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 […]
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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 […]
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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.
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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 […]
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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 […]
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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 […]
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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 […]
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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 […]
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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 […]
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