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Saluzzi
31206 Palos Verdes
Drive West
Rancho Palos Verdes
CA 90275
310-377-7200
info@saluzzis.com
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Appetizers
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Mushroom
Colossal Portabella Mushroom stuffed with jumbo Lump Crab Meat, Crushed King Crab, toasted Almonds, and Fontina Cheese baked with a Shrimp and Sherry Bisque reduction.
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13
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Sweet and spicy Calamari
This isn’t your daddies Calamari. Wild Calamari poached in Cognac then dusted in Chili Flake seasoned Rice Flour and flash fried, Basil Marinara for dipping.
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12
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Mozzarella
Chef made fresh Mozzarella stacked with Roasted Peppers, thick sliced Tomatoes and sweet Basil served with a caramelized Pecan -Pesto finish.
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12
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Cappozella
Lambs Head baked with Roasted Garlic, cracked Crab, Seasoned Breadcrumbs, Citrus infused Olive Oil, crispy Pancetta and Thyme, warmed Lemon Lime Broth.
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17
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Baked Gnudi
My Mothers favorite since 1974. Drained whipped Ricotta mixed with Wilted Spinach Leafs, Pecorino Romano, Prosciutto di San Daniele, chopped Garlic and Flat Leaf Parsley rolled in seasoned Bread Crumbs pan baked and served with a Roasted Tomato and Basil Marinara.
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11
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Fish Salad
Rock Shrimp, Baby Scallops, Squid, Baby Octopus and Baccala tossed with Limoncello, cracked Black Olives and Finnochio.
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12
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Field Greens
Mixed Field Greens tossed with crumbled Gorgonzola, Cranberries, Pecans, Chick Peas, chopped Sopressata in light Citrus Balsamic Vinaigrette.
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10
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If
there is a dish you crave that is not on this menu, please tell your
server. If we have the ingredients we will be happy to make it for
you. Some of our dishes include flowers as a decoration or as an
ingredient, please know that all of our flowers are edible, 100%
pesticide free and totally organic. The most important ingredient in
all of our dishes is time; please understand that everything we make
is made to order, fresh and never pre prepared. We bake
our own bread, make our mozzarella fresh daily and make our pastas
with 100% semolina.
Award
Winning Executive Chef Michael Saluzzi |
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Main Course
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e’Tripe
Honeycomb Calf’s belly, Diced Fingerlings, Tartufotto (Black Truffle Ham) Grappa Marinara ~ sprinkled Polenta finish.
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22
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Pollo e’ Marsala con Prosciutto di San Daniele
Free Range Chicken, sweet Marsala Wine, Portabellas, Chevrie, Prosciutto di San Daniele.
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24
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Uova e’ Pancetta alla Marechiare
House made Egg Pasta, Buttermilk, Pancetta, Wild Shrimp, Lavender, Locatelli Romano.
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21
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Pollo e’ Parmigiana con Malfatti di Ricotta
Free Range Chicken, Parma Prosciutto, “Naked” Gnudi; House made Mozzarella, Basil -San Marzano Tomatoes.
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24
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Quaglie e’Lenticche
Sopressata baked stuffed Quail, Lentils, White Wine soaked Sausage, Swiss Chard, Hot Cherry Peppers, Roma Tomatoes,
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25
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Pasta e’Fagioli con Coda alla Vaccinara
Ahhh Pasta Fazool…my way.
Oxtail, creamed Cannellini Beans, Whole Beans, sautéed Escarole, Chopped Tomatoes, and sautéed Red Onion over Strezzapati.
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24
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Melanzane Ripiene Melanzane
Grilled Eggplant, Fried Eggplant, Caponata “eggplant relish”, whipped Ricotta, Heirlooms, Basil, fresh Mozzarella, Wild Mushroom stuffed Gnocchi.
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22
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Ossobucco Soffritto
Maybe the best Ossobucco ever made. Baby Amorone braised 32oz whole Veal shank and Soffritto, over Ricotta and Red Pepper whipped Potatoes.
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38
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Scungilli e’Polenta alla Fra Diavolo
Conch, spicy Filetto di Pomidori Chili Flakes, Roasted Garlic creamed Polenta.
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26
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Coniglio in Umido
Braised Hare quarters, Amarone, San Marzano Tomatoes, Onion, Cracked Olives, Capers, Locatelli Risotto.
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27
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Vincisgrassi
Pin wheel Egg and Semolina house made rolled Lasagna sheets, Tre’ Carni, Pignoli, Marinara, fresh Mozzarella.
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25
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Porchetta
Rolled Pork Loin, Aromatic Breadcrumbs, Ricotta Salada, House made Raisins, Barolo~Root Vegetable Emulsion, Olive Oil Whipped Potatoes.
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24
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Pollo e’ Piccata con Gamberi
Free Range Chicken, Meyer Lemon, Wild Shrimp, Capers, Carrots and Risotto.
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24
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Aglia e’ Oglio
Flat Pasta tossed with Chili infused Extra Virgin Olive Oil, Roasted whole Garlic, Uncased Red Wine Sausage, and Flat Leaf Parsley.
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21
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Schiaffatoni
These aint your Mommies Meatballs. Stuffed Meatballs served over Baked Schiaffatoni (large rigatoni) Pasta tossed with Whipped Ricotta, Toasted Almonds, and Golden Raisins topped with Fresh Mozzarella and Sweet Sausages and all in a slow simmered San Marzano Sunday Sauce.
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23
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Vitello e’ Spiedini alla Panne
Milk fed Veal cutlets, Mozzarella, soaked Bread, Toasted Breadcrumb, Pignoli and fresh Tomato.
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26
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© 2006 Saluzzi Restaurant
Saluzzi Ristorante d'Italia
All rights reserved
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