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Stella Public House Unveils Winter Menu

January 15, 2014
A serving of the colorful Roasted Butternut Squash (Courtesy)

A serving of the colorful Roasted Butternut Squash (Courtesy)

The Alamo City’s first and only farm-to-pizza restaurant, Stella Public House (1414 S. Alamo) has created a new seasonal menu using the seasonal ingredients butternut squash mushrooms and locally-sourced meats. We know that Stella Public House did wonders with the pizza and beer combination and now they are introducing a menu that will please the winter palate.

Here’s a little taste of the menu:

Sweet Potato Ricotta Gnocchi finished in a crispy pancetta-Parmesan cream house ($10)

Roasted Butternut Squash with caramelized apples in a rosemary brown butter ($9)

Roasted root vegetables that include a mix of cauliflower, carrots, turnips and fennel ($7)

Chicken Carbonara Pizza topped off with spinach, peas, organic house mozzarella, a parmesan alfredo sauce and pancetta ($18)

Roasted Zucchini and Jerusalem Artichoke with marina, house mozzarella and prosciutto ($15)

Crepes with Caramelized Apples ($8)

Salted Caramel Pan Cotta with vanilla almond biscotti and banana brûlée ($9)

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