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regalo details

Regalo

Meaning ‘The Gift’, Regalo is a chance for our team, along with Chef Adam, to give you the gift of authentic Italian cuisine, which you will find is always homemade, authentic, fresh, and delicious. 

menu

Hours of Operation

Monday: Closed
Tuesday: Closed
Wednesday: 4PM - 10PM
Thursday: 4PM - 10PM
Friday: 4PM - 11PM
Saturday: 4PM - 11PM
Sunday: 4PM - 10PM

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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

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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.