skip to main content skip to footer

We are one of the few businesses in town that has an off-premise liquor license. This means we will be able to cater your event as well as set up a bar for you too!

View Our Off-Premise Liquor License

Join us for an early dinner Monday - Thursday from 4:00-5:30 to get %15 off of your bill.
*To receive discount bill must be paid for by 5:30 PM

Dinner Menu

Antipasti (Appetizers)

Bruschetta Torrentino14

Two garlic toasted Italian crostini topped with vine ripe tomatoes, fresh basil, sliced garlic, extra virgin olive oil and fresh mozzarella; and two crostini topped with sun dried tomatoes, red onion, roasted red peppers, balsamic vinaigrette and olive oil

Capesante Champagne17

Jumbo scallops pan seared in a champagne cream sauce with shallots, fresh rosemary and a touch of dijon mustard. Served over a crispy polenta wheel

Calamari Fritto15

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

Carpaccio di Manzo16

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

Involtini di Melanzana14

Thinly sliced grilled eggplant marinated with balsamic vinaigrette, rolled with fresh mozzarella. Finished with a drizzle of blackberry balsamic dressing

Antipasto Freddo16

Prosciutto, vine ripe tomato and fresh mozzarella, Parmigiana Reggiano cheese, sweet potato lasagna, Genoa salami, marinated artichoke hearts, roasted red peppers, Greek olives and red grapes

Specialita del Maestro16

Whole roasted poblano pepper stuffed with lobster, scallops, shrimp and crab, finished with lobster cream sauce and basil pesto

Mozzarella in Carrozza14

White bread, thinly sliced prosciutto, provolone cheese, mozzarella, parmesan bread crumbs crusted and deep fried, accompanied with choice of marinara

Lumache Modo Mio15

Jumbo snails in garlic-lemon butter sauce over three French bread crostini

Shrimp Cocktail16

6 large shrimp served in a martini glass with cherry tomato caprese and house cocktail sauce

Insalata (Salads)


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


Hearts of romaine lettuce, house made croutons, shaved Parmigiano Reggiano cheese and Caesar dressing


Baby arugula, spinach, radicchio, toasted pine nuts, sliced red onion, mandarin oranges, shaved Parmesan Reggiano and sun-dried tomato vinaigrette

Caprese di Bufala16

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

Side Salad

House - 4 | Caesar - 4 | Greco - 7 | Arugula - 7 | Caprese - 8

Zuppa (Soups)

Pasta é Fagioli

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

Cup - 4 | Bowl - 6.5

Portobello Griglia

Grilled portobello mushrooms and fresh leeks, simmered in a creamy vegetable broth

Cup - 4 | Bowl - 6.5


Italian onion soup with rich broth, bits of pork, garlic herb croutons and melted mozzarella cheese

Bowl - 6.5


Sauce substitution not on menu - 3

Capellini Pomodora18

Fresh Filletto di Pomodora, sliced garlic, basil, and extra virgin olive oil. Tossed with angel hair pasta

Penne alla Vodka18

Imported Parma prosciutto, Spanish onions simmered in a vodka spiked plum tomato cream sauce

Linguini Verdura20

Arugula, sundried tomatoes, wild mushrooms, zucchini, squash, red onion and artichoke hearts sauteed with garlic, olive oil and fresh basil. Finished with shaved Parmigiana Reggiano cheese and white truffle oil

Rigatoni alla Norma19

Light marinara with fresh Italian sausage, eggplant, garlic, fresh basil and fresh oregano. Finished with shaved Parmigiana Reggiano

Capellini De Notte17

Breast of chicken, onion, pancetta, sun-dried tomatoes, wild mushrooms and fresh spinach in a light garlic brown butter sauce tossed with angel hair pasta

Fettuccine Carbonara20

A rich white wine parmesan cream sauce with sauteed pancetta, onion and peas

Gnocchi Bolognese20

Potato dumplings simmered in creamy bolognese sauce

Ravioli Salsiccia E Broccolini23

Fresh pasta filled with Italian sausage and broccoli rapini, garlic-sage brown butter sauce and shaved Parmigiana Reggiano cheese. Finished with white truffle oil

Spaghetti with Meatballs or Italian Sausage16

House Tomato, Marinara or Meat Sauce

Fettuccine Alfredo16

Parmesan cream sauce tossed with fettuccine pasta

Rollatini Melanzana18

Thinly sliced sautéed eggplant rolled with three cheeses and topped with marinara sauce. Served with fettuccine alfredo

Fiocchi Mandarino26

Pasta purses stuffed with gorgonzola cheese and roasted pear, Grand Marnier and mandarin orange brown butter sauce, toasted pecans and shaved parmigiano Reggiano cheese

Lasagna Bolognese17

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

Piatto Italiano18

Lasagna bolognese, two stuffed shells, and cannelloni finished with melted mozzarella and house marinara

Ravioli Catarina18

Fresh pasta filled with Parmesan, ricotta and romano cheese simmered in a rose' sauce with fresh spinach.


Cannelloni stuffed with beef, veal, chicken, spinach and ricotta cheese. Topped with mozzarella cheese and finished with rose sauce

Pesce (Fish)

All entrées served with choice of soup, (additional for onion soup - 2) or a House or Caesar salad.

Side Dish:
Broccoli Rapini | Garlic Wilted Spinach | Sauteed Vegetables | Grilled Asparagus | Sweet Potato Lasagna | Parmesan Risotto | 6 (as substitution for accompanying pasta - 3)

Vegetable Risotto - 8 (as substitution for accompanying pasta - 4)

Add Ons:
Grilled Chicken - 6 | Grouper (6oz) - 16 | Jumbo Sea Scallops (3) - 16 | Salmon (6oz) - 14 | Lobster Tail (5oz) - 16 | Mahi (6oz) - 14 | Grilled Shrimp (4) - 7

Cernia Livornese32

Fresh black grouper filet, pan seared with white wine, garlic, fresh plum tomatoes, basil, Spanish onions, capers, kalamata olives and fresh oregano over black and white fettuccine

Linguini Pescatore32

Scallops, mussels, shrimp, mahi, clams and calamari simmered in a white wine plum tomato sauce, over linguini pasta or risotto. Can also be prepared in a garlic white wine sauce

Salmone Griglia27

Fresh salmon filet grilled and topped with sundried tomato vinaigrette. Served over spinach and angel hair aglio e olio

Mahi Piccata25

Fresh Mahi fillet sautéed in a white wine lemon butter sauce with artichoke hearts, sun-dried tomatoes and capers. Sprinkled with toasted almonds and served over angel hair pasta

Capesante E Gamberoni Scottare34

3 jumbo scallops and 5 large shrimp, pan seared with red onion, pear tomato, arugula and garlic in lemon-cognac cream sauce. Served over black and white fettuccine pasta

Gamberoni Mesa De Notte27

10 large shrimp sautéed in a garlic white wine lemon butter sauce with a pinch of crushed red pepper. Served over linguini pasta

Linguini Vongole22

Fresh clams sautéed in a garlic white wine sauce with fresh basil and a pinch of crushed red pepper

Pollo é Gamberoni Pancetta27

Breast of chicken and 5 large shrimp sautéed with pancetta, scallions and sun-dried tomatoes in a garlic brown butter sauce. Served over angel hair pasta

Risotto Primavera30

Breast of chicken and 5 large grilled shrimp served over creamy vegetable risotto

Carne (Meats)

All entrées served with choice of soup (additional for onion Soup - 2) or House or Caesar salad

Anatra L'Orange28

Crispy tender young roasted duckling laced with Grand Marnier orange reduction served with parmesan risotto and grilled vegetables

Filetto Bourbon34

Grilled 8oz Black Angus filet mignon with a rosemary-honey bourbon glaze. Served with grilled asparagus and roasted red pepper risotto

Agnello Osso Buco30

24 oz lamb shank braised in a rich broth with merlot wine, tomato, onion, celery, carrots and fresh rosemary. Served over parmesan risotto and topped with gremolata (lemon zest, garlic and parsley)

Vitello Al Portobello42

14 oz. center cut veal chop grilled and topped with red wine portobello demi-glaze. Served with roasted rosemary potatoes and grilled asparagus

Braciole di Manzo24

Tender beef slices rolled with pesto, toasted pine nuts, herb bread crumbs and parmesan cheese, simmered in red wine plum tomato sauce. Served on a bed of spaghetti

Brasato di Manzo31

Boneless beef short ribs slowly braised in a cabernet wine sauce with Spanish onion and fresh rosemary. Served with parmesan risotto

Pollo Cacciatore18

Chicken thighs slowly cooked in red wine marinara with mushrooms, onions, peppers, fresh oregano and garlic. Served with a side of spaghetti

Mar y Terre40

Grilled 4oz Black Angus filet mignon served with a stuffed poblano pepper (scallops, shrimp, lobster, crab) roasted red pepper risotto and finished with lobster cream sauce


Wild mushrooms and shallots in a Marsala wine sauce. Served over angel hair pasta

Chicken - 18 | Veal - 26


Sautéed in a light egg batter and finished in a white wine lemon butter sauce. Served over angel hair pasta

Chicken - 18 | Veal - 26


Capers and fresh basil in a white wine lemon butter sauce. Served over angel hair pasta

Chicken - 18 | Veal - 26


Sautéed with Italian sausage, mushrooms, pepperoncini peppers, onions, Greek olives and fresh oregano in a garlic white wine sauce with a splash of red wine vinegar. Served over angel hair pasta

Chicken - 18 | Veal - 26


Lightly breaded and topped with sautéed eggplant, Parma prosciutto, a vodka spiked plum tomato cream sauce and provolone cheese. Served with a side of penne marinara

Chicken - 18 | Veal - 26

Mesa 2436

Sautéed with artichoke hearts, spinach and capers in a white wine lemon sauce. Served over angel hair pasta

Chicken - 18 | Veal - 26


Lightly breaded and topped with our slow cooked house tomato sauce, parmesan and mozzarella cheeses. Served with a side of penne marinara

Chicken - 18 | Veal - 26


Sautéed with prosciutto and fresh sage in a sauce of white wine served over sauteed spinach

Chicken - 18 | Veal - 26

Risk is associated with consuming raw or undercooked foods. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Split plate ~ Sharing charge - 6.99 / 20% Gratuity will be added to parties of 6 or more