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2708 Routh St. Dallas, TX 75201 Map by |
Phone: (214) 871-1924 Fax: (214) 871-3141 Contact: |
| Lunch | ||
| Antipasti | ||
| Fregula Belvedere | Sardinian cous cous with rock shrimp and shiitake mushrooms in a light saffron basil broth. | $7.50 |
| Bresaola Stuzzicante | Imported air-dried cured beef with marinated wild mushrooms, arugola & lemon served on toasted paesano bread. | $8.50 |
| Totino di Gamberi | A homemade shrimp cake served on a bed of lobster sauce and basil pesto. | |
| Prosciutto e Mozzarella con Abbamele | Imported prosciutto di Parma & fresh buffalo mozzarella, atop pane carasau & arugola, finished with abbamele. | $12.50 |
| Cozze al Vino Bianco | Fresh mussels sauteed in Vermentino di Sardegna with a touch of garlic. | $8.00 |
| Calamari Fritti | Tender calamari lightly fried with Arcodoro's special breading. | $8.00 |
| Carpaccio Portobello e Rugola | Paperthin slices of beef tenderloin, with portobello mushroom and arugola, finished with slivers of pecorino Sardo. | $8.50 |
| Mozzarella Pomodoro e Basilico | Buffalo mozzarella, flown in from Italy, with fresh tomatoes, basil and extra virgin olive oil. | $10.50 |
| Insalate | ||
| Arcodoro | Mixed field greens with arugola, radicchio, fresh tomatoes and slivers of grana padano cheese served with a balsamic vinaigrette. | $6.50 |
| di Mare | A refreshing cold seafood salad of shrimp, mussels, clams, and octopus, lightly tossed with extra-virgin olive oil & Mediterranean herbs. | $11.50 |
| al Tonno | A favorite Tuscan salad of white tuna, tomatoes, green beans, new potatoes & extra virgin olive oil. | $7.50 |
| di Funghi | Marinated portobello & shiitake mushrooms with Belgian endive and cherry tomatoes in a white truffle vinaigrette. | $8.00 |
| di Pollo | Marinated & grilled chicken breast with assorted greens, topped with sundried tomatoes, capers and a creamy orange dressing. | $8.75 |
| di Spinaci | Fresh baby spinach with crispy pancetta, mushrooms, cherry tomatoes, scallions and gorgonzola dressing. | $8.00 |
| Grigliate Vegetale | An assortment of roasted seasonal vegetables, drizzled with extra virgin olive oil. | $7.00 |
| Pasta & Risotto | ||
| Bruschetta al Pomodoro or Focaccia Rosmarino specialty bread to accompany your meal $5.50 | ||
| Gnocchetti Campidano | Sardinian teardrop pasta sauteed with salsiccia, a traditional dry Italian sausage, fresh tomato basil sauce and pecorino Sardo. | $12.00 |
| Farfalle ai 4 Formaggi | Bowtie pasta with a creamy sauce of gorgonzola, parmesan, fontina & mozzarella cheeses | $9.50 |
| Ravioli in Salsa di Funghi | Handmade ravioli filled with spinach & ricotta cheese in a wild mushroom sauce. | $12.50 |
| Pappardelle Supreme e Pomodoro | Ribbon pasta with a grilled and marinated chicken breast in a homemade tomato sauce. | $12.50 |
| Orecchiette e Broccoletti | Shell pasta with pancetta, broccoli rapini and cherry tomatoes topped with shavings of aged ricotta salata. | $11.50 |
| Risotto con Zucchine | Italian arborium rice simmered with shallots and zucchini finished with grana padano cheese. | $14.00 |
| Spaghetti al Ragu di Cozze e Zafferano | Spaghetti tossed with a ragu of mussels, skinless tomatoes and Vermentino and finished with a pinch of saffron. | $12.50 |
| Integrali Primavero | Homemade whole wheat fettuccine with oven roasted vegetables and Mediterranean herbs in a garlic tomato sauce. | $10.50 |
| Penne Bisanzio | Tubular pasta tossed with tomatoes and roasted garlic topped with melted wedges of buffalo mozzarella. | $12.00 |
| Rigatoni al Ragu Piccante | Rigatoni pasta with a homemade sauce made from choice cuts of veal and beef, flavored with jalapenos, cilantro & pecorino cheese. | $11.50 |
| Risotto Pescatore | 15.50 Italian arborium rice and mixed shellfish, shrimp and calamari simmered with artichoke hearts and Vermentino di Sardegna finished with a drizzling of squid ink. | $15.50 |
| Carne & Pesce | ||
| Scaloppina Gamberi e Bottarga | Medallions of veal sauteed with shrimp, fresh tomatoes and Vermentino wine, sprinkled with Sardinian bottarga. | $15.00 |
| Pollo Pomodoro e Basilico Piccante | Marinated breast of chicken, pan roasted with a splash of Terra Saliosa wine and finished with a fresh tomato and peperoncino sauce. | $14.50 |
| Misto Griglia alle Erbe | Combination of grilled lambchop, homemade Italian sausage and marinated breast of chicken served with creamy polenta. | $15.50 |
| Scaloppina alle Salvia | Tender veal medallions sauteed with fresh sage in a Vernaccia wine reduction. | $13.50 |
| Trota alle Olive Nere e Cannonau | Butterflied rainbow trout with garlic, black olives and a Cannonau di Sardegna reduction. | $14.50 |
| Bocconcini al Pesto Nostro | sauteed chicken tenders with asparagus and sundried tomatoes, in a basil and pinenut sauce. | $14.50 |
| Salmone alle Saba | Fillet of Norwegian salmon cooked in the woodburning oven, finished with saba, a reduction of Sardinian grapes. | $16.50 |
| Stinco d'Agnello ai Funghi Tartufati | Braised lamb shank in a Cannonau wine reduction topped with wild mushrooms enhanced with truffle oil essence. | $16.00 |
| Pizze | ||
| Vegetale | Roasted seasonal vegetables, fresh tomatoes and goat cheese. | $11.00 |
| Boscaiola | Homemade Italian sausage, mushrooms, roasted red bell peppers, tomato sauce & mozzarella. | $12.50 |
| Margherita | Buffalo mozzarella, flown in from Italy, with tomatoes and fresh basil. | $12.50 |
| Contadina | Grilled chicken, red onions, smoked mozzarella and sundried tomatoes. | $12.50 |
| Mare & Monti | Marinated shrimp, mushrooms, artichoke hearts with mozzarella, tomatoes and basil. | $13.00 |
| Gorgonzola e Prosciutto Crudo | Imported gorgonzola cheese and prosciutto parma and buffalo mozzarella. | $13.50 |
| Genovese | Eggplant, basil pesto and arugola with goat cheese. | $11.00 |
| 4 Stagioni | Artichoke hearts, forest mushrooms, ham, black olives and mozzarella with a fresh tomato sauce. | $11.50 |
| Specialota Dal Forno a Legna | ||
| From our woodburning oven | ||
| Pollo al Forno | Half chicken roasted in our woodburning oven served with rosemary new potatoes. | $13.50 |
| Timballo Arcodoro | A generous portion of Arcodoro's homemade baked pasta dish with a sauce of veal, tomato and Italian herbs. | $11.00 |
| Imboscata d'Oro | Arcodoro's award winning ribeye steak, marinated and grilled in the woodburning oven (10 ounces). | $16.50 |
| Panini | ||
| Sandwiches served on our homemade bread, accompanied by fresh fruits | ||
| Toscano | Prosciutto, sopressata, provolone and mixed greens with a balsamic vinaigrette. | $8.50 |
| Fresco | Grilled eggplant, fresh mozzarella, tomatoes and olive oil. | $8.00 |
| Becco | Sliced turkey breast, fontina, mixed greens & tomatoes with a whole grain mustard dressing. | $8.50 |
| Fattore | Grilled chicken breast with smoked mozzarella, red onions and sundried tomatoes. | $8.50 |
| Dinner Menu | ||
| Antipasti | ||
| Se Fregula (a traditional Sardinian clam soup) | Sardinian cous cous with baby clams in a saffron broth. | $11.50 |
| Mozzarella Pomodoro | Buffalo mozzarella, flown in from Italy, with fresh tomatoes and basil. | $10.50 |
| Polenta al Nero di Seppia con Calamaretti | Polenta topped with baby calamari cooked in a black squid ink sauce. | $9.50 |
| Calamari Fritti | Tender calamari lightly fried with Arcodoro's special breading. | $12.50 |
| Fungone con Polenta al Gorgonzola Dolce | Marinated & grilled portobello mushroom with creamy polenta and a gorgonzola sauce. | $9.50 |
| Carpaccio all'Olio Tartufato e Verdure al Salto | Thin slices of raw beef filet mignon, with sauteed baby greens and truffle oil. | $9.50 |
| Bresaola Succosa | Imported sundried cured beef with grilled Belgian endive, arugola and fresh orange sections. | $10.50 |
| Capesante con Rugola all'Agrodolce | Sea scallops tossed in a balsamic vinaigrette served on a bed of baby greens. | $12.50 |
| Marinato di Salmone | Thinly sliced marinated salmon fillet, served with a tarragon tomatillo sauce. | $11.50 |
| Carpaccio ai Pomodorini Arrosto | Thin slices of raw beef filet mignon served with arugola, marinated portobello mushroom and roasted cherry tomatoes. | $9.50 |
| Vongole e Cozze alle Vernaccia con Crostone all'Aglio | Steamed mussels & clams sauteed with a light garlic-tomato broth. | $10.50 |
| Mozzarella con Funghi Trifolati | Buffalo mozzarella, imported from Italy, melted & served with sauteed wild mushrooms. | $10.50 |
| Zuppa Galurese (a tradional Sadrinian soup) | A light, mint flavored broth, topped with a gratin of pecorino cheese. | $6.50 |
| Antipasto Misto Sardo | An assortment of imported Sardinian cured meats and cheeses with marinated olives and artichokes. | $12.50 |
| Insalate | ||
| Marchese | Arugola, wild mushrooms, grana cheese & truffle oil. | $8.50 |
| Bosco | Mixed baby greens & Belgian endive. | $6.00 |
| Arcodoro | A medley of radicchio, arugola, Belgian endive, tomatoes & slivers of parmesan. | $6.50 |
| Pasta & Risotto | ||
| Maccarrone de Puntzu | Arcodoro's handmade semolina dumplings with a ragu of braised baby lamb. | $16.50 |
| Gnocchetti Sardi al Cinghiale | Sardinian teardrop pasta with wild boar. | $14.50 |
| Taglierini ai Frutti di Mare | With fresh seafood in a tomato basil sauce. | $15.50 |
| Pappardella alla Buttera | Ribbon pasta with Italian sausage, tomatoes, & spring peas. | $13.50 |
| Gnocchi di Patate al Pesto | Handmade potato gnocchi with a sauce of fresh basil pesto and cream. | $12.50 |
| Pappardelle Suprema e Pomodoro | Ribbon pasta with a grilled and marinated breast of chicken in a tomato sauce . | $14.50 |
| Risotto al Nero con Gamberi alla Griglia | Squid ink risotto with grilled prawns. | $18.50 |
| Bomboloni ai Carciofi | Artichoke filled ravioli in a fresh tomato basil sauce. | $15.00 |
| Fettuccine Integrali con Vegetali Arrosto | Whole wheat fettucini with fresh roasted vegetables. | $12.50 |
| Linguine Verdi con Granchio | Spinach linguine with crabmeat in a rosy tomato sauce. | $15.50 |
| Gulurgiones de Casu canne al Vento | Half moon pasta stuffed with mild imported cheeses with veal and tomato sauce. | $14.50 |
| Farfalle ai 4 Formaggi | Bowtie pasta with gorgonzola, fontina, mozzarella, and parmesan cheeses. | $13.50 |
| Risotto agli Asparagi | Aborium rice with asparagus tips & parmigiano reggiano. | $16.50 |
| Linguini Su Barchile | Llinguini pasta sauteed with fresh clams, skinless tomatoes & garlic, drizzled with Sardinian bottarga. | $17.50 |
| Carne & Pesce | ||
| Scaloppina Arcodoro | Veal medallions sauteed with a reduction of Monica di Sardegna and oysters. | $18.50 |
| Capesante e Gamberoni alla Griglia | Grilled jumbo scallops & shrimp in a saffron-basil sauce garnished with fried leeks. | $24.50 |
| Costolette d'Agnello al Vino Cotto | Broiled rack of lamb simmered in aged balsamic caramelle sauce, with Sardinian music bread. | $26.50 |
| Pollo ai Ferri al Limone | Grilled breast of chicken, marinated in lemon and accompanied by countryside polenta. | $16.50 |
| Salmone in Crema di Carciofi | Poached Norwegian salmon served over a bed of pureed fresh artichokes. | $21.50 |
| Stinco di Vitella Logudorese | Split veal shank braised in a Cannonau wine reduction, served with risotto milanese. | $29.50 |
| Scaloppina ai Funghi di Bosco | Medallions of veal with a medley of wild mushrooms and fresh rosemary. | $19.50 |
| Aragosta alla Bottarga | Broiled lobster tail served with raviolone vegetale in a brandy sauce and Sardinian caviar. | $28.50 |
| Costata d'Oro | Arcodoro offers an aged prime ribeye steak with a unique garlic marinade, grilled in our woodburning oven and served with homemade mashed potatoes and arugola salad. | $31.50 |
| Pizze | ||
| Vegetale | Roasted seasonal vegetables, fresh tomatoes and goat cheese. | $11.00 |
| Boscaiola | Homemade Italian sausage, mushrooms, roasted red bell peppers, tomato sauce & mozzarella. | $12.50 |
| Margherita | Buffalo mozzarella, flown in from Italy, with tomatoes and fresh basil. | $12.50 |
| Contadina | Grilled chicken, red onions, smoked mozzarella and sundried tomatoes. | $12.50 |
| Mare & Monti | Marinated shrimp, mushrooms, artichoke hearts with mozzarella, tomatoes and basil. | $13.00 |
| Napoletana | Capers, anchovies and tomato sauce. | $11.50 |
| Genovese | Eggplant, basil pesto and arugola with goat cheese. | $11.00 |
| Dal Forno a Legna | ||
| Pollo Arrosto | Half chicken roasted in our woodburning oven with aromatic herbs. | $12.50 |
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