Pia's Trattoria
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Golden ravioli with pestoProsciutto over melon and arugulaBurrata on a green salad with tomatoesHouse-made pappardelle over ragùRoasted chicken over sweet potato with a berry sauceA filet over mashed potatoes and asparagusA whole roasted fish with lemon and arugulaPeperonata with toasted flatbreadGrilled octopus on a gingham table at the VerandaA platter of cannoli piped with cream

* contains pine / hazel nuts^ raw / undercookedV vegetarian / veganGF gluten-free

Gluten-free pasta and bread available. Our gluten-free products come from certified facilities, but the kitchen is not a gluten-free facility.

Antipasti

Appetizers · dinner, from 4 PM

  • Rustic Ciabatta9 / 6 / 9

    Whole loaf / half loaf / gluten-free loaf, with a house-made pesto extra virgin olive oil dip.

  • Bruschetta *4 pcs 10 · 8 pcs 15

    Grilled Italian bread topped with tomato, onions, garlic and basil.

  • Salmone di Capri * ^19

    Cold-smoked salmon with horseradish crème cheese spread, lemon and herb pesto, and grilled Italian focaccia.

  • Antipasti Misto *25

    Serves two. Imported prosciutto di Parma, sopressata salami, Parmigiano-Reggiano, mozzarella and tomatoes with pesto verde, bruschetta, and grilled and marinated vegetables.

  • Carpaccio * ^22

    Classic beef carpaccio from grass-fed, free-roaming Florida beef, with truffle and black pepper aioli, balsamico mushrooms and shaved Parmigiano-Reggiano.

  • Calamari20

    Whole Todarodes, pan-seared and served in garlic, lemon and butter broth.

  • Pulpo alla Griglia18

    Pan-seared octopus sautéed with a garlic and tomato butter sauce.

Insalate

Salads

  • Caprese *15

    Fresh mozzarella, tomatoes and basil pesto, with balsamico reduction and imported Italian extra virgin olive oil.

  • Insalata Pia *18

    Romaine and arugula with tomatoes, fresh mozzarella and Gorgonzola, topped with house-made salsa verde dressing.

  • House Side Salad6

    Romaine, arugula, tomatoes, carrots, cucumbers and red onion, with a choice of balsamico, creamy Italian Gorgonzola or salsa verde* dressing.

Pasta

House-made fresh pasta where noted

  • Spaghetti di Bologna24

    “Our famous” hearty sauce of select grass-fed, free-roaming Florida beef and San Marzano tomato, simmered slowly, over Italian spaghetti.

  • Linguini alla Vongole29

    Fresh middleneck clams steamed in a white wine and garlic butter sauce over house-made fresh linguini.

  • Spaghetti Pomodoro18

    Fresh San Marzano tomato, extra virgin olive oil, garlic and basil sauce.

  • Pesto Verde *19

    Penne tossed with basil, arugula, garlic, Parmesan, pine nuts and extra virgin olive oil.

  • Pesto Rosso19

    Spicy sundried tomatoes, Parmesan, garlic and extra virgin olive oil, hand-ground into a paste and tossed with penne.

  • Pasta Primavera18

    Farfalle gently tossed with roasted vegetables, sea salt, garlic and extra virgin olive oil.

  • Penne Quattro Formaggi al Forno20

    Skillet-baked penne in a cream of four cheeses.

  • Lasagna24

    House-made, with classic Bolognese of grass-fed, free-roaming Florida beef and layers of Parmesan béchamel, served in a cast-iron skillet.

  • Shrimp Scampi29

    Buttery shrimp with garlic, lemon, scallion, grape tomato and white wine sauce over fresh house-made linguini.

Insalata autunnale with roasted pear and pumpkin seeds
Fusilloni in a tomato cream sauce with almonds
Burrata with heirloom tomatoes
Fresh pasta with wild mushrooms
A filet topped with crab and hollandaise
Stuffed pork tenderloin, sliced
Steak with roasted vegetables
Filet mignon with broccolini over risotto
A filet with mussels and a red pepper sauce

Pollo e Vitello

Small-farm all-natural chicken (30) or mother-fed, free-range all-natural veal (37), prepared one of four ways.

  • Alla Milanesechicken 30 · veal 37

    Lightly breaded, with arugula salad topped with tangy tomato, garlic, onion and lemon.

  • Parmigianachicken 30 · veal 37

    Lightly breaded, with pomodoro sauce, mozzarella and Parmigiano-Reggiano, over fresh house-made linguini with roasted seasonal vegetables.

  • Marsalachicken 30 · veal 37

    Sautéed mushrooms and onion in a brown demi-glace Marsala wine sauce, over house-made linguini with roasted seasonal vegetables.

  • Piccatachicken 30 · veal 37

    Classic lemon, onion and caper white wine butter sauce, over house-made linguini with roasted seasonal vegetables.

Carne

  • Osso Bucco di Maiale42

    Slow-braised pork shank with pan jus, saffron risotto and roasted seasonal vegetables.

Other Favorites

  • Fresh Mussels27

    Choose Vino Bianco (white wine, garlic and shallots) or Vino Rosso (red Italian wine and pomodoro).

  • Gnocchi Gorgonzola24

    Potato gnocchi in a creamy Gorgonzola, shallot and white wine sauce.

  • Parmigiana di Melanzane23

    Classic layered pan-fried eggplant in a skillet with pomodoro, mozzarella and imported Parmigiano-Reggiano.

A filet with caramelized onions over mashed potatoes
A filet with goat cheese, asparagus and mushrooms
Bruschetta with roasted peppers and capers
A flatbread with arugula on a wooden board

Lunch · Fri–Sun · 11 AM–3 PM

Lunch keeps the same Antipasti (Ciabatta, Bruschetta, Salmone di Capri, Antipasti Misto, Calamari), the same Insalate, the Pasta (Bologna, Pomodoro, Pesto Verde, Pesto Rosso, Primavera, Quattro Formaggi 24, Lasagna, Shrimp Scampi), and the Mussels and Gnocchi Gorgonzola from dinner. It adds panini:

Panini

On fresh-baked Italian focaccia with imported Italian ingredients.

  • Spezial *15

    Bacon, mozzarella, arugula, tomatoes and balsamico mushrooms.

  • La Primavera14

    Mozzarella, oregano, basil and tomatoes.

  • Classico *15

    Smoked ham and mozzarella with tomato slices.

  • Crudo *16

    Prosciutto di Parma, mozzarella, arugula, olive oil and pepper.

  • Cartoccio *15.50

    Smoked ham, provolone, sopressata salami, chives and salsa rosa.

  • Tanaro ^ *16

    Smoked salmon, chives and horseradish cheese.

  • Tomaso *14.50

    Turkey, Gorgonzola, arugula and tomatoes.

This week

This week's specials — changes weekly. Please visit us on Facebook to see any updates!

Zuppe

  • Creamy Roasted Pork Loin GF8

    With potatoes and rapini.

  • Chickpeas with Lemon and Spinach V GF7

Insalata

  • Insalata d'Anatra GF *18

    Pulled duck, mandarin, pickled red onion, roasted cashews, mixed greens, citrus vinaigrette.

Antipasti

  • Crocchette di Patate14

    Shrimp and goat cheese croquettes, green onion cream.

  • Braised Fennel GF V11

    With Calabrian, citrus agrodolce and chervil.

Primi

  • Mezzaluna V14

    House-made pasta filled with roasted zucchini, tofu ricotta and sun-dried tomato, garlic pomodoro.

Secondi

  • Braised Lamb Cacciatore36

    With fresh radiatore pasta and crème fraîche.

  • Beef Tenderloin GF55

    Over smoked Gouda mash, asparagus and smoked tomato chutney.

  • Pan-Roasted Salmon GF38

    With purple potatoes, baby kale and tarragon-sambuca vinaigrette.

  • Oyster Mushroom Fra Diavolo V28

    With spaghetti in a spicy tomato garlic and kelp sauce.

Grilled octopus on a gingham table at the Veranda
Burrata salad and a glass of white wine at a garden table

Dolci

  • Pistachio Cheesecake with chocolate ganache GF*
  • Vanilla Panna Cotta with fresh strawberry GF
  • Tiramisu *
  • Cannoli
  • Sour Orange Meringue Pie
  • Flourless Chocolate Cake GF

All desserts made in house, from scratch — no artificial flavors, synthetic dyes or preservatives. The rotation changes; ask your server what's on tonight.

Tall meringue pies fresh from the oven, made in house
Crème brûlée with raspberries and cream, made in house
Chocolate-drizzled meringues with a cherry, made in house
Carrot cake with caramel on a gingham cloth, made in house
Tiramisu and a cannolo, made in house
Chocolate cheesecake and panna cotta, made in house
A spiced pudding cake with raspberries, made in house
A lemon-glazed berry cheesecake, made in house

House notes

Reserve

Trattoria: reservations by phone, (727) 327-2190

Walk in

Veranda: walk-ins only, Wed–Sun

Groups

Parties of 8 or more: 20% gratuity suggested (your server can change or remove it)

Gluten allergy: our gluten-free products come from certified facilities, but the kitchen is not a gluten-free facility.