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BARONE'S RESTAURANT

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Barone's Restaurant - Sample Dinner Menu


Appetizers

Scoozi original Gorgonzola & green onion flatbread cooked golden brown, rubbed with fresh garlic, accompanied with roma tomato fresca

Small (four pieces) – 6 / Large (eight pieces) – 10 / Ultimate (twelve pieces)- 14

Carpaccio thinly sliced raw beef, capers, shaved parmigiana cheese extra virgin olive oil, lemon juice, Dijonmustard aioli, fresh arugula and crostini
12

Barone’s Crab Cakes with jalapeno-cilantro aioli and fresh fruit salsa
14

Calamari Siciliana fried and tossed with our house made marinara with red chili flakes.
12

Smoked Salmon dill-horseradish crème fraîche, red onions, capers and toasted crostini
12

Barone’s Seafood Platter three oysters, three prawns, sashimi grade Ahi tuna and smoked salmon, served with three dipping sauces
20

Prawn Martini Cocktail large prawns served with our house made cocktail sauce
12

Oysters on the half-shell half dozen, mignonette sauce and house made cocktail sauce
15

Ahi Tartare soy, ginger, avocado, sesame oil, scallions and Mirin wine
served with crispy won-tons
14

Barone’s Antipasto Platter cured Italian meats, cheeses, olive, cornichons, marinated roasted
14

Coconut Prawns four, served with a Thai dipping sauce
12

Baked Polenta with Asiago cheese, served with fresh mozzarella and house made marinara sauce
10


Soups and Salads

Soup du jour ask you server for today’s selection
6

Mixed Organic Spring Lettuces sherry-vinaigrette, with caramelized pecans and dried cranberries
Seven / with crumbled Gorgonzola
8


Caesar Salad romaine lettuce tossed with a creamy garlic-anchovy dressing and topped with sun-dried tomatoes and shaved parmigiana cheese
8

Arugula and Prosciutto Salad tossed in a sherry-vinaigrette, with roasted apples, caramelized pecans, feta cheese and dried cranberries
9

Tomato and Mozzarella Napoleon vine-ripened tomatoes with fresh mozzarella, Kalamata olive tapenade and mixed greens, tossed in a basil vinaigrette
9

Iceberg Wedge with toy box tomatoes, crispy onion rings, caramelized pecans and dried cranberries, topped with a creamy Maytag Blue cheese dressing
9


Pastas

Spaghettini roasted roma tomatoes, shaved garlic, extra virgin olive oil, red pepper flakes and fresh basil 14
with grilled chicken 18 / with grilled prawns 20

Linguine with Clams & Mussels with marinara or white wine sauce 21

Pappardelle Bolognese topped with a dollop of mascarpone cheese 20

Penne a la Norma with eggplant and ricotta cheese 18

Butternut Squash Ravioli in a port demi-glace with sautéed spinach topped with duck confit 25

Rock Shrimp Risotto Arborio rice, wild mushrooms, white truffle oil, Parmesan and fresh vegetables 24


Entrees

Chicken Piccata sautéed with lemon juice, white wine, butter, capers and parsley
Served with buttermilk mashed potatoes and fresh vegetables
25

Chicken Scaloppini sautéed with Marsala wine, wild mushrooms, garlic, butter and parsley
Served with roasted red and fresh vegetables
25

Duck Confit & Pan Seared Duck Breast with port-dried cherry demi-glace
Served with sweet potato puree and fresh vegetables
30

Blackened Sea Scallops saffron infused couscous with sautéed spinach and roasted cherry tomatoes
Citrus beurre blanc
30

Grilled Salmon Filet with sautéed spinach and butternut squash
Citrus beurre blanc
28

Sesame Encrusted Ahi seared rare, with spaghettini and asparagus sautéed in soy, butter and red chili flakes
Wasabi beurre blanc
32

Prosciutto Wrapped Pork Tenderloin pan sautéed and served with sweet potato puree and fresh vegetables
Balsamic reduction with sun dried apricots
34

Dijon & Herb Encrusted Colorado Lamb Rack with sweet potato puree and fresh vegetables
Port-balsamic reduction with dried figs
35

Braised Short Ribs with soft polenta and roasted vegetables
Herbed cabernet jus
34

8 oz. Center Cut Filet Mignon encrusted with ancho chili and espresso, wrapped with
Apple wood smoked bacon, served with roasted red potatoes and fresh vegetables
Cognac demi-glace
38

20 oz. Porterhouse with shoestring fries and sautéed spinach
Béarnaise sauce
A.Q.

$2.00 charge for split orders, 18% gratuity may be added to parties of 6 or more, $18.00 corkage fee per 750ml bottle. Barone’s will be happy to waive one corkage fee for every bottle purchased off our list. Sorry, no checks accepted.
We reserve the right to refuse service to anyone. We are not responsible for articles lost, stolen or exchanged. No trans-fats are used in the preparation of our food. Gift certificates are available for purchase.
Barone’s is available for banquets and special events.


***All menu items and prices are subject to change without notice.

Barone's Restaurant
475 St. John Street
Pleasanton, CA 94566
925-426-0987

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Website

http://baronespleasanton.com/

Neighborhood

Downtown
Tri Valley

Cross Street

Main Street

Cuisine

Continental
Italian
Seafood
Steaks

Serving

Dinner
Lunch

Take Out

No

Catering

Yes

Online Ordering

No

Ambience

Fine Dining

Dress

Casual Dress

Reservations

Recommended

Parking

Private Lot

Payment Methods

All Major Credit Cards
Most Major Credit Cards

Features

Banquet / Private Rooms
Bar / Lounge
Bar Menu
Catering
Cozy
Fireplace
Happy Hour
Live Entertainment
Non-Smoking
Outdoor Seating and Dining
Patio
Special Events
Wheel Chair Access

Hours


Monday - Thursday
4pm - 9:30pm

Friday - Saturday
4pm - 10pm

Sunday
4pm - 9pm

Happy Hour
4pm - 6pm

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