What's New at M'tucci's
/As we make the transition from summer to fall, new menu items are being added at all M’tucci’s locations. We are adding seasonal dishes, much like you would find in Italy.
The Charcuterie Bar is up and running at M’tucci’s Twenty-Five with new and wonderful dishes. Order from a selection of Cicchetti (small plates), Formaggi (cheese) or Salume. A favorite cicchetti is the Blackened Shrimp. You might be tempted to eat the shrimp first, resist that temptation and combine the shrimp with the shaved cucumber and carrots that have been marinated in a Vanilla Bourbon Vinaigrette and dip the combo in the Calabrian Pepper and Gorgonzola Aioli. Truly a unique taste experience!
The Sirman Anniversario Slicer from Italy is as finely tuned as a Ferrari and will shave thin slices of Prosciutto Parma or Calabrese Salami to order.
In the book “Treasures of the Italian Table” author Burton Anderson wrote: “Prosciutto di Parma, in delectable rose-petal-pink slices, proves that elegance in aged salume can be achieved on an epic scale. But local arbiters regard prosciutto as a sort of prodigal prince that ranks only second in status in Parma’s monarchy. To them, the king is culatello, from the fleshiest part of the pig’s posterior, the buttocks.
Culatello is produced by methods markedly diverse from those used to make prosciutto and is aged in a peculiar kind of environment, the foggy lowlands near the Po River in an area known as the Bassa Parmense. The “king of salume” is a creation of the fog and the damp, which reach unequaled intensity in the Bassa.”
This is a rare culinary treasure for lovers of Italian cured meats and you can sample it at M’tucci’s Twenty-Five.
Of course, you can enjoy a plate of our House Made Mozzarella (Formaggi are paired with Sourdough Pita & Citrus Olives), but don’t miss the intense flavors of the Paradisio, a 12-month aged Gouda.
At M’tucci’s Moderno you can choose from three Charcuterie Boards, one featuring Speck, which is smoked prosciutto from the northern region of Italy bordering Austria and Switzerland.
The Sackett Farms Pork Chop Ripieno was so popular when it was a Weekend Special last April, it is now a permanent menu item. The 10 oz. Chop from Heritage pigs is stuffed with Prosciutto, Sage & Mozzarella, and served with a Marsala Reduction, Creamy Polenta and Braised Haricot Vert.
The Chefs and Bartenders have been busy at M’tucci’s Italian with nearly ten new menu items and several new cocktails. There are two new pizzas: Southwest (Goat Cheese, Grilled Rapini, Spring Onion and New Mexico Red Chile Flakes) & Mediterranean (Spicy Bacon, Garlic Oil, Roasted Red Bell Peppers, Sun-Dried Tomatoes & Arugula). New pasta dishes include Pasta Prosciutto “Ham & Peas” with M’tucci’s Italian Ham, Fresh Peas, Asparagus, Spring Onions and Gorgonzola Thyme Cream Sauce tossed with M’tucci’s Campanelle Pasta. You’ll love the Sackett Farms Pork & Ricotta Ravioli with Crispy Pork Belly, Sautéed Artichokes, Sun-Dried Tomato in a Fennel Cream Sauce.
Pasta Dalla Forma (meaning from the cheese, Formaggio) is now available every night of the week. An incredible dinner for two prepared at your table in a wheel of aged Piave Cheese. The plate of cheesy goodness can be topped with a Mushroom Duxelle or a Red Pepper/Sun-Dried Tomato Relish. You can also add a protein such as Grilled Hanger Steak or Sautéed Pink Shrimp. Chef Cory and Minister of Culture Howie were on KRQE’s New Mexico Living this past Monday for the regular M’tucci’s on Monday segment. Click here to watch the cooking demonstration of Pasta Dalla Forma.
M’tucci’s Executive Pastry Chef Brianna Dennis creates desserts for all M’tucci’s locations. She makes new and creative Gelato and Sorbetto flavors weekly, such as Mint Stracciatella Gelato or Blood Orange Sorbetto. Every Wednesday there is a 3-Course menu paired with wine at M’tucci’s Italian. The dessert this past week was Cheesecake Brownie with a Mixed Berry Compote and Caramelized Rice Krispies. Of course, she is responsible for the incredible Tiramisu available at all three M’tucci’s locations.
Weekend Specials
M’tucci’s Italian
24 oz Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $34
Pan-Seared Barramundi: Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Sauce $27
Green Chile Ravioli: Red Onion, Cherry Tomatoes, Red Chile, Braised Pork, Cilantro Cream Sauce with Red Tequila Crema $23
Braised Roasted Pork Shank Marsala: Broccoli Rabe, Herbed Potatoes $23
Weekend Cocktail
De La Rosa: Dahlia Cristalino Tequila, Creme of Coconut, Vanilla Simple Syrup & Fresh Lime Juice
M’tucci’s Moderno
Braised Sausage Polenta: M’tucci’s Italian Sausage Creamy Mascarpone Polenta, Sautéed Spinach, Caramelized Onion, Marinara Sauce $21
14 oz. Ribeye: Saltwater Potatoes, Grilled Asparagus, Salsa Verde $32
Pan Seared Rockfish: Garlic Mashed Potatoes, Sautéed Arugula, Marinated Artichoke Hearts, Lemon Butter, Capers, Prosciutto Powder $21
Weekend Cocktail
Brandied Berry: Brandy, Lillet Blanc, Cassis, Lemon Juice
M’tucci’s Twenty-Five
14 oz. NY Strip: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $27
Pan-Seared Ling Cod: Grilled Escarole, Seared Artichokes, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $23
Chicken Griglia: Grilled Chicken Breast, Sautéed Spinach, Roasted Red Pepper and Sweet Potato Hash with Lemon and Olive Brodo $21
Sorbet: Berry Guava
Gelato: Mango
Pints of Gelato (only): Irish Car Bomb
Weekend Cocktail
Simple Highball: 1792 Small Batch Bourbon (“High Rye” Recipe), Ginger Ale, Soda
Live Music for September at M’tucci’s Twenty-Five and M’tucci’s Moderno
Thursdays @ 7:00 & Fridays @ 8:00
9/3
Kirk Matthews @ Moderno
9/9
Cali Shaw @ Moderno
Eryn Bent @ 25
9/10 Lani Nash @ Moderno
9/16
Kirk Matthews @ Moderno
Cali Shaw @ 25
9/17 RJ Perez @ Moderno
9/23
Lani Nash @ Moderno
Melissa Rios @ 25
9/24
Oscar Butler @ Moderno
9/30
RJ Perez @ Moderno
Kirk Matthews @ 25
Thanks for reading. See you next Friday. Ciao!
