Piacere Mio Menu

Ear shape pasta finished with sautéed garlic, olive oil, Italian sausage, pesto, rapini, chopped tomatoes, Parmesan and mozzarella cheese in white wine cream sauce.

Vegetarian. Homemade potato dumplings served in a marinara sauce with melted mozzarella cheese and fresh burrata on top.

Heart of romaine leaf, croutons and Parmesan cheese in a Caesar dressing.

Layers of wide homemade pasta sheets with meat sauce, Parmesan cheese, and béchamel au gratin.

Breaded chicken breast topped with mozzarella and Parmesan cheese, finished in marinara sauce and served with tagliatelle pasta.

Gluten-free. 100% Angus ground beef finished in celery, carrots, onions and homemade tomato sauce with red wine.

Fried calamari with shrimp and zucchini.

Homemade ravioli stuffed with 100% Angus beef served in Mushroom Cream sauce and Parmesan cheese.

Grilled bread topped with cherry tomatoes, mozzarella cheese, prosciutto, oregano, and basil.

Vegetarian. Gluten-free. Sliced fresh mozzarella, heirloom tomato, and basil served with caponata. Picture by @whatericacraves.

Gluten-free. Octopus and potato salad with Kalamata olives and pesto sauce. Picture by @whatericacraves

Vegetarian. Baked eggplant with mozzarella, ricotta cheese topped with tomato sauce. Picture by @sandiegofoodiefan.

Sautéed mussels and clams with garlic and parsley in tomato broth.

Fried calamari with shrimp and zucchini.

Gluten-free. Sliced marinated beef (aged 14 days) served with arugula, shaved Parmesan cheese and grilled eggplant on top.

Grilled Crostini Bread topped with white anchovies, cherry tomatoes, arugula, red onions and parmesan.

Seafood Salad (Shrimp, Calamari, Octopus) marinated grill Peppers, Grilled Eggplant, and Arugula.

Grilled bread topped with cherry tomatoes, mozzarella cheese, prosciutto, oregano, and basil.

Oven-roasted beef Meatballs stuffed with Mozzarella cheese in tomato sauce and parmesan cheese.

Heart of romaine leaf, croutons and Parmesan cheese in a Caesar dressing.

Gluten-free. Baby iceberg lettuce topped with smoked pancetta and gorgonzola crumble in a ranch dressing.

Vegetarian. Gluten-free. Baby spinach salad tossed in balsamic dressing and served with goat cheese crumble, berry mix and red grapes.

Vegetarian. Gluten-free. Mix green, cherry tomato, corns and avocado in a creamy avocado lemon dressing.

Gluten-free. 100% Angus ground beef finished in celery, carrots, onions and homemade tomato sauce with red wine.

Vegetarian. Gluten-free. Extra virgin olive oil, basil, walnuts, Parmesan, and fresh ricotta cheese.

Gluten-free. Sautéed shallots, olive oil, pancetta, chopped tomatoes, basil in white wine marinara sauce.

Vegetarian. Gluten-free. Tomato sauce with garlic and chili flakes.

Vegetarian. Gluten-free. Cream sauce made with butter, heavy cream and Parmesan cheese.

Sautéed garlic, olive oil, shrimp, chopped tomato and arugula in pink sauce.

Vegetarian. Gluten-free. Sautéed shallots, olive oil and mixed mushrooms in brandy cream sauce.

Vegetarian. Gluten-free. Light vegetable sauce with mushrooms, eggplant, bell peppers, celery, and carrots in tomato sauce. Picture by @sandiegofoodiefan.

Layers of wide homemade pasta sheets with meat sauce, Parmesan cheese, and béchamel au gratin.

Vegetarian. Homemade ravioli stuffed with spinach and served with butter, sage and shaved Parmesan cheese on top.

Homemade ravioli stuffed with 100% Angus beef served in Mushroom Cream sauce and Parmesan cheese.

Homemade ravioli stuffed with fresh salmon and finished in olive oil, garlic, shrimp, zucchini and pesto in tomato cream sauce.

Vegetarian. Homemade ravioli stuffed with eggplant and smoked mozzarella served in pink sauce.

Vegetarian. Homemade potato dumplings served in a marinara sauce with melted mozzarella cheese and fresh burrata on top.

Spaghetti pasta with sautéed shallots, white wine, egg yolk, pancetta, black pepper, a touch of cream and Parmesan cheese.

Spaghetti pasta in marinara sauce, olive oil, and fresh basil served with homemade 100% Angus beef meatballs stuffed with mozzarella cheese.

Linguine pasta with sautéed manila clams, olive oil, garlic and Italian parsley in white wine.

Homemade squid ink pasta with sautéed clams, mussels, calamari, and shrimp, served in olive oil, garlic, chopped tomato, basil, oregano, white wine marinara sauce.

Ear shape pasta finished with sautéed garlic, olive oil, Italian sausage, pesto, rapini, chopped tomatoes, Parmesan and mozzarella cheese in white wine cream sauce.

Vegetarian. Penne pasta finished with sautéed garlic, olive oil, diced eggplants, basil, chopped tomatoes and mozzarella in marinara sauce.

Homemade tagliatelle pasta finished with sautéed chicken, bell peppers, kalamata olives in pink sauce.

Veal scallopini topped with prosciutto, mozzarella, and sage, finished in cream white wine sauce, served with vegetables and potatoes.

Pork scallopini, sautéed, finished in mushroom marsala cream sauce, served with vegetables and potatoes.

Breaded chicken breast topped with mozzarella and Parmesan cheese, finished in marinara sauce and served with tagliatelle pasta.

Vegetarian. Layers of fried eggplant and mozzarella cheese finished in tomato sauce.

Chicken breast sautéed with capers in a lemon cream sauce, served with vegetables and potatoes.

Gluten-free. Fresh swordfish grilled and finished in olive oil, garlic and a splash of lemon juice, served over an arugula salad, shaved Parmesan cheese and cherry tomatoes.

Gluten-free. Salmon fillet, sautéed, finished in pomegranate sauce reduction, served with vegetables and potatoes.

Gluten-free. Fish soup mediterranean style with calamari, shrimp, clams, mussels, and fish of the day.

Grilled wild Spanish Octopus, Cannellini Beans, sliced roasted potatoes, pesto aioli sauce.