| Cuisine type | Californian | |
| Price range | $30 and under | |
| Neighborhood | Willow Glen |
| Top tags |
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| Cuisines | Californian, Contemporary Italian, Italian |
| Dining style | Casual Elegant |
| Phone number | +1 408 920 2508 |
| Website | www.vin-santo.com |
| Dress code | Business Casual |
| Payment options | AMEX, MasterCard, Visa |
| Executive chef | Umberto Pala |
| Location | 1346 Lincoln Ave., San Jose, CA 95125 |
| 3 Course Tasting Menu | $45.00 | choose one from piatti piccoli or salad, one main course and one dessert; no sharing please |
| Crocchette di Aragosta e Mais | $16.00 | Lobster and corn croquette, served with chipotle mayo |
| Burrata e Prosciutto | $17.00 | Thinly sliced ciabatta parmesan crouton; Topped with Burrata cheese prosciutto and arugula |
| Fritto Misto alla Mikele | $15.00 | Calamari, shrimp, broccoli & zucchini fried, with 3 sauces |
| Carpaccio* | $15.00 | Thin sliced beef, lemon olive oil Parmesan capers |
| Asparagi e Funghi | $15.00 | Grilled asparagus topped with sautéed mushrooms, pan seared Brie cheese and Truffle oil |
| Prosciutto Cotto e Asparagi | $13.00 | Fresh asparagus wrapped with smoked ham & Swiss cheese in a parmesan croissant crust; cream cheese dip |
| Polipo con Patate | $16.00 | Spanish Octopus served with poached fingerling potatoes, lemon extra virgin olive oil and |
| Arancini di Riso | $16.00 | Saffron rice balls stuffed with mozzarella breaded and deep fried served with meat ragout, arugola and parmesan |
| Insalata Vin Santo | $13.00 | Butter lettuce, with fresh blueberries, dried cranberries, crispy bacon, orchid petals, in a lemon citronette | ||||
| Caprese con Burrata | $17.00 | Fresh tomatoes tossed with basil, black olives, shaved parmesan cheese & olive oil; topped with Burrata cheese | ||||
| Spinaci Tiepidi | Baby spinach, pear, walnuts & warm gorgonzola dressing |
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| Insalata Afrodisiaca | Mixed greens, strawberry, feta cheese, balsamic dressing |
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| Insalata di Cesare | Cesar salad, anchovies |
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| Insalata Rossa | Tomatoes, strawberry, watermelon, feta cheese Tossed in a orange basil vinaigrette |
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| Barbabietole e Caprino | $13.00 | Warm organic beets finished with goat cheese |
| Ravioli Burrata | Homemade ravioli stuffed with fresh Burrata cheese and basil; tossed in a fresh and sundried tomato sauce |
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| Casoncelli Bergamasca | Sausage ravioli, pancetta, butter, sage and Parmesan cheese |
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| Agnolotti di Zucca | Butternut squash ravioli, walnuts, Parmesan cheese, brown butter sage sauce |
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| Caramelle Aragosta e Bacon | Lobster and bacon ravioli, Vodka tomato cream sauce |
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| Ravioli di Pere | Grilled pears and mascarpone ravioli, Cream and parmesan sauce with walnuts |
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| Gnocchi Sorrentina | Homemade potato dumplings In a sauce of fresh tomatoes, marinara & mozzarella |
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| Lasagna Tradizionale | $23.00 | Fresh egg pasta layered with bolognese sauce, Bechamelle sauce and Parmesan cheese | ||||
| Assaggio | $26.00 | Tasting of 3 homemade ravioli and gnocchi |
| Penne Bolognese | Penne pasta, meat and sausage ragout |
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| Fusilli al Pollo | $24.00 | Chicken, broccoli,sundried tomatoes, pesto and cream | ||||
| Spaghetti Polpette | $23.00 | Chef Umberto's famous meat balls, cooked in marinara sauce over spaghetti | ||||
| Scaloppine di Pollo | $27.00 | Chicken breast scaloppini choice of: Mushroom Marsala or Lemon Picata; Served with roasted potatoes and sautéed vegetable | ||||
| Tagliata di Manzo | $31.00 | Grass feed center cut 12 oz. New York Steak & potatoes; Topped with arugula & shaved parmesan salad; Finished with a balsamic reduction |
| Cinghiale su Fettuccine Fresche | $32.00 | Local wild Boar braised for 3 ½ hours with red wine, vegetables and porcini mushrooms; served over Fresh Fettuccine pasta tossed with mixed mushroom and truffle oil and Parmesan cheese |
| Spaghetti Tutto Mare | $31.00 | Fresh mussels, clams, calamari, shrimp and salmon Sautéed with garlic, white wine, spicy marinara & fish broth |
| Farfalle ai Crostacei | $27.00 | Farfalle pasta, shrimp, lobster meat & crab meat Sauteed with vodka, cream,Louisana spices and marinara |
| Tagliatelle con Bistecchina di Maiale | $31.00 | Fresh homemade fettuccine pasta tossed in a pistachio pesto cream sauce; topped with Flat Iron pork steak marinated and grilled, drizzled with fig balsamic reduction |
| Brasato con Polenta | $30.00 | Braised boneless short ribs with root vegetables*, Valcaleppio wine & tomatoes; Served with polenta |
| Macedonia e Gelato | $10.00 | Fresh mixed fruits and berries Marinated in white wine and OJ; Served over choice of gelato |
| Cannoli | $9.00 | Sicilian cannoli stuffed with ricotta and candied fruit; Finished with chocolate |
| Tiramisu | $10.00 | Traditional Italian dessert, lady fingers soaked in espresso & Marsala Wine; layered with mascarpone Cream |
| Crème Bruciate | $10.00 | Crème Brule, vanilla & espresso |
| Fonduta di Cioccolato | $11.00 | Chocolate fondue with fruits, Marshmallows, rice crispy treats and lady fingers |
| Torta di Formaggio | $9.00 | Classic NY style cheesecake; With fresh strawberry and gelato |
| Salame di Cioccolato | $9.00 | Crumbled vanilla cookies, chocolate, & mixed nuts; shaped as salami & served over crema Anglaise |
| Carrot Cake | $9.00 | Traditional carrot cake |
| Vellutata Rossa | $9.00 | Red Velvet cake, mixed sauces, berries |
| Limoncello Cake | $9.00 | Lemon sponge cake, lemon cream, raspberry sauce |
| Gelati Misti (Choice of 3 Scoops) | $9.00 | Gelati: Vanilla, Chocolate, Pistachio, Strawberry, Espresso, Spumone; Sorbetti: Lemon, Raspberry, Mango |
| Affogato al Caffe | $9.00 | Vanilla gelato; served with a shot of espresso |
| Affogato al Cioccolato | $9.00 | Chocolate gelato topped with chocolate sauce; Served with a shot of espresso |
| French Press | $5.00 | |
| Espresso | $3.00 |
| Moscato d'Asti | $8.00 | |
| Afrodisium | $15.00 | |
| Bellini Vin Santo del Chianti | $13.00 | |
| Harvey's Bristol Cream Sherry | $7.00 | |
| Sandeman Ruby Port | $8.00 | |
| Graham's Six Grapes | $9.00 | |
| Dows Fine Tawny | $10.00 | |
| Taylor Fladgate 10yr Tawny | $13.00 |
| Amuse | Chef Umberto's creation to start your romantic dinner |
| Granchietto in Insalata | Pan fried soft shell crab served over an arugula, mango, and hearts of palm salad | |
| Burrata e Salmone Affumicato | Croissant triangle topped with burrata cheese and Homemade smoked salmon | |
| Insalata Afrodisiaca | Mixed greens with strawberry, feta cheese & caramelized walnuts; with a balsamic reduction | |
| Duetto di Polpette | Combinations of lobster croquette & Umberto's meatballs | |
| Ravioli di Pere | Pears and mascarpone ravioli finished in a cream and Parmesan sauce, caramelized walnuts |
| Spaghetti Tutto Mare | Mussels, clams, shrimp, crab & calamari in a spicy tomato sauce with spaghetti | |
| Lasagna Tradizionale or Vegtariana | Fresh egg pasta layered with bolognese sauce or Vegetables Bechamelle sauce and Parmesan cheese | |
| Salmone al Granchio | Salmon stuffed with crab and veggies; finished with a lobster cream sauce; Served with roasted potatoes and vegetables | |
| Branzino alle Bcche di Bosco | Chilean Seabass baked and drizzled with red wine and mixed berry demi-glace served over potatoes and asparagus | |
| Ossobuco di Agnello | Braised lamb shank with porcini mushrooms; served over soft polenta | |
| Bistecca & Midllo | 14oz Angus Ribeye Steak topped with roasted bone marrow; Served with roasted potatoes and vegetables | |
| Cinghiale su Fettuccine | Our famous braised wild boar Served with a mushroom and fettuccine pasta |
| Dolci | Choice of dessert |
| Amuse Bouche | Chef's Choice |
| Insalata Anno Nuovo | Butter Lettuce, Asian pears, pumpkin seeds and pomegranate tossed in truffle citronette |
| Crudo di Pesci Marinati | Salmon, seabass and tuna marinated 3 ways served with caviar and seaweed | |
| Burrata e Prosciutto Mushroom Ragouts | Burrata cheese wrapped in prosciutto served on top of a warm mushroom ragout | |
| Lobster Bisque | Lobster bisque with a touch of a spice and sherry wine |
| Caramelle d'Aragosta | lobster & bacon ravioli in lobster sauce | |
| Ravioli di Pere | Grilled pear and mascarpone ravioli cream and parmesan sauce with walnuts |
| Branzino alle Bacche di Bosco | $83.00 | Chilean sea bass with mixed berry beurreblanc; Served with roasted potatoes and broccoli |
| Bistecca e Aragosta | $85.00 | USDA Angus choice NY steak with a mushroom sauce topped with ½ lobster tail in a lemon sauce; Served with roasted potatoes and broccoli |
| Eggplant Parmigiana | $65.00 | Traditional eggplant parmigiana, layered with parmesan and mozzarella cheese, basil and marinara sauce |
| Cinghiale su Polenta | $80.00 | Our signature wild boar dish braised for 4 hours, with root vegetables, red wine and porcini mushrooms; Served with soft polenta |
| Ossobuco d'Agnello | $78.00 | Lamb shank braised in a red wine mirepoix and porcini mushrooms; Served over polenta |
| Dolci | Choose one from dessert menu |
| Fritto Misto | Deep fried broccoli and zucchini |
| Insalata Anno Nuovo | Mixed greens, pears, apple, pumpkin seeds and pomegranate; tossed in truffle citronette |
| Asparagi e Funghi | Grilled asparagus topped with sautéed mushrooms and Truffle oil | |
| Minestrone | Classic Italian minestrone soup |
| Penne Puttanesca | Penne Pasta tossed in a spicy marinara, with capers and black olives |
| Piatto di Verdure | $65.00 | Assortment of Mixed Grilled Vegetables |
| Dolci | Choose one from dessert menu |
| Amuse Bouche | Chef's Choice |
| Insalata Anno Nuovo | Mixed greens, pears, apple, pumpkin seeds and pomegranate tossed in truffle citronette |
| Burrata su Pomodori | Tomatoes tossed with basil, black olives parmesan cheese & olive oil topped with Burrata cheese | |
| Burrata e Prosciutto | Burrata cheese wrapped in prosciutto | |
| Minestrone | Classic Italian Ministrone soup |
| Pasta e Funghi | Gluten free pasta |
| Branzino alle Bacche di Bosco | $83.00 | Chilean sea bass with mixed berry beurreblanc; Served with roasted potatoes and broccoli |
| Bistecca e Aragosta | $85.00 | USDA Angus choice NY steak with a mushroom sauce topped with ½ lobster tail in a lemon sauce; Served with roasted potatoes and broccoli |
| Dolci | Choose one from dessert menu |
| Fresh Fruits | ||
| Omelets Made to Your Order | ||
| Selection of Imported Cheeses | ||
| Apple Wood Smoked Bacon and Italian Luganega Sausage | ||
| Waffles | with mascarpone cheese and warm maple syrup |
| Italian Cold Cuts | ||
| Assorted Mixed Salads and Crudités | ||
| Roasted Fingerling Potatoes and Sautéed Vegetables | ||
| Assorted Pastas | ||
| Chicken Marsala, Carved NY Steak, Grilled Scottish Salmon |
| An Assortment of Traditional Italian Desserts |
| Coffee | $3.75 | |
| Espresso | $3.00 | |
| Extra Shot | $1.50 | |
| Sodas | $3.00 | |
| Ice Tea | $3.00 | |
| Juice | $6.00 | orange, apple, cranberry |
| Glass Mimosa | $7.00 | |
| Glass Sparkling Wine | $7.00 |
| Bottomless Mimosa or Sparkling Wine | $15.00 | Prices are per person*no sharing please | ||
| Cuvee Brut Rose Carpene Malvolti |
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| Wycliff Sparkling Wine, California |
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| Prosecco Parvolini |
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