Appetizer:
Coda di Bue Brasato al Rosmarino
Roasted Oxtail braised in Chianti with carrot, onion, garlic, celery, rosemary, sage, and veal stock until fork tender. Brushed with plum-Chianti glaze and quickly flame broiled to caramelize the surface sugars. Dressed with balsamic vinegar reduction and extra virgin olive oil.
Antipasto Melodia
Cubed Genoa salami, pepperoni, provolone, mozzarella, pimento olives, and roma tomatoes tossed with a house made giardiniera made with extra virgin olive oil, balsamic vinegar, red wine vinegar, oregano, chile flakes, bay leaves, carrot, sweet peppers, pearl onion, garlic, and radish.
Meat:
Salsiccia alla Griglia
Links of Italian sausage made personally by Geno himself with pork tenderloin, pork shoulder, pancetta, toasted fennel seeds, chile flakes, oregano, sea salt, and fresh parsley. Grilled slowly and brushed with rosemary until slightly charred then braised in Chianti with onions, peppers, roma tomatoes, and sliced garlic. Served with ricotta tossed penne.
Porchetta with Roasted Root Vegetables
Pork Loin rubbed with balsamic vinegar, oregano, thyme, rosemary, garlic, cracked black pepper, and chile flakes. Pan Seared in walnut oil then oven roasted with mirepoix in Lambrusco. Sliced thickly with a medley of roasted root vegetables and a saskatoonberry-port reduction.
Fish:
Tonno di Milanese
Yellow fin Tuna marinated with garlic, fresh lemon, capers, and shallots. Flame broiled until medium well and served over risotto with a light sauce made from roma tomato, zucchini, sliced garlic, roasted cippolini onion, and fresh basil.
Linguini alla Vongole
Cherrystone clams sautéed in chile infused garlic oil with pancetta, Vidalia onion, sliced garlic, minced fennel and chile flakes. Deglazed with pinot grigio and tossed with linguini, cream, and clam stock.
Pasta:
Tagliatelle with Smoked Wild Boar Ragu
Hand made tagliatelle pasta, cooked to order and tossed in a hearty sauce made with Texas Wild Boar, Pancetta, veal, and ground beef, and ground fennel sausage.
Linguini Carbonara
Pancetta and Prosciutto ham sautéed in olive oil with sweet peas, onions, garlic, egg, cream, parmesan and olive oil. Tossed with linguini.
Ravioli Ripieni di Pollo con Spinaci
Homemade ravioli stuffed with chicken, ricotta, garlic, fresh thyme. Steamed until firm then tossed with cream, garlic, and spinach.
Risotto Funghi e Piselli (Please allow extra time)
(Please allow extra time)Arborio rice hand stirred with sweet cream butter, wild mushrooms, sweet peas, roasted garlic, and sun dried tomatoes. Finished with asiago and walnut oil.
