PARIGI

Pastas & Risotto

Penne

with grilled summer vegetables tossed with

cumin-orange vinaigrette

12.00

Fettucini

wih chicken, ancho chili, poblano peppercron and

tomato “ranchera” sauce

16.00

Linguini

with shrimp,salmon and roasted red peppers

17.00

Risotto

Arborio rice cooked with Italian sausage, spinach and

toasted shallots

16.00

Main Plates

Grilled Chicken Breast

served over a Tusdan Panzanella

(tomato-bread salad)

16.00

Alaskan Copper River Salmon

grilled, with a pinot-noir mustard seed sauce

17.00

Pork Loin Paillards

breaded, sauteed and topped with a roasted

garlic-tomato olive salsa

15.00

Beef Tenderloin

served with a coarse grain mustard sauce and

roasted shallot smashed potatoes

21.00

Roasted New Potatoes with Aioli or Smashed Potatoes

2.50

Chef Jack Johnston

Dinner

11 - 15 June 1996

Sides

Mediterranean Olives

2.00

Basil Pesto

2.00

Sundried Tomato Tapenade

2.00

Whole Baked Garlic

Topped with your choice of warm mozzarella,

goat cheese, brie, feta, gruyere, or gorgonzola

5.50

Jack’s Appetizer of the Week

Baked Tatuma Squash

stuffed with wehani rice, corn and tomatoes

6.50

First Plates

Garden Greens

Topped with your choice of

warmed cheese

4.50

Caesar Salad

with roasted garlic balsamic croutons and

freshly grated Sonoma dry jack cheese

7.00

Today’s Soup

3.50 Cup

4.50 Bowl

Tomatoes & Mozzarella with Pesto

7.50

Two Pates with Two Mustards

7.50

“Make Your Own Pizzetta”

Choose a Sauce: t0mato, basil pesto, or onion confit

Choose a Cheese: mozzarella, goat cheese,brie, feta, gruyere, or gorgonzola

Choose Toppings: bacon, chicken, Italian sausage, wild mushrooms, roasted eggplant

6/96

Dallas Links