Arcodoro & Pomodoro

Name: Arcodoro & Pomodoro
Address: 100 Crescent Ct., 75201, TX, 75201
Telephone: 214-871-1924

100 Crescent Ct., Dallas, TX 75201, US

• Tuesday: 11:00AM-10:30PM •Wednesday: 11:00AM-10:30PM •Thursday: 11:00AM-11:00PM •Friday: 11:00AM-11:00PM •Saturday: 5:30PM-11:00PM •Sunday: 5:30PM-10:30PM •

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Details

Cuisine: Italian Southern, Pizza
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Dallas - Lunch

ANTIPASTI

FREGULA BELVEDERE

Sardinian cous cous with rock shrimp and shiitake mushrooms in a light saffron basil broth

BRESAOLA STUZZICANTE

imported air-dried cured beef with marinated wild mushrooms, arugola & lemon served on toasted paesano bread

TORTINO di GAMBERI

a homemade shrimp cake served on a bed of lobster sauce and basil pesto

PROSCIUTTO e MOZZARELLA CON ABBAMELE

imported prosciutto di Parma & fresh buffalo mozzarella, atop pane carasau & arugola, finished with abbamele

COZZE al VINO BIANCO

fresh mussels sautéed in Vermentino di Sardegna with a touch of garlic

CALAMARI FRITTI

tender calamari lightly fried with Arcodoro’s special breading

CARPACCIO PORTOBELLO e RUGOLA

paperthin slices of beef tenderloin, with portobello mushroom and arugola, finished with slivers of pecorino Sardo

MOZZARELLA POMODORO e BASILICO

buffalo mozzarella, flown in from Italy, with fresh tomatoes, basil and extra virgin olive oil

INSALATE

ARCODORO

mixed field greens with arugola, radicchio, fresh tomatoes and slivers of grana padano cheese served with a balsamic vinaigrette

di MARE

a refreshing cold seafood salad of shrimp, mussels, clams, and octopus, lightly tossed with extra-virgin olive oil & Mediterranean herbs

al TONNO

a favorite Tuscan salad of white tuna, tomatoes, green beans, new potatoes & extra virgin olive oil

di FUNGHI

marinated portobello & shiitake mushrooms with Belgian endive and cherry tomatoes in a white truffle vinaigrette

di POLLO

marinated & grilled chicken breast with assorted greens, topped with sundried tomatoes, capers and a creamy orange dressing

di SPINACI

fresh baby spinach with crispy pancetta, mushrooms, cherry tomatoes, scallions and gorgonzola dressing

GRIGLIATA VEGETALE

an assortment of roasted seasonal vegetables, drizzled with extra virgin olive oil

Pane Guttiau

PASTA & RISOTTO

GNOCCHETTI CAMPIDANO

Sardinian teardrop pasta sautéed with salsiccia, a traditional dry Italian sausage, fresh tomato basil sauce and pecorino Sardo

FARFALLE ai 4 FORMAGGI

bowtie pasta with a creamy sauce of gorgonzola, parmesan, fontina & mozzarella cheeses

RAVIOLI in SALSA di FUNGHI

handmade ravioli filled with spinach & ricotta cheese in a wild mushroom sauce

PAPPARDELLE SUPREMA e POMODORO

ribbon pasta with a grilled and marinated chicken breast in a homemade tomato sauce

ORECCHIETTE e BROCCOLETTI

shell pasta with pancetta, broccoli rapini and cherry tomatoes topped with shavings of aged ricotta salata

RISOTTO CON ZUCCHINE

Italian arborium rice simmered with shallots and zucchini finished with grana padano cheese

SPAGHETTI al RAGU di COZZE e ZAFFERANO

spaghetti tossed with a ragu of mussels, skinless tomatoes and Vermentino and finished with a pinch of saffron

INTEGRALI PRIMAVERA

Homemade whole wheat fettuccine with oven roasted vegetables and Mediterranean herbs in a garlic tomato sauce

PENNE BISANZIO

tubular pasta tossed with tomatoes and roasted garlic topped with melted wedges of buffalo mozzarella

RIGATONI al RAGU PICCANTE

rigatoni pasta with a homemade sauce made from choice cuts of veal and beef, flavored with jalapenos, cilantro & pecorino cheese

RISOTTO PESCATORE

Italian arborium rice and mixed shellfish, shrimp and calamari simmered with artichoke hearts and Vermentino di Sardegna finished with a drizzling of squid ink

CARNE & PESCE

SCALOPPINA GAMBERI e BOTTARGA

medallions of veal sautéed with shrimp, fresh tomatoes and Vermentino wine, sprinkled with Sardinian bottarga

POLLO POMODORO e BASILICO PICCANTE

Marinated breast of chicken, pan roasted with a splash of Terra Saliosa wine and finished with a fresh tomato and peperoncino sauce

MISTO GRIGLIA alle ERBE

combination of grilled lambchop, homemade Italian sausage and marinated breast of chicken served with creamy polenta

SCALOPPINA alla SALVIA

tender veal medallions sautéed with fresh sage in a Vernaccia wine reduction

TROTA alle OLIVE NERE e CANNONAU

Butterflied rainbow trout with garlic, black olives and a Cannonau di Sardegna reduction

BOCCONCINI al PESTO NOSTRO

sautéed chicken tenders with asparagus and sundried tomatoes, in a basil and pinenut sauce

SALMONE alla SABA

fillet of Norwegian salmon cooked in the woodburning oven, finished with saba, a reduction of Sardinian grapes

STINCO d’AGNELLO ai FUNGHI TARTUFATI

Braised lamb shank in a Cannonau wine reduction topped with wild mushrooms enhanced with truffle oil essence

SPECIALOTA DAL FORNO A LEGNA

PIZZE

From Arcodoro’s woodburning oven

POLLO al FORNO

half chicken roasted in our woodburning oven served with rosemary new potatoes

TIMBALLO ARCODORO

A generous portion of Arcodoro’s homemade baked pasta dish with a sauce of veal, tomato and Italian herbs

IMBOSCATA d’ORO

Arcodoro’s award winning ribeye steak, marinated and grilled in the woodburning oven (10 ounces)

PANINI

sandwiches served on our homemade bread, accompanied by fresh fruits

Dallas - Dinner

ANTIPASTI

Sa Fregula (a traditional Sardinian clam soup)

Sardinian cous cous with baby clams in a saffron broth

Mozzarella Pomodoro

buffalo mozzarella, flown in from Italy, with fresh tomatoes and basil

Polenta al Nero di Seppia con Calamaretti

polenta topped with baby calamari cooked in a black squid ink sauce

Calamari Fritti

tender calamari lightly fried with Arcodoro’s special breading

Fungone con Polenta al Gorgonzola Dolce

marinated & grilled portobello mushroom with creamy polenta and a gorgonzola sauce

Carpaccio all’Olio Tartufato e Verdure al Salto

thin slices of raw beef filet mignon, with sautéed baby greens and truffle oil

Bresaola Succosa

imported sundried cured beef with grilled Belgian endive, arugola and fresh orange sections

Capesante con Rugola all’Agrodolce

sea scallops tossed in a balsamic vinaigrette served on a bed of baby greens

Marinato di Salmone

thinly sliced marinated salmon fillet, served with a tarragon tomatillo sauce

Carpaccio ai Pomodorini Arrosto

thin slices of raw beef filet mignon served with arugola, marinated portobello mushroom and roasted cherry tomatoes

Vongole e Cozze alla Vernaccia con Crostone all’Aglio

steamed mussels & clams sautéed with a light garlic-tomato broth

Mozzarella con Funghi Trifolati

buffalo mozzarella, imported from Italy, melted & served with sautéed wild mushrooms

Zuppa Galurese (a traditional Sardinian soup)

a light, mint flavored broth, topped with a gratin of pecorino cheese

Antipasto Misto Sardo

an assortment of imported Sardinian cured meats and cheeses with marinated olives and artichokes

INSALATE

Marchese

arugola, wild mushrooms, grana cheese & truffle oil

Bosco

mixed baby greens & Belgian endive

Arcodoro.

a medley of radicchio, arugola, Belgian endive, tomatoes & slivers of parmesan

Bruschetta or Focaccia al Rosmarino

homemade house breads to accompany your meal

PASTA & RISOTTO

Maccarrones de Puntzu

Arcodoro’s handmade semolina dumplings with a ragu of braised baby lamb

Gnocchetti Sardi al Cinghiale

Sardinian teardrop pasta with wild boar

Taglierini ai Frutti di Mare

with fresh seafood in a tomato basil sauce

Pappardelle alla Buttera

ribbon pasta with Italian sausage, tomatoes, & spring peas

Gnocchi di Patate al Pesto

handmade potato gnocchi with a sauce of fresh basil pesto and cream

Pappardelle Suprema e Pomodoro

ribbon pasta with a grilled and marinated breast of chicken in a tomato sauce

Risotto al Nero con Gamberi alla Griglia

squid ink risotto with grilled prawns

Bomboloni ai Carciofi

artichoke filled ravioli in a fresh tomato basil sauce

Fettuccine Integrali con Vegetali Arrosto

whole wheat fettucini with fresh roasted vegetables

Linguine Verdi con Granchio

spinach linguini with crabmeat in a rosy tomato sauce

Gulurgiones de Casu Canne al Vento

half moon pasta stuffed with mild imported cheeses with veal and tomato sauce

Farfalle ai 4 Formaggi

bowtie pasta with gorgonzola, fontina, mozzarella, and parmesan cheeses

Risotto agli Asparagi

arborium rice with asparagus tips & parmigiano reggiano

Linguini Su Barchile

linguini pasta sautéed withfresh clams, skinless tomatoes & garlic, drizzled with Sardinian bottarga

CARNE & PESCE

Scaloppina Arcodoro

veal medallions sautéed with a reduction of Monica di Sardegna and oysters

Capesante e Gamberoni alla Griglia

grilled jumbo scallops & shrimp in a saffron-basil sauce garnished with fried leeks

Costolette d’Agnello al Vino Cotto

broiled rack of lamb simmered in aged balsamic caramelle sauce, with Sardinian music bread

Pollo ai Ferri al Limone

grilled breast of chicken, marinated in lemon and accompanied by countryside polenta

Salmone in Crema di Carciofi

poached Norwegian salmon served over a bed of pureed fresh artichokes

Stinco di Vitella Logudorese

split veal shank braised in a Cannonau wine reduction, served with risotto milanese

Scaloppina ai Funghi di Bosco

medallions of veal with a medley of wild mushrooms and fresh rosemary

Aragosta alla Bottarga

broiled lobster tail served with raviolone vegetale in a brandy sauce and Sardinian caviar

Dal Forno a Legna

PIZZE

From Arcodoro’s woodburning oven