Carbone Dallas

Roasted Sicilian red and golden beets tossed with citrus segments, whipped ricotta, toasted pistachios, and fresh mint.

Marinated pan-fried eggplant and zucchini slices steeped in white wine vinegar, mint, and garlic.

Lightly battered, crispy fried calamari tossed with cherry peppers, sweet garlic butter, and fresh herbs.

Aged San Daniele prosciutto draped over warm, freshly pulled house-made mozzarella with extra virgin olive oil.

Fresh littleneck clams stuffed three ways: classic oreganata breadcrumbs, casino-style with bacon, and spicy garlic butter.

Thick-cut, slow-roasted pork belly pancetta served sizzling with a sweet and tangy vinegar glaze.

Hearty Italian vegetable soup slow-simmered with seasonal garden vegetables, white beans, and ditalini pasta.

Crisp chopped greens, chickpeas, cherry tomatoes, provolone, cucumbers, and red onion in a zesty Italian vinaigrette.

Ripe heirloom tomatoes layered with hand-pulled buffalo mozzarella, basil leaves, and aged balsamic glaze.

Fresh linguine pasta tossed with tender Manila clams, white wine, garlic, red pepper flakes, and Italian parsley.

Delicate capellini pasta dressed simply with extra virgin olive oil, toasted garlic chips, and chili flakes (Aglio, Olio e Peperoncino).

Ear-shaped orecchiette pasta cooked with savory fennel sausage, broccoli rabe, garlic, and pecorino romano.

Al dente spaghetti tossed in a zesty tomato sauce with San Marzano tomatoes, black olives, capers, garlic, and herbs.

Ribbons of wide house-made fettuccine tossed with wild roasted mushrooms, shallots, garlic butter, and fresh thyme.

Traditional spinach pasta sheets layered with rich bolognese ragù, creamy béchamel, and melted mozzarella.

Pan-roasted wild sea bass fillet served with white wine sauce, melted leeks, and sweet garden peas.

Atlantic salmon fillet baked with a seasoned herb breadcrumb crust in a lemon oregano white wine sauce.

Colossal tiger shrimp sautéed in a rich garlic, butter, white wine, lemon juice, and parsley sauce.

Whole Maine lobster poached in a fiery tomato broth with crushed red pepper, garlic, and fresh basil.

Delicate Dover sole pan-seared to perfection and filleted tableside with a classic lemon caper butter sauce.

Whole Mediterranean sea bass grilled with rosemary, sea salt, lemon, and extra virgin olive oil.

Tender veal cutlets pan-seared with wild mushrooms in a deep, caramelized Marsala wine sauce.

Pan-roasted chicken breast layered with prosciutto, fontina cheese, and sweet mushrooms in a rich pan jus.

Sautéed chicken pieces cooked with spicy Italian sausage, pickled sweet peppadew peppers, and garlic white wine sauce.

Thick double-cut heritage pork chop pan-roasted with sweet and hot pickled peppers and pan juices.

Char-broiled double-cut Colorado lamb chops seasoned with rosemary, garlic, and aged balsamic glaze.

Prime dry-aged ribeye steak pan-seared and flambéed in a rich cognac, Dijon mustard, and green peppercorn Diana sauce.

Slow-roasted tender St. Louis pork ribs glazed in a sweet-and-spicy cherry pepper reduction.

Carbone's dry-aged 36oz prime porterhouse steak cooked over high heat, sliced tableside with sea salt and rosemary butter.

Sautéed rapini greens tossed with extra virgin olive oil, toasted garlic, and crushed Calabrian chili pepper.

Crispy duck-fat roasted marble potatoes tossed with rosemary, sea salt, and caramelized onions.

Sweet off-the-cob corn sautéed with butter, parmesan cheese, and black truffle essence.

Pan-sautéed wild forest mushrooms cooked with garlic, Italian parsley, and white wine butter.

Pan-seared baby artichoke hearts dressed with garlic, fresh lemon juice, olive oil, and oregano.