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Siena Italian Authentic Trattoria and Deli

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Restaurant Information

Public Phone Number

(702) 360-3358

RSVP Phone Number

(702) 360-3358

Hours of Operation

  • Monday
    11:30 am - 9:00 pm
  • Tuesday
    11:30 am - 9:00 pm
  • Wednesday
    11:30 am - 10:00 pm
  • Thursday
    11:30 am - 11:00 pm
  • Friday
    11:30 am - 11:30 pm
  • Saturday
    11:30 am - 11:30 pm
  • Sunday
    11:00 am - 9:00 pm

Property or Cross Streets

Fort Apache Rd. & Sahara Ave.

Social Channels

Donation Level
Silver Spoon ($4) Participant

This restaurant will donate $4.00 to Three Square Food Bank for each meal sold.

2

Lunch - $40

  • Dine In

First Course

CHOICE OF:
  • Insalata MistaMixed greens, pine nuts, bell peppers, shaved dry ricotta with honey balsamic dressing
  • Petit assortment of Cold Cuts and Olives

Second Course

  • CannelloniStuffed with veal beef and pork and chicken, mascarpone cheese, and parmesan cheese, pasta sheets served with cream sauce and topped a drop of Bolognese sauce

Third Course

CHOICE OF:
  • Pollo alla RomanaBoneless chicken sautéed with fresh artichokes, sun-dried tomatoes, served with a Roman-style artichoke, mashed potatoes, and veggies
  • European Branzino (GF)4 oz imported striped bass pan seared, finished in oven served with lemon caper sauce, roasted potatoes and sautéed spinach
  • Manzo al Vino RossoTenderloin medallion, pan seared, with figs red wine reduction, with veggies

Fourth Course

CHOICE OF:
  • Semifreddo AffogatoHousemade, half-frozen Italian-style gelato, topped with espresso, chocolate and berries
  • Flourless Chocolate CakeRich semi-sweet chocolate cake with eggs and sugar

Dinner - $50

  • Dine In

First Course

CHOICE OF:
  • Insalata MistaMixed greens, pine nuts, bell peppers, shaved dry ricotta with honey balsamic dressing
  • Petit assortment of Cold Cuts and Olives

Second Course

CHOICE OF:
  • CannelloniStuffed with veal beef and pork and chicken, mascarpone cheese, and parmesan cheese, pasta sheets served with cream sauce and topped a drop of Bolognese sauce
  • Lobster RavioliStuffed with lobster meat, lightly tossed in a lemon cream sauce

Third Course

CHOICE OF:
  • Pollo alla RomanaBoneless chicken sautéed with fresh artichokes, sun-dried tomatoes, served with a Roman-style artichoke, mashed potatoes, and veggies
  • European Branzino (GF)4 oz imported striped bass pan seared, finished in oven served with lemon caper sauce, roasted potatoes and sautéed spinach
  • Manzo al Vino RossoTenderloin medallion, pan seared, with figs red wine reduction, with veggies

Fourth Course

CHOICE OF:
  • Semifreddo AffogatoHousemade, half-frozen Italian-style gelato, topped with espresso, chocolate and berries
  • Flourless Chocolate CakeRich semi-sweet chocolate cake with eggs and sugar