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Home My WebLink AboutItem 08 - CU19-10 Stellini Trattoria (2)WIC1.10 STELLINI Meaning 'Little Stars' in Italian, Stellini Trattoria is a new concept from Chef Ted Reemtsma and Mitchell Wegner. Focusing on a chef driven menu, we are bringing our collective experience together to bring our unique spin on Italian cuisine. Stellini will offer gourmet style pizzas, an expansive wine list and a craft cocktail program. Chef Ted will also source local ingredients to create new seasonal dishes throughout the year along with a variety of specialty Italian dishes. Stellini will also offer private rooms for group events and provide off site catering. We look forward to bringing our vision to the Grapevine community. Chef Bio A veteran of the business, Chef Ted has for 40 years been deeply involved in the restaurant and hospitality industry. Starting as a baker's apprentice and moving up through the ranks of the pastry department, Ted spent all the down time with line cooks and chefs while waiting his chance to step in. In 1983 such a chance happened, Head Chef at Lost Creek Country Club in Austin Texas and 3 years with Club Corporation's Fine Dining Athletic Clubs in Austin and Dallas. In 1986, Ted attended EL Centro College as a Food & Beverage Management student and joined Master Chef Victor Gielisse and the Westin Hotel Galleria in Dallas Texas and the acclaimed restaurant Blom's. For the next 2 years we held a 5 -star rating north of 635. In 1998 Ted joined fellow EI Centro Culinarian, Richard Chamberlain at San Simeon and Petaluma's. During the time there he worked in the development of San Simeon's sister restaurant, Sfuzzi's. In 1990, Ted partnered with James Lawrence of Lawrence and Holland Specialty Foods. For the next 14 years, Ted and James did recipe development and consulting for some of the country's major chains and independent restaurant groups expanding the Southwest food flavor across the USA. During this time Ted opened and owned, Original Joes Metro Grille '90-'92), Dallas Texas; Champagne Johnnies' and The Restaurant at Cypress Creek Inn, Houston Texas('92-'96). In 1994, Ted earned his Certified Executive Chef status from the American Culinary Federation and joined the opening chef team of the Houston's International School of the Culinary Arts. It is her that he began working Chef Michael Nenes, Master Chef Fritz Gitschner (Houston Country Club) and Master Chef Charles Boley. During this next 8 years as fellow culinary instructor, Ted studied abroad in Italy and domestically in Chicago with acclaimed Chef Charlie Trotter. In 2002, Ted returned to Dallas with Master Chef Charles Boley to open the International School of Culinary Arts in Dallas, Texas. Delays in the Schools construction lead to various consulting projects with through Lawrence and Holland for Brinker International and Landry's Inc. for the next 5 years. In the fall of 2007, Ted joined Tony Street of the acclaimed YO Ranch Steakhouse. In 2011, Ted ventured north to Cape Cod and Boston as the request of a local Dallas food distributor to help with a family run seasonal restaurant. From 2011 to 2013, Ted over saw the development and ran the kitchens for Sagamore Inn, Grumpy's Doyles, The Port Tavern and The Waterside Tap and Grille. At the end of 2014 Ted returned to Texas were he developed Addison's Table 13, Coppell's Sfizio, and rejoined Tony Street in the development and opening of Street's Fine Chicken. STELLINI TRATTORIA YOUR COMPANY NAME 123 STREET, CITY. STATE 45678 1 PH. 000 000 000 0 Shareable PANCETTA WRAPPED DATES $O.Oc Stuffed with Gorgonzola EGGPLANT ROLLATINI $O.Oc Grilled F3 rolled with house -made Ricotta, Mozzarella, Pine Nuts, Parmesan & Basil CALAMARI $O.Oc Grilled and Crispy Calamari, Artichokes, Cherry Peppers, Tomatoes, Garlic, Herbs topped with Crispy Spinach $0.00 TUSCAN HUMMUS $0.00 Fresh Herbs, Citrus, Charred Tomatoes, Texas Olive Oil & Grilled Flatbread Whole leaf romaine, roasted garlic dressing, parmesan, anchovy ARANCINI $0.00 Crisp and Creamy Carnaroli Rice filled with Cheese and Herbs House -made mozzarella served with our seasons freshest produce and herbs GRILLED POLENTA $0.00 Roasted Red Pepper Butter, Ricotta Saiata, Basil Aioli — Roasted Beets WHIPPED RICOTTA $0.00 Harvest Picked Fruit or Garden Roasted Veg, Ricotta, Honey, Balsamic PANZANELLA 'HEARTS & HAND' $0 o0 Fresh Sliced Mushrooms, Hearts of Palm and Artichokes, Citrus Vinaigrette SEAFOOD SOMETHING SC o0 Lemon Garlic Crab Fingers/Crab Cakes/Steamed Clams/ Mussels/Cheese Stuffed Broiled Shrimp something LEMON BAKED ARTICHOKE HEARTS 7' 50.00 0 Blackboard Shareables Check out the blackboard for today's selection POLPETTI DEL GIORNO FONDUTA/CASSERUOLA (short description) An oven bubbly dip. BRUSCHETTA CARPACCIO/CRUDO Grilled bread with classic toppings. Thinly sliced meat and fish 0 Taglieri Choose from a rotation of cheeses (house -made, locally sourced, or imported), cured meats (house -made, or locally sourced) served with pickles, onions, toasted nuts, herbed honey mustard. or breads 6 spreads – homemade focaccia, crostini, and crispy flatbread with whipped ricotta, savory garlic butter, tapenades CHEESE FLIGHT SALUMI/SALAMI MOZZARELLA FLIGHT BREAD & SPREADS PARMESAN BRODO $0.00 Rich parmesan rind broth seasoned with roasted onions & herbs BLACKBOARD $0.00 Check out the blackboard for today's selection LOBSTER OR CRAB BISQUE $0.00 Friday and Saturday night only 0 Salads HARVEST HOUSE $0.00 Seasonal greens and fruits, crisp pancetta, goat cheese, toasted pecans SPINACH $0.00 Spinach, arugula, chicory, pancetta, tomatoes, roasted onions, mustard vinaigrette CAESAR $0.00 Whole leaf romaine, roasted garlic dressing, parmesan, anchovy MOZZARELLA $0.00 House -made mozzarella served with our seasons freshest produce and herbs — Caprese –fresh in Season Vine Ripe Tomatoes, Hand Pulled Mozzarella, Basil — Roasted Beets Toasted Grains (Fano, Chick Pea, Rice) PANZANELLA $0.00 Seasonal Ingredients -GLUTEN FREE • V -VEGETARIAN • VE - VEGAN STELLINI TRATTORIA YOUR COMPANY NAME 123 STREET, CITY, STATE 45678 1 PH coo coo coo 0 Pizzas MARGHERITA $c oo Fresh mozzarella, basil, tomatoes, sea salt, garlic and olive oil FUNGHI $0.00 Oven masted mushrooms, garlic, onions, thyme, crushed chili pepper, fontina & mozzarella CASINO $c oo Clams, pancetta, garlic, fresh oregano, parsley, bechamel, provolone and parmesan SAUSAGE/SAUMI $coo House made sausage, salumi, wood roasted mushrooms, onions, tomato, roman and mozzarella VEDURA ALL GRIGLIA $c oo Grilled and roasted vegetables, house made ricotta, mozzarella, arugula salad and shaved parmesan 0 Blackboard Pizzas Check out the blackboard for today's selection COLAZIONE Potatoes, pancetta, sausage, peppers, egg (evening and lunch) SEASONAL Autumn — Pumpkin, cranberry, caramelized onions, pancetta/sausage, sage, mozzarella Winter — Grilled chicken, brie, cranberry, red onion, Summer — Sundried tomato, cherry tomatoes, heirloom tomatoes, basil house mozzarella Spring — Asparagus, springs peas, mozzarella, ricotta, etc SCRAMBLED EGG PIZZA (BRUNCH ONLY) 0 Pastas and Risottos SPAGHETTI POMODORO Fresh handmade spaghetti pomodoro and basil CAVATELLI BRASCIOLA Foraged mushrooms, sausage, parm, herbs) PUTTENESCA DI MARE Handmade spaghetti, anchovy, olive, caper, basil, tomato RIGATONI ROMANO Stuffed with sweet sausage or house made ricotta and sauced) RAVIOLI/RAVIOLO Small and several or large and impressive; hand made pasta, seasonal filling FRESH FETTUCINE, Served with walnuts, rosemary, garlic mozzarella PENNE Served with grilled veggies, smoked tomato butter LINGUINI VONGALE Clams linguini RISOTTO / POLENTA (DINNER ONLY) Check out the blackboard for today's selection 0 Macaroni Rotation Daily specials on your choice of pasta MONDAY Cheese, cheese and more cheese TUESDAY Smoked peppers & gouda WEDNESDAY Black truffle, parmesan & chives GLUTEN FREE • V - VEGETARIAN • VE - VEGAN $0.00 $o,00 $coo $0.00 $0.00 $coo $0.00 $0.00 $coo THURSDAY Carbonara (bacon, pancetta & egg) FRIDAY & SATURDAY Lobster/seafood and mascarpone SUNDAY Goat cheese, fig & walnuts N STELLIN-1 TRATTORIA YOUR COMPANY NAME 123 STREET, CITY, STATE 45678 1 PH. 000 000 000 0 Entrees MARSALA / PARMIGIANA $0.00 Chicken? Veal? Should these be separate? OAK ROASTED SALMON CHIANTI BUTTER $0.00 WOOD ROASTED BRICK OVEN STUFFED TROUT S0.00 Should these be separate? BRICK PRESSED CHICKEN /GAME HEN So 00 Served with undried tomato, white wine, artichokes, herbs and cream and cream BISTECCA BALSAMICO $0,00 Cast iron seared steak, oven roasted, salsa verde & balsamic reduction QUAIL SALTIMBOCCA $0.00 description needed PORK TENDERLOIN $0.00 Wrapped in prosciutto, seared, roasted garlic, sherry, white wine, cream sauce TENDERLOIN/TOP SIRLOIN With smoked mo: arella and red chili zabaglione, parmesan truffle gnocchi STUFFED PRAWNS Description needed 0 Sides BROCCOLI RABE SPINACH AND MUSHROOMS PARMESAN GRILLED ZUCCHINI GRILLED VEGETABLE FARMERS MARKET CRISPY GARLIC SMASHED POTATOES SEASONAL MARKET FEATURE GREEN BEANS $O.00 $0.00 0 Lunch and Weekend Entree Porchettas House Baked Focaccia and Hearth Breads filled with our Classic Porchetta and "Porchetta" Style Spit Roasts PORK Crisp roasted pork belly and loin rolled with layers of fresh herbs, garlic, onions, lemon and crushed chilies. Sliced and served with a roasted garlic and olive aioli and rosemary mustard TURKEY Turkey breast and thigh meat sausage rolled together with layers of thyme , sage and fennel. Crisp roasted and sliced served on sourdough with cranberry mustard and garlic herb aioli LAMB Lamb belly and sweet lamb sausage rolled and tied then spit roasted to golden brown and crisp. Sliced and served with minted apple 0 Sunday Table Share Entree POLENTA BOARDS A wooden board is presented to the table along with a copper pot. Served pours or Chef pours rich and creamy polenta onto the boards and each guest spoons their polenta onto their plate and garnishes with a selections or meat Tagus, sauteed mushrooms, roasted vegetables, meatballs, Bolognese CIOPPINO The ben of seafood simmer in a citrus saffron and fennel broth. A larger Version of the seafood entree served in a grande casserole/pot... LASAGNA SUNDAY ROAST CHICKEN DINNER qo Clove Garlic & Lemon Chicken BRAISED SHORT RIBS GRAVY SUNDAY Red Sauce with Meat Ball Sausage Short Ribs SUNDAY PASTAS • Lasagne • Spaghetti and Meatballs • Parmesans (Eggplant/Veal/Chicken) - GLUTEN FREE • V - VEGETARIAN • VE - VEGAN STELLINI \rte O Desserts SEASONAL FRUIT ZABAGLIONE $0.00 RICOTTA CHEESECAKE $0.00 PANNA COTTA/BRULEE $0.00 SORBET / GELATO $0.00 ESPRESSO CHOCOLATE HAZELNUT CAKE $0.00 SEASONAL CASSATA CAKE $0.00 LIMONCELLO CAKE $0.00 CANNOLIS $0.00 OVEN BAKED CROSTATA/PIZZA $0.00 Lemon Curd Pizza; Hazelnut/Nutella Pizza; Strawberry Cannoli Pizza Wild Berry Crostata; Apple Croastat; Peach, etc; Pecan or Walnut - GLUTEN FREE • V - VEGETARIAN • VE - VEGAN