Amalfi

Beef Carpaccio served with a salad of arugula, aged ricotta salata, marinated wild mushrooms and truffle oil dressing

Spicy Blue Fin Tuna tartare with jalapeños, fresh tomatoes, cilantro, olive oil, served over cucumber and tomatoes Carpaccio with saffron aioli dressing

Lightly fried, tender calamari rings and green beans, served with marinara sauce

Imported Buffalo Mozzarella from Campania, Italy, served with heirloom tomatoes, fresh basil, and cold-pressed olive oil

Deep-fried Roman-style artichoke served with arugula salad, white wine vinaigrette, Burrata cheese and heirloom tomatoes

Fresh Maine mussels delicately sautéed with lemon zest, black pepper, and white wine sauce, topped with shishito peppers and crostini bread

Delicate soup of Manila clams, Tuscan farro, saffron and lemon-infused broth

Scottish salmon marinated with sea salt, lemon, orange zest and raw sugar, served with carrots and zucchini julienne, drizzled with orange-infused olive oil dressing

Imported Parma prosciutto served with basil, Burrata cheese from Puglia, Italy, and drizzled with coldpressed olive oil dressing

Half shell baked eggplant with fresh oregano and garlic, and served with melted Buffalo Mozzarella and cherry tomato sauce

Baby lettuce, walnuts, artichokes, smoked Mozzarella, and honey vinegar dressing

Arugula, candied tomatoes, Belgian endive, goat cheese and Sorrento orange-infused olive oil dressing

Octopus, cuttlefish, shrimp, arugula, heirloom tomatoes and lemon olive oil dressing

Spring mix, cherry tomatoes, Belgian endive, Parmesan cheese and balsamic vinaigrette dressing

Fillet of fresh Mediterranean Sea Bass (Branzino) pan-roasted with rosemary and olive oil, served with scalloped potatoes and lemon caper sauce

Roasted boneless suckling pig with skin-on and rolled with garlic, Mediterranean herbs, and spices, cooked in a wood-burning oven, served with scalloped potatoes and caramelized onions

Scottish salmon pan-roasted with olive oil and fine herbs, served with baby zucchini mousse, vegetable caponata and Limoncello sauce

Fresh white Gulf shrimps pan-roasted with olive oil, rosemary, and capers, served with black rice "Riso Venere", grilled asparagus and saffron sauce

10oz Black Angus strip loin cooked to perfection in the wood-burning oven and sliced over a salad of arugula, sautéed wild mushrooms and roasted potatoes

Fresh gulf red snapper filet, poached and served with light cherry tomatoes, garlic, and parsley broth; a traditional dish of the Amalfi coast

Half free-range chicken slowly roasted in the wood-burning oven with garlic, thyme, and rosemary, served with charred spring onions and roasted potatoes

16oz Dry-aged Certified Hereford NY Strip Steak, marinated with rosemary, garlic, and grain mustard

24 or 32oz Dry-aged Certified Hereford Black Angus Porterhouse T-bone Steak, marinated with rosemary, garlic, and black pepper

for 1 person (sea bass) (please ask server if available)

for 2 persons (sea bass) (please ask server if available)

for 1 person (sea bream) (please ask server if available)

Homemade spaghetti served with Manila clams, basil, and cherry tomatoes in a white wine sauce

Homemade saffron-infused Tagliolini pasta served with pancetta, black pepper, and creamy egg sauce

Homemade ravioli stuffed with ricotta and parmesan cheese, spinach, served in a butter and sage sauce

Homemade fettuccine pasta, served with Parma prosciutto, wild mushrooms, and creamy black truffle sauce

Homemade lasagna with meat sauce, béchamel and Mozzarella cheese

Homemade fresh squid ink-infused spaghetti with fresh baby calamari and black olives in a pepperoncino-infused olive oil, and cherry tomato sauce

Homemade fresh tagliatelle pasta infused with porcini mushrooms, served with beef ragù Bolognese

Homemade potato and ricotta dumplings, served with basil pesto sauce and topped with fried zucchini

Carnaroli rice simmered with lobster broth, scallops, clams, mussels, calamari, and shrimps

Traditional Amalfi Coast Paccheri pasta served with braised Yellow Fin tuna, onions, bay leaves, and Colatura fish sauce basil, and lemon zest olive oil

Gluten-free cauliflower pizza crust with your choice of toppings

Tomato sauce, grape tomatoes, imported Buffalo Mozzarella, basil, and extra virgin olive oil

Tomato sauce, fresh Mozzarella, Parma prosciutto, basil, and extra virgin olive oil

Tomato sauce, imported Buffalo Mozzarella, salami, basil, and extra virgin olive oil

Tomato sauce, imported Buffalo Mozzarella, mushrooms, basil and extra virgin olive oil

Tomato sauce, imported Buffalo Mozzarella, Italian sausage, basil, rapini broccoli and extra virgin olive oil

Heirloom tomatoes, spinach, red onions, smoked Mozzarella, marinated salmon, and extra virgin olive oil

Tomato sauce, imported Buffalo Mozzarella, hot Soppressata, basil and extra virgin olive oil

Romano Pecorino cheese, Parmigano, Mozzarella, fresh ground black pepper

Tomato sauce, smoked Mozzarella, Porchetta, spicy salami, jalapeño, and extra virgin olive oil

Flat bread with rosemary sea salt and extra virgin olive oil

Homemade Italian breadsticks encrusted with sea salt and paprika

Hearty and made fresh daily soup of the day

Arugula, Belgian endive, candied tomatoes, goat cheese, Sorrento orange-infused olive oil

Spring mix, cherry tomatoes, Belgian endive, Parmesan cheese, balsamic vinaigrette dressing

Homemade ravioli filled with butternut squash and ricotta cheese, served with Parmesan cream sauce

Homemade ravioli filled with braised beef, Parma prosciutto, Ricotta cheese, and served with fresh tomato basil sauce

Grilled Scottish Salmon filet served with a lemon caper sauce, mashed potatoes and vegetables

Berkshire pork tenderloin pan roasted with sage and juniper, served with a Porto wine mushroom sauce and risotto Parmigiana

Free-range chicken breast pan roasted with olive oil and rosemary topped with a fresh basil pesto sauce and served with a quinoa salad and grilled vegetables

Fresh Striped Bass fillet pan-roasted in olive oil and rosemary served with organic black rice (Riso Venere),vegetables and saffron sauce

Fresh seasonal fruit salad and mint, topped with vanilla gelato

Selection of miniature Italian pastries and biscotti

Dark chocolate mousse with almond Florentine

Black Angus roast beef Carpaccio drizzled with lemon olive oil dressing, served with arugula salad, marinated wild mushrooms, and topped with Parmesan cheese shavings

Pacific yellow fin Hamachi Crudo cured with sea salt olive oil and orange zest, served with focaccia crostini and organic tomatoes Panzanella juice

Lightly fried, tender calamari rings and green beans, served with marinara sauce

Grilled fresh Maine lobster tail served over Belgian endive salad, green asparagus and orange segment

Deep-fried Roman-style artichoke served with arugula salad, white wine vinaigrette, Burrata cheese and heirloom tomatoes

Imported Buffalo Mozzarella served with heirloom tomatoes, fresh basil and San Daniele prosciutto

Mediterranean octopus roasted with rosemary, garlic, and fine herbs, served over vegetables caponata, fingerling potatoes and arugula pesto

Fresh Maine mussels delicately sautéed with lemon zest, black pepper and white wine sauce, topped with Shishito peppers and crostini bread

Bluefin Tuna Poke tossed with olive oil, sesame seeds, sea salt and fig infused balsamic vinegar dressing, served with roasted red beet salad and basil pesto mousse

Spaghetti with fresh grape tomato basil lemon Colatura fish sauce, served with Manila clams

Homemade ribbon pasta served with Texas wild boar ragú braised in red wine and tomatoes, topped with aged Ricotta salata

Homemade Spaghetti pasta with sautéed clams, mussels, scallops, shrimp, calamari, and lobster in a light grape tomato sauce and lemon zest; a traditional dish from the Amalfi coast

Homemade pistachio-infused ravioli stuffed with Taleggio cheese and black truffle, topped with wild boar ragú

Carnaroli rice simmered with Porcini mushroom, served with East Coast sea diver scallops caramelized with sea salt, butter and thyme, and red wine reduction sauce

Maine lobster poached with sea salt, and truffle butter, served with creamy saffron risotto and topped with shavings of summer black truffles

Traditional Bucatini pasta tossed with roasted organic pork belly, creamy Pecorino cheese and black pepper

Homemade ravioli filled with Ricotta cheese and roasted butternut squash, served with black truffle cream sauce and Maine lobster tail medallions

Gluten-free gnocchi with artichoke, and mushrooms, served with fresh tomato sauce, and sautéed shredded zucchini

Your choice of fresh half shell East Coast oysters served raw -or- served roasted in the wood-burning oven

Combination of Pacific yellow fin tuna, Hamachi, and Scottish salmon marinated with lemon olive oil and chives, served over Carpaccio tomatoes, truffle cream dressing and black truffle shavings

Sea diver scallops pan-seared in olive oil and sea salt, and served with poached white asparagus, smoked buffalo mozzarella sauce, and topped with shavings of summer black truffles

Three (3) Mediterranean langoustine "Scampi" marinated with orange zest, chives and garlic olive oil, grilled in the wood-burning oven, served with cod croquette and arugula salad

Fresh Gulf red snapper filet, pan roasted in olive oil and topped with crust of chopped parsley, lemon zest breadcrumb in a black olive and caper sauce

Pan-roasted butterfly filet of whole Mediterranean Sea Bass "Branzino" with olive oil and thyme, served with grilled organic baby zucchini, sautéed heirloom fingerling potatoes, and green olive capers sauce

Scottish salmon pan-seared in olive oil and sea salt, served with baby zucchini mousse, Pioppini mushrooms and black truffle cream sauce, topped with shavings of black truffle

Grilled baby lamb chops pan-roasted with olive oil and rosemary, fresh mint, and served with chive mashed potatoes and aged-balsamic vinegar sauce

Veal scaloppini sautéed with butter and sage, topped with Parma prosciutto and Fontina cheese gratin, veal demi-glace white wine sauce and black truffle shavings

Roasted boneless domestic suckling pig with skin-on and rolled with garlic, Mediterranean herbs and spices, cooked in a wood-burning oven, topped with caramelized onions

Spring mix, cherry tomatoes, Belgian endive, Parmesan cheese and balsamic vinaigrette dressing

Arugula, candied tomatoes, Belgian endive, goat cheese and Sorrento orange-infused olive oil dressing

Baby lettuce, walnuts, artichokes, smoked Mozzarella and honey vinegar dressing

Octopus, cuttlefish, shrimp, arugula, heirloom tomatoes and lemon olive oil dressing

16oz Dry-aged Certified Hereford NY Strip Steak, marinated with rosemary, garlic, and grain mustard

24oz Dry-aged Hereford Black Angus Porterhouse marinated with rosemary, garlic, and black pepper

Half free-range chicken slowly roasted in the wood-burning oven with garlic, thyme and rosemary

for 1 person (sea bass) (Please ask Server if available)

for 2 person (sea bass) (Please ask Server if available)

for 1 person (sea bream) (Please ask Server if available)

Selection of Artisan Imported Salami, Prosciutto, Bresaola, Buffalo Mozzarella, Veggie Pickles and Olives, served on a cutting board

Selection of Imported Italian cheeses, served with honey from the Bellaire Honey Company, fresh fruits, walnuts and almonds

Gluten-free cauliflower pizza crust with your choice of toppings

Tomato sauce, grape tomatoes, imported buffalo Mozzarella, basil, and extra virgin olive oil

Tomato sauce, imported buffalo Mozzarella, salami, basil, and extra virgin olive oil

Tomato sauce, imported buffalo Mozzarella, mushrooms, basil, and extra virgin olive oil

Tomato sauce, imported buffalo Mozzarella, Italian sausage, basil, rapini broccoli, and extra virgin olive oil

Tomato sauce, imported buffalo Mozzarella, Prosciutto di Parma, arugula, and extra virgin olive oil

Tomato sauce, imported buffalo Mozzarella, hot soppressata, basil, and extra virgin olive oil

Tomato sauce, smoked Mozzarella, Porchetta, spicy salami, jalapeño, and extra virgin olive oil

Romano Pecorino cheese, Parmigano, Mozzarella, fresh ground black pepper

Flat bread with rosemary sea salt and extra virgin olive oil

Grilled seasonal vegetables

Half shell baked eggplant with fresh oregano and garlic, served with melted Buffalo Mozzarella and cherry tomato sauce

Ricotta cheese, caramelized pear mousse cake, and an almond biscuit, drizzled with a vanilla bean cream sauce. Suggested Wine Pairing: Moscato D'Asti

Caramel crème brûlée served with Chantilly cream and fresh berries. Suggested Wine Pairing: Moscato D'Asti

Sponge cake filled with lemon cream and Limoncello syrup, covered in a lemon whipping cream glaze. Suggested Liqueur Pairing: Limoncello

Dark chocolate mousse served between almond Florentine tuille, with chocolate truffles, and chocolate macaron. Suggested Wine Pairing: Vin Santo

Hazelnut trilogy: a warm cake, panna cotta, and gelato, topped with caramel sauce. Suggested Coffee Pairing: Frangelico Cappuccino

Warm dark chocolate mousse in a layer of almond Florentine served with Zabaione gelato. Suggested Wine Pairing: Porto Wine

Traditional espresso Tiramisu with delicate mascarpone cheese cream and coffee-infused ladyfingers topped with cocoa extra brute. Suggested Coffee Pairing: Frangelico Cappuccino

Homage to my wife's Cuban heritage, a Classic Cuban Pastelito filled with guava paste, served with fresh fruit Macedonia, passion fruit sauce, figs, and almond gelato. Suggested Coffee Pairing: Frangelico Cappuccino

A gluten-free chocolate and almond cake with pistachio gelato and a Porto wine reduction. Suggested Wine Pairing: Malvasia Dolce Delle Lipari

Chef Giancarlo's selection of Italian miniature pastries: cannoli with ricotta cheese, chocolate mousse tart, fruit tart, hazelnut custard, macaron, baba, and chocolate truffles. Suggested Wine Pairing: Moscato D'Asti

Baked Alaska cake filled with nuts, nougat, and vanilla gelato, served tableside flambe' with orange Grand Marnier liquor and chocolate sauce. Suggested Wine Pairing: Barolo Chinato

3 Scoops of daily selection of fruit sorbet or gelato