Tender squid first marinated in white wine, olive oil, and garlic. Then battered and fried to perfection. Served with a lemon dill pollen aioli.
Calamari & Rice Bean Salad
Slow poached squid served over a buttery bean salad, with citrus greens & kalamata salad tossed in a lemon vinaigrette.
Salads & Soups
Goat Cheese Ravioli
Handmade ravioli with a delicate rosemary, lemon, goat cheese filling tossed in a Riesling cream reduction and topped with grated Parmigiano-Reggiano cheese.
Torchio with Cured Pork Sugo
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.
Pappardelle with Braised Wild Boar Bolognese
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.
Ricotta Gnocchi with Arugula Pistachio Pesto
Handmade ricotta gnocchi served with our organic baby arugula pistachio pesto and topped with shaved Parmigiano Reggiano.
Fettuccine with Classic Alfredo Sauce
Handmade fettuccine tossed in a traditional Alfredo sauce made with imported Italian butter and shaved Parmigiano-Reggiano cheese.
Venue Mac & Cheese
Italian Torchio pasta baked in a sauce of heavy cream, gruyere and parmesan cheese.
Garlic & Shrimp
Sauteed shrimp and fennel mixed with Chef Thad's famous forty cloves of garlic tomato sauce. Served with tagliatelle pasta and fresh herbs.