Menu
If you have special dietary requests, please don't hesitate to let us know.
Appetizers
Calamari
One of my favorite squid dishes. Rings and tentacles lightly coated with a breading that has large black pepper flakes. Fried golden brown, fork tender. Served with a spicy marinara
Charcuterie Board
Chef's Choice of a culinary art of preparing sliced cured meats, seasonal fruits, roasted nut blend, stuffed Olives, marinated artichokes, aged hard cheeses , and Burrata cheese drizzled with Italian honey, just fabulous. Gourmet crackers and grilled artisan bread for topping. Go big or go home with this beautiful display of a perfect collection of choices.
Bruschetta
Grilled Ciabatta bread rubbed with garlic then olive oil. Topped with a spicy blend of diced tomatoes, onion, garlic, basil, capers, red pepper flakes. Finished with Parmesan shavings.
Stuffed Olives
Large Green Olives that have been stuffed with Smoked Provolone. Then lightly battered fried crisp. Dusted with grated parmesan. Served with a spicy marinara for dipping.
Eggplant Rolls
Thin slices of eggplant rounds that have been marinated then grilled. Rolled up with a blend of Italian cheeses and prosciutto. Topped with diced seasoned tomatoes.
Sicilian Rice Balls
A Sicilian Delight. White wine, Parmesan Risotto formed into round shapes that are stuffed stuffed with mozzarella, sweet peas in the center. Battered then fired. Served on a subtly spiced tomato sauce then topped with grated Parmesan.
Strawberry Topped Crostini
Crostini topped with balsamic, sliced strawberries, and topped with crumbled gorgonzola.
*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
Risotto!!
As classically Italian as you can get, this unadulterated risotto is made in the traditional way, slow cooked with a stir to a creamy consistency. Well worth the time as patience that pays off when completed. Simply flavored with porcini mushrooms ,stock ,white wine, butter and Parmesan cheese.
Soups
Tortellini Soup
Deliciously rich and packed with flavor. A creamy base filled with homemade cheese tortellini with fresh Italian herbs, carrots, spinach, onion, and garlic. Topped with parmesan shavings.
Classic Minestrone:
A hearty Italian soup. Slow cooked to a delicious flavor. Made with a tomato-y beef stock and lots of vegetables. carrots, chopped tomatoes, celery, garlic, onion, zucchini, potatoes, Cannelloni beans, dark kidney beans, Swiss chard, small pasta, and chunks of tender sirloin. Can be made vegetarian.
Italian Wedding Soup:
Escarole, mini beef and pork meatballs, acini di pepe which is a form of pasta, clear chicken based broth, parmesan, and egg. Served with some fresh crusty bread. It's Nonna-approved comfort food.
Comes with all meals fresh baked bread. Rosemary Focaccia and Ciabatta. Served with Italian Holy Oil for dipping. This olive oil is a blend of fresh Italian herbs, sea salt, and red pepper flakes with a splash of balsamic vinegar.
Salads
Caesar Salad:
Heart of Romaine, and grated Parmesan, topped with house made croutons. Tossed with a fresh made dressing of red wine vinegar, garlic, anchovies, fresh lemon juice, black pepper, egg yolks, and Dijon mustard to give it a little extra flavor.
Prosciutto e Melone:
A burst of color and very refreshing. Bocconcini Mossarella, Prosciutto flowerette, Scooped Ripe Melone, Balsamic Pearls, olive oil and fresh Basil.
Italian Bean Easter Salad:
Healthy and delicious. A blend of cannellini beans, fresh basil, artichoke hearts, grated lemon zest, red onion, and roasted red peppers. Tossed with a zesty lemon dressing that adds wonderful flavor to the cannellini beans and the other ingredients. Served in scooped out tomato halves.
Gallucci's Garden:
Mixture of baby greens and Heart of Romaine, artichokes, red onion, tomatoes, olives, and cucumbers. Topped with homemade seasoned croutons, oil and red wine vinegar dressing and Parmesan shavings.
Caprese Salad:
Green, White and Red. The colors of the Italian flag. Fresh mozzarella layered between slices of tomato, and basil. Topped with salt and pepper. Drizzled with a blessing of extra virgin olive oil.
Entrees
Lasagna
Made of layered freshly made pasta thin sheets alternating with fillings such as In-house made Ricotta (Pot-Cheese) ,mazzarella, parmesan cheeses and meat sauce or with out meat in the San Marzano tomato sauce. Then baked to perfection.
Shrimp Scampi
I'm a fan of local shrimp but fell in love with shrimp from Argentina. I found it closer to langoustines that other lobster. The shrimp have been de veined, peeled tail on style and butterflied then smothered in a butter garlic white wine sauce. Served tossed with fresh-made linguine pasta.
Spaghetti with Bottarga:
Mix up your spaghetti routine with a dash of Bottarga, a salted delicacy nicknamed "prosciutto of the sea" starting off marking the oil base sauce. Sauté freash garlic anchovies red pepper flakes in olive oil with a splash of lemon. Then toss in arugula, al demte
spaghetti. Now the best for last. It's what gives this amazing intense dish the flavor bomb like know other. Grated Bottarga.
Ravioli
Homemade pasta sheets rolled thin with filling between two layers then cut in the traditional form, square. Ravioli is gently cooked al dente then lighly placed in a bed of San Marzano tomato sauce then topped with grated Romano cheese. Note: Filling of your choice(Italian sausage or Spinach Ricotta.
Spaghetti and Gallucci's Sicilian Meatballs
Mama Mia, that's a spicy meatball! Ground cuts of meat, grated Pecorino Romano cheese, fresh garlic, red pepper flakes, Italian herbs, chopped currants and pine nuts. Cooked in a spicy red sauce to finish them off. Served on a bed of fresh-made pasta tossed in San Marzano tomato sauce sauce.
Beef Braciole (also known as braciola)
Is a classic American Italian dish. Made with thin, individual slices of beef rounds. Fork tender and packed with a heavenly medley of ingredients. Filling consists of currants, pine nuts, breadcrumbs, Italian cheeses and herbs. Crowning touch – the prosciutto. Then rolled up and tied with butcher’s string. Pan seared and then slow-simmered in tomato sauce. String removed then served on a bed of lightly tossed pasta in sauce.
Pasta Carbonara
Humble ingredients - eggs, noodles, cheese, and pork - No cream ever should go in Carbonara. It's all about how you make this glorious, classic pasta dish.
Lasagna
Made of layered freshly made pasta thin sheets alternating with fillings such as In-house made Ricotta (Pot-Cheese) ,mazzarella, parmesan cheeses and meat sauce or with out meat in the San Marzano tomato sauce. Then baked to perfection.
Penne alla Vodka
My take on a modern classic. It's okay to booze it up with this smooth, almost velvety sauce. Made with a premium vodka, heavy cream, crushed Marciano tomatoes, basil, garlic, onions, red pepper flakes, topped with Pancetta and grated Reggiano Parmesan with a blessing of Extra Virgin Olive Oil.
Pasta note: I prefer the fatter rigatoni tubes because the middles catch more sauce. Rigatoni alla vodka just doesn't have the ring to it like Penne alla Vodka.
Gallucci's Manicotti
This baked Manicotti recipe is deeply satisfying. The thin crepe is stuffed with Italian sausage, ricotta, mozzarella, and Parmesan. It can be made without meat. Baked to perfection in Gallucci's tomato sauce made from scratch.
Chicken Marsala
Chicken breast lightly floured in a seasoned flour. Browned then smothered and baked in a creamy Marsala sauce, a standard of old-school Italian. I make this dish with sautéed mushrooms, shallots, pancetta, Italian herbs and Marsala wine. After baking, mascarpone is added to bring it all together. Served with seasoned whipping potatoes.
Classic Ricotta Cavatelli and Broccoli-Robe
The simplest ingredients to create this classic with a side of pan seared Roma tomato halves: This Cavatelli pasta was made with my in-house made fresh Ricotta (Pot-Cheese), egg, and flour. Finished with a pan tossed in Extra Virgin Olive sautéed with broccoli-robe, garlic, red pepper flakes and topped with ricotta crumbles.
Served with aside of pan seared Roma tomatoes in olive oil, pine nuts, garlic, anchovy, capers, currants, lemon zest and red pepper flakes topped off with fresh ricotta crumbles- Side note: Italian Sicilian Sausage can be added on special request with Ricotta Cavatelli-
Baccala with Tomato, Olives & Capers
Neapolitan flavours. Thick cut pieces of Codfish dredged in seasoned flour then pan-fried. Then slow simmered in a red sauce with the flavors of win,. capers and olives. I promise that bread will be used to mop up any leftover sauce on the plate! Served with roasted thin slices of seasoned potatoes that compliments the fish flavors in this entree.
Crab Fra Diavolo
( Spicy Tomato Sauce and Blue Crab)
Succulent pieces of lump blue crab swim in a sauce made with diced San Marzano tomatos, stock, olive oil, garlic, red pepper flakes Italian parsley. All comes togather tossed in the bucatini pasta.
Chicken Parmesan
Tenderized then breaded chicken breast covered in tomato sauce. Topped with fresh mozzarella, Parmesan and provolone cheese. Then baked to perfection served over a bed of fresh fettuccine pasta.
Eggplant Parmesan
Truly classic Italian dish as well as my favorite. Eggplant rounds pan fried till golden brown. Layered with a Pomodoro tomato sauce, mozzarella, and grated Parmesan cheese. Then baked to perfection.
Stuffed Shells
Italian-American stuffed shells, a classic baked pasta dish, are plump with a flavorful ricotta and spinach filling, coated in tomato sauce, and draped in melted mozzarella cheese. It's comfort food at its best. Baked in a red sauce to perfection. Can be stuffed with Italian sausage and ricotta baked in a red meat sauce to finish with perfection.
Linguine With White Clams Sauce
The flavor of the clams are the star in this dish. Starting out with little-neck clams sautéed in olive oil, minced garlic ,white wine, crushed red pepper flakes , anchovies and herbs. Tossed in a bed of linguine and lightly dusted with a light amount of Parmesan so to not overpower the simple flavors of this amazing classic.
Bolognese
Bolognese sauce is a classic Italian sauce for pasta made with ground meat such as beef or pork. It's slow cooked with a soffritto of onions, carrots, and celery, tomatoes, and milk to give it a creamy texture. Pronounced "bow-luh-nez," the sauce comes from the
Bologna region of Italy.
Gnocchi
Handmade pasta dough made from potato, flour, cheese, and herbs. Rolled out from a Gnocchi board for texture. Light and fluffy. Served with eather or San Marzano spicy tomato sauce, Creamy Gorgonzola sauce, both which complement the dish.
By Choice Chicken or Veal Piccata
Cutlet's lightly dredged in seseasoned flour then pan fried to a golden brown. Sautéed and smothered in a unforgettable tangy sauce combining fresh lemon juice, white wine, butter, added capers, shallots and garlic. Served on a bed of fresh made fettuccine pasta.
Gnudi (Naked Ravioli) in a Spicy Tomato Sauce
It's ravioli minus the pasta. Pillowy in-house made Ricotta cheese (Pot-Cheese) mixed with garlic, grated Parmesan cheese, grated nutmeg, eggs and fresh chopped spinach. Made into a dumpling style then gently cooked like a Ravioli in salted bowling water. Served in a simple spicy tomato sauce topped with grated Parmesan cheese and Ricotta ( Pot-Cheese)
Sage Browned Butter Gnudi (Naked Ravioli) Pillowy in-house made Ricotta cheese mixed with eggs, parmesan, ground black pepper and ground nutmeg. Gently cooked like you would cook a Ravioli in bowling salted water. Served in a brown butter sauce with fried sage leaves then topped with grated Parmesan cheese
Desserts
Tiramisu
First bite of this coffee-flavored dessert you'll be addicted. It is made of ladyfinger style sweet biscuits dipped in espresso. Layered in between with a whipped mixture of sweeten mascarpone cheese, egg yolk, and Kahlua. In order to complete this most elegant dessert, it is dusted with high quality chocolate shavings.
Cannoli
A staple of Sicily. This pastry is consisted of tube-shaped shells of fried pastry dough, filled with a mixture of sweeten whipped creamy and freshly made in-house Ricotta cheese, in-house made candied orange peel and chocolate pieces. The top of the shell will be light dusting of confection sugar, whipped cream, and a candied cherry.
Panna Cotta
Italian for "cooked cream". This dessert is like a silky almost a custard texture. Lightly sweetened with a vanilla bean. Topped with a Luxardo maraschino cherry with the syrup to compliment the experience.
Meyer Lemon Sponge Cake with Lemon Curd
This cake is just beautiful. Smooth and silky lush lemon curd reside between each layer of this soft sponge cake. It has been moistened with a sweetened Lemoncello. The frosting really makes this cake more than average. It is sweetened cream whipped till it is light and fluffy. Topped with fresh candied Meyers lemons then drizzled with Meyer Lemon syrup.
Penna Cotta with Strawberries:
Balsamic Pearls (Molecular Gastronomy) on Olive Oil Penna Cotta With Caramelized Strawberries. The Italian's know the right combination, dessert with a savory kick.
My mini Italian lemon curd sponge cake-
Sicilian Cassata cake-
La Dolca Vita~ My Classic Cannoli
Seedles watermelon, cracked black pepper, balsamic vinegar, Italian honey, fresh mint
Family Dinners
Enjoy an Italian dinner with your family. Our dinners are catered to a variety of taste which includes vegan and vegetarian options. Yes, even the pizza and lasagna can be vegan too! The dinners will include an appetizer, main entrée, salad, and dessert for each person. Dinner cost are by quote. Call to learn more.
Rehearsal and Cocktail Hour
Celebrate a monumental moment or the holidays with a traditional Italian meal. Reserve a dinner party two weeks in advance. Linens, dinnerware, serving platters, personalized menus and name tags are provided. Dinner cost are by quote. Call to learn more.
Private Dinners
Enjoy the luxury of having a personal chef cater to your Italian cravings. You will enjoy the evening and experience the quality of traditional, romantic Italian dining. Linens, dinnerware, serving platters, personalized menus and name tags are provided. Dinner cost are by quote. Call to learn more.