Menus – Michael Fracasso | Musician, chef, Austinite

Steamed Mussels in White Wine and Herbs w/ Crusty French Bread
Prosciutto, Mozzarella and Fig Bruschetta topped with a Basil Chiffonade
Bruschetta Margherita: Italian toasts with Fresh Tomatoes, Mozzarella and Basil
Caponata: Grilled eggplant dip with capers and chopped green olives. Served with crusty Italian Bread
Pizza Rustica: Homemade sour dough Pizza topped with Prosciutto, Arugula. Lemon Zest and melted Ricotta Cheese
Saltimbocca: Chicken Breast layered with Sage, Prosciutto and bread crumbs in a white wine reduction

Homemade Ravioli filled with Curried Butternut Squash in Sage Butter and Pecorino Cheese

Pasta Fagioli; Homemade Buckwheat Pasta served with tender Cannolini Beans simmered in Tomatoes and Basil with Pecorino Cheese

Roasted leg of Lamb in garlic, red wine and herbs served with a seasonal green salad with fennel, dandelion, chicory, frisee, tomatoes and pear in a balsamic vinaigrette

Brasciole; Steak Pockets stuffed with Prosciutto, Herbs, Eggs, Bread Crumbs and Romano Cheese served over Perciatelli Pasta with a seasonal green salad
Herb Crusted Pork loin served with a salad of Oak Leaf Lettuce with Roasted Beets, Feta, Sweet Onions and Black Olive Vinaigrette

Italian Seafood Sauce: Shrimp, Clams, Mussels, Squid and White Fish in a red sauce finished with cognac and served over Linguini.
Seared Wasabi Skirt Steak with Green Sauce with Roasted Red Potatoes and Grilled Asparagus
Grilled Salmon in a Honey Orange Thyme Dressing served with Grilled Potatoes and Baby Broccoli
Grilled Tuna Steak served with Wild Mushrooms, Fennel, Shallots and Pine Nuts with an Orange Glaze

Fig and Goat cheese Crepes with Orange Sauce & Candied Almonds
Homemade Sponge Cake with Pistachio, Cardamom and Cherries served with Whipped Cream
Baked Lemon Tart with roasted Pine Nuts served with a dollop of Cream
- Homemade Sponge Cake with Pistachio, Cardamom and Cherries served with Whipped Cream
Rich Chocolate Tart with Raspberry Sauce and Whipped Cream

Menu