The Food. The View.

Primavista was named "Best Italian Restaurant" by Cincinnati Magazine's Reader's Choice, and continues each year to win numerous public popularity categories such as "Best Dining with a View," "Best Date Spot," "Most Romantic," and many more by CityBeat and CiN Weekly for it's breath taking view of the city.

"Primavista is turning out food as captivating as the view"


"Still one of the best"

- Polly Campbell, Cincinnati Enquirer

Dinner begins at 5:30pm Tuesday through Friday, and at 5pm Saturday and Sunday. Closed Mondays, except for the month of December and Private Parties. Reservations are recommended and can be made by calling (513) 251-6467. Carry-out is available and Valet parking is available due to the ground-breaking of the theater project, ($3.00 per car).

 

Valet parking is available due to the ground-breaking of the theater project

 

Bring your Sweetheart and join us for Valentines weekend!

February 13th-15th (OPENING AT 4:00 P.M. ON 2-14!)

We will be taking a $20 per person Credit Card deposit to hold your reservation, cancellation must be up to 12 hours in advance.

Valentines Weekend Menu:

Antipasti
Ravioli with Walnut Pesto
Ravioli stuffed with spinach, ricotta and walnuts with walnut pesto and gorgonzola 8
Bruschetta
Goat cheese, honey and rosemary oil 6
Shrimp "Antoinette"
Sautéed shrimp with bell peppers, onions, sherry garlic butter sauce and a garlic crostini 13

Insalate
Mixed Green Salad
Red leaf, bibb, escarole, radicchio and carrots tossed in our house Italian vinaigrette 5
Caesar
Romaine lettuce with parmesan and croutons tossed with our traditional Caesar dressing 7
Arugula Salad
With gorgonzola dolce, dried blueberries, walnut vinaigrette and cinnamon balsamic glaze 8

Entrata
Capellini and Veal Meatballs
Angel hair with tomato basil sauce 18
Penne "Cionni"
With roasted tomatoes and portabellas tossed in garlic and oil and topped with gorgonzola 17
Center Cut Filet Mignon*
With veal glaze, parmesan polenta, asparagus, mushrooms, arugula and Reggiano 36
Veal Picatta
Sautéed veal scallopine in a lemon caper white wine butter sauce, polenta and green beans 28
Sautéed Mahi-Mahi
With lump crab and rich shellfish butter sauce with asparagus, bell peppers and arugula 33
Grilled "Airline" Chicken Breast
With lemon-herb vinaigrette, artichokes and green beans 22