DFW Restaurant Week

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August 5th-11th, 2019


Choice of Appetizers
Escargot alla Romana
Escargot Sautéed with Garlic, Crushed Red Peppers, Fresh Mint and Fresh Tomato Sauce 

Shrimp & Mushrooms in Cream Sauce Shrimp Sautéed in Cognac Mushroom Cream Sauce

Carpaccio Beef Tenderloin Sliced Paper Thin,Seasoned with Lemon, Balsamic Vinegar, Olive Oil & Capers then Served with Arugula, Radicchio & Shaved Parmigiano

Choice of Entrees
All Entrees are Served with House Salad with Creamy Italian Dressing

Broiled Veal Chop Topped with Sauteed Mushrooms, Served with Vegetable and Rosemary Potatoes Veal

Angel Hair alla Pescatora Angel Hair Pasta with Fresh Clams, Shrimp and Calamari in a Fresh Tomato Sauce 

Salmon In Basil Cream Sauce Served with Vegetable and Rosemary Potatoes 

Rolatine di Pollo Breast of Chicken, rolled with ham, cheese and fine herbs, topped with a mushroom and madeira sauce served with rosemary potatoes and vegetable 

Choice of Desserts



20% of each meal is donated to one of these charity partners

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