Upstairs

Over the
Marquee.

A restaurant by Julian Barsotti

Other Joints: Nonna, Odelay, Goodbye Horses, Barsotti’s Fine Foods and Liqueurs

”Try the veal.
It’s the best
in the city.” 

Menu

Antipasto

  • Texas Wagyu Carpaccio
    30
  • Scampi
    28
  • Fritti di Calamari
    22
  • Eggplant Rollatini
    18
  • Mussels Salsicce
    22
  • Lobster Ravioli
    36

Insalata

  • Chopped
    17
  • Egyptian
    16
  • Cesare
    18
  • Beet-Gorgonzola
    17

MACARONI

  • Fusilli alla Brandy
    32
  • Linguine Vongole
    30
  • Rigatoni alla Vodka
    29
  • Cappelletti Bolognese
    32
  • 100 Layer Lasagna alla Sunday
    45
  • Fried Angel Hair Cacciatore
    28
  • Fettucini al Ragu di Funghi
    28

SPECIALTIES della CASA

  • Veal Parmigiana
    65
  • Veal Chop Marsala
    65
  • Snapper New Orleans
    46
  • Flounder Picatta
    38
  • Chicken Al Limone
    39
  • Wagyu Tenderloin a la Pepe
    69
  • Pork Chop alla Agrodolce
    42

CONTORNI

  • Parmesan Whipped Potatoes
    15
  • Spicy Broccolini
    15
  • Meatballs
    18
  • Artichokes alla Romana
    18

DESSERTS

  • Carrot Cake
    14
  • Molten Chocolate Cake
    15
  • Tiramisu
    15

Champagne, Cocktails.
Italian Wines.
Magic Moments.

Bar Menu

Cocktail Stagionale
Seasonal Cocktails

  • Nitro Espresso Martini
    18
  • Blanco 75
    17
  • Aperol Spritz
    16
  • Italicus Spritz
    16
  • Paisan
    18
  • Padrino
    17
  • Italian Cider
    16
  • Cosa Nostra
    18

APERTIF DIGESTIVI AMARI

  • Champagne Cocktail
    16
  • Americano
    13
  • Amaro Nonino
    12
  • Averna
    10
  • Braulio
    10
  • Cynar
    10
  • Montenegro
    10
  • Fernet Branca
    10
  • Barolo Chinato Cappellano NV
    20
  • Grappa Bartolo Nardini
    16

AN HOMAGE TO ITALIAN-AMERICAN FINE DINING OF A BYGONE ERA

“As far back as I can remember, I wanted to create Fachini”
– Julian Barsotti

EVENTS AND
GATHERINGS

PRESS

FACHINI RISTORANTE
Highland Park Village
33a Highland Park Village
Dallas, TX 75205

214-838-9688
info@fachinidallas.com

Open daily at 5:00 p.m.

 

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