Casa Bovina

Casa Bovina Northern Italian Wine and Cuisine, Certified Piedmontese Beef and Estate Grown Produce.
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Rich, bright, grounded in the season à la carte Duck entree. Served with farro, rhubarb, estate beets, Sicilian pistachi...
04/29/2026

Rich, bright, grounded in the season à la carte Duck entree. Served with farro, rhubarb, estate beets, Sicilian pistachio, and sauce albufera.

Striped Bass composed with artichoke, preserved peppers, broccolini, estate asparagus, & finished with a poppy seed beur...
04/28/2026

Striped Bass composed with artichoke, preserved peppers, broccolini, estate asparagus, & finished with a poppy seed beurre blanc and salmon roe.

Hamachi composed with strawberry gazpacho, cucumber, and radish. A study in clarity, balance, and the season. Quickly be...
04/26/2026

Hamachi composed with strawberry gazpacho, cucumber, and radish. A study in clarity, balance, and the season. Quickly becoming a guest favorite!

Flour down, focus up. Chef Zach prepping for a busy weekend. Your table awaits, we look forward to seeing you!
04/24/2026

Flour down, focus up. Chef Zach prepping for a busy weekend. Your table awaits, we look forward to seeing you!

Grilled Nebraska beef - precision, patience, and just the right amount of char 🥩🔥 (swipe for cooking look before the pla...
04/22/2026

Grilled Nebraska beef - precision, patience, and just the right amount of char 🥩🔥 (swipe for cooking look before the plating)

A little off-site inspiration 🌱Chef Zach took the team out to connect with the people behind the product—an incredible v...
04/12/2026

A little off-site inspiration 🌱

Chef Zach took the team out to connect with the people behind the product—an incredible visit to .brook.farm & Dutch Girl Creamery.

Grateful to Kevin & Charuth for the warm hospitality and for providing such thoughtful, high-quality ingredients we’re proud to share with our guests every day.

04/03/2026

Behind the scenes look as Chef Zach walks you through what it takes to create one of fine dining’s most iconic dishes.

There’s a reason this classic has become one of the most requested at Casa Bovina…

It starts with great ingredients - Certified Piedmontese Rib Cap, raised here in Nebraska.

Our Beef Wellington is a true expression of craft, layered with intention, precision, and patience. From the perfect sear to the delicate wrap, every step matters.

Tasting Menu Fourth Course.Manchester Quail composed with estate pumpkin, vanilla bean pommes, brussels, cranberry & jus...
04/01/2026

Tasting Menu Fourth Course.
Manchester Quail composed with estate pumpkin, vanilla bean pommes, brussels, cranberry & jus.
A moment in the experience where elegance meets comfort.

Swipe through to the finish ->The pass is where it all comes together. Every component placed with purpose because the l...
03/27/2026

Swipe through to the finish ->
The pass is where it all comes together. Every component placed with purpose because the last step is what our guests remember.

Raised in Nebraska. Served in the Beef State. Certified Piedmontese ribeye.
03/10/2026

Raised in Nebraska. Served in the Beef State. Certified Piedmontese ribeye.

Where the next menu begins. Chef Zach and Alessandra walking the greenhouse, tasting the season before it reaches the pl...
03/07/2026

Where the next menu begins. Chef Zach and Alessandra walking the greenhouse, tasting the season before it reaches the plate.

Address

4841 N 84th Street
Lincoln, NE
68507

Opening Hours

Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 10pm
Saturday 5pm - 10pm
Sunday 5pm - 10pm

Telephone

+14024801246

Website

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