Umarell

restaurant, 4413 Guadalupe Street, 78751, Austin, TX

VeganScore 10

Menu

Mains

• Toasted Italian Melt — Mortadella, sopressata, melted mozzarella, Calabrian chili aioli, topped with iceberg lettuce, tomatoes, red onions, olive oil, and S&P served on a house-made hoagie roll
• Chicken Parm Sangwich — Hand breaded chicken cutlet fried golden and crispy, smothered in tomato gravy and melty cheese layered in-between our house made bread.
• Meatball Parm Sangwich — Hand rolled ground beef and pork meatballs, stuffed with fontina cheese and bread crumbs, smothered in tomato gravy and melty cheese and stuffed in-between our house made bread.
• Eggplant Parm Sangwich — Hand breaded and deep fried eggplant smothered in tomato gravy and melty cheese, sandwiched in-between our house made bread.
• Chicken Alfredo Dip — Breaded chicken cutlet fried crispy, topped with garlic aioli, prosciutto and melted provolone. Served with a bowl of house-made Alfredo sauce for dipping.
• Italian Stallion — Slow-braised wagyu beef, sliced thin and topped with melted provolone, giardiniera and garlic aioli served with a savory au jus for dipping on a freshly toasted hoagie roll
• Big Rig — Baked rigatoni, tomato cream sauce, Fontina cheese stuffed meatballs.
• End Piece Lasagna — Bolognese and béchamel lasagna sliced thick, crisped on one side and served with red gravy and chive oil.
• End Piece Veggie Lasagna — Mushroom duxelles and bechamel lasagna sliced thick, crisped on one side and served with brown butter Hollandaise sauce topped with crispy sage
• Wagyu Ragu — Pappardelle pasta, braised beef ragu, mascarpone cheese, house giardiniera topped with shredded Parmesan Reggiano
• Chicken Parmesan Pasta — Breaded chicken cutlet topped with red gravy, melted mozzarella, parmesan, and basil. Served with angel hair cacio e pepe
• Eggplant Parmesan Pasta — Crispy fried eggplant topped with red gravy, melted mozzarella, parmesan, and basil. Served with angel hair cacio e pepe
• Chicken Francese — Breaded chicken cutlet sauteed and topped with lemon piccata sauce with sautéed mushrooms, capers and spinach. Served with angel hair aglio e olio
• Chicken Alfredo Pasta — Hand breaded chicken cutlet fried until crispy on a bed of fettuccine and parmesan cream sauce.
• Eggplant Alfredo Pasta — Hand breaded Egg Plant fried until crispy on a bed of fettuccine and parmesan cream sauce.
• Shrimp Scampi — Sautéed Louisiana white shrimp, shrimp Beurre Monté sauce, angel hair, spinach, lemon, breadcrumbs

Starters

• Suppli — Three fried risotto balls, stuffed with mozzarella served on a bed of red gravy and pecorino cheese.
• Eggplant Agrodolce — Battered and fried eggplant tossed in a sweet and sour sauce, topped with garlic aioli
• Calamari Fries — Fried shoestring calamari & curly fries, topped with horseradish mayo sauce
• Pizzeria Chop Salad — Chopped iceberg lettuce with olives, pepperoncini, sopressata, provolone, and mortadella
• Caesar Cabbage Slaw Salad — Shredded cabbage with house Caesar, prosciutto, red onions, breadcrumbs and parmesan

Desserts

• Tiramisu — Lady fingers, mascarpone mousse, cocoa powder, espresso
• Gelato Float
• Cannolis — 2 cannolis per order, both have a sweetened ricotta & mascarpone filling. One will have an orange jam and the other will have chocolate chips dipped on the ends. Major allergens are Gluten and Egg in the cannoli shell with Dairy, Citrus, and Chocolate in the filling.

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