The name burrata comes from the Italian burro meaning butter. That’s because burrata cheese is a variation of classic mozzarella that is stuffed with a delicious creamy filling made of […]Continue reading "Burrata, one of southern Italy’s favorite cheeses."
Petti di Pollo in Crosta di Noci: Walnut Crusted Chicken Breast, Mushroom Sage Cream Sauce, Roasted Potatoes, Vegetable del Giorno. It’s one of our guests’ lunch favorites, a Siena Ristorante […]Continue reading "Siena lunch favorites: Walnut-Encrusted Chicken Breast with Mushroom Sage Cream Sauce"
All of our pressed sandwiches come with roast potatoes and housemade balsamic ketchup. Click here for our current lunch menu. Please call (512) 349-7667 to reserve.Continue reading "Pollo al Pesto Chicken Panino lunch special at Siena"
Chef Harvey is pulling all the stops this year for Valentine’s Day: He’s breaking out the 25-year-old Aceto Balsamic Tradizionale di Modena — traditional balsamic vinegar from Modena — for his February […]Continue reading "25-year-old Balsamic Vinegar from Italy for Valentine’s!"
Fettuccine al Funghi: Fresh pasta, cremini mushrooms, white truffle oil, cream and Grana Padano cheese. Like all of Siena’s fresh pastas, Chef Harvey’s team makes the fettuccine from scratch — every […]Continue reading "Housemade pasta makes the difference at Siena…"
Fricassea con Granchio e Porri: Lump crab, portabello mushroom, leeks, sun dried tomatoes, pine nuts and tarragon, lemon beurre blanc. Click here for current menus. Please call (512) 349-7667 to […]Continue reading "Siena favorites: Crab, leeks, and portabello mushrooms"
Trota In Crosta di Noci: Walnut crusted Rainbow Trout, sautéed shrimp, fresh tarragon, Vernaccia wine beurre blanc and sautéed fresh spinach. It’s one of our guests’ favorite and a Siena […]Continue reading "Siena classics: Walnut Crusted Rainbow Trout"
Fichi Ripieni (stuffed figs): Cured Black Mission figs wrapped in Parma prosciutto with goat cheese and balsamic reduction. One of our guests’ favorites and a Siena classic. Click here for […]Continue reading "Siena classics: Prosciutto-wrapped figs"
One of the greatest things about classic Italian cooking is the purity of the flavors. And there couldn’t be a better dish to illustrate this truism than Chef Harvey’s new […]Continue reading "NEW at Siena: Penne with Eggplant, an Italian classic!"