$9.00
Blend of Spanish olives.
$16.00
Tender squid first marinated in white wine, olive oil, and garlic. Then battered and fried to perfection. Served with a lemon dill pollen aioli.
$14.00
Slow poached squid served over a buttery bean salad, with citrus greens & kalamata salad tossed in a lemon vinaigrette.
$12.00
Risotto stuffed with guanciale, fresh mozzarella and spinach. Fried until golden brown. Served with a tangy, spicy cream sauce.
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.
