New Menus at M'tucci's

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We create Weekend Specials for several reasons: to offer our regular guests something not usually on the menu, to give our chefs the opportunity to create new dishes with fresh seasonal products and to discover which items are the most popular and will become a regular item on our menus.

Recently, Company Chef/Partner Shawn Cronin, M’tucci’s Italian GM/Partner Chris O’Sickey and Chef/Partner Cory Gray put their heads together and added ten new or reimagined dishes to the lunch and dinner menu at M’tucci’s Italian.

“We are using a few ingredients that some people are not familiar with, like fennel and butternut squash, and used them in a couple of ways,” said Cory. “By pickling or sautéing a vegetable, it changes the flavors and makes it shine. Neither of these ingredients are just one-dimensional.”

“We’ve always been a traditional from-scratch kitchen and we are using ingredients that are very common in Italy, but may not be familiar to New Mexico, like Calabrian Chiles. Most of our guests probably like chiles, but have never had a Calabrian Chile,” he said.

The new items adhere to the M’tucci’s philosophy, which is deeply rooted in Italian cooking traditions: find the best ingredients and prepare them simply. Technique and recipes are designed to make each ingredient shine.

“All of these dishes are very simple and let the high quality of the ingredients speak for themselves. That’s the beautiful thing about Italian food, the preparation is not complicated. We like to take an ingredient and show the many ways it can be prepared. Like a carrot - you can make it bitter, make it sweet or make it savory.”

The Octopus for the Pulpo Flatbread is imported from Spain. Cory said that even though the octopus is difficult to prepare consistently, Chef Damien from M’tucci’s Bar Roma discovered a 12-15 hour technique for tenderizing the octopus and the results are amazing. Sorry, we aren’t sharing our secret, but you can come and taste the results!

Amaro Pairing Dinner at M’tucci’s Twenty-Five

New Cocktails and New Dishes

New Menus at M’tucci’s Moderno

The main menu has new appetizers, such as: Roasted Apple Hummus and Saffron & White Wine Mussels. New entrees include Sackett Farms Pork Loin Milanese and Linguine di Mare.

Weekend Specials

M’tucci’s Italian

Ravioli - Roasted Agave Fennel & Ricotta - Diced Salmon, Cockle Clams, Asparagus, Capers, Tomatoes, Lemon Cream Sauce, Pecorino & Parsley $27

24 oz. Hand-Cut T-Bone: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

Pan-Seared California Halibut - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $37

Braise - Red Wine Braised Sackett Farm Pork Shanks - Gorgonzola Creamy Polenta, Sauteéd Garlic Spinach $29

Weekend Cocktail -

The Razzmanian Devil - Absolute Razz, Blue Razz Syrup, Lemon Juice, Orange Juice


M’tucci’s Moderno

6 oz. Black Angus Filet - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $24

Pan-Seared Atlantic Salmon - Garlic Mashed Potatoes, Sautéed Broccolini, Madeira Herb Pan Sauce $25

Weekend Cocktail

Easy Breezy - Absolut Vanilla, Absolute Citron, Lemon Juice, Liquid Alchemist Passion Fruit, Simple Syrup, Orange Bitters

M’tucci’s Twenty-Five

24 oz. Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $43

Pan-Seared Dry Scallops - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $42

Frutti di Mare - Shrimp, Mussels, Clams, Scallops, Spicy Crushed Tomatoes, Basil on House Made Linguine $26

Cicchetti Special

Duck Pâté - Agave Braised Apples, Pickles, Red Onions, Arugula, Herb Crostini, Smoked Shrub Jam

Weekend Cocktail

Cherry Bomb - Absolut Citron, Bombay Bramble, Lemon Juice, Simple Syrup, Cherry Bitters and Maraschino Cherries


M’tucci’s Bar Roma

Cold-Smoked Za’atar-Spiced -Bison NY Strip - Crispy Salt Water Potatoes, Pan-Seared Haricot Vert, Red Onion & Marinated Sweet Red Peppers with Balsamic Glazed Cherries $39

Pan-Seared Mahi Mahi - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33

Weekend Cocktail

Notavardier - Woodford Private Reserve, Carpano Antica, Aperol

Live Music for February & March

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

2/26 Shane Wallin

3/1 Alex Maryol

3/5 Oscar Butler

3/8 Shane Wallin 

3/12 Alex Long

3/15 RJ Perez 

3/19 Shane Wallin 

3/22 Cali Shaw

3/26 Lani Nash

3/29 Gilbert Uribe 

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30

2/24 Justin Nuñez 

3/2 Marisa 

3/3 Lani Nash 

3/9 RJ Perez 

3/10 Eryn Bent

3/16 Nathan Fox 

3/17 Cali Shaw

3/23 Lani Nash

3/24 Matt Jones

3/30 Shane Wallin 

3/31 Alex Long

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

2/24 Javier Ortega 

3/2 Nathan Fox 

3/3 Alex Long

3/9 Shane Wallin 

3/10 Lani Nash 

3/16 Matt Jones

3/17 RJ Perez 

3/23 Marisa

3/24 Oscar Butler 

3/30 Cali Shaw

3/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!