● Main

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.

Crostini con Fegatini

Canapes with chicken liver pate and fresh
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rosemary, apricot conserve 8.

Pecorino e Miele
Tuscan sheep's milk cheese with honey
and Granny Smith Apple 9.

Capesante con Sformatino di Patate

Wood grilled Diver Scallops on a roasted potato, chive timbale with white
truffle oil 11.

Fettunta di Pomodori
Grilled rustic bread with cherry tomatoes, fresh basil, garlic, extra virgin
olive oil and Grana Padano 9.

Fichi Ripieni con Pecorino Toscano

Wood roasted figs wrapped in Parma
prosciutto and stuffed with pecorino Toscano,
garnished with Tuscan olive oil
and aged balsamic vinegar 9.
 Antipasto Misto Toscano
Appetizer assortment of olives, peppers,
Grana Padano, Tuscan salami, prosciutto, balsamic roasted portabello,
fettunta and crostini with chicken liver pate 16.

Fricassea di Granchio e Porri

lump crabmeat, leeks and sun dried tomatoes
on roasted portabello mushrooms in a sauce of toasted pine nuts, fresh
tarragon and Vernaccia wine 14

Bruschetta con Cinghiale alla Toscana

Grilled Tuscan bread with a ragu of wild boar,
roasted onions and Chianti wine 10.

Fritto Misto di Mare

Fried shrimp, fish and calamari with a red chili,
Pomodoro sauce and mayonnaise rosso 12.

INSALATE
Insalata alla Caprese
Fresh mozzarella with vine ripe tomatoes,
fresh basil, extra virgin olive oil and balsamic reduction 11.

Insalata di Mele e Speck

Assorted young greens with Granny Smith apples, Gorgonzola, toasted
Walnuts and speck (Italian smoked bacon) in honey, apple cider vinaigrette
11.

Panzanella
Traditional Tuscan salad of cherry tomatoes, cucumber,
red onion, fresh basil and grilled rustic bread 9.

Insalata di Campo

mixed field green salad with red wine vinaigrette 8.

PRIMI PIATTI Zuppa e Pasta

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.

Fusilli della Nonna

Corkscrew pasta with grilled chicken, fresh rosemary, red onions, Gorgonzola
and cream
Primo - 9. Secondo - 18.

(yes, this is the same recipe I used at Mezzaluna!)

Pappardelle al Salsicce
Hand cut pasta with fennel sausage, red bell peppers, onions, fresh pomodoro
sauce and Texas goat cheese
Primo - 9. Secondo - 17.

Tagliatelle al Ragu Bolognese

Fresh pasta with a rich sauce of braised beef, veal, Pancetta, tomatoes
and a touch of cream
Primo - 8. Secondo - 16.

Capellini alla Livornese

With shrimp,tomatoes, fresh basil, garlic and
red chili in extra virgin olive oil
Primo - 10. Secondo - 19.

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.

CONTORNI (side dishes)

Rosemary roasted potatoes 5.

Sauteed fresh spinach with garlic 5.

Vegetable del giorno 9.

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.

Filetto di Manzo alla Zingaro

Grilled beef tenderloin filet with a chianti wine demiglace, grilled rustic
bread, portabello mushrooms, smoked bacon, cherry tomatoes and
Gorgonzola 29.

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.

Pollo al Funghi e Prosciutto

Wood grilled chicken breast with portabello mushrooms, Parma prosciutto
and pecorino Toscano on sauteed spinach with toasted pinenuts, balsamic
reduction and lemon butter 21.

Filetto di Salmone con Capesante

Wood grilled Salmon with sea scallops, in a fresh tarragon, Vernaccia wine
sauce, served with a roasted potato, chive timbale 24.

Trota In Crosta Di Noci

Walnut crusted Rainbow Trout with sauteed shrimp in a fresh tarragon,
Vernaccia wine sauce on sauteed fresh spinach 26.

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.

Bistecca alla Fiorentina

32 oz. Angus Porterhouse grilled with sea salt, black pepper and extra virgin
olive oil, served with sauteed spinach and rosemary roasted potatoes
(recommended for two) 49.

A charge of $3.00 will be added to all split items.

Please allow us to add a 18% gratuity to parties of 5 or more