, disaronno, orange juice, lemon juice, amarena cherries
AMERICANO
campari, antica, soda, orange
THE HUGO
la marca, elderflower, soda, mint, lime
ITALIAN MANHATTAN
basil dark rye, amaro montenegro, bitters, orange, amarena cherries
ITALIAN BEER
PERONI ON TAP
36 cL
BIRRA MORETTI
33 cL
Meet The Chef
About Chef Adam
Chef Adam discovered his love of cooking as a child, preparing meals with his grandmother. One of his favorite cooking memories, however, was rolling cavatelli and gnocchi with his best friend’s mother. His culinary career began at age 13, and after training at some of the best Italian restaurants in Ohio throughout his teen years, he completed culinary school, and was offered a position at The Broadmoor in Colorado Springs in 2007. He rose through the kitchen ranks until he became Chef de Cuisine at 2 of their restaurants. In 2017, he took the position of Executive Chef at Cheyenne Mountain Resort. Due to the pandemic, Chef Adam returned to Ohio with his wife and 3 kids, to join the culinary team at Hollywood Casino Toledo. Chef Adam’s journey culminated in the creation of Regalo, along with a handcrafted menu.
Regalo Photo Gallery
Check out these highlights from the Regalo Menu!