CHEESE PLATTER
imported cheeses & fruits
CAPRESE
fresh sliced mozzarella, tomatoes, fresh basil, capers, roasted garlic & olive oil
CRAB CAKES
pan seared dungeness crab
LOBSTER TAIL
cold-water lobster tail & butter sauce
ESCARGOT
baked french escargots & basil butter sauce
SASHIMI SAKU TUNA
cajun spices, pan seared, wasabi & teriyaki sauce
TUNA CARPACCIO
saku tuna, capers & olive oil
SAUTEED CALAMARI
in white wine tomato sauce
OYSTERS ON THE HALF SHELL
baked with spinach, cheese & garlic
SHRIMP COCKTAIL
wild caught shrimp & cocktail sauce
PROSCIUTTO & MELON
prosciutto di parma & fresh melon
SCAMORZA CHEESE
pan fried and served with fresh tomatoes, cucumbers, basil & olive oil
Minestra E Insalata
WILD CAUGHT SALMON CESARE
sautéed salmon & caesar salad
FREE RANGE LEMON CHICKEN
spring mix, lettuce, tomatoes, carrots, cucumbers, croutons, parmesan cheese & lemon pepper chicken
FREE RANGE CHICKEN CESARE
caesar salad & lemon pepper chicken
SPRING VEGGIE
baby spinach, strawberries, cucumbers, avocado, walnuts, feta cheese, heirloom tomatoes & kalamata olives
AHI TUNA
jerk seasoning, pan seared, spinach, walnuts, carrots, cucumbers, feta cheese, heirloom tomatoes & artichoke hearts
GREEK
spring mix lettuce, feta cheese, kalamata olives, artichoke hearts, sun dried tomatoes
& creamy zesty house dressing
Soup Du Jour
european style soup of the day
Oven Baked Dishes
LASAGNA
baked in a creamy tomato sauce
MANICOTTI
sheet pasta filled with ham & cheeses, baked in a creamy tomato sauce
PANZEROTTI
crepes, rolled, filled with cheeses & spinach, topped with bolognese sauce
ROTOLO
sheet pasta filled with meat, cheese, spinach & baked in a creamy tomato sauce
Rigatoni
QUATTRO FORMAGGI
tossed in a four cheese cream sauce
SAPORITI
slightly spicy, fresh garlic, black olives, basil, capers, anchovies & mediterranean spices
Tortelli
LIGORIANO
sautéed in a basil cream sauce
DI ERVETTA
topped with a sage infused butter sauce
Spaghetti
PEPPERONCINI & LOBSTER
lobster tail tossed with pepperoncini peppers, olive oil & pecorino romano cheese
BOLOGNESE
traditional italian meat sauce & parmesan cheese
ARRABIATA
spicy tomato sauce with black olives & mediterranean spices
PESTO
crushed garlic, basil, pine nuts blended with olive oil & pecorino romano cheese
Ravioli
PASTICHIATI
tossed with our house made bolognese sauce
PANNA
tossed in garlic cream sauce & pecorino romano cheese
Fettuccine
VEAL MARSALA
thin sliced veal, sautéed in italian marsala wine sauce, served with fettuccine pasta topped with porcini mushroom sauce
VEAL PICATA
thin sliced veal, sautéed with a white wine lemon caper sauce, served with fettuccine pasta topped with porcini mushroom sauce
AMATRICIANA
smoked bacon & mediterranean spices tossed in a creamy tomato sauce
CHICKEN
chicken medallions, basil, sundried tomatoes, tossed with spinach fettuccine, cream sauce & cheese
CHICKEN CURRY
chicken medallions & ginger curry sauce tossed with spinach fettuccine
ROBERTO
chicken medallions, basil, roasted garlic, fresh tomatoes, olive oil tossed with spinach fettuccine & cheese
Gnocchi
PANNA
garlic cream sauce & cheese
PESTO
traditional pine nut based pesto sauce
Rigatoni
Rigatoni Quattro Formaggi
Rigatoni pasta, tossed in a four cheese cream sauce
Rigatoni Bolognese
House made rigatoni, tossed with traditional meat sauce and topped with Parmesan cheese
Rigatoni Saporiti
A slightly spicy dish from Southern Italy served with fresh garlic, black olives, basil, capers and Mediterranean spices
Mare
SHRIMP TOSCANA
wild caught shrimps, roasted garlic, fresh tomatoes, basil, olive oil & cheese
SHRIMP PANNA
wild caught shrimp & garlic cream sauce
MARE TOSCANA
clams, scallops, shrimps, roasted garlic, fresh tomatoes, basil, olive oil & cheese
MARE PANNA
clams, scallops, shrimps & garlic cream sauce
CIOPPINO
italian seafood stew, fresh catch of the day, shrimps, scallops, calamari, clams, mussels & spicy white wine tomato sauce
RAIN SALMON
sautéed fresh verlasso salmon fillet with lemon white wine cream sauce, mediterranean rice & veggie du jour
VERLASSO SALMON
patagonian cold water salmon sautéed in olive oil, mediterranean rice & veggie du jour
OPAH PAKA
opah rolled in jerk seasoning, with a spicy coconut cream sauce, mediterranean rice & veggie du jour
MISO CHILEAN SEA BASS
miso marinated chilean sea bass oven broiled, mediterranean rice & veggie du jour
Carne & Pollo
Our Steaks are prime quality, and dry aged by Red Raider Meat Department
TENDERLOIN WITH CHAMPAGNE LOBSTER SAUCE
charbroiled, topped with lobster & champagne cream sauce
TENDERLOIN GORGONZOLA
charbroiled & topped with a gorgonzola cheese cream sauce
TENDERLOIN & FOIE GRAS
dry aged beef, topped with foie gras
BONE IN RIBEYE
20 oz dry aged cooked to perfection
VEAL MILANESE
a porterhouse cut, breaded and sautéed in olive oil & butter
LAMB CHOP
marinated, charbroiled & cooked to perfection
FREE RANGE CHICKEN PICATTA
chicken breasts lightly floured & sautéed in white wine caper sauce
FREE RANGE BURGUNDY CHICKEN
chicken breasts flour dusted & sautéed in burgundy wine mushroom sauce
FREE RANGE JERK CHICKEN
chicken breast rolled in our house made spicy jerk seasoning & sautéed in olive oil
Chef Gabelli
“In front of me sits a man who can not stop fidgeting with his fingers, and with a gentle face, he asks me what I want to know about him.”
“I have only known him five minutes, and I can already sense that he is anxious to get back in his kitchen. His tone constantly changes from his interview voice to shouting orders into the kitchen behind me. I have never met anyone who can so vividly describe food in the way he does and it’s not due to his accent.”
Chef Gabelli, was born in Parma Italy which is known for it’s Futbol and exquisite pastas. His mother was a renowned chef, which lucky for us, rubbed off on him. After being accepted and attending the prestigious culinary academy of Neuchatel Switzerland, he decided to bring the taste of home to the United States.
Not long after starting a small restaurant in the state of Washington, he not only was voted the number one Italian restaurant in the state, he was also nationally acknowledged in wide array of publishing ranging from local papers to Pacific Northwest Magazine. To raise his daughter out of the city, he thankfully came to Lubbock Texas where we are now.
Since being in Lubbock, not only has he won 2 Iron Chef competitions, or just become the number one Italian restaurant in the Midwest, but he has brought with him a taste of home that I can’t begin to describe.
