Patrizio Restaurant

Three grilled Italian bread pieces that are topped with tomatoes, romano cheese, olive oil, garlic and fresh basil.

A delicious mix of cream sauce, spinach and artichoke hearts served with garlic crostinis.

Lightly buttered calamari coated with a mix of seasonings and then fried to a golden brown, served with basil aioli and marinara sauce.

A generous portion of goat cheese, fried until golden brown and served with baby mixed greens, pine nuts, and sun-dried tomatoes. The baby greens are tossed in a honey balsamic dressing and drizzled with a balsamic glaze.

Mussels are cultured and served on a hot iron skillet after being sauteed in a mixture of garlic, olive oil, basil, shallots and white wine with a side of clarified butter.

An appetizing mixture of peppers, onions, fresh Texas blue crab meat, and sauces deep-fried and served over baby greens, diced olives, tomatoes, spicy remoulade and basil.

4 meat filled raviolis that are deep-fried and served with marinara sauce.

A vegetable mixture made from an old country recipe.

Salad made of mixed greens, tomatoes, carrots, beets, cucumbers, kalamata olives, romano cheese and croutons.

Crisp romaine lettuce topped with romano cheese and croutons in caesar dressing.

Italian salad made from sliced ripe tomatoes layered with mozzarella cheese and basil and served with basil pesto.

Marinated hearts of palm, cherry tomatoes, and red onions tossed with baby mixed greens and balsamic vinaigrette topped with pistachio nuts, chopped kalamata olives and capers served with focaccia croutons.

Provolone cheese, pepperoni, salami, smoked ham, tomatoes, green onion and pepperoncini tossed with a mix of romaine and iceberg lettuces and red wine vinaigrette.

Grilled chicken and portabella mushrooms on a bed of fresh spinach with caramelized onions, toasted pine nuts and honey balsamic vinaigrette.

Salad made from mixed greens with hearts of palm, shaved red onions and almonds topped with a grilled salmon and served with a citrus vinaigrette dressing.

A sliced breast of chicken mixed with lettuces, hearts of palm, artichoke hearts, red bell peppers, crisp bacon, toasted almonds, croutons and romano cheese tossed in house dressing and topped with accent pesto.

Medium size. Mozzarella, tomato, basil and oregano.

Four cheeses, roasted tomatoes, Italian sausage and pine nuts.

Pepperoni, mushrooms, artichokes, black olives and smoked ham.

Crumbled sausage, mushrooms, onion, black olives and red chili flakes.

Pepperoni, sausage and a blend of 3 Italian cheeses served with tomato sauce.

Fettuccini pasta with crispy bacon, tomatoes, basil and chili flakes tossed with a parmesan cream sauce.

Angel hair pasta sauteed with garlic, olive oil, fresh tomatoes, romano cheese and basil.

Layers of mushrooms, spinach, vegetables, ricotta cheese and marinara sauce served on tomato sauce. Vegetarian.

Grilled chicken with mushrooms, spinach, garlic, romano and mozzarella cheese in a smoked gouda cream sauce served on tomato sauce.

Crispy layers of golden eggplant and ricotta cheese topped with mozzarella, fontina and romano cheeses, baked until perfection and served with angel hair pasta and marinara sauce.

Penne pasta tossed with asparagus, fresh tomatoes, almonds, parmesan, garlic and basil in light white wine and lemon butter sauce.

Linguini pasta tossed with cultured mussels and sauteed with garlic, shallots, tomatoes, chili flakes and parsley.

Ground breast of chicken, crumbled spicy sausage and fontina cheese rolled in a pasta sheet served over a bed of roasted red pepper alfredo sauce and drizzled with basil pesto.

Breaded chicken breast topped with tomato sauce and mozzarella cheese served with angel hair pasta and marinara sauce.

Penne pasta served with grilled Italian sausage, roasted red peppers and fresh basil tossed with a marinara sauce and crushed red pepper.

Sliced grilled chicken, roasted corn, peas, tomatoes and shell pasta tossed with a white wine cream sauce and topped with a fresh herb and romano cheese gratin.

Shell pasta tossed with spinach, smoked bacon, sun-dried tomato pesto and fresh basil in a robust alla panna sauce.

Cheese tortellini with fresh tomatoes and basil in a sun-dried tomato pesto cream sauce.

Cheese filled spinach ravioli with artichoke hearts, tomatoes and black olives in a light white wine sauce.

Angel hair pasta tossed with artichoke hearts, tomatoes, mushrooms, fresh basil, sun-dried tomatoes and lemon butter.

Sauteed artichokes, mushrooms, roasted bell peppers, asparagus and basil tossed with roasted garlic cream sauce and folded inside a fresh pasta sheet topped with tomatoes and basil.

Grilled Atlantic salmon served with a medley of julienned vegetables and a marsala cream sauce mixed with dill and shallots.

Grilled shrimp tossed with sun-dried tomatoes and fresh arugula in a creamy gorgonzola pesto sauce.

Bourbon braised pork shank, roasted shallots, mushrooms and brussel sprouts, pecorino polenta and herb demi.

Tenderloin medallions, slow cooked balsamic onions and roasted Italian style potatoes.

Veal tournedos with angel hair pasta and white wine caper lemon butter reduction topped with sauteed mushrooms.

Grilled chicken marinated in sage, rosemary, and thyme served with charred tomatoes and spinach in a white wine lemon pan sauce.

Tortellini stuffed with four cheeses and tossed with grilled chicken, mushrooms, Italian ham and smoked gouda cream sauce.

A perfectly toasted slice of bread covered with garlic butter and provolone cheese.

pizza dough folded and wrapped over a blend of mozzarella cheese and pepperonis.

An amazing snack of freshly baked pizza dough lightly covered with olive oil, rosemary, crushed red pepper and romano cheese.

In tomato sauce.