Dinner
Dinner
LUNCH
● Menu Lunch Dinner Special Menu Monday - Friday (11:30 am - 2 pm)
DINNER
● Wines ANTIPASTI Monday - Thursday (6:00 - 9:30 pm)
Friday - Saturday (6:00 - 10:00 pm)
Sunday 5:30 - 9:00 pm
● Banquets Cozze in Bianco
Fresh mussels sauteed with fresh garlic,
HAPPY HOUR
gremolata, basil, lemon and butter 14. Monday - Friday (5:00 - 7:00 pm)
● Reviews
Appetizer & Drink Specials
Bar opens at 5:00 pm
Wagyu Beef Carpaccio
● Directions
with white truffle aioli, grilled mushrooms, 512.349.7667
capers and Parmesan Frico 9. 6203 North Capital of Texas Hwy,
Bldg B
Austin, Texas 78731
Schiacciata al Gorgonzola
Grilled Tuscan flat bread with Gorgonzola, walnuts
and balsamic onions 10.
Carciofini Fritti
Crisp fried artichoke hearts with fresh
lemon, tarragon aioli 11.
Pecorino e Miele
Tuscan sheep's milk cheese with honey
and Granny Smith Apple 9.
Fettunta di Pomodori
Grilled rustic bread with cherry tomatoes, fresh basil, garlic, extra virgin
olive oil and Grana Padano 9.
INSALATE
Insalata alla Caprese
Fresh mozzarella with vine ripe tomatoes,
fresh basil, extra virgin olive oil and balsamic reduction 11.
Panzanella
Traditional Tuscan salad of cherry tomatoes, cucumber,
red onion, fresh basil and grilled rustic bread 9.
Insalata di Campo
Pappa al Pomodoro
Tra ditional Tuscan tomato basil soup thickened with grilled bread and
garnished with Grana Padano, fresh basil
and extra virgin olive oil 9.
Pappardelle al Salsicce
Hand cut pasta with fennel sausage, red bell peppers, onions, fresh pomodoro
sauce and Texas goat cheese
Primo - 9. Secondo - 17.
Fresh pasta with a rich sauce of braised beef, veal, Pancetta, tomatoes
and a touch of cream
Primo - 8. Secondo - 16.
Ravioli
Stuffed with artichokes, spinach and goat cheese in a fresh basil, roasted
tomato butter sauce
Primo - 9. Secondo - 16.
Bavette
With shrimp,fennel sausage, herbs and cream
Primo - 10. Secondo - 19.
Pappardelle
Ribbon pasta with wild boar braised in Chianti
Primo - 10. Secondo - 18.
Grilled rustic bread rubbed with garlic, sea salt and extra virgin olive oil 4.
SECONDI PIATTI
.
Bistecca Tagliata
Wood grilled sirloin sliced and served over assorted young greens with
portabello mushrooms and shaved pecorino Toscano in a fresh lemon,
white truffle oil vinaigrette 27.
Braciole di Maiale
Wood grilled 12oz. Niman Ranch Pork Porterhouse glazed with black
truffle honey and served with a juniper roasted apple compote,
Gorgonzola and pancetta crisp 28.
Cacciucco
Traditional Tuscan dish of shrimp, scallops, fresh fish, calamari and mussels
sautéed with red chili, spring onions and roasted tomato sauce over grilled
bruschetta 28.
Costata di Vitello
Wood grilled, grain fed, Veal Rib Chop with porcini butter and rosemary
roasted potatoes 32.
Medaglione Di Maiale
Wood grilled Pork tenderloin medallions with a Chianti wine veal
demiglace, roasted potato sformatino and vegetable del giorno 26.