New Menus
/M’tucci’s smiling faces are looking forward to seeing your smiling faces! Masks are no longer mandatory at M’tucci’s!
A new menu at M’tucci’s Twenty-Five was revealed recently with the return of some old favorites and some new items. The menu is also reorganized to make it easier to navigate with a new heading for Vegetariano. Vegetarian cooking is nothing new in Italian cuisine, especially the meals of cucina povera that came from the impoverished South, such as eggplant parmesan.
Chefs Shawn, Omar and Damian also created new dishes using Sackett Farms Pork, Imported Italian Black Truffles from Tuscany, and Duck Breast from Maple Leaf Farms. Culatello, one of the rarest of Italian cured meats is available on the appetizer menu. More about that in a moment.
Many of the new dishes were inspired by our travels to Italy, but also by the Chef’s commitment to balanced and intriguing flavors. Our partnership with Sackett Farms gives us the opportunity to work with different cuts in our curing program, including pancetta (unsmoked bacon) and guanciale (pork cheeks). Chef Shawn said he wants our guests to discover the rich flavor of pork cheeks. While they don’t have the pink color of prosciutto, they more than deliver with flavor. Shawn said he would rather have a Charcuterie plate with pork cheeks than prosciutto. For Italian Style Chiccharrónes, the team takes chunks of the meat and makes a crispy confit, tosses them with a Roasted Fennel & Red Chile Honey and tosses the mix with Arugula. The combination of rich Pork, Fennel, sweet/spicy Honey & Chile and the peppery Arugula will make you say, “I’ll have another, please!”
Truffles are notoriously difficult to import, because they begin to lose flavor soon after they are unearthed. Chef Shawn found a source in Italy that delivers the Black Summer Truffle common in Tuscany still packing a lot of flavor. They show up in an Arancini appetizer and in the Black Truffle + Wild Mushroom Ragu.
After lunch yesterday, Minister of Culture Howie Kaibel said, “I was surprised by the earthy, umami goodness of the dish. I expected hearty Italian and got something unexpected.”
Another vegetarian dish (which meat lovers will love) is the Applewood Smoked Beets over Risotto. Possibly the best beets to eat!
Culatello is not well known in the U.S. A few decades ago, it was only sold illegally from homes where it was cured for “private” consumption. Italian and EU food regulations specified antiseptic curing rooms instead of the damp, foggy rooms required for exceptional culatello. Those laws have been changed and now the “King of Salume” is legally available. Culatello comes from the fleshiest part of the pig’s hind quarters, the buttocks.
In his book, “Treasures of the Italian Table” (William Morrow & o. 1994), author Burton Anderson writes eloquently about culatello, searching for the real thing at a time when it was considered contraband.
“Culatello is a filet of ham, separated from the bone, which means that making one sacrifices an entire prosciutto. The authentic, traditional type can cost up to three times as much by weight, so a finished culatello weighing a little over 6 1/2 pounds might be worth as much as an aged prosciutto at the average of about twenty pounds.”
He wrote, “it is even more mellow than prosciutto, softer in texture and sumptuous in flavor.”
A valuable culatello at M’tucci’s Twenty-Five.
We think you are going to love the large, diverse menu at M’tucci’s Twenty-Five. Stay tuned for menu updates for M’tucci’s Italian and M’tucci’s Moderno.
M’tucci’s on Monday - NM Living on KRQE
Chef Shawn gives you some tips on making easy appetizers. Click here to watch.
Weekend Specials
M’tucci’s Italian
Ravioli: Roasted Butternut Squash & Ricotta in House Made Ravioli, M’tucci’s Cotto Ham, Broccolini, Roasted Red Bell Pepper, Mushrooms & Brown Butter Sauce $25
16 oz. Hand Cut Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $34
Pan-Seared California Halibut: Creamy Garlic Mashed Potatoes, Grilled Artichoke Hearts, Sautéed Arugula, Lemon Caper Butter Sauce $29
Red Wine Pomegranate Braised Lamb: Creamy Garlic Mashed Potatoes, Haricot Verts, Red Wine Pomegranate Braising Sauce $27
Weekend Cocktail
Tesorosso: M’tucci’s El Tesoro Reposado, Fresh Lime Juice, Cane Syrup, Tonic Bitters & M’tucci’s Montepulciano
M’tucci’s Moderno
14 oz Hand-Cut NY Strip: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $32
Pan-Seared Swordfish: Garlic Mashed Potatoes, Sautéed Organic Baby Arugula, Roasted Artichoke, Lemon Butter Caper Sauce, Prosciutto Powder $28
Shrimp & Goat Cheese Pasta: Pink Shrimp in a Goat Cheese Sauce tossed with Roasted Hazelnuts over Spaghettini $20
Weekend Cocktail
Juliet & Romeo - Beefeater Gin, Muddled Cucumber & Mint, Fresh Lime Juice & Bitters
M’tucci’s Twenty-Five
Chicken Marsala - Grilled Chicken Breast, Grilled Broccolini, Garlic Whipped Mashed Potatoes, Herb Mushroom Marsala Sauce.21.00
14 oz NY Strip: Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $29
Pan-Seared Ruby Trout: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $21
Weekend Cocktail
Tru Blood - Tru Organic Vanilla Infused Vodka, Strawberry Shrub, Adult Fruit Punch, Fresh Lemon Juice
Live Music for January, February & March at M’tucci’s Twenty-Five and M’tucci’s Moderno
Thursdays @ 6:30 & Fridays @ 7:00
M’tucci’s Italian has soft cello or violin dinner music every Thursday night.
2/18
Lani Nash @ Moderno
2/24
Amy Faithe @ 25
Kirk Matthews @ Moderno
2/25
Eryn Bent @ Moderno
3/3
RJ Perez @ 25
Kirk Matthews @ Moderno
3/4
Lani Nash @ Moderno
3/10
Lani Nash @ 25
Nathan Fox @ Moderno
3/11
Melissa Rios @ Moderno
3/17
Amy Faithe @ 25
Jason Seel @ Moderno
3/18
Lani Nash @ Moderno
3/24
Eryn Bent @ 25
Melissa Rios @ Moderno
3/25
Kirk Matthews @ Moderno
Thanks for reading. See you next Friday. Ciao
