$10.00
Blend of Spanish olives.
$18.00
Tender squid first marinated in white wine, olive oil, and garlic. Then battered and fried to perfection. Served with a lemon dill pollen aioli.
$12.00
Risotto stuffed with guanciale, fresh mozzarella and spinach. Fried until golden brown. Served with a tangy, spicy cream sauce.
$9.00
A beautiful combination of radicchio, arugula, and endive bitter greens dressed in a 30-year sherry vinaigrette.
$13.00
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Handmade ravioli with a delicate rosemary, lemon, goat cheese filling tossed in a Riesling cream reduction and topped with grated Parmigiano-Reggiano cheese.
Handmade torchio pasta tossed with a slow-cooked San Marzano Tomato Sauce made with prosciutto, sopressata, and pork shoulder. Topped with grated Parmigiano-Reggiano cheese.
Handmade pappardelle tossed with Chef Thad's famous Bolognese made with Wild Texas boar braised with red wine, bone broth, and aromatics. Topped with grated Parmigiano-Reggiano cheese.
Handmade tagliatelle tossed in a classic Carbonara sauce made with guanciale (pork), egg yolks, and herbs. Topped with grated Parmigiano-Reggiano cheese.
Handmade mafalde pasta tossed in a San Marzano tomato sauce with olives, capers, and anchovies. Topped with grated Parmigiano-Reggiano cheese.
Handmade ricotta gnocchi served with our organic baby arugula pistachio pesto and topped with shaved Parmigiano Reggiano.
Handmade fettuccine tossed in a traditional Alfredo sauce made with imported Italian butter and shaved Parmigiano-Reggiano cheese.
Italian Torchio pasta baked in a sauce of heavy cream, gruyere and parmesan cheese.
Sauteed shrimp and fennel mixed with Chef Thad's famous forty cloves of garlic tomato sauce. Served with tagliatelle pasta and fresh herbs.
Local organic mushrooms from Stoney Creek Farms. Maitake, beech and chestnut mushroom simmered for hours with aromatics. Topped with Parmesan Reggiano and pine nuts.
