68 Degree Kitchen

Texas olive oil.

Anchovy oil dressing, fresh egg yolk, parmesan and garlic croutons.

Lemon, walnuts, pecorino romano and olive oil.

House-made mozzarella, heirloom tomato, basil.

Marcona almonds and mint.

Shaved parmesan reggiano and truffle oil.

Fried shoestring potatoes with house-made aioli.

Rosemary and gorgonzola sauce, and bread crumbs.

Lemon aioli.

Fried with mozzarella, ricotta and parmesan.

Cannellini bean ragout, gold and red beets, tapenada and aioli.

Tomato, caramelized onions, spinach and roasted red bell peppers.

Spinach, fried artichokes, truffle oil and parmesan cheese.

Capers, olives, anchovies and tomato.

Veal, pork and beef meat sauce, spinach and parmesan.

Sautéed spinach, grilled polenta and roasted turnips.

Melted fontina, roasted tomato sauce and spaghetti.

Roasted potatoes, sauteed veggies, caper butter.

Texas tomatoes, fingerling potatoes, grilled onions, shaved parmesan, arugula and truffle oil.

With roasted nuts, fruit, olives, bread, and olive oil.

Hill country flour and olive oil.

Mild New Mexico green Chile, posole, onions, cilantro, and grilled sourdough.

Pan-sautéed polenta with gorgonzola rosemary sauce.

Shaved Parmesan reggiano, truffle oil, olives, and green onion.

Fried potatoes with housemade aioli.

Breaded, with tomato sauce and lemon aioli.

Macaroni, with mozzarella and smoked provolone.

Creamy anchovy dressing, fresh egg yolk, Parmesan, and garlic croutons.

Lemon olive oil dressing, walnuts, Pecorino Romano, radicchio and Belgian endive.

Thinly sliced roasted beets, lemon dressing, arugula, and marcona almonds.

Spaghetti, capers, olives, anchovies, tomato, and chile flakes.

Spinach, fried artichokes, tomato, truffle oil 18 and Parmesan cheese.

Veal, pork and beef ragù, cream, spinach, and Parmesan with spaghetti.

Creamy tomato sauce, caramelized onions, spinach 13/17 and roasted red bell peppers.

Tomato sauce, cream, garlic, basil, and chile flakes.

Manilla clams, garlic, thyme, white wine, chile flakes and aioli.

Pan-fried breaded chicken, melted fontina, roasted tomato sauce and spaghetti.

Sautéed spinach, roasted fingerling potatoes and dried Mission figs.

Seasonal vegetable ragout, roasted fingerling potatoes and lemon-parsley butter.

Dinosaur kale, fennel, roasted beets, marinated garbanzo beans and lemon dressing.

Animal farm arugula, Texas tomatoes, shaved Parmesan reggiano, grilled onions, fingerling potatoes, and truffle oil.

Italian fresh fruit ice and amy’s vanilla ice cream.

Amy’s vanilla ice cream, chocolate sauce.

Whipped cream and seasonal fruit.

Ladyfingers with espresso, mascarpone, rum, and toasted hazelnuts.

Puff pastries with amy’s vanilla ice cream and warm chocolate sauce.

Italian custard with seasonal fruit.