Mother’s Day Menu

Antipasti (Appetizers)

Pizza di Durazno

Sliced Fresh Georgia peaches on a thin crust pizza with brie cheese, thinly sliced prosciutto, fresh basil, topped with a balsamic reduction 15 

Calamari Fritto

Dusted in Mesa’s special seasoned flour and fried crispy. Served with Marinara sauce 14 

Capesante Sambuca

3 Jumbo pan seared scallops, blackened and served over a pink Sambuca Raspberry butter sauce 17 

Carpaccio di Manzo

Paper thin slices of filet mignon with baby arugula, shaved Parmigiana Reggiano cheese, extra virgin olive oil, fresh ground black pepper and aged balsamic reduction 15 

Antipasto Freddo

Parma Prosciutto, Genoa salami, vine ripe tomato and fresh mozzarella, Parmigiana Reggiano cheese, grilled marinated eggplant, marinated artichoke hearts, roasted red peppers, Greek olives and grilled fennel salad 15 

Bruschetta al Pomodora

Toasted Italian bread topped with vine ripe tomatoes, fresh basil, extra virgin olive oil, sliced garlic and shaved Parmigiana Reggiano cheese 12


Zuppa (Soups)
Cup 5   Bowl 7 

Pasta é Fagioli

Our own special blend of white beans, pasta, tomatoes and chicken broth 

Portobello Griglia

Grilled Portobello mushrooms and fresh leeks simmered in a creamy vegetable broth 

Cipollata

French onion style with a rich broth and bits of pork, garlic herb crouton and melted provolone cheese (Bowl only)


Insalata (Salads)

Greco

Spinach, vine ripe tomatoes, applewood smoked bacon, hard cooked egg, sliced red onion, Greek country olives, feta cheese and our house balsamic vinaigrette 11 

Caesar

Hearts of romaine lettuce, house made croutons, shaved Parmigiana Reggiano cheese, tossed in Caesar dressing 10 

Arugula

Baby arugula, spinach, radicchio, toasted pine nuts, mandarin oranges and orange basil vinaigrette 11 

Caprese di Bufala

Imported fresh mozzarella, sliced vine ripe tomatoes, fresh basil, extra virgin olive oil, fresh ground black pepper, shaved Parmigiana Reggiano cheese and aged balsamic reduction 13 

Insalata Del Casa

(House salad) Mixed baby lettuces, Greek olive, pear tomatoes, sliced red onions, pepperoncini pepper, and marinated artichoke hearts 8

 

Pasta 

Fiocchi alla Vodka

Roasted pear and gorgonzola pasta purses simmered in a vodka-spiked plum tomato cream sauce with Imported Parma prosciutto and Spanish onion 25 

Capellini de Notte

Breast of chicken, onion, pancetta, sundried tomatoes, wild mushrooms and fresh spinach in a rich chicken broth tossed with angel hair pasta 20 

Rollatini Melanzana

Thinly sliced sautéed eggplant rolled with three cheeses and topped with marinara sauce. Served with Fettuccini Alfredo 19 

Lasagna Bolognese

 Layers of fresh pasta with our house meat sauce, ricotta,
parmesan and mozzarella 19 

Salmone de Notte

Fettuccine Nero tossed in sherry cream sauce with sundried tomatoes, mushroom, scallions, and Salmon 32 

 

Carne (Meats) 

Marsala

Wild mushrooms in a Marsala wine sauce, served over Capellini pasta
Chicken 20 Veal 29 

2436

White wine lemon butter sauce with capers and fresh basil
served over capellini pasta
Chicken 20 Veal 29 

Agnello Osso Buco

Center cut Lamb shank slow braised in a red wine sauce with vegetable ragout, over saffron risotto 34 

Anatra Arrosto

Crispy tender young roasted duckling served over a blue Curacao cream sauce with shallots and cream. Accompanied by risotto Verde 30 

Filetto alle Melle

8oz Black Angus filet mignon grilled and topped with grilled sliced red apple, finished with a honey bourbon glaze. Accompanied by a saffron risotto and grilled asparagus 37 

Vitello Caprese

14oz center cut veal chop, pan seared and topped sliced tomato and fresh mozzarella cheese finished with balsamic reduction. Accompanied by fried gnocchi in cognac-lemon cream sauce with pear tomato and red onion 44 

Bistecca alla Figo

 12oz Ribeye filet grilled and topped with a Pinot Noir fig glaze. Accompanied by a quinoa rosso sautéed with spinach, mushroom, fennel, and balsamic reduction 46 

  

Pesce (Fish) 

 Cernia Griglia

  8oz grilled Florida black grouper dusted with Caribbean spice. Served over spiralized carrots, zucchini, and yellow squash. Topped with a tropical grilled pineapple salsa 37 

Mahi Piccata

Fresh Mahi filet sautéed in a white wine lemon butter sauce with artichoke hearts, capers, and sundried tomatoes. Served over angel hair and sprinkled with toasted almonds 27 

Branzino Benedetto

 8oz Chilean Sea Bass pan seared and topped with hollandaise sauce and a poached egg. Served over sweet pea Cajun risotto and finished with black caviar 45 

Pollo e Gamberoni Pancetta

Breast of chicken and five shrimp sautéed in a garlic brown butter sauce with pancetta, sundried tomatoes, and scallion, over angel hair pasta 28 

Aragosta alla Paprica

Two Maine Lobster Tails pan seared and served over Capellini pasta in a smoked paprika sherry cream sauce 45 

Linguini Pescatore

Jumbo scallops, shrimp, Mahi, clams, mussels, and calamari simmered in a white wine plum tomato sauce, over linguini (Can be prepared in a white sauce) 35 

Risotto Pescatore Nero

Scallops, shrimp, mussels and calamari sautéed in a garlic white wine sauce, tossed with black risotto 31
 

Mother’s Day hours of operation

11:00 am until 8:00 pm

Reservations can be made for any times during this period