Owner/Chef: Giuseppe DiFronzo
ANTIPASTI
Zuppa di Fagioli
Tomato and Cannellini Bean Puree, Apple-Wood Bacon, Fried Herbs and Parmigiano Cheese
Zuppa di Brodo
Parsnip, Celery Root, Butternut Squash, Red Onion, Ricotta and Pesto Crostini
Gnocchi di Spinaci
Delicate Spinach Dumplings, Gorgonzola Dolce and Fresh Cream
Fiore di Zucca (Zucchini Blossoms)
Hand Picked
Edna
Valley
Zucchini Flowers Stuffed with Mozzarella
Polenta
Pan Roasted Red Bell Pepper Polenta Cake, Seasonal Mushroom Ragu and Shaved Ricotta Salata
Roasted Japanese Eggplant
Stuffed with House-Made Sausage, Ricotto, and Roasted Vegetables.
Carpaccio di Manzo
Thinly Pounded Raw Tenderloin, Gorgonzola-Mascarpone Cream and Endive Salad
Antipasto Castelvetro (A Great Appetizer To Share)
Assorted Italian Meats, Mozzarella with Basil and Prosciutto and a Daily Selection of Salads
Vongole in Bianco
Baby
Manila
Clams Steamed with White Wine Cotechino Sausage, Tomato, Saffron & Garlic
Fried Calamari & Rock Shrimp
Lightly Dusted Calamari, Rock Shrimp and Vegetables –Flash Fried-
Pan Seared Scampi “Fra Diavolo”
Jumbo Mexican Prawns Sauteed in a Spicy Tomato Sauce
Crab Cakes
Local Dungeness Crab, Avocado Pan-Fried with Sweet Chili Vinaigrette.
INSALATA
Caesar
Classic Salad of Tender Romaine Hearts, Focaccia Croutons and Anchovy Dressing.
Mista
House Field Greens, Grappa Infused Apricots, Toasted Walnuts and Creamy
Dijon
Vinaigrette.
Stagionale
Bibb Lettuce, Hazelnut Encrusted Local Goat Cheese, Fresh Strawberries and Strawberry Vinaigrette.
Rucola
Fresh Baby Arugula, Shaved Bresaola, Gorgonzola Dolce and Preserved Lemon Vinaigrette.
Della Citta
Poached Pears, Caramelized Walnuts, Roasted Beets, Arugala, Gorgonzola & Pear Vinaigrette.
Tricolore
Radicchio, Arugala, Avocado and
See
Canyon
Apples with Balsamic Dressing.
Caprese
Local Vine Ripe Tomatoes, Hand-Made Mozzarella, Toasted Coriander, and Fresh Basil.
BRICK OVEN FIRED PIZZA
Margherita- Fresh Tomatoes, Basil, and Mozzarella.
Caprese-Buffalo Mozzarella, Basil, Vine Ripe Tomatoes & Oregano.
Dolce Latte Gorgonzola-Caramelized Onions,
Buffalo
Mozzarella, and Gorgonzola (No Tomato Sauce).
Prosciutto di Parma- Shaved Prosciutto d’Parma, Fresh Arugula, Mint, Gorgonzola Dolce and White Fig-Grappa
Jam.
Salsiccia-House Made Sausage, Crimini Mushrooms, Onions, Mozzarella and Pecorino.
Diavolo- Soppressata Picante,
Gaeta
Olives, Capers, Peperoncino, Provolone and Mozzarella.
California-
Grilled Chicken, Roasted Corn, Cilantro, Avocado & Moscato di Asti Cream Sauce.
Aragosta- Sweet Lobster, Hand-Dipped Ricotta, Roasted White Corn and Fresh Basil.
Pollo-Free-Range Chicken, Winter-Walnut Pesto, Tomatoes and Val d’Aosta Fontina.
Caesar Con Pollo- Caesar Salad, Grilled Chicken & Shaved Parmigiana.
PASTA
Capellini
Angel Hair Pasta, Tomatoes, Extra Virgin Olive Oil, Garlic and Sweet Basil.
Bucatini Con Polpette
Thick Spaghetti with Hand-Rolled Meatballs ( Grandmothers Way).
North "Meets" South
House Made Potato Gnocchi Alla Checca and Spinach Gnocchi Alla Gorgonzola.
Lasagna in the Style of
Bologna
Meat Ragu, Cheese, Peas and Fresh Ricotto Bechamel.
Tortelleni Alla Zucca
Butternut Squash Filled Pasta with a Sage and Parmigiana Sauce.
Linguine Vongole
Thin Pasta Ribbons, Manilla Clams, Garlic, White Wine-Tomato Broth and Chilies.
Strozzapreti
Hand Rolled “Priest Stranglers”, Sweet English Pea Cream, Pancetta, Gorgonzola Dolce and Mint.
Pappardelle Alla Ragu
“Gulp Down” Pasta Ribbons, Braised Veal and Sausage in a “Bolognese Style” Ragu.
Agnolotti Alla Amatricianna
Ravioli of Red Chard and Ricottone, Pancetta, Roasted Garlic, Chilies and Tomato.
Torchio
“Torches” tossed with Tiger Shrimp, Prosciutto-Moscato d’Asti Cream and Oregano.
Calamarata
Calamari Shaped Pasta Rings, Tiger Shrimp, Red Onions, Slivered Garlic, Fresh Basil and Piquillo Pepper Puree.
Timpano
“Little Drum”, Crispy Pasta Baked with Spicy Italian Sausage, Aged Provolone, Meatballs, Egg and Penne Pasta.
Risotto di Pollo
Free-Range Chicken and Porcini Mushroom Risotto.
Risotto di Gamberi
Jumbo Mexican Prawns, Piquillo Peppers, Red Onion and Fresh Sage in Saffron Risotto with Crispy Fennel.
Linguine Con Frutta di Mare
Shrimp, Scallops, Mussels, Clams & Fruits of the Ocean in a Garlic Tomato Sauce.
MAIN ENTREES
Braciole
Slow Braised Flank Steak, Rolled and Stuffed with Garlic & Herbs, Simmered in a Rich Tomato Ragu with Orriechette Pasta.
Pollo Milanese
Free-Range Chicken Breast with a Parmignana Crust Served over Blue Potatoes Topped with Arugala, Avocado & Shaved Parmigiana.
Pollo Marsala
Airline Chicken Breast, with an Aged Marsala Reduction. Yukon Gold Mashies.
Vitello Alla Milanese
Bone-In Pan-Fried Veal Chop Pounded "Elephant Ear Style" with Vine Ripe Heirloom Tomato & Red Onion Salad.
Osso Buco
Slow Cooked Veal Shank in a Gremolata Sauce with Saffron Risotto.
Costate Di Maile
Baby back Pork Ribs Wood Oven Smoked W/ Balsamic Tomato BBQ Glaze & Roeasted Corn Mascarpone Polenta.
Scottaditi
New Zealand
Rack of Lamb, Porcini Mushroom Risotto, Citrus Herbed Salad and Huckleberry Truffled Reduction.
Vitello Alla Saltimboca
Veal Chop Scaloppine-Saltimbocca Style, Fresh Sage, Prosciutto d’Parma, Cipollini Onions and Fingerling Potatoes.
Filetto di Manzo
Certified Prime Tenderloin, Roasted Blue Mashies, Apple-Wood Bacon, and Caved Aged Gruyere-Besciamella.
Bistecca Alla “COWBOY”
16 oz. Rib-Eye Grilled over Grape Vine Cuttings,
Yukon
Gold Mashies, Gorgonzola Demi-Glaze.
Palazzo Giuseppe’s Bread, Pizza, Desserts, Gelato and Wines are Available Next door at Palazzo Giuseppe Express
Split Dinner Charge $4.00, Corkage Fee $15.00 Per 750 ml Bottle
Parties of 6 or More an 18% Service Charge will be added.
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