Menu
First Course
Bruschetta Caprese
Garlic-infused crostini topped with fresh mozzarella, diced tomato, basil and EVOO. Finished with sea salt and pepper.
Carpaccio di Manzo
Prime-aged beef sliced paper thin, topped with arugula, EVOO, parmigiano-reggiano and balsamic glaze.
House Salad
Mixed mesclun greens, lettuce, radish and tomato tossed in our signature lemon vinaigrette dressing.
Minestrone Cup
House-made recipe of simmered seasonal vegetables and cannelini beans.
Cozze alla lLivornese
Fresh mussels sauteed in our signature marinara and served with garlic-infused crostini.
Second Course
Gnocchi alla Sorentina
Potato dumplings tossed in our signature sugo rosa sauce, then topped with mozzarella and broiled. Comes as-is or with your choice of chicken or shrimp.
Penne alla Arrabiata
Penne pasta tossed in a spicy classic tomato sauce. Comes as-is or with your choice of chicken or shrimp.
Fettuccine alla Panna
Fettuccine pasta tossed in our signature parmigiano-reggian cream sauce. Comes as-is or with your choice of chicken or shrimp.
Spaghetti allo Vongole
Spaghetti pasta tossed with Manila clams, garlic, parsley and EVOO.
Third Course
Pollo alla Pizzaiola
Tender chicken breast cutlet quick-braised with capers in a zesty marinara, then topped with mozzarella and broiled to perfection. Comes with a side of our signature sauteed spinach.
Agnello Scottadito
Grilled lamb chops accompanied with garlic-rosemary roasted potatoes and mixed seasonal vegetables.
Maiolino alla Mele
Breaded pork cutlet fried in clarified butter, then topped with apple chutney. Served with grilled seasonal vegetables.
Risotto Fruitti di Mare
Creamy carnaroli with fresh-caught shrimp, mussels, clams and calamari in a garlic white wine sauce with a hint of spice.
Fourth Course
Gelato
Scoop of our in-house-made gelato.
Sorbetto
Scoop of our in-house-made sorbetto.
Espresso
Espresso served with biscotto
Chef's Prerogative
Chef's current special dessert offering at that time.
First Course
Bruschetta
Garlic-infused crostini topped with diced tomatoes and fresh basil, then finished with EVOO, salt and pepper.
Melanzane Fritti
Breaded and fried eggplant spears. Served with parmesan aioli.
Insalata Caprese
Fresh mozzarella topped with fresh slices of tomato and basil, then finished with EVOO, salt, pepper and balsamic glaze.
Second Course
Pollo alla Marsala
Tender chicken breast cutlet quick-braised with garlic and mushrooms in a butter-marsala wine sauce. Served with a side of spaghetti aglio e olio.
Pollo alla Piccata
Tender chicken breast cutlet quick-braised with garlic and capers in a butter-white wine sauce. Served with a side of spaghetti aglio e olio.
De Luxe Caesar Salad
Romaine lettuce tossed in our signature Caesar dressing with your choice of grilled chicken or shrimp.
Parma Panino
Grilled ciabatta bread sandwich with tender prosciutto di Parma, fresh mozzarella, EVOO, salt and pepper. Served with fries.
Spaghetti alla Carbonara
Spaghetti pasta tossed in a sauce of rendered guanciale, egg yolk, pecorino romano and pepper.
Lasagna Bolognese
Layers of pasta sheets, rich meat sauce, bechamel, mozzarella and parmigiano-reggiano all baked to perfection.
Third Course
Gelato
A scoop of our in-house-made gelato.
Sorbetto
A scoop of our in-house-made sorbetto.
Chef's Prerogative
Chef's current special dessert offering at that time.
First Course
Macedonia
Seasonal fresh fruit gently macerated with sugar, fresh lemon and balsamic.
Cold Pasta Salad
Chilled rotini pasta tossed in real mayonnaise with chipped red onion, bits of celery, chopped olives, salt, pepper and a squeeze of lemon.
Shepherd Salad
Fresh mesclun greens and lettuce tossed in our signature lemon-vinaigrette dressing with walnuts, sun-dried tomato and shaved ricotta salata.
Second Course
Grits & Shrimp
Buttery parsley-parmesan grits topped with poached shrimp, pancetta and a light swirl of zesty marinara. Served with a Macedonia fruit cup.
Penne Mac and Cheese
Penne pasta tossed in our creamy cheddar cheesy sauce, topped with broiled mozzarella & pulverized corn flakes and served with two fried eggs on top.
Divine Comedy Frittata
The Italian way to do an omelet. Three beaten eggs, pepperoni, mushroom, bell pepper, onion, olive, mozzarella and crushed pepper.
Queen Savoy Frittata
The Italian way to do an omelet. Three beaten eggs, light tomato sauce, fresh mozzarella and basil for the finish.
Third Course
Espresso
Espresso with biscotto.
Gelato
A scoop of our in-house-made gelato.
Sorbetto
A scoop of our in-house-made sorbetto.
Chef's Prerogative
Chef's current special dessert offering at that time.
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This Houston Restaurant Weeks 2026 menu benefits
