Menu

Complete meal that's easy to prepare in 10 minutes when you are ready to eat. Cook pasta to your liking in salty water (salty like sea water). Simmer bolognese sauce until it thickens, 5-10 minutes depending on the heat of your burner. Fold in spinach and pasta, garnish with parmesan, and serve.

Complete meal that's easy to prepare in 10 minutes when you are ready to eat. Cook pasta to your liking in salty water (salty like sea water). Simmer bolognese sauce until it thickens, 5-10 minutes depending on the heat of your burner. Fold in spinach and pasta, garnish with parmesan, and serve.

A great way to enhance your home cooked meal. Selected Italian tomatoes, mire-a-poix, butter, thyme and garlic. Add basil and parmesan.

Quart of our signature stew for heating when you're ready to eat at home. Mild New Mexico green chilies, pork, posole, onions, cilantro and grilled sourdough (32 oz)

LUIZZA burrata, roasted sweet bell peppers, basil, arugula and capers

House-made fresh pasta which changes nightly. Please call for ravioli special.

Local arugula, fennel, with lemon dressing, crisp apples, walnuts and Prairie Breeze cheese

Grilled salmon filet, linguine, tomato cream sauce, breadcrumbs, chili flakes, garlic and basil.

Variety of three cheeses with roasted nuts, fruit, olives, bread, and olive oil

Hill Country flour and olive oil (add house marinated olives + 2.5)

Pan-sautéed polenta with gorgonzola rosemary sauce

Shaved parmesan Reggiano, truffle oil, olives and green onion

Breaded, with tomato sauce and lemon aioli. (Stays crispier when dining in.)

Our signature breaded and fried macaroni with mozzarella and smoked provolone, now served with tomato sauce

fried potatoes with house-made aioli

Potato-base puree with seasonal vegetable, touch of chicken stock and butter (9 oz)

craemy anchovy dressing, local egg yolk, parmesan, and garlic croutons

Lemon olive oil dressing, walnuts, pecorino romano, radicchio and belgian endive

Thinly sliced roasted beets, lemon dressing, arugula, Marcona almonds and Burrata

Potato-base puree with seasonal vegetable, touch of chicken stock and butter (9 oz)

Mild New Mexico green chilies, pork, posole, onions, cilantro (6 oz), served with sourdough

Mild New Mexico green chilies, pork, posole, onions, cilantro (9 oz), served with sourdough

Garlic and red chile flake toasted in extra virgin olive oil, tossed with arugula and spaghetti

Extra virgin olive oil, toasted garlic, chili flakes, arugula, and shrimp tossed with spaghetti

Extra virgin olive oil and toasted garlic, tossed with spaghetti , arugula, and chili flake with grilled Scottish salmon

Sauteed Texas mushrooms and onions, cream, and local egg

Spinach, tomato, pan-fried artichokes, truffle oil and Parmesan

Veal, pork and beef ragù, cream, spinach and Parmesan with spaghetti

Creamy tomato sauce, caramelized onions, spinach and roasted red bell peppers

Veal, beef and pork meatballs, fresh basil, garlic, chile flakes, roasted tomato sauce, and parmesan

Creamy tomato sauce, caramelized onions, spinach and roasted red bell peppers

Cream, butter & Parmesan Reggiano

Pan-fried breaded chicken (2), melted fontina cheese, roasted tomato sauce and spaghetti. Cannot be made gluten-free.

Pan-fried breaded chicken (1), melted fontina cheese, roasted tomato sauce and spaghetti

creamy polenta, figs, and summer vegetables

Farmers market seasonal vegetables, and lemon butter

French lentils with roasted local beets and aioli

French lentils with roasted local beets, walnuts and sauteed greens

With linguine, spicy tomato broth, aioli, and grilled Sourduck toast

Kale, green beans, carrots, celery, parsnips, turnips, cauliflower, citrus gremolata.

Variety of three cheeses with roasted nuts, fruit, olives, bread, and olive oil

Amy’s Sweet Cream ice cream and Callebaut chocolate sauce

Ladyfingers with espresso, mascarpone, rum and toasted hazelnuts

Italian custard topped with seasonal fruit

Arugula, soft-boiled egg, green beans, cannellini beans, aioli* and tapenade

potatoes and sauteed greens with a lemon butter caper sauce

Rigatoni with prosciutto cream, peas, lemon and breadcrumbs

***Caffeine Free***

***Caffeine Free***

Italian Lager 5.1% ABV

Texas Lager 4.7% ABV

brut cremant alsace

Full bodied with medium to high tannin's. Medium to high acidity and dry. Oaky chocolate and tobacco, along with black fruit and leather earthy notes.

Full bodied with medium to low tannin's. High acidity and dry. Black fruit, along with oaky chocolate and vanilla notes.

(REGULARLY $58.) Full bodied with medium tannin's. Low acidity and medium dryness. Oaky vanilla, tobacco, cherry, raspberry, plum and dark fruit notes

REGULARLY $48. Full bodied with medium acidity and dry. Green apple, peach, grapefruit and stoney mineral notes.

(REGULARLY $44.) Full bodied with medium acidity and medium dryness. Buttery, Oaky vanilla, pear, apple and citrus notes.

Heavy bodied with medium to low acidity & dry. Oaky, earthy and red fruit notes.

brut cremant alsace

Hill Country flour and olive oil (add house marinated olives + 2.5)

Mild New Mexico green chilies, pork, posole, onions, cilantro (6 oz), served with sourdough

Mild New Mexico green chilies, pork, posole, onions, cilantro (9 oz), served with sourdough

Chopped romaine, baby lettuces, beets, walnuts, grilled chicken, Prairie Breeze cheddar, lemon dressing

Arugula, soft-boiled egg, green beans, cannellini beans, aioli* and tapenade

Pan-fried breaded chicken (1), melted fontina cheese, roasted tomato sauce and spaghetti

Pan-fried breaded chicken (2), melted fontina cheese, roasted tomato sauce and spaghetti. Cannot be made gluten-free.

Local peas, Prosciutto di Parma, cream, Parmesan Reggiano and lemon juice

Amy’s Sweet Cream ice cream and Callebaut chocolate sauce

Ladyfingers with espresso, mascarpone, rum and toasted hazelnuts

Italian custard topped with seasonal fruit

Variety of three cheeses with roasted nuts, fruit, olives, bread, and olive oil