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6.12.13

GLUTEN FREE Menu

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Insalata e Zuppa

Tricolore Salad
with chili hazelnuts, shaved grana and citrus vinaigrette 8

Lentil Soup
with ricotta salata and roasted root vegetables 8

Pasta

Corn Flour Penne with heirloom tomatoes, Texas smoked mozzarella,
garlic & basil 16

Corn Flour Penne with caramelized squash, roasted corn, fresh peas,
Texas mushrooms, heirloom cherry tomatoes & extra virgin olive oil 16

Piatti Forte

 

Wood Grilled Rainbow Trout
confit golden potatoes, Texas mushrooms shaved asparagus & fresh peas 22

Parmesan Crusted Chicken Breast
topped with tomato bianco and served with sautéed spinach & mashed potatoes 16

Wood Grilled Branzino
topped with jumbo gulf shrimp, roasted garlic and extra virgin olive oil served with sautéed tiny green beans, caramelized tomatoes & grilled lemon 24

Veal Scalloppini
topped with Texas mushrooms and served with sautéed spinach and creamy
asparagus risotto 20

Pecan Wood Grilled Beef Tenderloin
in topped with local mushrooms and served with sauteed spinach and mashed
golden potatoes 28

 

Dessert

Flourless Chocolate Cake, Vanilla Bean Panna Cotta, Raspberry CrEMe Brulee and three different flavors of Sorbetto all of which are Gluten-Free.

John Watt and Tracy Vaught Proprietors
David Cook General Manager | Rafael Espinal Certified Sommelier/Manager.

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