Damian’s Cucina Italiana launches new Aperitif menu for First time in 34 years

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For the first time in 34 years, Italian mainstay Damian’s Cucina Italiana is launching a new menu in honor of an old, Italian tradition known as the Aperitivo, a light meal or drink which follows the end of the workday as a kind of warm up to dinner.  Diners are invited to visit the restaurant’s adjoining Portofino Bar and enjoy complimentary house-made chips tossed in rosemary and sea salt, along with a savory bites menu and signature crafted cocktails, Monday- Friday from 4 p.m. – 6:30 p.m.

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Damian’s Cucina Italiana – The Happy Hour Menu

The drink menu will serve Italian classics like Sicilian Cosmopolitan ($7) (pictured above) with blood orange infused vodka, Cointreau, blood orange puree; White Peach Bellini ($5), white peach puree with Italian sparkling prosecco; and The Nutella ($7), hazelnut liqueur, Three Olives expresso vodka and Godiva Chocolate Liqueur.

Also on the menu are intensely sweet dessert cocktails like the Salted Caramel Martini ($7), Effen salted caramel vodka, Godiva caramel liqueur and cream ($7); Side Car ($7), Hennessey VS with Grand Marnier and lemon; and Rosemary Lemon Drop ($7), Rosemary, white sugar, Tito’s vodka and lemon.  In addition, they will offer $6 well drinks, $3.50 beers and Italian wines between $5 – $9.

The appetizing bite menu will feature Calamari Tartufato ($8), crispy calamari, truffle oil, shaved parmesan, green onion, and lime; Caponata Bruschetta ($5), with eggplant, Sicilian olives, capers and homemade focaccia bread; Gamberetti di Pistachio ($9), Gulf shrimp, pistachio crust and lemon garlic vinaigrette; Hummus di Faggioli Bianchi ($6), cannellini beans, garlic, toasted pine nuts and olive oil; and Flatbread di Polpette ($7), famous Mama’s Meatballs, marinara, mozzarella, parmesan, ricotta and homemade flatbread.

See some of the choices in the slideshow below.

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Visit Damian’s Cucina Italiana – you don’t even need a passport to enjoy a little Italian fare!

Slideshow Credits:
Food (Credit Duc Hoang)
Exterior shot (Credit Jack Thompson)