M'tucci's Creative Chefs
/M’tucci’s Chefs are firmly rooted in the Italian cooking tradition of simple preparation with the best and freshest ingredients. That philosophy isn’t limited to traditional or classic cooking, because it also lends itself to creativity. As we move further into spring, several fresh vegetables are showing up in some new dishes at M’tucci’s Twenty-Five, and in the weekend specials at M’tucci’s Moderno and M’tucci’s Italian.
Inspiration not only comes from the seasons, but from past meals, past experiences and new partnerships.
One of the weekend specials at M’tucci’s Moderno was created by company President & Executive Chef John Haas. Pork Chop Ripieno was inspired by a meal in Tuscany in 2019. He uses the Pork Chop from our partners at Sackett Farm and stuffed it with Prosciutto, Colonnata Butter (also inspired by the 2019 Italy trip), Fresh Sage, Italian Asiago & Mozzarella, served with a Marsala Reduction, Roasted Garlic Polenta and young Haricot Vert.
There are several new items on the regular menu at M’tucci’s Twenty-Five which debuted last week. Two of them are: Prosciutto & Five Cheese Tortelloni and the Smoked Prosciutto & Apple Pizza. My wife had the pasta on the first day it was served and sent a photo to me saying, “it’s so good.”
It’s made with Speck (which is a smoked prosciutto from Alto Adige in Northeastern Italy), Sugar Snap Peas, Red Onion & Toasted Parsley in a Leek Cream Sauce garnished with Fresh Lemon, Basil & Mint. The pizza also has Speck, with Agave-Roasted Granny Smith Apples, Red Onion, Kale, Herbed Goat Cheese and then drizzled with a Balsamic Reduction. Both dishes burst with flavor.
Chef/Partner Shawn Cronin said, “The tortelloni was created because we wanted to celebrate two things, Springtime (hence it being heavy with delicate herbs, and sugar snap peas) and Sackett Farm Cotto. Cotto isn't as well known but it's a beautiful product with natural sweetness.
The pizza takes queues from Chef Damien Lucero’s technique of braising vegetables in agave. Agave is a natural sweetener but has a way of intensifying the natural flavor in fruit and vegetables. The idea was then to create a pizza that had lots of flavor, hit many different taste sensations (smokey, salty, sweet, umami, acidic) but also had a clean finish.”
Prosciutto & Five Cheese Tortelloni
Smoked Prosciutto & Apple Pizza
When Worlds Collide is a weekly collaboration between Executive Pastry Chef Brianna Dennis and the managers and bartenders at M’tucci’s Twenty-Five. Each week, Brianna creates a new Sorbetto flavor (always made with fresh fruit) and it is used in a dessert cocktail. This week is Brianna’s Blackberry-Peach-Lime Spoom (a lighter, frothy Sorbetto made with Italian meringue), Blackberry Shrub and Ha’Penny Rhubarb Gin.
At M’tucci’s Italian Sous Chef Dayan wanted to do a colorful Spring dish. He stuffed Raviolis with Crab & Ricotta and topped them with Yellow Squash, Red Bell Pepper, Sweet Peas and Leeks in a Thyme Cream Sauce topped with Crispy Duck Prosciutto. Chef/Partner Cory Gray loves the French Green Bean, Haricot Vert and Harris Ranch beef, so he created a Risotto with both of those plus Caramelized Onions and Mushrooms in a Cajun Cream Sauce.
Risotto with Harris Ranch Beef Tips and Haricot Vert
The Neverland Fog was created by Asst. Manager Ashley. It is made with locally distilled Nikle Gin infused with Earl Grey Tea, Fresh Lemon Juice, Vanilla Syrup and House Made Vanilla Cream.
We look forward to sharing our creativity with you this weekend and every day. Since we are still only allowed to operate at 33% capacity, please call and make a reservation when possible. We fill up quickly on weekends.
Weekend Specials
M’tucci’s Italian
8 oz Filet Mignon: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $29
Pan-Seared Yellowtail - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $27
Pasta: Crab & Ricotta Ravioli, with Red Bell Pepper, Sweet Peas, Leeks, Thyme Cream Sauce & Crispy Duck Prosciutto $23
Harris Ranch Beef Tip Risotto: Caramelized Onion, Mushrooms, Haricot Vert in a Cajun Cream Sauce $21
Cocktail: Neverland Fog: Earl Grey-Infused local Nikle Gin, Fresh Lemon Juice, Vanilla Syrup, House Made Vanilla Cream $9
Sunday Only: Half Rack of Smoked Baby Back Ribs, Salt Water Potatoes, House Made Cole Slaw and House BBQ Sauce for $18
M’tucci’s Moderno
12 oz. Angus NY Strip: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $27
Pan-Seared Mahi Mahi: Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $25
Pork Chop Ripieno: Sackett Farm Pork Chop stuffed with Colonnata Butter, Prosciutto, Fresh Sage, Mozzarella and Asiago with a Marsala Reduction, Roasted Garlic Risotto and Haricot Vert
Cocktail: Modern Monster: Lime, Pineapple, Passion Fruit, Mint, Angostura Bitters, Light rum and Dark rum
M’tucci’s Twenty-Five
Potato Croquettes: Smashed Red Potatoes, Fresh Mozzarella, Basil & Oregano $9
Braised Lamb Ragù: San Marzano Tomatoes & Braised Lamb served over Garlic, Fresh Herb Pecorino Pasta $21
Braised Lamb ragù
12 oz. NY Strip Steak: Grilled Broccolini, Roasted Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $25
8 oz. Pan-Seared Alaskan Halibut: Seared Artichokes, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $24
Gelato: Basil/Mint, Stracciatella
Sorbetto: Black & Blueberry
Thanks for reading. See you next Friday. Ciao!
