|
ANTIPASTI & INSALATE |
Suppa de su Pastore
Traditional Sardinian shepherd’s soup of
warm pane carasau drowned in a light mint flavored broth, then
topped with a gratin of Pecorino Sardo |
$6.00 |
Prosciutto d’Anitra Affumicato
Smoked duck prosciutto with mixed greens and sliced
portobello mushrooms, drizzled with a truffle oil vinaigrette |
$12.50 |
Cozze allo Zafferano
Fresh
mussels sautéed with tomatoes, roasted garlic and Vernaccia
wine in a light saffron broth |
$12.50 |
Mozzarella Pomodoro
Buffalo mozzarella, flown in from Italy, with sliced
tomatoes, basil and extra virgin olive oil
|
$11.50 |
Salmone Marinato al Pepe Rosa
Fresh salmon marinated with citrus and dill laid upon a
salad of cucumber, arugola, radicchio and watermelon, finished
with an orange dressing |
$9.50 |
Seppie alla Griglia
Grilled cuttlefish with a lime marinated served with a
salad of artichoke hearts, radicchio di Treviso and skinless
tomatoes tossed with a creamy dill dressing |
$9.50 |
Carpaccio al Tonno di Cabras
Paperthin slices of herb & peppercorn encrusted bluefin
tuna finished with microgreens and a bottarga dressing |
$10.50 |
Insalata di Melone con Prosciutto
e Rugola
Cantaloupe tossed with arugola and hazelnuts drizzled
with a bitter honey dressing served atop |
$9.50 |
Insalata Arcodoro
Mixed field greens with arugola,
radicchio, fresh tomatoes and slivers of grana padano cheese
served with a balsamic vinaigrette |
$6.50 |
Insalata dello Scoglio
A cold seafood salad of shrimp, mussels, clams and
calamari finished with a citrus vinaigrette on a bed of mixed
greens |
$12.50 |
|
UOVA |
Pane Frattau
Layers of Sardinian music bread, with tomato sauce and
pecorino cheese, topped with a poached egg |
$9.50 |
Uova di Colombo
A mini focaccia baked with fresh
mozzarella, pancetta, and two eggs, finished with a touch of
homemade pesto |
$ 9.00 |
Uova Strappazzate
Scrambled eggs with asparagus tips and
parmesan served on toasted paesano bread |
$10.00 |
Fritatta del Toscano
Open faced omelet with peppers, chicken, mushrooms,
mozzarella, & tomato sauce |
$9.00 |
Uova al Pomodoro
Two eggs cooked to perfection in our woodburning oven, covered with a fresh tomato sauce & Pecorino
Sardo |
$8.50 |
Uova in Camicia
Poached eggs on homemade potato bread topped with
smoked salmon, goat cheese & a scallion cream sauce |
$9.50 |
Fritatta del Giorno
Daily selection of an open faced omelet prepared to the
Chef’s inspirations |
$9.50 |
|
PASTA |
Sedanini al Ragu Piccante
Sedanini pasta with a homemade sauce made
from choice cuts of veal and beef, flavored with jalapenos and
pecorino cheese
|
$11.50 |
Risotto del Campidano
Vialone Nano rice simmered with Vernaccia wine, ground
homemade Italian sausage, tomatoes and Pecorino Sardo |
$13.50 |
Spaghetti del’ Ortolano
With oven roasted eggplant, zucchini, yellow squash,
bell peppers, fresh tomatoes and garlic
|
$12.50 |
Linguini al Nero
Homemade linguini tossed with a sauce of squid ink and
cherry tomatoes topped with cuttlefish |
$13.50 |
Fettucini Suprema e Pomodoro
Homemade fettucini pasta with grilled
strips of marinated chicken breast tossed in a light tomato
basil sauce |
$13.50 |
Ravioli di Vitello
Homemade ravioli stuffed with ricotta and veal topped
with a sauce of mascarpone & mushrooms |
$14.00 |
Gnocchetti Sardi con Bottarga e
Vongole
Imported teardrop pasta with extra virgin olive oil,
roasted garlic and peperoncino with grated Sardinian white
mullet caviar and mussels |
$17.50 |
|
CARNE & PESCE |
Salmone al Mosto d’Uva
Fillet of Scottish salmon with a Mosto di Carignano
sauce, on a bed of scallion mashed potatoes and slices of
grilled eggplant |
$18.00 |
Scallopa di Pollo ai Carciofini
Sautéed chicken breast served on a bed of braised mini
artichokes with a thyme and garlic sauce |
$17.00 |
Quaglie kin Fil’e Ferru
Panseared boneless quail marinated with mirto leaves and
sage with an acquavite sauce and creamy polenta
|
$15.50 |
Anzone kin Frinuku’e Sartu
Lamb shank simmered with Vermentino, Mediterranean
herbs and wild fennel with a reduction of Mosto di Carignano
and balsamic vinegar |
$18.50 |
Costoletta di Maiale alla Fonduta
Roasted pork chop and grilled portobello mushroom
served atop mashed potatoes and a pecorino sauce |
$19.00 |
Arrosto di Vitello ai Funghi
Marinated veal roasted in the woodburning oven and
finished with a medley of wild mushrooms |
$19.50 |
Trota alle Olive Nere e Cannonau
Butterflied rainbow trout served with fregula Estiva and
steamed vegetables with a Cannonau wine reduction |
$16.50 |
|
PIZZE
From our woodburning oven |
MARGHERITA
Buffalo mozzarella, flown in from Italy, with tomatoes
and fresh basil |
$13.00 |
BOSCAIOLA
Homemade Italian sausage, mushrooms and roasted red bell
peppers with tomato sauce and mozzarella |
$12.00 |
4 STAGIONI
Artichoke hearts, forest mushrooms, ham, black olives
and mozzarella with a fresh tomato sauce |
$12.50 |
VEGETALE
Roasted seasonal vegetables and goat cheese with a
fresh tomato sauce |
$11.50 |
CONTADINA
Grilled chicken, red onions, smoked mozzarella &
sun-dried tomatoes |
$12.50 |
NAPOLETANA
Capers, anchovies and tomato sauce with mozzarella |
$12.00 |
GENOVESE
Eggplant, basil pesto, arugola and goat
cheese |
$11.50 |
MARE e MONTI
Marinated shrimp, mushrooms, artichokes, tomato & basil
with fresh mozzarella |
$13.50 |
GORGONZOLA e PROSCIUTTO CRUDO
Imported gorgonzola cheese and prosciutto parma and buffalo mozzarella |
$14.50 |
|
Pane Guttiau
Bruschetta or Focaccia al Rosmarino
homemade house breads to accompany your meal
$6.50 |
|
POLLO al FORNO
half chicken roasted in our woodburning
oven served with rosemary new potatoes
$18.50 |
IMBOSCATA d’ORO
Arcodoro’s award winning ribeye steak,
marinated and grilled in the woodburning oven (10 ounces)
$18.50 |
|
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