Lamberti's Ristorante & Wine Bar

Bowtie pasta, shrimp, Calabrian chilies, in a spicy cream sauce.

Chicken cutlet in lemon butter cream sauce with garlic spinach.

Green leaf lettuce, tomato, feta, red onion, kalamata olives, cucumber, red wine vinaigrette.

Fresh eggplant medallions topped with roasted tomatoes and mozzarella cheese, served with garlic spinach.

Antipasto, imported cheeses, cured meats, gusto.

Fried assortment of zucchini, mozzarella, calamari and chicken with Lamberti sugo.

Beef tenderloin with aged balsamic, arugula, pecorino and extra virgin olive oil.

Gulf crab claws sautéed in a lemon butter sauce.

Shoestring cut fried zucchini, pecorino, arrabiata sauce.

Fried whole milk mozzarella, marinara, buttermilk ranch.

Fire-roasted octopus, garlic crostini, lemon, gusto, butter, topped with balsamic glace.

Fried calamari, lemon, arrabiata sauce.

Crispy eggplant crostini, served with choice of tomato, roasted vegetable or wild mushroom topping.

Our signature flavor! Inspired by Italian salsa verde, chimichurri and garlic aioli. Perfect for dipping in Mama's bread!

Parmigiano reggiano, creamy fontina, roquefort, house-made mozzarella, Brazos Valley white cheddar, gorgonzola, Locatelli pecorino romano, served with focaccia crisps, gusto and a fruit salad.

Pategonian shrimp in butter, garlic, oregano and house made bread crumbs toasted on top.

Fried, breaded ravioli, filled with braised beef and served with parmesan garlic sauce.

Mushrooms filled with gorgonzola cheese, garlic, fresh mint, butter, breadcrumbs with a parmesan garlic sauce.

Grilled bread topped with marinara sauce, melted mozzarella and parmigiano cheese.

House made bread sticks served with marinara sauce.

Vegetable soup; a Lamberti’s house tradition.

Our kitchen’s daily soup creation.

Wild mushrooms, braised beef and pork.

Geen leaf lettuce, arugula, herbs, carrots, olives, pepperoncini, gusto vinaigrette.

House made mozzarella, roasted tomato, pesto, arugula, balsamic, extra virgin olive oil.

Arugula, wild mushrooms, gorgonzola, candied pecans, balsamic vinaigrette.

Green leaf lettuce, parmesan, croutons, caesar dressing.

Green leaf lettuce, tomato, feta, red onion, kalamata olives, cucumber, red wine vinaigrette.

Sautéed wild mushrooms, housemade fresh mozzarella, arugula, caramelized onions, aged balsamic, ciabatta.

Grilled chicken breast, mayonnaise, dijon mustard, sliced tomato, green leaf lettuce, red onion, ciabatta.

Cured meats, roasted tomatoes, pepperoncini, shaved red onions, arugula, gusto pesto, ciabatta.

A Dallas favorite; fried chicken with Sunday sugo, melted mozzarella cheese, ciabatta.

Pepperoni, spicy Italian sausage, mushrooms, red onions, black olives.

Vegetarian. Tomato, basil, extra virgin olive oil.

Vegetarian. Sicilian green olives, oven roasted tomatoes, red onions, pepperoncini, roasted red bell peppers.

Pancetta, spicy Italian sausage, meatballs, basil.

Meatball, spicy Italian sausage, sweet Italian sausage, pepperoni, Canadian bacon.

Steak, pancetta, fresh garlic, Calabrian chilis, jalapeños.

Chicken, pancetta, green onions, white sauce.

From Rome to Irving: fettuccine, parmigiano reggiano in a light cream sauce.

Parmigiano reggiano, fontina, Brazos Valley white cheddar.

Parmigiano reggiano, Calabrian chilis, Brazos Valley white cheddar.

Parmigiano reggiano, roquefort blue.

Bowtie pasta, shrimp, Calabrian chilies, in a spicy cream sauce.

Spaghetti with housemade sauce and choice of meatballs or sausage.

Lamberti Sunday sugo, herb ricotta, lasagna noodles, mozzarella.

Beef stuffed ravioli, served with our signature meat sauce.

Grilled beef tenderloin medallions, chicken, Italian sausage, vegetables

12 oz. ribeye, cooked to temp, topped with butter, salt and gusto, served with parmesan garlic potatoes.

Tender tips of steak cooked to temp, topped with butte, salt and gusto, served with wild mushroom risotto.

Marinated lamb chops, rosemary potatoes, gusto glaze.

Veal scaloppini with wild mushroom sauce and broccolini.

Braised lamb shank, served over creamy risotto

House made Italian sausage, cut in medallions, grilled, sautéed and tossed with bell peppers, mozzarella cheese, Sunday sugo and onions; served with a side of spaghetti with Sunday sugo.

Sea scallops, sautéed vegetables, lemon butter cream sauce.

Seared blackened salmon, mascarpone spinach.

Sea bass in lemon butter cream sauce, with wild mushroom risotto.

Shrimp, scallop, octopus, fettuccine, fresh marinara sauce (spicy available upon request)

Chicken cutlet in lemon butter cream sauce with garlic spinach.

Crispy chicken, topped with whole milk mozzarella, on a bed of spaghetti with Lamberti’s Sunday sugo.

Parpardelle pasta, tossed with spinach basil pesto and Italian sundried tomatoes, sourced locally

Sautéed vegetables, penne, garlic, roasted tomato, marinara sauce.

Porcini, cremini, portabello mushroom, farfalle pasta, rosa sauce, basil.

Ravioli, with ricotta, tossed in brown butter sage, with marinara and pecorino.

Fresh eggplant medallions topped with roasted tomatoes and mozzarella cheese, served with garlic spinach.

House Made vanilla cream custard

Bread pudding; raisins and pecans, served with Frangelico sauce

Decadent, flour-less chocolate cake, home made family recipe, served with red wine reduction sauce.

Pistachios, lemoncello syrup.

Espresso laced ladyfingers, layered with mascarpone mousse and cocoa powder

3 traditional mini cannoli

Crispy chicken, topped with whole milk mozzarella, on a bed of spaghetti, with Lamberti's Sunday sugo.

Please allow additional cooking time. 16 oz. ribeye with gusto, and rosemary potatoes.

Sea Bass, in lemon butter cream sauce, with cannellini beans.

Chicken cutlet, in lemon butter cream sauce, with garlic spinach.

Sea scallops, sautéed vegetables, lemon butter cream sauce.

Marinated lamb chops, rosemary potatoes, gusto glace.

Seared blackened salmon, mascarpone spinach.

6 oz. tenderloin of beef, served over polenta, with broccolini, and a Florentine demi-glace.

Veal scaloppini, with marsala sauce, wild mushrooms, and broccolini.

Sea Bass, in lemon butter cream sauce, with cannellini beans. Served daily from 11 AM - 3 PM.

Choice of soup with a choice of half portion of panini. Served daily from 11 AM - 3 PM.

Crispy chicken, topped with whole milk mozzarella, on a bed of spaghetti, with Lamberti Sunday Sugo. Served daily from 11 AM - 3 PM.

Two topping pizza. Vegetarian. Served daily from 11 AM - 3 PM.

Veal scaloppini, with marsala sauce, wild mushrooms, and broccoli. Served daily from 11 AM - 3 PM.

Meat sauce, herb ricotta, layered in lasagna noodles, Lamberti Sunday sugo, mozzarella cheese. Served daily from 11 AM - 3 PM.

Chicken cutlet, in lemon butter cream sauce, with garlic spinach. Served daily from 11 AM - 3 PM.

Fresh eggplant medallions, topped with roasted tomatoes and mozzarella cheese, served with garlic spinach. Vegetarian. Served daily from 11 AM - 3 PM.

Choice of soup with house or caesar salad. Served daily from 11 AM - 3 PM.

Pepperoni, spicy Italian sausage, mushrooms, red onions, black olives.

Tomatoes, mozzarella cheese, basil, extra virgin olive oil. Vegetarian.

Sicilian green olives, oven roasted tomatoes, red onions, pepperoncini, roasted red bell peppers. Vegetarian.

Pancetta, spicy Italian sausage, house-made meatballs, mozzarella, basil (all ingredients house made).

Vegetable soup, a Lamberti's casa tradition. Vegetarian.

Wild mushrooms, braised beef & pork.

Arugula, wild mushrooms, gorgonzola, candied pecans, balsamic vinaigrette.

Our Caesar, romaine lettuce, parmesan, croutons, Caesar dressing. Anchovies upon request.

Romaine lettuce, tomatoes, feta, red onions, Kalamata olives, cucumbers, red wine vinaigrette.

Our kitchen's daily soup creation. Please call the restaurant for today's selection.

Romaine lettuce, arugula, herbs, carrots, olives, pepperoncini, gusto vinaigrette.

House-made mozzarella, roasted tomatoes, pesto, arugula, balsamic, extra virgin olive oil. Vegetarian.

From Rome to Irving: pasta, in a light cream sauce. Vegetarian.

Seafood. Shrimp, calamari, scallop, crab, fettuccine, spicy marinara sauce.

Spaghetti with house-made sauce, and choice of meatballs or sausage.

House meat sauce, herb ricotta, layered in lasagna noodles, Lamberti Sunday Sugo, mozzarella cheese.

Bowtie pasta, shrimp, Calabrian chilies, in a spicy cream sauce.

Bread Pudding. Raisins and pecans served with Frangelico sauce.

Three traditional mini cannoli.

Espresso laced ladyfingers, layered with mascarpone mousse and cocoa powder.

Pistachios, limoncello syrup.

Our decadent, flourless chocolate cake, "Occhio Nero", a homemade family recipe, made by mama, served with a red wine reduction.

Spumoni (layered ice cream) or French Silk Vanilla, crafted by our friends at "Henry's" (Ask about our wine sauce)

House-made the vanilla cream custard.

Italian, imported beans, from Segafredo Zanetti.

Espresso, steamed milk, substantial froth.

Espresso, steamed milk, topped with froth.

Mozzarella cheese only. Classic cheese or create your own pizza.

Mozzarella cheese only.

Fire-roasted octopus, garlic crostini, lemon, gusto, butter, topped with balsamic glaze.

Shoestring cut fried zucchini, pecorino, with arrabbiata sauce. Vegetarian.

Fried calamari, lemon, with arrabbiata sauce.

Fried whole milk mozzarella, marinara sauce.

Fried assortment of zucchini, mozzarella, calamari & chicken, with Lamberti sugo.

Antipasto, imported cheeses, cured meats, gusto.

Beef tenderloin, with aged balsamic, arugula, pecorino, and extra virgin olive oil.

Gulf crab claws, sauteed in a lemon butter sauce.

Shrimp, in our garlic tomato sauce.

Crispy eggplant crostini served with choice of tomatoes, roasted vegetable, or wild mushroom topping.

Beef carpaccio, roasted tomatoes. onions, arugula, dijon mustard, ciabatta bread with warm demi-glace au jus.

Sauteed wild mushrooms, house-made fresh mozzarella, arugula, caramelized onions, aged balsamic, ciabatta bread. Vegetarian.

Cured meats, roasted tomatoes, pepperoncini, shaved red onions, arugula, gusto pesto, ciabatta bread.

Sauteed vegetables, penne, garlic, tomatoes, herb broth. Vegetarian.

Ravioli, with ricotta, tossed in brown butter sage, with marinara and pecorino. Vegetarian.

Porcini, cremini, portabella mushroom, farfalle pasta, rosa sauce, basil. Vegetarian.

Fresh eggplant medallions, topped with roasted tomatoes and mozzarella cheese, served with garlic spinach. Vegetarian.