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, and cilantro (32 oz)

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

Bibb lettuce, arugula, Treviso Radicchio, shaved fennel, apples, walnuts, bread crumbs, Prairie Breeze white Cheddar cheese, lemon vinaigrette.

Texas Gulf Crab, sherry cream, chervil, chives, and breadcrumbs.

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

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

Sauteed Texas mushrooms and onions, cream, and local egg

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

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

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

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

Tomato sauce, cream, garlic, basil and chile flakes

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

Breaded Chicken, arugula, radicchio, and fennel, tossed in lemon vinaigrette, served with olive tapenade, fried onions, and garlic aioli.

Grilled Beef tenderloin, roasted fingerling potatoes, sauteed spinach, fried shallots, compound gorgonzola butter.

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

Pan-seared chicken livers with butter and herbs over creamy polenta with sauteed spinach and mushroom ragout.

potatoes and sauteed greens with a lemon butter caper sauce

With Prosciutto di Parma, Parmesan cream sauce, Texas peas, oyster mushrooms, and toasted breadcrumbs.

***Caffeine Free***

***Caffeine Free***

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 $48. Medium bodied with medium tannin's. Medium acidity and dry. Oaky tobacco, vanilla, earthy leather and red 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.

brut cremant alsace

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

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

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

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

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

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

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, and cilantro (32 oz)