F E S T A D E L P A P À ! S u n d a y, J u n e 21st

A N T I P A S T I (Appetizers)

PROSCIUTTO DI PARMA CON FICHI AL BALSAMICO ( GF ) Parma prosciutto served with fresh Mission figs drizzled with aged-balsamic vinegar and arugula salad… 16

ARAGOSTA E ARANCE ( GF ) Maine lobster tail medallions served around an arugula lolla rossa salad with fresh orange segments and chive pink pepper dressing… 19

INSALATA AMALFITANA ( GF ) A light and refreshing salad of octopus, cuttlefish, shrimp, arugula and heirloom tomatoes in a lemon olive oil dressing… 16

BRESAOLA ARUGULA E PARMIGIANO ( GF ) Dry-cured beef “Bresaola” topped with arugula salad, Parmesan Reggiano DOP shavings, organic olive oil and lemon dressing… 16

MOZZARELLA CAPRESE CON POMODORO ORGANICO ( V ) ( GF ) Imported Buffalo Mozzarella served with organic heirloom tomatoes, fresh basil, extra virgin olive oil and aged-balsamic vinegar… 16

TAGLIERE DI SALUMI E FORMAGGI ( GF ) Italian Style Antipasto, a selection of Italian cheeses accompanied with prosciutto, bresaola, coppa, soppressata, salami, veggie pickles and olives served on a cutting board (serves 2)… 29

OSTRICHE CRUDE O GRATINATE AL PICCANTE 1 dozen East Coast fresh oysters served raw - or - gratin baked in the wood-burning oven with a mixture of bread crumbs, herbs, olive oil, lemon zest and spicy Calabrian ‘Nduja sausage… 34

FRITTURA DI CALAMARETTI GAMBERI E ZUCCHINE Lightly fried Texas gulf baby calamari, shrimp, zucchini and served with saffron aioli sauce… 18

Vegetarian ( V ) Vegan ( VG ) Gluten Free ( GF )

P R I M I P I A T T I (First Courses)

LASAGNA ALL’ANATRA Homemade lasagna with hearty duck ragu, béchamel, Mozzarella, Parmesan cheese, and basil pesto… 18

PAPPARDELLE AI FUNGHI PORCINI E TARTUFO ESTIVO ( V ) ( GF Available ) Homemade fresh Pappardelle pasta with creamy Porcini mushrooms sauce, and summer black truffle shavings… 24

SPAGHETTI NERI AI FRUTTI DI MARE ( GF Available ) Homemade squid ink-infused spaghetti with a medley of mussels, clams, baby calamari, shrimp, scallops, served with a lobster bisque sauce… 24

TORTELLI DI MANZO CACIO PEPE FUNGHI E TARTUFO NERO ESTIVO Homemade Tortelli pasta stuffed with braised short ribs, served with mild Pecorino cheese sauce, ground black pepper, wild mushrooms and shaving of summer black truffles… 32

RAVIOLI ALL’ARAGOSTA CON SALSA AL LIMONCELLO Homemade ravioli filled with braised Maine lobster meat and Imported Burrata cheese, topped with Limoncello sauce… 26

FETTUCINE AL CINGHIALE TEXANO ( GF Available ) Homemade fettuccine pasta served with Texas wild boar ragú braised in red wine and tomatoes, topped with aged-Ricotta salata… 22

PACCHERI AL SUGO DELLA DOMENICA ( GF Available ) Artisan Paccheri pasta served with a typical southern Italian ragú of braised beef toped round “Braciole”, tomato sauce, red wine, fresh herbs, and topped with grated aged-ricotta salata… 19

RISOTTO BURRATA CON OSSOBUCO AL TAURASI E TARTUFO NERO ESTIVO ( GF ) Carnaroli rice simmered with Burrata cheese and lemon zest, served with veal Ossobuco braised in Taurasi red wine and shaving of summer black truffles… 42

Vegetarian ( V ) Vegan ( VG ) Gluten Free ( GF )

S E C O N D I P I A T T I (Second Courses)

COSTINE DI MANZO CON GNOCCHI AL TARTUFO NERO ESTIVO ( GF ) Boneless black angus short ribs braised with Taurasi red wine and juniper, served with homemade potato gnocchi with butter, sage and Parmesan, topped with summer black truffle shavings… 39

CARRÉ D’AGNELLO ALLE ERBE AROMATICHE ( GF ) Domestic rack of lamb encrusted with aromatic herb paste, oven-roasted and served with truffle scalloped potatoes, asparagus, and aged-balsamic vinegar sauce… 34

IPPOGLOSSO ARROSTITO CON SALSA DI ASPARAGI E PISTACCHI ( GF ) Pan-roasted fillet of Alaskan halibut with olive oil and rosemary served over black rice “Riso Venere” sautéed shredded carrots, pistachio asparagus foam sauce… 36

POLPO E CAPESANTE ALLA GRIGLIA ( GF ) Mediterranean octopus and Sea Diver scallops roasted with rosemary, garlic, and fine herbs, served with baby zucchini mousse, vegetable caponata, and bell pepper paprika sauce… 32

FILETTO DI BRANZINO CON GAMBERO ROSSO ( GF ) Mediterranean Sea Bass “Branzino” fillet and Carabineros red shrimp, pan-roasted with olive oil, rosemary, capers, served with cauliflower purée, sautéed heirloom baby carrots and saffron sauce… 36

BISTECCA ALLA FIORENTINA ( GF ) 24oz Dry-aged Hereford Black Angus Porterhouse marinated with rosemary, garlic, and black pepper, served with roasted potatoes and seasonal vegetables… 65

PORCHETTA AL FORNO CON ERBE MEDITERRANEE ( GF ) Roasted boneless domestic suckling pig with skin-on and rolled with garlic, Mediterranean herbs and spices, cooked in a wood-burning oven, served with scalloped potatoes and caramelized onions… 31

BRANZINO AL SALE ( GF ) Whole Mediterranean Sea Bass “Branzino” encrusted in rock salt and cooked in the wood-burning oven, filleted and served tableside with seasonal vegetables and potatoes (serves 2)… 79

C ONTORNI (SIDES) ( V ) ( VG Available ) ( GF ) ROASTED ROSEMARY POTATO E S… 6 ROASTED SHISHITO PEPPERS… 6

GREEN ASPARAGUS (STEAMED OR TRUFFLE FRIES TOPPED WITH PARMESAN GRILLED)… 9 CHEESE… 6

SAUTÉED SPINACH (ROASTED WITH GARLIC RAPINI WITH ROASTED GARLIC… 6 OR BUTTER)… 7

Vegetarian ( V ) Vegan ( VG ) Gluten Free ( GF )

P E R I B A M B I N I (Kid’s menu 12 & under)

SUPREMA DI POLLO MILANESE CON PATATE FRITTE Pan-fried breaded chicken breast served with French fries… 12

PENNE AI QUATTRO FORMAGGI ( V ) ( GF Available ) Penne pasta served with creamy four-cheese sauce… 12

REGINA MARGHERITA PIZZA Tomato sauce, grape tomatoes, imported Buffalo Mozzarella, basil, and extra virgin olive oil… 12

SALAME PIZZA Tomato sauce, Salami, imported Buffalo Mozzarella, basil, and extra virgin olive oil… 12

IL D O L C I (Desserts)

TORTA FORESTA NERA Traditional Black Forest cake layered with chocolate sponge cake, strawberry jam and caramelized fruit, Chantilly cream filling, served with chocolate sauce… 10

DOLCE DI PERE E RICOTTA Ricotta cheese, caramelized pear mousse cake, and almond biscuit, drizzled with vanilla bean cream sauce… 10

BABÀ AL LIMONCELLO A rich small leavened cake soaked in Limoncello syrup, and filled with zabaglione cream… 10

GELATO ALLE MANDORLE CON PESCA CARAMELLATA Vanilla and almond ice cream served with caramelized Texas yellow peach and pistachio macaroons… 10

CREMA BRUCIATA AL CARAMELLO Caramel crème brûlée served with fresh whipped cream and strawberries… 10

SFOGLIATELLA NAPOLETANA Campania specialty, shell-shaped pastry filled with cream of Ricotta cheese and Semolino served with candied orange, vanilla bean sauce and homemade chocolate macaron… 9

Vegetarian ( V ) Vegan ( VG ) Gluten Free ( GF )