Giacomo's Cibo e Vino Menu

roast beets with toasted hazelnuts & tarragon, dressed with extra virgin olive oil, aceto balsamico, & crumbled ‘pure luck farm & dairy’ goat cheese

pan roasted mushrooms dressed with extra virgin olive oil & lemon juice with marinated artichokes & shaved parmigiano reggiano

slaw of shredded brussel sprouts, tuscan kale, & savoy cabbage with extra virgin olive oil, lemon juice, verjus & banyuls vinegar with toasted pinenuts & pecorino romano

roast eggplant, zucchini, caramelized onion & sweet red peppers, tomato filets, garlic, basil

prosciutto di parma, speck, bresaola, finocchiona, schiacciata piccante, grilled house-made chicken sausage, spuma di mortadella, fegatini di pollo, marinated olives, cornichons, moutarde de meaux

Houston Dairymaids’ assorted italian imports and local artisanal cheeses, served with fried spicy almonds, fig orange preserves, and fried fava beans

grilled radicchio leaves stuffed with mozzarella, roasted bell pepper, prosciutto, aceto balsamico

mildly spicy fennel meatballs of grass fed beef & pastured pork, tomato cream sauce

grilled fresh U/10 sea scallop wrapped in prosciutto with grilled red swiss chard polenta, & mushroom white wine lemon butter caper sauce

soup of lentilles vertes du puy & spicy lamb meatballs (garlic, cayenne, cumin, coriander, clove, cinnamon, nutmeg, thyme, mint)

grilled skewered chicken breast marinated in salmoriglio, with zucchini, & red onion

grilled homemade chicken galantina, served over frisée & arugula (contains pork)

grilled ciabatta with slow-roast berkshire pork, fennel confit, & scamorza (smoked mozzarella from mozzarella company in dallas)

roast eggplant rolls stuffed with mozzarella, ricotta, parmigiano reggiano in tomato cream sauce

ratatouille topped with a free range fried egg, parmigiano reggiano, toasted baguette

roman-style rounds of semolina gnocchi (not potato), served over a bit of tomato sauce, topped with butter & parmigiano reggiano & baked until golden

pan fried halloumi cheese with taggiasche olives, thyme, spicy calabrian peppers

grilled marinated spicy chicken wings seasoned with za’atar, sumac, fennel, cumin, verjus, hot red pepper served with cooling yogurt green goddess dipping sauce

house made pasta stuffed with pork, chicken, mortadella, ricotta & parmigiano reggiano, served in giacomo’s hearty and nutritious broth

hearty cannellini bean soup with onions, carrots, pancetta, tomatoes, pasta

mixed greens , cherry tomatoes, kalamata olives, fresh fennel

mixed greens, roast beets with tarragon, sautéed goat cheese coated in toasted hazelnuts

thinly sliced bresaola (air dried salted beef from lombardy, italy) with arugula, shaved parmigiano reggiano, & marinated mushrooms, dressed with extra virgin olive oil and verjus

creamy, garlicky, and anchovy-umami-rich dressing on crispy romaine with seasoned croutons and liberal shavings of parmigiano reggiano

campari tomatoes and mozzarella from mozzarella company in dallas, served over arugula with basil pesto vinaigrette

grilled ciabatta slices slathered with mix of garlic, herbs, parmigiano reggiano, butter, extra virgin olive oil

grilled ciabatta rubbed with garlic and drizzled with extra virgin olive oil

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shrimp marinated in homemade harissa (spicy!), sautéed with garlic, extra virgin olive oil, & a touch of lemon and butter – served with crusty baguette to mop up the delicious sauce

breaded pork loin chop sautéed in butter and extra virgin olive oil, topped with a small salad of frisée, radishes, sicilian green olives, and fennel vinaigrette

marinated hanger steak, sliced, grilled medium rare, with arugula

grilled whole deboned rainbow trout, basil, rosemary and lemon

grilled fish filet topped with a white wine caper lemon sauce served with a side salad of arugula with oranges, taggiasche olives and shaved fennel

sautéed tuscan kale, savoy cabbage, red swiss chard, with currants, shallots, pinenuts, & verjus

brussel sprouts sautéed with pancetta, garlic, extra virgin olive oil

cannellini beans stewed with tomato, garlic, and sage

a bitter green sautéed with garlic, anchovy, crushed red pepper, extra virgin olive oil

roast potatoes, cherry tomatoes, caramelized onions, rosemary & thyme

grilled red swiss chard polenta

broccoli florets sautéed with garlic and extra virgin olive oil

spinach sautéed in butter with shallots & a spritz of lemon juice

wide noodles with cremini mushrooms in a parmesan cream sauce enriched with white wine and gorgonzola

parmesan cream sauce, sautéed vegetable medley, & grilled chicken breast

linguine with shrimp, sundried tomato & almond pesto, cherry tomatoes, arugula, garlic, shallots, extra virgin olive oil, and a bit of lemon juice

linguine with fresh clams steamed in a sauce of garlic & extra virgin olive oil, with a bit of lemon juice & white wine, and enriched with a dollop of n’duja (an extremely spicy spreadable calabrian sausage)

spaghetti in a sauce of crispy guanciale (cured pork jowl), pecorino romano, free range eggs, cracked tellicherry pepper. aggressively porky & peppery, NO cream involved

tubular ridged pasta with slightly spicy fennel seasoned meatballs (made from twin creeks ranch grass fed longhorn beef & pastured pork), fennel confit, savoy cabbage, tuscan kale, swiss chard, tomato sauce, brodo, a little cream

“little ear” pasta with spicy lamb meatballs, rapini (a bitter green in the turnip family), garlic & extra virgin olive oil, broth, and a pinch of crushed red pepper, topped with a dollop of goat cheese

cream & yogurt gelatin pudding infused with vanilla, cinnamon, lemon zest served with seasonal sauce

chocolate cream pie with a chocolate hazelnut cookie crust, topped with whipped cream and chocolate shavings

rich chocolate hazelnut pudding flavored with nutella

vanilla gelato & espresso

seasonal dessert, changing monthly - the proceeds are donated to Rescued Pets Movement, an organization that saves cats and dogs from being euthanized at BARC and relocates them to no-kill shelters, foster homes & ultimately happy forever homes.