Lemon butter sauce poured tableside over salmon with steakhouse potatoes at Casa Mangiare

Casa Mangiare presents

Restaurant

Week

Dates

August 24 – 30

Monday through Sunday

Price

$55 per person

Not including tax & gratuity

Benefiting

Brazos Valley Food Bank

10% of menu proceeds

College Station Restaurant Week runs seven nights at Casa Mangiare. Three courses, $55 per guest, with 10% of menu proceeds going to the Brazos Valley Food Bank.

Chef Antonio built the menu around the dishes our regulars come back for. Start with wagyu meatballs in house-made tomato sauce, or ahi tuna tartare with avocado mousse. For Secondi, choose your entree from beef, pasta, or seafood. Finish the evening with one of our decadent homemade desserts.

Reservations Call to reserve

Giving Back to the Community

Every Restaurant Week table sends 10% of menu proceeds to the Brazos Valley Food Bank.
The same dinner that fills your table helps stock pantries, school programs, and mobile deliveries across the Brazos Valley.

See the menu

The Restaurant Week Menu

Three courses, $55 per guest. Choose one dish from each course.

Pear and arugula salad, gorgonzola mousse, pecan, balsamic vinegar

Insalata di pere e rucola con crema al gorgonzola, noci e aceto balsamico

Pairing: Kellerei Nals Margreid 'Stein' Sauvignon Blanc, Alto Adige, Italy

Tuscan panzanella salad, cucumber, red onion, cherry tomatoes, stracciatella cheese, balsamic vinaigrette

Insalata panzanella toscana, cetriolo, cipolla rossa, pomodorini, stracciatella, crostini, vinaigrette all'aceto balsamico

Pairing: Gulfi Carjcanti Bianco, Sicily, Italy

Focaccia romana rossa with creamy burrata, tomato sauce, garlic, basil, olive oil

Focaccia romana rossa con burrata, salsa di pomodoro, aglio, basilico, olio d’oliva

Pairing: Castello di Radda Chianti Classico Riserva, Tuscany, Italy

Ahi tuna tartare with avocado mousse, ponzu sauce, crostini

Tartare di tonno con mousse di avocado, salsa ponzu, crostini

Pairing: Tormaresca 'Calafuria' Negroamaro Rosato, Puglia, Italy

Caprese bruschetta with creamy burrata, tomatoes, basil oil

Bruschetta caprese con burrata cremosa, pomodorini e olio al basilico

Pairing: Kellerei Nals Margreid Angra Pinot Noir, Alto Adige, Italy

Wagyu meatballs with house-made tomato sauce and basil

Polpette di manzo wagyu con salsa di pomodoro e basilico

Pairing: Firriato Harmonium Nero d'Avola, Sicily, Italy

Wagyu alla bolognese with tagliatelle and parmigiano reggiano

Tagliatelle alla bolognese di wagyu con parmigiano reggiano

Pairing: Castello di Radda Chianti Classico Riserva, Tuscany, Italy

Spaghetti al limone with argentinian shrimp and lump crab meat

Spaghetti al limone con gamberi argentini e carne di granchio lump

Pairing: Gulfi Carjcanti Bianco, Sicily, Italy

Lobster sweet corn ravioli served in a lobster bisque and lobster

Ravioli con aragosta e mais dolce serviti con bisque ai crostacei e aragosta

Pairing: Kellerei Nals Margreid 'Stein' Sauvignon Blanc, Alto Adige, Italy

Spinach mushroom risotto with 1-year-aged acquerello rice

Risotto agli spinaci e funghi con riso acquerello stagionato 1 anno

Pairing: Kellerei Nals Margreid Angra Pinot Noir, Alto Adige, Italy

Sommelier's Selection: 2015 Bel Colle Barolo Riserva 10 Anni, Piedmont, Italy +10

Faroe island salmon, steakhouse potatoes, baby carrots, lemon butter sauce

Faroe island salmon con patate steakhouse, carotine e salsa al burro e limone

Pairing: Kellerei Nals Margreid Kalk Chardonnay, Alto Adige, Italy

Braised beef short rib, barolo sauce, truffle potato cream, cipollini onion

Brasato di manzo con salsa al barolo su crema di patate al tartufo e cipolline

Pairing: Firriato Harmonium Nero d'Avola, Sicily, Italy

Sommelier's Selection: 2015 Bel Colle Barolo Riserva 10 Anni, Piedmont, Italy +10

Caramel budino, chocolate crumble, chantilly cream

Budino al caramello, terra al cioccolato, crema chantilly

Pairing: Donnafugata Ben Rye, Pantelleria, Sicily, Italy

Torta al cioccolato

Chocolate sponge cake with chocolate mousse, vanilla whipped cream

Pairing: Taylor Fladgate's 20 Year Tawny Porto, Douro, Portugal

Tiramisu

Lady fingers, mascarpone mousse, cocoa powder

Pairing: Badia a Coltibuono Vin Santo Del Chianti Classico, Toscana, Italy

Price does not include tax, gratuity, or beverages. Optional wine pairing is $35 per guest and includes one selected pour with each course. Guests must be 21 or older with valid ID to purchase. Menu items and wine selections are subject to change based on availability. 10% of Restaurant Week menu proceeds benefit the Brazos Valley Food Bank. Restaurant Week is sponsored and organized by Visit College Station. Cannot be combined with other promotions, discounts, or offers.

Seven nights only

Reserve your table Call to reserve

840 University Dr. E, College Station, TX 77840
Dinner served nightly 4:30 pm to 10 pm