| Cuisine type | Italian | |
| Price range | $31 to $50 |
| Top tags |
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| Cuisines | Italian, Vegetarian / Vegan |
| Dining style | Casual Elegant |
| Phone number | +1 513 251 6467 |
| Website | www.pvista.com |
| Dress code | Smart Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Christopher Prince |
| Location | 810 Matson Place, Cincinnati, OH 45204 |
| Goat cheese | $8.50 | honey, and rosemary oil |
| Roma tomatoes | $8.50 | fresh mozzarella and basil |
| Basil pesto and parmesan | $8.50 | |
| Gorgonzola and pancetta | $8.50 |
| Carpaccio* | $17.50 | Thin sliced raw beef with parmesan, capers, and extra virgin olive oil |
| Gnocchi with Sautéed Rock Shrimp | $13.50 | With potato dumplings, roasted tomato, Alfredo sauce and escarole |
| Fried Calamari | $14.50 | Tender squid, breaded and fried, served with tomato basil sauce |
| Gnocchi with Pancetta and Peas | $9.50 | Potato dumplings with sage butter, black pepper, and Reggiano |
| Fried Veal Meatballs | $9.50 | With marinated Mozzarella, tomato basil sauce, and arugula |
| Ravioli with Walnut Pesto | $9.50 | Stuffed with spinach, ricotta, and walnuts, with walnut pesto, and gorgonzola |
| Pasta e Fagioli | $5.50 | Hearty soup of cannellini beans, escarole, bacon, and ditale pasta |
| Pizza | $8.00 | Light and crispy with a blended fontina and provolone cheeses and tomato sauce |
| Caesar | Romaine lettuce with parmesan and croutons tossed with our traditional Caesar dressing |
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| Mixed Green Salad | Red leaf, bibb, escarole, radicchio and carrots tossed in our house Italian vinaigrette |
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| Arugula Salad | With strawberries, mozzarella, toasted almonds and mint balsamic glaze |
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| Seafood Cobb Salad | $25.00 | Crab, rock shrimp, avocado, pancetta, egg, tomato, arugula, romaine, lemon vinaigrette and Dijon aioli |
| Warm fried Calamari | $4.00 | |
| Gorgonzola or Goat Cheese | $2.00 | |
| Three Sautéed Shrimp | $7.50 | |
| Sautéed Sustainable Salmon | $20.00 | |
| Grilled Antibiotic Free Chicken Breast | $12.50 | |
| Prosciutto, Goat cheese or fresh mozzarella | $2.00 | |
| Sausage, Pepperoni or Artichoke hearts | $2.00 |
| Penne and Sausage | $22.00 | With basil pesto, pine nuts, and Reggiano |
| Capellini and Veal Meatballs | $22.00 | Angel hair with tomato basil sauce |
| Penne "Cionni" | $20.00 | With roasted tomatoes and portabellas tossed in garlic and oil and topped with gorgonzola and scallions |
| Chicken "Formaggio" | $27.00 | Fettuccine tossed with butter and parmesan cheese and topped with a grilled antibiotic free chicken breast |
| Penne with Artichokes and Pancetta | $20.00 | Tossed with garlic and oil, red onion, and topped with arugula and Reggiano |
| Ravioli | $21.00 | With sausage, mushrooms and tomato basil sauce |
| Risotto | $23.00 | Arborio rice with parmesan and exotic mushrooms |
| Veal Marsala | $33.00 | Scalloping with mushrooms and Marsala veal glaze with polenta and green beans |
| Veal Picatta | $32.00 | Sautéed veal scalloping in a lemon caper white wine butter sauce, polenta and green beans |
| Veal Saltimbocca | $32.00 | Scalloping with prosciutto, fontina, sage and veal glaze with polenta and green beans |
| Shrimp Scampi | $28.00 | Jumbo shrimp with mushrooms, bell pepper, artichoke and red onion in garlic butter sauce over angel hair |
| Sautéed Seasonal Fish with Crab* | $42.00 | Chef's choice of fresh fish sautéed and served with lump crab and rich shellfish butter sauce with asparagus, bell peppers and arugula |
| Cioppino* | $31.00 | Fresh fish, mussels, shrimp and calamari with mushrooms, celery, onion, and spicy tomato broth |
| Sautéed Verlasso Salmon* | $34.00 | Pancetta, pistachios, brown butter-orange vinaigrette and green beans Served Medium |
| Roasted Lamb Loin* | $34.00 | With parmesan polenta, green beans, arugula, and Dijon cream sauce Served Medium Rare |
| Center Cut Filet Mignon* | $42.00 | With veal glaze, parmesan polenta, asparagus, mushrooms, arugula and Reggiano |
| Grilled Chicken with Gorgonzola | $27.00 | Antibiotic free breast with asparagus, mushrooms, pancetta and gorgonzola cream sauce |
| Gnocchi | $5.50 | With peas, pancetta, butter and sage |
| Polenta | $4.50 | Fried Parmesan polenta with tomato basil sauce |
| Asparagus | $6.00 | With prosciutto, pine nuts and parmesan |
| Mushrooms | $6.00 | With sherry garlic butter |
| Spinach | $5.50 | Sautéed with red onions and portabella mushrooms |
| Brussels Sprouts | $5.50 | Balsamic glazed with bell peppers |
| Side Pasta | $5.50 | Side portion of angel hair with your choice of Tomato Basil, Spicy Diavolo, Garlic and Oil and Basil Pesto or fettuccine "Formaggio" |
| Veal Meatball | $2.75 | |
| Italian Sausage | $2.00 | |
| Sautéed Sustainable Salmon | $20.00 | |
| Three Sautéed Shrimp | $7.50 |
| Ravioli with Walnut Pesto | $9.50 | Stuffed with spinach, ricotta, and walnuts with walnut pesto, and gorgonzola |
| Pasta e Fagioli | $5.50 | Hearty soup of cannellini beans, escarole, bacon and ditale pasta |
| Gnocchi with Sauteed Rock Shrimp | $13.50 | with potato dumplings, roasted tomato, alfredo sauce and escarole |
| Fried Calimari | $14.50 | Tender squid, breaded and fried, served with tomato basil sauce |
| Bruschetta | $7.50 | Goat cheese, honey and rosemary oil |
| Mixed Green Salad | $7.00 | Red leaf, bibb, escarole, radicchio and carrots tossed in our house Italian vinaigrette | ||||||||||
| Arugula Salad | $9.00 | with strawberries, mozzarella, toasted almonds and mint balsamic glaze | ||||||||||
| Caesar Salad | $8.00 | Romaine lettuce with parmesan and croutons tossed with our traditional Caesar dressing | ||||||||||
| Add to salad | salad additions |
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| Capellini and Veal Meatballs | $22.00 | Angel hair with tomato basil sauce |
| Penne "Cionni" | $19.00 | with roasted tomatoes and portabellas tossed in garlic and oil and topped with gorgonzola and scallions |
| Veal Picatta | $32.00 | sauteed veal scallopine in a lemon caper white wine butter sauce, polenta and green beans |
| Sauteed Seasonal Fish with Crab | $42.00 | Chef's Choice of fresh fish sauteed and served with lump craband rich shellfish butter sauce with asparagus, bell peppers and arugula |
| Broiled Verlasso Salmon | $34.00 | with brown butter-orange vinaigrette, pancetta, pistachios and asparagus |
| Center Cut Filet Mignon | $42.00 | with veal glaze, parmesan polenta, asparagus, mushrooms, arugula and reggiano |
| Chicken "Formaggio" | $27.00 | Fettucine tossed with butter and parmesan cheese and topped with grilled antibiotic free chicken breast |
| Side Pasta | $5.50 | side portion of angel hair with your choice of tomato basil, spicy diavolo, garlic and oil or basil pesto |
| Angel Hair with one Veal Meatball | $8.50 | Angel hair pasta with one veal meatball |
| Cheese Pizza | $8.00 | |
| Pepperoni Pizza | $10.00 |
| Gelati Misti | $8.00 | A trio of locally made "Madisonos" gelatos |
| Cono di Gelato | $2.75 | gelato in a brown sugar cone |
| Budino di Panettone | $8.00 | Bread pudding with dark caramel sauce. Marsala soaked raisins and whipped cream |
| Sorbetto | $3.50 | Raspberry or lemon-basil sorbet |
| Tiramisu | $8.00 | Savoiardi cookies layered with fresh cream, espresso, mascarpone cheese, chocolate and zabaglione |
| Tuscan Brownie | $8.00 | with caramel sea salt gelato and white chocolate bark with toasted almonds |
| Goat Cheese | $8.50 | honey, and rosemary oil |
| Roma Tomatoes | $8.50 | fresh mozzarella and basil |
| Basil Pesto And Parmesan | $8.50 |
| Gnocchi with Sage Butter | $9.00 | Peas, Reggiano cheese and black pepper |
| Ravioli with Walnut Pesto | $9.50 | Stuffed with spinach, ricotta, and walnuts, with walnut pesto, and gorgonzola |
| Gnocchi Alfredo | $9.50 | Potato dumplings, roasted tomato, Alfredo sauce and escarole |
| Pizza | $8.00 | Light And Crispy with blended fontina and provolone cheeses and tomato sauce |
| Mixed Green Salad | Red leaf, bibb, escarole, radicchio and carrots tossed in our house Italian vinaigrette |
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| Arugula Salad | With strawberries, mozzarella, toasted almonds and mint balsamic glaze |
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| Penne Pesto | $18.50 | With pinenuts and Reggiano |
| Ravioli | $18.00 | With mushrooms and tomato basil sauce |
| Risotto | $23.00 | Arborio rice with parmesan and exotic mushrooms |
| Penne "Cionni" | $20.00 | With roasted tomatoes and portabellas tossed in garlic and oil and topped with gorgonzola and scallions |
| Fettuccine "Formaggio" | $19.00 | Fettuccine tossed with butter and parmesan cheese |
| Polenta | $4.50 | Fried Parmesan polenta with tomato basil sauce |
| Mushrooms | $6.00 | With sherry garlic butter |
| Side Pasta | $5.50 | Side portion of angel hair with your choice of Tomato Basil, Spicy Diavolo, Garlic and Oil and Basil Pesto or fettuccine "Formaggio" |
| Mixed Green Salad | Radicchio, bibb, escarole, red leaf and carrots tossed lightly in our own Italian vinaigrette |
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| Arugula Salad | with dried blueberries, walnut vinaigrette and cinnamon balsamic glaze |
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| Penne with Diavolo Sauce | $14.50 | Penne pasta with spicy garlic tomato sauce |
| Penne "Cionni" | $17.50 | with roasted, tomatoes and portabellas tossed in olive oil and garlic topped with scallions |
| Penne with Tomato Basil Sauce | $14.50 | topped with fresh basil |
| Penne with Artichokes | $18.00 | tossed with garlic and oil, red onion and topped with arugula |
| Spinach | $5.50 | Sautéed with onions and portabella mushrooms |
| Brussels Sprouts | $5.50 | Balsamic glazed with bell peppers |
| Mushrooms | $6.00 | with garlic and olive oil |
| Side Pasta | $5.50 | Side portion of angel hair with your choice of Tomato basil, spicy diavolo, or garlic and oil |
| Carpaccio* | $17.50 | Thin sliced raw beef with parmesan, capers, and extra virgin olive oil |
| Bean Soup | $5.50 | Hearty soup of cannellini beans, escarole and bacon |
| Mixed Green Salad | Red leaf, bibb, escarole, radicchio and carrots tossed in our house Italian vinaigrette |
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| Caesar Salad | Romaine lettuce with parmesan tossed with our traditional Caesasr dressing |
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| Seafood Cobb Salad | $25.00 | Crab, rock shrimp, avocado, pancetta, egg, tomato, arugula, romaine, lemon vinaigrette and Dijon aioli |
| Veal Marsala | $33.00 | Scallopine with mushrooms and Marsala veal glaze with polenta and green beans |
| Veal Picatta | $32.00 | Sautéed veal scallopine in a lemon caper white wine butter sauce, polenta and green beans |
| Veal Saltimbocca | $32.00 | Scallopine with prosciutto, fontina, sage and veal glaze with polenta and green beans |
| Cioppino* | $31.00 | Fresh fish, mussels, shrimp and calamari with mushrooms, celery, onion, and spicy tomato broth |
| Risotto | $23.00 | Arborio rice with parmesan and exotic mushrooms |
| Shrimp Scampi | $28.00 | Jumbo shrimp with mushrooms, bell pepper, artichoke and red onion in garlic butter sauce |
| Sautéed Verlasso Salmon* | $34.00 | Pancetta, pistachios, brown butter-orange vinaigrette and green beans |
| Sautéed Seasonal Fish with Crab* | $42.00 | Chef's choice of fresh fish sautéed and served with lump crab and rich shellfish butter sauce with asparagus, bell peppers and arugula |
| Roasted Lamb Loin* | $34.00 | With brown butter white truffle oil vinaigrette, green beans, mushrooms, goat cheese, arugula and pine nuts |
| Center Cut Filet Mignon* | $42.00 | With veal glaze, parmesan polenta, asparagus, mushrooms, arugula and Reggiano |
| Grilled Chicken with Gorgonzola | $26.00 | Antibiotic free breast with asparagus, mushrooms, pancetta and gorgonzola cream sauce |
| Polenta | $4.50 | Fried Parmesan polenta with tomato basil sauce |
| Asparagus | $6.00 | With prosciutto, pine nuts and parmesan |
| Mushrooms | $6.00 | With sherry garlic butter |
| Spinach | $5.50 | Sautéed with red onions and portabella mushrooms |
| Brussels Sprouts | $5.50 | Balsamic glazed with bell peppers |
| Barbera d'Asti, Damilano, '16 | Piedmont |
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| Pinot Noir, Domaine du Prieure, '15 | Burgundy |
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| Pinot Noir, Roserock Vineyards, '14 | Eola-Amity Hills |
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| Pinot Noir, Macmurray '15 | Russian River Valley |
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| Valpolicella, Tedeschi "Luccine", '16 | Veneto |
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| Montepulciano d'Abruzzo, Farnese "Casale Vecchio", '16 | $40.00 | Abruzzo | ||||
| Ripasso, Masi "Campofiorin", '13 | Valpolicella |
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| Syrah/Mourv/Gren, Domaine du Dragon "Hautes Vignes", '13/'14 | Provence |
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| Cabernet Franc, Owen Roe "Rosa Mystica", '15 | Columbia Valley |
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| Merlot, Hayes Valley, '15 | Central Coast |
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| Merlot, Duckhorn Vineyards, '13/'14 | Napa Valley |
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| Tuscan Red Blend, Ornellaia "Le Volte", '15 | Tuscany |
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| Rosso di Montepulciano, Dei, '16 | Tuscany |
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| Vino Nobile di Montepulciano, Cerro, '13 | Tuscany |
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| Chianti Classico, Barone Ricasoli "Brolio", '13 | Tuscany |
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| Chianti Classico Riserva, Nozzole, '14 | Tuscany |
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| Chianti Rufina Riserva, Frescobaldi "Nippozano",'13 | Tuscany |
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| Brunello di Montalcino, Silvio Nardi, '11/'12 | Tuscany |
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| Syrah, Dusted Valley "Boomtown", '14 | Columbia Valley |
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| Rioja, Vina Otano, '10 | Rioja |
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| Cabernet Sauvignon, Deloach, '15 | California |
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| Cabernet Sauvignon, Fransiscan, '14 | Napa Valley |
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| Cabernet Sauvignon, St. Francis, '14 | Sonoma Valley |
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| Cabernet Sauvignon, Groth, '13 | Oakville |
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| Cabernet Sauvignon, Rombauer, '15 | Napa Valley |
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| Malbec, Colome. '16 | Salta |
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| Malbec, Zorzal, '15 | Tupungato |
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| Zinfandel, Beran, '13/'14 | California |
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| Zinfandel,Morisoli Vineyards Elyse, '12/'13 | Rutherford |
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| Zinfandel/Syrah, The Federalist "Dueling Pistols", '14 | Dry Creek Valley |
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| Petite Syrah, Stratton Lummis, '13 | Napa Valley |
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| Montefalco Sagrantino, Bocale,'12 | Umbria |
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| Sonoma County Red Blend, Cenyth,'14 | Sonoma County |
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| Napa Valley Red Blend, Kuleto, "Native Son", '15 | Napa Valley |
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| Aglianico del Vulture, Pipoli, '15 | Basilicata |
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| Tuscan Red Blend, Gaja "Promis", '14/'15 | Bolgheri |
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| Tuscan Red Blend, Terrabianca "Campaccio", '13 | Tuscany |
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| Nebbiolo, Damilano, '14 | Piedmont |
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| Barolo, Seghesio, '12 | Piedmont |
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| Amatone, Allegrini, '13 | Valpolicella |
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| Riesling, Chateau Ste. Michelle, '16 | Washington |
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| Riesling, Lucien Albrecht Reserve, '16 | Alsace |
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| Tuscan White Blend, Villa Antoinori, '15 | Tuscany |
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| Soave, Palladium, '14 | Veneto |
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| Albarino, Mar De Vinas, '16 | Rias Baixas |
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| Pinot Grigio, Maso Poli, '16 | Trentino |
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| Pinot Grigio, Santa Margherita, '15 | Valdiadige |
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| Pinot Grigio/ Verduzzo, Masi Masianco, '16 | Trentino |
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| Sauvignon Blanc/ Colombard, Domaine de Menard, '16 | Gascogny |
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| Sauvignon Blanc, Mount Nelson, '16 | Marlborough |
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| Sauvignon Blanc, SIlverafo Miller Ranch Vineyards, '16 | Napa Valley |
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| Vernaccia, Tenuta le Calcinaie, '15 | Tuscany |
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| Arneis, Ceretto "Blange", '14 | Piedmont |
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| White Blend, Scarpetta "Frico Bianco", '15 | Friuli |
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| Chardonnay, Liocco, '16 | Sonoma Valley |
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| Chardonnay, Louis Latour Grand Ardeche, '14 | Burgundy |
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| Chardonnay, Far Niente, '16 | Napa Valley |
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| Chardonnay, Kendall Jackson, '16 | California |
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| Chardonnay, Rombauer, '16 | $54.00 | Napa Valley |
| Cabernet Franc Rose, Bodega Beneges "Carmela Beneges", '16 | Mendoza |
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| Cabernet Franc Rose, Cenyth Rose, '16 | Sonoma Valley |
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| Moscato d'Asti, Vietti, '16 | Piedmont |
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| Prosecco, Torresella, NV | Veneto |
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| Asti Spumante, Martini & Rossi, NV | Asti |
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| Brut Sparkling, Domaine Ste. Michelle, NV | Washington State |
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| Cremant Brut, J. Laurens "Clos des Demoiselles", NV | Cremant di Limoux |
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| Champagne, G.H Mumms. NV | Reims |
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| Champagne, Perrier Jouet, Grand Brut, NV | Epernay |
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| Sparkling Brachetto, Fizz 56, NV | Piedmont |
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| Chardonnay, Cakebread Cellars, '14/'15 | Napa Valley |
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| Cabernet Sauvignon, Beringer Private Reserve, '12 | Napa Valley |
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| Cabernet Sauvignon, Cakebread Cellars, '14 | Napa Valley |
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| Cabernet Sauvignon, Chimney Rock, '14/'15 | Stag's Leap District |
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| Cabernet Sauvignon, Stag's Leap Winery "Artemis", '14 | Napa Valley |
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| Cabernet Sauvignon, Caymus, '15 | Napa Valley |
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| Tuscan Red Blend, Ornellaia "Ornellaia", '12 | Bolgheri |
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| Tuscan Red Blend, Tenuta San Guildo "Sassicaia",'10/'11/'12 | Bolgheri |
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| Tuscan Red Blend, Marchese Antinori "Tignanello",'14 | Tuscany |
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