Mazzara's
Menu
Chef Charcuterie
MIDNIGHT MOON - GOAT, California
Nutty, brown butter up front with a long caramel finish
HUMBOLDT FOG - GOAT, California
Floral notes, herbaceous overtones, clean citrus finish
DANISH BLUE – COW, Denmark
Creamy and smooth with a sharp finish
GRANA PADANO - COW, Italy
Naturally lactose free – Rich, slight nutty flavor
ST. ANDRÉ – COW, Normandy France
Triple cream, rich, slightly salty – intense version of brie
14 MONTH AGED PROSCIUTTO DI PARMA, Italy
“The King of Hams” – delicate, sweet & salty
NDUJA, Italy
Pork, spicy, fiery tasting – spreadable
SOPPRESSATA, Italy
Pork, clove, herbs and spices, and pepper
PORCHETTA, Italy
Pork, roasted aromatic spices, savory
Cicchetti (Tapas)
TUNA & SALMON CRUDO
Yellowfin Tuna, Atlantic Salmon Crudo, and Sweet City Micros
HERB INFUSED MIXED OLIVES
Manzanilla, Kalamata, Rosemary, Thyme, Garlic
FRIED STUFFED EGGPLANT PARMESAN
Basil Ricotta, Mozzarella, and Marinara Sauce
CARMELA’S MEATBALLS
Bolognese Sauce, Parmesan and Focaccia Bread
SHRIMP SCAMPI
Jumbo Shrimp, White Wine, Garlic, Lemon
HOUSE MADE FOCACCIA
Onion & Rosemary I Sun-Dried Tomato, I Olives & Parmesan
Insalata (Salad)
BABY ARUGULA & RADICCHIO SALAD
Spiced Pecans, Madeira-Infused Raisins, Orange Segments, White Balsamic Vinaigrette, and Shaved Midnight Moon
CAESAR SALAD
Grilled Romaine Heart, Cherry Tomato, Cucumber,
Grana Padano, White Anchovies, and Parmesan Dressing
VINE RIPE TOMATO CAPRESE
Burrata Cheese, Vine-Ripe Heirloom Tomatoes,
Garlic Bread Crisp, EVOO, Oregano, and Basil
BUTTERHEAD LETTUCE SALAD
Caramelized Pears, Danish Bleu Cheese, Prosciutto Crisps, with a Honey Rosso Pietro Dressing
WATERMELON & PEA SHOOT SALAD
Golden & Green Pea Shoots from Sweet City Micros, Cucumber, Goat Cheese, and Toasted Garlic Honey Vinaigrette
Primo (Entrée)
8 oz TERES MAJOR STEAK SALMORIGLIO
Lemon, Garlic, Herbs, Served with Rosemary Steak Fries
SHRIMP SCAMPI OVER PASTA
Jumbo Shrimp over House-Made Pasta
with White Wine, Garlic, Lemon
GRILLED NORWEGIAN SALMON
Served over Andean Potatoes, topped with
Mixed Olives, Capers, Tomatoes, and Herbs
SPAGHETTI POMODORO
Grana Padano, Fresh Basil,
House-Made Pasta
RIGATONI PASTA & GUANCIALI
Pork Cheek, Pan-Seared Chicken Breast,
Tomato Cream Sauce, Grana Padano
CHICKEN MARSALA
Sauteed Chicken, Portobello Mushrooms, Broccoli Rabe
FRIED STUFFED EGGPLANT PARMESAN OVER PASTA
Basil, Mozzarella, and Marinara Sauce over House-Made Spaghetti
ORECCHIETTE PASTA
Broccoli Rabe, Fennel Sausage, Olive Oil, and Pepperoncini
LEMON RICOTTA RAVIOLI
Roasted Heirloom Tomatoes, Toasted Pine Nuts, Parmesan, Basil Cream Sauce
VEAL PARMESAN
House-Made Spaghetti, Arrabbiata sauce,
and Fresh Mozzarella
CARMELA’S MEATBALLS & PASTA
House-Made Fettucine, Bolognese sauce
and Grated Parmesan
SEAFOOD CIOPPINO
Lobster Tail, Head-on Shrimp, Mussels, Bay Scallops, Clams, Tomato Broth, served with Focaccia
Lati (Sides)
ROSEMARY STEAK FRIES
Rosemary Salt, Smoked Paprika, and Roasted Garlic Aioli
BROCCOLI RABE
Garlic and Pepperoncini
CIOPPINO STEW
Mussels and Clams, served with Focaccia
PASTA – CHEFS CHOICE
Choose: Butter or Marinara Sauce
Dolce (Dessert)
HOUSEMADE LEMON CHEESECAKE
Wild Blackberry Compote
HOUSEMADE TIRAMISU
Cocoa Powder, Coffee, Whipped Topping
CHOCOLATE GENACHE BROWNIE
Caramel, Chocolate Fudge, Candied Walnuts, and Vanilla Ice
LIMONCELLO CAKE
Lemon Cream Icing, topped with Bing Cherries
PANNA COTTA
Passionfruit Induction & Raspberry Coulis
