Italian & European Dinner Menu in Boerne

With grated Parmigiano Reggiano

With butter, Maldon sea salt, Kalamata olives

Piping hot corn "ribs" sprinkled with smoked paprika and 5 spice

Pickled Spanish anchovies, Basque piparra peppers, sweet piquillo peppers, Spanish manzanilla olives

Toasted baguette slices topped with sobrasada (spreadable Spanish chorizo) and sunny-side-up quail eggs

Toast points, pickled red onions, French cornichons

Pan-seared until the cheese melts, topped with green onion sherry vinaigrette

Parsley garlic butter, croutons, hot baguette slices, Parmigiano

Served with cocktail sauce and lemon slices

6 large Pacific prawns sautéed with garlic, olive oil and spicy dried pepper with baguette slices

With tartar sauce filled Belgian endives, lemon slices

Marie Rose pink cocktail sauce, field greens, toast points

Served with Kalamata olives

Over crispy potato cake, smoked paprika, olive oil, parsley

A petite oyster known for a crisp brine and sweet finish.

Served with mignonette sauce, crackers, lemon. Add 30 grams Kaluga caviar divided equally onto each oyster, 90.

Half dozen or dozen

Pernod, spinach, pancetta, Parmigiano Reggiano

Kaluga caviar with buckwheat blini, potato crisps, chopped red onion, fresh chives and crème fraîche

A rich, thick, and creamy chilled tomato soup originating from Andalusia in southern Spain. Topped with chopped hard boiled eggs and a drizzle of extra virgin olive oil

Drizzled with Italian extra virgin olive oil

Finished with house-made croutons, cherry tomatoes, and shaved Parmigiano

With sherry vinaigrette

With sherry vinaigrette, torn mint and basil. Add artisan olive oil cured Cantabrian anchovy, 3 each

Red wine vinaigrette, Spanish Cantabrian smoked anchovies, pickled red onions

Crispy edged griddled Spanish suckling lamb morsels, seared onions, refreshing cucumber ribbons with fresh tomatoes and tangy dill tzatziki sauce

House pasta spirals layered with Bolognese, delicate béchamel with San Marzano marinara sauce and basil pesto

Tossed with cherry tomatoes, garlic, oregano, Calabrian chili flakes, and fresh parsley

Italian sausage, rosemary chicken or Baja shrimp

Served with potato purée, wilted spinach, pan sauce

Wrapped in house crepes, topped with Gruyère cheese, béchamel, cherry tomatoes, Parmigiano

Served over creamy mashed potatoes with pickled red onion garnish

Chicken scaloppini with Marsala mushroom sauce, served with herb-buttered linguine and wilted spinach

Braising sauce, mashed potatoes, house pickled red onions

Served with potato purée, sautéed spinach and port demi sauce with cherries

Served with duck fat sautéed potato cake and a beet, red onion and red cabbage slaw with crème fraîche

U8 Baja shrimp over linguine with a delicate citrus butter, accented with sweet piquillo peppers and Parmigiano

Served over French lentils with crispy pancetta and 25 year aged balsamic

Over herb buttered linguine, lemon butter sauce and Parmigiano

Pan roasted California squab, carved into traditional pieces over buttered peas with mint (breast served medium rare)

Seared, sliced grass fed and finished aged bavette steak, Cognac green peppercorn sauce, Belgian fries

Mussels, clams, scallops and Baja shrimp simmered in a fragrant marinara and served in a paella pan