DFW Restaurant Week 2014: Dinner

DFW Restaurant Week

DFW Restaurant Week 2014: Dinner at

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• BRUSCHETTA - Grilled Italian Bread with Tomatoes, Romano Cheese, Olive Oil, Garlic and Fresh Basil.
• ALFREDO SPINACH AND ARTICHOKES SPALMARE - Served with Oven Baked Garlic Crostini.
• CALAMARI FRITTI - Lightly buttered and Crispy Fried. Served with Basil Aioli or Marinara Sauce.
• TOMATO MOZZARELLA SALAD - Sliced Ripe Tomatoes, Fresh Mozzarella Cheese and Fresh Basil. Served with Basil Pesto.
• HOUSE SALAD - Mixed Greens with Tomatoes, Carrots, Beets, Cucumbers, Kalamata Olives, Romano Cheese and Croutons.
• CAESAR SALAD - Crisp Romaine Lettuce with Romano Cheese and Croutons in Our Caesar Dressing.
• CHOPPED SALAD - Provolone Cheese, Pepperoni, Salami, Smoked Ham, Tomatoes, Green Onion and Pepperoncini. Tossed with a Mix of Romaine and Iceberg Lettuces and Red Wine Vinaigrette.

• MOZZARELLA - Buffalo Mozzarella, Burrata and Fior Di Latte with Aged Pomodoraccio Tomatoes, Toasted Ciabatta Bread, Dop Extra Virgin Olive Oil.

• FETTUCCINE PAPPAGANO - Fettuccini Pasta with Crispy Bacon, Tomatoes, Basil and Chili Flakes. Tossed with a Parmesan Cream Sauce.
• RISOTTO CON PORCINI - Organic Carnaroli Rice Simmered in Vegetable Stock with Oregon Wild Porcini Mushroom and Finish with Castelmagno Cheese From the Italian Alps.
• CHICKEN AND SAUSAGE CANNELLONI - Grilled Breast of Chicken, Crumbled Spicy Sausage and Fontina Cheese Rolled in a Pasta Sheet. Served over a Bed of Roasted Red Pepper Alfredo Sauce. Drizzled with Basil Pesto.
• PENNE ARRABBIATA - Penne Pasta Served with Grilled Italian Sausage, Roasted Red Peppers and Fresh Basil.Tossed with a Marinara Sauce and Crushed Red Pepper.
• EGGPLANT PARMESAN - Crispy Layers of Golden Eggplant and Ricotta Cheese. Topped with Mozzarella, Fontina and Romano Cheeses and Baked until Perfection. Served with Angel Hair Pasta and Marinara Sauce.
• CONCHIGLIE CON POLLO - Sliced Grilled Chicken, Roasted Corn, Peas, Tomatoes and Shell Pasta Tossed with a White Wine Cream Sauce. Topped with a Fresh Herb and Romano Cheese Gratin.
• TAGLIERINI PEPATI CON GAMBERI - Black pepper linguine with sautéed shrimp in olive oil, garlic, sun dried tomato, fresh arugula, mascarpone cheese and white wine sauce.
• ORECCHIETTE ALLA CALABRESE - Ear Shape Pasta with Broccolini, Crumble Italian Sausage, Slivered Garlic, Calabria Peppers and a Touch of Marinara sauce
• BRANZINO CON SPINACI E POLPA DI GRANCHIO - Grilled Mediterranean Sea Bass Topped with a White Wine Lemon Capers and Jumbo Lump Crab Meat, Served With Sautéed Spinach and Cherry Tomatoes.
• SICILIAN GRILLED SALMON - Grilled Atlantic Salmon. Served with a Medley of Julienned Vegetables and a Dill, Shallot, Marsala Cream Sauce.
• COSTOLETTE D’AGNELLO AL PORTO E UVA - Grilled lamb chops with roasted potatoes, broccolini and served with a rosemary grape sauce
• VEAL MARSALA - Veal Tournedos with Angel Hair Pasta and a White Wine Caper, Lemon Butter Reduction Topped with Sautéed Mushrooms.
• QUATTRO FORMAGGI CON POMODORI ARROSTO, SALSICCIA E PINOLI - Four Cheeses, Roasted Tomato, Italian Sausage and Pine Nuts.
• CAPRICCIOSA CON FUNGHI, CARCIOFI, SALAMINO, OLIVE NERE E PROSIUTTO - Mozzarella Cheese, Pepperoni, Mushroom, Artichokes, Black Olives, and Smoked Ham.
• PEPERONCINI SALSICCIA E CIPOLLOTTO - Mozzarella cheese, Sweet Italian sausage, braised leeks, spicy Calabria peppers

• LIMONCELLO TIRAMISU - Limoncello mascarpone mousse cake with blackberry sauce and candied lemon twist.
• PANE BUDINO - Warm chocolate chip and rum raisin bread pudding with caramel sauce and vanilla ice cream
• DOUBLE CHOCOLATE CAKE - Flourless chocolate cake served with raspberry sauce
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