Here are some of the many unique dishes created by Chef Massimo DiSciullo.
Check this website or our Facebook page to see what's offered each day
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Risotto al nero di seppia
Arborio rice risotto simmered in squid ink topped with fresh caught Monterey squid in a Napolitana sauce
Pasta con pesce e melanzane
Spaghetti with sea bass and roasted eggplant, grape tomatoes, wild capers and white wine.
Fresh made calamari shaped pasta sautéed with roasted eggplant, fresh tomatoes, wild capers, calamata olives and marinated anchovies
Fettuccine con cimette di broccoli e speck
Fresh house made fettuccine sautéed with fresh broccoli florets, speck (smoked and air dried prosciutto from the Alps), garlic, white wine and spicy peppers. A sprinkle of pecorino.
Lumaconi con prosciutto e radicchio
Giants snails shaped pasta sautéed with prosciutto
di Parma, sliced radicchio, house made lemon bread crumbs and pignoli.
Pulpo fresco ensalada siciliana
Fresh cooked local octopus tossed with grape tomatoes, fennel, celery, Calamata olives and sweet peppers in a preserved Meyers Lemon dressing over baby greens.
Fettuccine al salmone
Fresh house made fettuccine sautéed in a vodka sauce with morsels of fresh smoked salmon
Vermicelli con gamberi e zucchine
Fresh house made vermicelli with wild caught shrimp and fresh julienne zucchini in a delicate sauce of Chardonnay, grape tomatoes and a touch of garlic.
Fresh house made fettuccine sautéed with fresh Belgian endive and radicchio trevigiano, in a sauce of house cured pancetta, white wine and light cream and always Parmigiano Reggiano
Spaghettini con asparagi e gamberetti
Thin spaghetti sautéed with fresh asparagus and wild caught Pacific shrimps, in a white wine and grape tomato sauce.
Spaghetti alle Cozze
Spaghetti with fresh local mussels simmered in a white wine, fresh garlic, grape tomato and parsley sauce.
Trenette al limone
Fresh made emon linguine sautéed with fresh clams,
asparagus, snap peas and grape tomatoes in a light
white wine sauce.
Spaghettini con polpette di pesce
Thin spaghetti with sea bass meat balls , sautéed in a white wine, grape tomatoes, garlic and parsley sauce.
Tagliatelle con porcini in bianco
Fresh house made tagliatelle with fresh (not dried) porcini mushrooms in bianco. Sautéed with white wine, garlic and EVOO
Paccheri di Praiano
Giant rigatoni sautéed with fresh local caught octopus in a white wine sauce with a touch of garlic, grape tomatoes and mildly spicy peperoncino.
Capellini con melone e prosciutto
Our house made capellini sautéed with diced cantaloupe and honeydew melons, in a sauce of house cured crispy pancetta, light cream, lemon and a touch of tomato, topped with a sprinkle of Parmigiano and a julienne of prosciutto di Parma.
Spaghetti con salsiccia e broccoli
Spaghetti with our mildly spicy, house made sausages and tender locally grown broccoli florets., topped with a fine grate of imported parmigiano
Rigatoni con pancetta di maialle
Rigatoni with house cured pancetta in a white wine, shallots, tomato sauce, with mushrooms and fresh herbs.
Tagliatelle con gamberi e fenocchi
Fresh noodles with shrimps and fennel sautéed in a white wine, tomato and garlic sauce and sprinkled with a fine grate of parmigiano reggiano.
Gnocchi al gorgonzola, spinaci e noci
Hand made gnocchi with a creamy sauce of gorgonzola, baby spinach and chopped walnuts
Tagliatelle con costatine giallo
Fresh made tagliatelle, lightly sautéed with a sauce of shredded, Cabernet braised beef short ribs.
Lumaconi con pancetta e cardoncelli
Fresh lumaconi pasta with a delicate ragú of pork belly, green peas, cardoncelli and a touch of cream.
Fresh pasta with a light sauté of local artichokes, broccoli and grape tomatoes with EVOO in a light white wine sauce.
Risotto con Speck, mele e Fontina
Risotto with smoked Speck, red delicious apples and Fontina, complimented with diced Butternut Squash, Zucchini and Parmigiano Reggiano.
Cold plate with Salamureci
Slices of Mortadella di Langhirano with a crostini of calamata olives, red peppers, on a grilled slice of whole wheat bread. and a fresh penne salad with whole milk mozzarella and cherry tomatoes
Ravioli de Piemontesi
Fresh ravioli stuffed with porcini and topped with a porcini-white wine sauce made with a touch of cream and a sprinkle of parmigiano reggiano
Polenta de Abruzzo
Fine ground corn polenta cooked until buttery smooth, with hand made sausage meatballs and a light sauce of fresh tomatoes and shallots
Fettuccine alla Adriatica
Fresh fettuccine tossed with marinated anchovies, naturally sun dried tomatoes and golden raisins.
Wild caught, seared Ahi tuna tossed with Calamata olives, wild capers, celery, fennel and grape tomatoes. Served over organic arugula with a house made preserved Meyers lemon sauce.
Ravioli de zucca
Our fresh raviolis stuffed with roasted, seasoned pumpkin, topped with a light Gorgonzola sauce and crispy Sonoma sage
Linguine con fenocchio e branzino
Our fresh pasta sautéed with local sea bass, sliced fennel, shallots and white wine and garnished with grape tomatoes and kalamata olives.
Farro, cooked til tender but firm, in a salad with prosciutto, artichokes, arugula, fennel, grape tomatoes and shaved authentic caciocavallo. Dressed simply with sea salt and EVOO.
Pennette with smoked salmon
Fresh pennette sautéed with our house cured and smoked salmon and fresh local zucchini in a light white wine sauce.
A delicate sauté of fresh octopus, spicy sausages and our fresh made Caponata on a bed of steamed, savory Cous-cous.
Pollo alla Parmigiana
Fresh, boneless chicken breast sliced and baked with a tomato basil sauce and topped with a blend of imported parmigiano and fontina.
Grilled Coho salmon salad
Fresh, local caught Coho salmon fillet, grilled and topped with a lemon-basil aioli on a bed of baby greens with a delicate lemon vinaigrette
Rigatoni in s ragú of spicy sausage
Imported Black truffles, crimini mushrooms and a very mild house made sausage with a delicate béchamel between six layers of our hand made lasagna.
Fettuccine with cuttlefish sautéed in a white wine, grape tomato sauce with black olives, wild capers and garlic over our fresh made fettuccine
Small fresh penne pasta, sautéed with house cured Guanciale (pork cheek), porcini, oyster, beach and king mushrooms in a white wine, garlic and grape tomato sauce. and sprinkled with parmigiano
Rigatoni con brasato di maiale
Pork butt braised in a red wine and tomato sauce, tossed with giant rigatoni and a light sprinkle of parmigiano
Wild Coho salmon fillet
Wild Coho salmon, grilled over arugula and grilled vegetables, topped with our homemade balsamic aioli.
Whole, deboned pork roast, stuffed with meat, rosemary, fennel and garlic and spices, rolled and roasted, then sliced thin and served with pasta.
Fregola (hand made semolina pasta larger than cous-cous) sauteed with fresh Manila clams and artichokes in a tomato white wine sauce. Sprinkled with pecorino cheese and Gray Mullet Bottarga.
Fresh made rigatoni sautéed with house cured pork cheek (guanciale) and wild mushrooms in a thyme scented Cabernet tomato sauce
Our beautiful fresh made pappardelle with thin slices of chicken breast and king mushrooms in a light Chardonnay sauce made with a touch of cream and a fine topping of parmigiano reggiano.
Gnocchi al Gorgonzola
Tender, fresh, hand made gnocchi, sautéed with spinach in a delicate Gorgonzola sauce and sprinkled with grated Parmigian Reggiano
Fettuccine alla Fiorentina
Our house fettuccine sautéed with spinach, smoked pancetta, radicchio, calamata olives, king mushrooms and grape tomatoes in a savory white wine garlic sauce.
Paccheri alla Positano
Paccheri (giant rigatoni) sautéed with fresh cuttlefish in its own ink with a spicy white wine and grape tomato sauce. Garnished with fresh local snap peas, sweet bell pepper and
green onion chiffonade.
Risotto con funghi e pollo
Carnaroli rice cooked in a light stock then finished
with chicken breasts and a blend of porcini and cremini mushrooms in a light white wine sauce and topped with a sprinkle of fresh grated parmigiano.
Fresh cantaloupe draped with sliced Prosciutto di Parma, slices of our own house cured pork loin, truffle infused salami, Caciocavallo and crostini topped with mild goat cheese blended with ripe figs.
Beach mushrooms, cherry tomatoes and broccoli sautéd in chardonnay, tossed lightly with our house made capellini.
Bruschetta con rughetta
Locally made ciabatta, sliced and grilled, with fresh wilted arugula, sliced tomatoes, Italian Fontina and our house-cured, nitrate free coppa.
Tagliatelle con funghi e carne
Fresh made tagliatelle in a delicate thyme scented Cabernet sauce of wild mushrooms and select, diced sirloin.
Polipo caldo e patate
Fresh caught octopus in a light sauté with baby new potatoes, celery, fennel, sweet peppers and calamata olives.
Pappardelle verde é ragú
Fresh made spinach pappardelle in a savory ragú of wild mushrooms, Cabernet and our house cured pancetta, sprinkled with Pecorino cheese.
Cross-rib roast sandwich
Sliced cross rib roast, seasoned and cooked medium rare, sliced thin, with melted Fontina on fresh locally made bread. Served 'au jus'.
Filej con terreno peperoncino rosso
Fresh Filej pasta is made with a small amount of ground red chili pepper, then sautéed with sliced chicken breast, grape tomatoes, mushrooms and zucchini in a light Chardonnay sauce.
Taglierini con gamberi e zucchini julienne
Fresh taglierini with a sauté of fresh shrimps in a brandy-tomato-cream sauce, topped with julienned zucchini.
Penne with truffles and asparagus
Seasonal vegetables are best, and local asparagus tops this dish.
Our penne is first cooked til firm, then sautéd with black truffles, champignon mushrooms, a touch of garlic (to bring out the flavor of truffle) and finally sprinkled with a light shred of parmigiano.
Paglia e fieno in un ragú di alce
A rich ragú of elk loin and portobello mushrooms simmered in a Cabernet and thyme infused sauce and topped with parmigiano.
Bucatini alle Acciughe e noci
Fresh made bucatini with minced anchovies, black olives, our fresh made breadcrumbs and local, crumbled walnuts tossed with a white wine, garlic and sun dried tomato sauce.
Ground chicken breast, vegetables, white wine, black olives in a spicy tomato sauce
Calamari shaped pasta and fresh Monterey squid salad, with artichokes, black olives, fennel, sweet peppers and grape tomatoes in a lemon EVOO dressing.
Maccheroni all a Chitarra
Sheets of pasta are first rolled over a fine stringed sieve (chitarra) to create a square noodle that are then sautéed with a ragout of spring lamb and our house-cured pancetta in a white wine tomato sauce and sprinkled with Pecorino.
Hand made raviolis, filled with fresh spinach and cheese and placed in a mild Gorgonzola sauce with sautéed endive.
A combination of grass fed veal, angus beef and spicy house made sausages braised with red wine, tomato and vegetable cause and tossed with fresh rigatoni.
Imported porcini, house made pancetta, sautéed with white wine, shallots and a dash of cream and parmigiano
Sicilian Ahi tuna salad
Ahi tuna, pan seared, with baby greens, thin sliced fennel, wild capers, black olives, string beans and tender crisp celery tossed with our house made basil vinaigrette.
Orecchiette con cime di Rapa (rapini) con salsicce.
Orecchiette pasta sauted with rapine (broccoli raab), extra Virgin olive oil, spicy peperoncino, garlic, sausages and freshly shredded authentic Caciocavallo cheese.
Ciambotta Mediterranea con polpo
Fresh octopus and a combination of garden vegetables, eggplant, zucchini, yellow and red peppers and garlic sautéed with white wine and a spicy tomato and black olives sauce tossed with our fresh penne pasta.
Spaghetti with meatballs
Meatballs made from local grass fed veal and ground Angus beef and served on a bed of fresh pasta in a tomato basil sauce. Topped with Parmigiano reggiano.
La Paniscia di Novara
A delicate risotto made with lots of vegetables,, legumes, pancetta, prosciutto and sausages. Reduced with a premium California Zinfandel and sprinkled with Parmigiano reggiano.
Spaghetti Carbonara con funghi
Local Champignon mushrooms, smoked pancetta, a touch of cream and a fine grate of Parmigiano Reggiano.
Fazzioletti (small handkerchief)
Fazzioletti are the perfect shape to hold the flavor of our fresh made pesto.
Tossed with local snap peas, spinach and grape tomatoes and a light sprinkle of parmigiano reggiano.
Pappardelle al Chinghiale
A ragout of wild boar in a red wine and fresh herb sauce sautéed with our fresh made pappardelle and sprinkled with a fine grated parmigiano reggiano.
Pan seared tuna, served on a bed of organic baby spinach, with olives, wild capers, celery, sliced fennel, grape tomatoes with a Meyer lemon/olive oil dressing.
Rigatoni con pollo e salsiccia
Tender chicken breast and our mildly spicy house made sausage in a savory red wine ragout with cremini mushrooms and sweet red bell peppers.
Paglia e Fieno (Straw and Hay)
Our fresh made fettucini sautéed with bits of pancetta, Crimini mushrooms, locally grown peas and a light white wine sauce with just a touch of cream and topped with grated parmigiano.
Cotechino and Lentils
A traditional New Years' dish most Americans have never heard of.
Cotechino (ko-teh-KI-no) is a pork sausage seasoned with herbs and spices and boiled til tender. Served over fresh cooked lentils and coarse chopped winter vegetables.
Fettuccine con gamberi e carciofi
Fresh fettucini with a sauté of shrimp, artichokes, black olives and grape tomatoes in a delicate Chablis sauce.
Sauteéd pancetta, champignon mushrooms, white onions, garlic, béchamel, mozzarella and parmigiano
Sautéed with octopus, fennel, calamata olives and grape tomatoes in a house cured Mayer lemon, garlic and white wine sauce.
Pappardelle zucca con salsiccia
Fresh made squash pappardelle with a sauté of our home made sausages, mushrooms, sweet peppers and grape tomatoes in a white wine sauce.
Calamarata con salmon e fungi
Local wild salmon sautéed with fresh asparagus, king mushrooms and grape tomatoes in a light white wine sauce on top of our fresh calamarata (shaped like calamari rings) pasta.
Fettuccine della Maiella
Fresh fettuccine sautéed with pieces of pork braised in red wine, mushrooms and sprinkled with imported pecorino cheese.
Fusilli sauté di verdure autunnali
Fusili in a light sauté of autumn vegetables, locally sourced king mushrooms, baby spinach and tender chicken breast, topped with a light sprinkle of imported Asiago cheese.
Rigatoni in s ragú of spicy sausage
Our fresh made rigatoni, sautéed with a ragout of spicy sausages, red wine, mushrooms, garlic and a little tomato. Always topped with parmigiano, of course!
Bucatini pasta tossed with fresh marinated anchovies, capers, calamata olives and garlic in a white wine sauce.
Gnocchi alla Montanara
Gnocchi (pasta and potato dumplings) sautéed with pieces of pork, portobello mushrooms and vegetables in a red wine sauce and a touch of cream and parmigiano reggiano.
Fettuccini with Alaskan wild Salmon
Our fresh fettuccini topped with pieces of Alaskan wild salmon and our special Vodka sauce
Tortelloni ai quattro formaggi
Four cheeses folded into hand made tortellini with a mild Gorgonzola sauce and grated parmigiano
Fettuccini con Calamari arrosto
Roasted calamari, baby artichokes and grape tomatoes with white wine, garlic and parsley to make this beautiful dish.
Farfalle alla Pescatore
Fresh farfalle (butterfly) pasta with a medley of shrimp, clams, octopus and squid in a white wine tomato sauce.
Fresh made fettuccine sautéed with slices of smoked pancetta, local Crimini mushrooms and raddicchio and finished with a touch of cream
Chicken breast alla Sorrento
Fresh local chicken breast, first grilled, then topped with grilled eggplant, a basil tomato sauce and Fontina. Finished in an oven to just melt the cheese. ß
Tortelloni ai funghi
Our fresh made tortelloni stuffed with porcini and parmigiano, then finished in a sauce of porcini and crimini mushrooms, topped with grated parmigiano.
Calamarata alla Pescara
Our fresh made calamarata noodles with a sauté of sea bass, grape tomatoes, arugula and artichokes.
Chicken Tetrazzini with Capellini
Our fresh made capellini and a light chardonnay sauce made with cremini mushrooms, minced red peppers a touch of cream, and Parmigiano Reggiano of course!
Fresh made hand cut pasta sautéed
with a ragú of pork and mushrooms and topped with a thin shred of imported Pecorino
Fresh, local greens: radicchio, arugula and romaine, mixed with grilled chicken breast, Mediterranean olives, grape tomatoes and Montrachet goat cheese. Tossed with a delicate aged Jerez sherry vinaigrette.
Spaghetti con Cicoria e Pachini
Fresh tender dandelion greens sautéed with grape tomatoes until wilted, then tossed with fresh made spaghetti and a dash of red pepper flakes.
Carpaccio di bresaola
House cured beef, sliced thin and presented with a light salad of arugula and raddicchio and a light dressing of EVVO-lemon vinaigrette
Fresh made spaghetti tossed with a blend of green olives, parsley, crushed walnuts, grape tomatoes, garlic and EV olive oil.
Tender slices of tri-tip with a robust, spicy tomato vinaigrette on tgrilled pan rustica.
Served with an Abruzzo mountain salad of fresh green peas, shaved pecorino romano, grape tomatoes and mint.
linguine alla Genovese
Our fresh made linguine sautéed with hand made pesto, arugula and grape tomatoes
Risotto con funghi e fontina
Arborio rice, steeped with wine and fresh Italian porcini and a touch of garlic with melted fontina on top.
Fresh made fettuccine sautéed with sweet red peppers, eggplant, wild capers and Calamata olives
Gnocchi alla Bolognese
Fresh hand made gnocchi sautéed with ground Angus sirloin in a light tomato sauce and topped with shaved Parmigiano reggiano
Spicy Albacore with spaghetti
Spicy, line caught albacore tuna, sautéed with wild capers, olives and Pacchini cherry tomatoes over our home made spaghetti.
Fettuccini alla Papalina
House made fettuccini sautéed with smoked ham, mushrooms, fresh green peas and a tomato basil sauce with a touch of cream.
Bruschetta di Italia
Sautéed pepperonata, a savorycannellini bean vinaigrette in a raddichio shell, fresh sautéed arugula and flaked Asiago, sliced grilled king mushrooms and a spicy eggplant caponata, all on slices of lightly grilled local bread.
Rigatoni all' Abruzzese
Rigatoni, halved, cooked al dente, then sautéed with smoked pancetta and then blended with a sauce of porcini and crimini mushrooms.
Raviolis with spinach and ricotta
Tender hand made raviolis, stuffed with fresh steamed spinach, ricotta and seasonings. Topped with a tomato basil sauce made with a touch of cream and a sprinkle of parmigiano.
A ragout of mild Italian sausages, Sangiovese wine, red peppers and beach mushrooms topped with fresh grated parmigiano reggiano.
Pastasciutta con broccoli
Home made spaghetti, cooked Roman style (al dente) is tossed with fresh braised
broccoli, Extra Virgin olive oil, small
bits of garlic, a dash of red pepper flakes and topped with a thin shred of parmigiano reggiano.
Alaskan wild salmon
A grilled fillet on a bed of fresh local spinach tossed with walnuts, grape tomatoes, feta and our house balsamic vinaigrette.
Sugo all'amatriciana is a traditional Italian pasta sauce based on guanciale (pork cheek), tomato and pecorino. Simmered overnight to concentrate the flavors and served on bucatini,
Burrata con primizie
The first of the summer vegetables have arrived, and here they are, in a light grille, with a dash of balsamic vinegar
and creamy smooth burrata.
Tartufo e porcini sampler
Thin sliced imported porcini layered with fresh made ultra-thin lasagna, and a more delicate black truffle lasagna.
Crostini e burrata
Grilled whole wheat bread topped with prosciutto di Parma and served with a creamy burrata, vine ripened tomatoes basil and EV olive oil.
Salamureci cold plate
From Trapani, Sicily, this cold soup is made with puréed tomatoes, garlic, sea salt and EV olive oil. The cold plate is with Mortadella di Langhirano with a crostini of calamata olives, red peppers, on a grilled slice of whole wheat.
The side salad is made with our fresh penne, whole milk mozzarella and cherry tomatoes.
Mediterranean cold plate
Mortadella di Langhirano with a crostini of calamata olives, red peppers and capers on a grilled slice of whole wheat.
A side salad of penne, mozzarella and cherry tomatoes makes for a perfect appetizer or light lunch.
Fresh made spaghetti tossed with a traditional Carbonara-pieces of pancetta,, butter, cream and parmigiano blended into a creamy smooth sauce.
Fresh made rigatoni with a fragrant tomato sauce and home made sausages, (just a little spicy) and topped with a light sprinkle of parmigiano.
Ham and brie crostini
Tender sliced ham with melted brie on a grilled slice of bread from our local bakery. Lentil soup and a fresh salad of fusilli and seasonal vegetables.
Rigatoni with pork and mushrooms
Our home made rigatoni topped with a beautiful ragú of pork, mushrooms and cabernet sauce.
Fresh made penne with our home made tomato sauce, crimini mushrooms and wild capers, topped with fine grated parmigiano reggiano.
Pappardelle e funghi
Fresh pappardelle made with local champignon mushrooms and an aromatic and savory black truffle sauce, topped with a fine grated parmigiano reggiano.
King Trumpet mushrooms, grilled with a dash of balsamic vinegar, on top of sliced mortadella, fontina and grilled local whole wheat ciabatta.
Fettuccine al nero di Seppia
Our fresh made noodles made with squid ink to give that beautiful color are first boiled, then finished in a sauce pan with baby clams, artichoke hearts, red peppers and cherry tomatoes and a savory garlic/chardonnay sauce.
Grilled sourdough covered with thin slices of Prosciutto di Parma, fresh mozzarella di bufala, cherry tomatoes, basil and a drizzle of EV olive oil.
Cannellini beans tossed with red peppers, garden peas and flakes of parmigiano in a cup of raddichio completes the meal.
Penne al Gorgonzola
Fresh penne (always!) mixed with sautéd crimini mushrooms and a light sauce of Gorgonzola. Gorgonzola is the lighter, more delicate version of bleu cheese and makes a wonderful counterpoint to the mushrooms.
In spring, the first and best of the local vegetables come into market and this dish celebrates that happy event.
Asaparagus tips, red and yellow cherry tomatoes, baby zucchini, red peppers and leaf parsley are braised til tender
then tossed with our home made fusilli.
Braised pork shoulder
A surprisingly tender cut of meat, braised in a Cabernet sauce and served on a fresh bed of pappardelle.
Bianco salsiccia di carne con polenta
A savory blend of white meats and herbs made into sausage and served over oven baked polenta and a spicy white wine tomato sauce and a sprinkle of grated Pecorino cheese.
Pizza ai quattro formaggi
Thin, Roman style crust pizza with four cheeses: Gorgonzola, Mozzarella, Fontina and Parmigiano
Ziti with Oyster mushrooms
Ziti, cooked 'al dente', with a light sauté of oyster mushrooms, asparagus, chicken breast and sweet red peppers.
Our home made fusilli tossed with local
garden fresh vegetables, a dash of salt
and extra virgin olive oil.
New Niçoise salad
Fresh, pan seared ahi tuna adds a new twist to this classic salad.
With hard boiled eggs, sliced green beans, kalamata olives, cherry tomatoes over a bed of romaine and radicchio and light French dressing.
Bruschetta e Caesar
Grilled sliced ciabatta topped with
roasted red and yellow peppers, cherry
tomatoes, kalamata olives and fresh mozzarella di bufala.
Our Caesar is made with local romaine lettuce, our home made croutons and topped with parmigiano reggiano.
Pappardelle con pancetta e radicchio
Our fresh pappardelle tossed with a
sauté of imported pancetta and local raddichio then finished with a light Cabernet shallot cream sauce and topped
with a sprinkle of Gorgonzola
Prosciutto e Val Taleggio
Pizza is NOT just pizza, it's often a way of creating a relationship. Two ingredients, on a perfect crust, is the Roman ideal for this food.
Thin sliced Prosciutto di Parma needs to be balanced with the right flavor and texture, and Val Taleggio is a beautifully complex cheese that is the perfect match.
Cooked on our own dough, baked til the crust is just crisp.
Portobello mushrooms are the hearty cousins to the more famous Porcini, and have their own distinct and sturdy characteristic, particularly with regard to texture.
Here,sliced portobellos and red peppers are placed on fresh sourdough panini and topped with a smooth and savory rosemary gorgonzola cream.
Paglia e Fieno Campagnola
'Straw and Hay'
This regional dish from Abruzzo has fresh red peppers, champignon mushrooms and tender pieces of smoked pancetta sautéd first, then julienned strips of zucchini are added uncooked, using the heat of the pasta and sauté to finish the cooking.
Penne, right from our pasta machine, tossed with grilled spicy eggplant, Calamata olives, wild capers and local
cherry tomatoes and topped with a fine grating of parmigian reggiano.
Back to Abruzzo
Linguine, everyone's favorite pasta, is covered with sliced home made sausages, broccoli florets and a light sprinkle of Pecorino and parmigiano reggiano.
Calamarata alla Sorento
Pasta shaped like calamari rings is cooked as always...'al dente',then tossed with lightly sautéd octopus, manilla clams, Calamata olives, cherry tomatoes, garlic and white wine.
Thinly sliced Prosciutto di Parma is the heart of this dish. Topped with mozzarella di bufala, tomato, slivers of red onion, raddicchio and basil and finished with a light drizzle of extra virgin olive oil. All on top of two slices of grilled sourdough bread.
A lighter variation of one of our more popular pasta dishes. Pieces of tender chicken breast first braised in a Chardonnay reduction and then finished with beach mushrooms, cherry tomatoes and fresh Savoy spinach and placed on a bed of our home made capellini
Mare e Monti (Sea and Mountains)
Today's special is chef Massimo's reply to a delivery of fresh crayfish. Mini shells sautéd with king mushrooms, asparagus and fresh crayfish, tossed gently with a brandy cream sauce.
From the small mountain villages that surround Abruzzo, this dish features our own fresh ground sausages and portobello mushrooms sautéd in a red wine cream sauce and topped with two slices of locally produced buratta.
Slightly 'diavola' or spicy, it's the perfect lunch to ward off the cold.
Small shell pasta is the perfect shape for this springtime dish. Cooked 'al dente' in the Roman style it's tossed with a light sauté of baby asparagus, cherry tomatoes, green beans and sweet yellow bell peppers. Small pieces of mozzarella di bufalo add a creamy light
finish that blends beautifully with the flavor of fresh vegetables.
This splend assortment of sliced meats is an excellent sample of the best that Italy has to offer: Cured meats include Prosciutto Di Parma, smoked Speck from the Italian Alps, spicy soprassata, salame Toscano and Parma cotto (cooked prosciutto) with truffle aioli. With a pasta salad and our fresh made bread (pan rustica) you can visit Italy without a passport.
Chicken breast with Balsamic aioli
Local, organic chicken breast, lightly grilled and topped with our own house balsamic aioli. Add to that a generous portion of vegetarian pasta and steamed arborio rice tossed with fresh mint and artichokes.
This dish originates from the towns and villages along the northern slopes of the Pyrenees Mountains near the Gulf of Gascogne.
Local sardines are grilled and then tossed with roasted red peppers, cherry tomatoes, fennel and minced preserved Meyer lemon (which give this dish it's bright character) and served on slices of crisp toasted ciabatta.
Capellini alla Romana
Italians say 'capellini', most Americans know this as 'angel hair' but both have the full flavor of our fresh house made pasta.
Sautéd slices of pancetta, locally grown chiodini mushrooms and cherry tomatoes top a generous portion of capellini in this beautiful lunch special.
Pasta 'al forno'
The oven is the heart of the kitchen and this dish brings the heart of the kitchen to the table.
Fresh, hand made rigatoni is sautéd with bits of steak, coarse cut vegetables and mushrooms (of course!) in a light tomato sauce, then layered in a baking dish, topped with mozzarella and baked until the cheese melts into the noodles. A slight dusting of parmigiano completes this most heart warming dish.
Angus beef stew over polenta
Premium cuts of Angus beef give this dish it's hearty flavor. Stewed with a tomato base and winter vegetables it creates the perfect topping for firm wedges of creamy smooth polenta. Beach mushrooms and basil add the finishing texture and bouquet.
Carpaccio di Bresaola
Another purely Italian dish for today's special! Carpaccio is a cured and air dried fillet of sirloin, named after a famous Venetian painter Vittorio Carpaccio. Who else but the Italians would do such a thing?
Thin slices of carpaccio and asiago topped with a salad of radicchio, fennel and baby arugula in our house lemon/mint vinaigrette.
Polenta with ragout of sausage and mushrooms
Polenta, coarse ground corn, is a dish of most humble origins, and until recently remained unappreciated by many Italian chefs. Today, Chef Massimo celebrates polenta in a dish that's popular in the small villages and towns of Abruzzo.
Smooth, creamy polenta, topped with a ragout (simple stew) of house made sausages, mushrooms and roasted red peppers.
Chestnut Fettuccini with porcini
Chestnuts come from the central region of Italy where they are shelled, dried and ground into a fine flour.
We use this flour with durum wheat to make a beautiful fettuccini noodle that goes perfectly with a light porcini sauce.
Topped with fine grated parmigiano reggiano and a dash of minced parsley.
Gravlax on baguette
Gravlax is made by covering a fillet in a blend of salt, spices and dill and letting it sit in a refrigerator for several days as the salt and spices soak in. The oils in salmon keep it moist, creating this unique delicacy.
Sliced thin and layered with wild capers, red onion, sliced cucumbers and baby greens on a fresh, local baguette.
Ziti with pancetta and winter vegetables
Keeping with our rule to use only seasonal, local vegetables we've produced a great winter special for today. Cauliflower, zucchini and mushrooms, sautéd lightly and tossed with a small portion of pancetta and our house made ziti.
Margherita é Capricciosa
Two great Roman classics, both made on our own dough and cooked to perfection.
Italian Speck, sliced very thin, grilled radicchio and an imported mozzarella, Ovaline di Bufala, on a light grilled ciabatta with an
arugula vinaigrette salad.
Seared Ahi tuna
A rare treat only prepared when the right fish comes along.
Four thick slices of Ahi tuna (line caught) pan seared and served with a Provençal of cherry tomatoes, Kalamata olives and Capers and a light vinaigrette of Cannellini beans.
Eight layers of very thin lasagna noodles with white mushroom/black truffle filling, lightly sautéd garlic and Parmigiano Reggiano.
French ham and brie on baguette.
A simple but beautiful sandwich designed to bring out the subtle flavors of delicate lean French ham and fresh whole milk brie.
Prosciutto and brie on baguette
Lovely thin sliced Parma ham with locally made brie on a thick slice of baguette. A side of white beans (cannellini) in vignaigrete and a small cup of raddichio filled with fresh cherry tomatoes and pieces of creamy mozzerella tossed with salt, pepper and olive oil.
Grilled salmon salad
Local caught salmon, grilled and brushed with a house special basil aioli, on a bed of fresh arugula, olives, sliced fennel, tomatoes and red onion seasoned with o lemon vinaigrette.
Sautéd red, green and yellow peppers on our house made grilled ciabatta and a side of mozzarella and cherry tomatoes tossed with olive oil and fresh minced basil.
Grilled radicchio, prosciutto and slices of mozzarella di bufala on a grilled ciabatta with a light salad of arugula, red onion and tomato with a delicate drizzle of extra virgin olive oil.
Fresh fusilli and delicate pieces of grilled local salmon, with a light sauté of beach mushrooms and topped with flakes of parmigiano reggiano
House gnocchi with fresh local mussels and brown beach mushrooms, lightly sautéd with white wine, garlic and tomatoes and topped with mozzarella di bufala.
Porcini are at the heart of many Italian dishes, and what better way to celebrate this delicious funghi than in a lasagna?
Fresh porcini sautéd with just a hint of garlic and salt, layered between sheets of thin house made lasagna and béchamel.
Tonno de Pescara
Pieces of spicy albacore tuna (tonno) with Italian Pachini cherry tomatoes, olives and wild capers, served over fresh made Spaghetti rigati.
Fusili con Burrata
Burratta is a blend of mozzarella and light cream, and adds a beautiful texture to this dish.
Fresh house made fusili with sautéd fresh vegetables and tomatoes and 2oz.of burratta.
Fresh fusilli topped with a light sauté of beach mushrooms and a sprinkle of parmigiano reggiano.
A classic but modern Roman sandwich for the person on the go. A variety of fillings topped with fresh tomatoes and lettuce, usually with a side of white beans in vinaigrette.
Spicy Eggplant lasagna
Grilled or roasted eggplant with a touch of minced red pepper.
Our lasagnas are made the traditional Italian way, not with ricotta and mozzarella but with actual filling and béchamel, making for a lighter, more flavorful meal.
© 2017 Marcella's Lasagneria