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 Roots 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)
