M'tucci's Slow Food

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I’m always a bit taken aback when I read an online review that claims a sauce or dish “must have come out of a can”. I know firsthand that our food is made in house by a team of 140 cooks and chefs.

Our slogan “if you ate it here, we made it here” is a phrase that is so intertwined with our developmental culinary thought process, that it’s where we start with everything we do. The ingredients to making it better are a superior product, skill, and, most importantly, time. Here are just a few examples.

Pancetta

Pancetta is essentially unsmoked Italian bacon. We cure it for four weeks, then use it in soups, sauces and a few cichetti dishes, such as Piadini Roma at M’tucci’s Bar Roma.

Guanciale

Guanciale is the Italian word for “cheek” and is cured pork cheek. It is a required ingredient for classic Roman pasta dishes such as, alla Gricia and all’ Amatriciana. We cure our guanciale for 6 weeks.

M’tucci’s Breads

We never use commercial yeast, instead our breads are leavened with a natural 100-year-old starter that we have been nurturing for more than 8 years. It takes three days to produce our bread beginning with mixing, then proofing (the rise), resting and baking.

M’tucci’s Shrubs

M’tucci’s Vice President Austin Leard created our Shrubs, a tangy combination of fruit, vinegar and sugar. Shrubs are an Old World method for preserving fruit. We use fresh hand-chopped fruit, add our secret ingredients (not so secret since they are listed on the label) and macerate them for two weeks before they are ready for bottling.

Five Pork Bolognese

Five Pork Bolognese Sauce is made with Prosciutto, Guanciale, Pancetta, Ground Pork and Pork Shoulder. Then we add a vegetable soffrito and tomatoes, then slowly braise it for four hours.

Some of our ingredients may come in a can, but our dishes most definitely do not.

Only a Few Seats Left

Teddy Roe’s POLICY Wheat at all M’tucci’s

Brewed by Steel Bender Brewyard

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Filling - Spicy Capicola, Mushrooms, Parsnips, Spinach, Gorgonzola Thyme Cream Sauce, Pecorino, Parsely $27

14 oz. Ribeye - Hand Cut Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Ruby Red Trout - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $27

Braise - Confit Octopus, Sun-dried Tomatoes, Pickled Fennel, Pea Risotto, Lemon Zest, Micro Greens $29

Cioppino (Seafood Stew) - Shrimp, Scallops, Mussels, Clams, Seafood Tomato Brodo, M’tucci’s Bread $28

Weekend Cocktail -

Sun on the Horizon - Teremana Blanco Tequila, China China Amaro, Fresh Lime & Orange Juice


M’tucci’s Moderno

14 oz Ribeye - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $43

Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $28

8 oz. Grilled Lamb Strip Loin - Garlic Mashed Potatoes, Roasted Spring Veggies, Port Wine Sauce $31

Weekend Cocktail

Some Bunny Needs a Daiquiri - Bacardi Blanca Rum, Vara Añejo Rum, Peach Puree, Fresh Lime Juice, Simple Syrup

M’tucci’s Twenty-Five

24 oz Hand Cut Porterhouse - Charred Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $43

Pan-Seared Ruby Trout - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $36

Lobster & Shrimp Risotto - Sous Vide Lobster Tail, Patagonia Pink Shrimp, Lobster Cream Sauce $34

Weekend Cocktail

The Desert Bird - 818 Reposado Tequila, Citronge, Strawberry Shrub, Fresh Lime & Orange Juice

M’tucci’s Bar Roma

Chicken Cacciatore Pasta - Braised Chicken Thigh, White Wine, Mirepoix, Roasted Tomato Ragù Lemon Butter Caper Sauce with Spaghettini $19

Pan-Seared Ono - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $35

Weekend Cocktail

Lemon Meringue - Absolut Vanilla Vodka, M’tucci’s Limoncello, Fresh Lemon Juice, Half & Half, Graham Cracker Rim

Live Music for April

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

4/9 Marisa Lynch

4/12 Nathan Fox

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

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

4/7 Nathan Fox

4/13 Shane Wallin 

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

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

4/7 Jacob Chavez

4/13 Javier Ortega 

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Teddy Roe’s Bar

4/10 Scott Hooker and Fam

4/17 Alex Murzyn (sax, piano and vocals)

4/24 Xandra

Thanks for reading. See you next Friday. Ciao!

M'tucci's Italian Desserts

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With our tempting array of appetizers and generous entrée portions, there isn’t always room for dessert. Which would be a shame, because you could be missing one of the highlights of dining at M’tucci’s. Our dessert and pastry team, led by Executive Pastry Chef, Brianna Dennis, creates Italian classics like Semifreddo, Affogato, Gelato and Tiramisu.

“My love of baking came from being in culinary school and seeing a piece of chocolate or danish completely change a person’s day, emotions and attitude. Being able to help cheer up someone’s day with a simple pastry made me fall in love with the patience and science of baking,”said Brianna.

In the next week, each M’tucci’s will offer the same dessert menu, with a few new items and most of your favorites. All are made in the affectionately-named Pastry Palace, which occupies a small corner of the building at M’tucci’s Twenty-Five.

“We were beyond fortunate to get Bri on our team a few years back. Anyone in this industry knows she’s one of the top Pastry chefs in the state. Her teaching background allows her to juggle a million tasks and still be able to show someone on her team how to correctly create confections,” said Company Chef Shawn Cronin.

”Bri and Maricella have created a team that has excelled beyond anything we thought was possible. From making more than 400 tiramisu weekly, to 300 pies annually for Thanksgiving, to the intricate desserts for our pairing dinners, they do it all and do it well,” he said.

M’tucci’s President John Haas and executive pastry chef brianna dennis at the 9th anniversary dinner.

“Before we opened M’tucci’s Twenty-Five, we made the decision we wanted to have an elite pastry program.  Brianna was already family to us through many of the connections and time we had shared.  There really was no other choice, if you want to be the best, you’ve got to surround yourself with the best!  She is the type of person you are thankful to see when you walk into work everyday.  She makes everything and everyone around her better…..as long as she’s not feeling cantankerous that day (he chuckles),'“ said M’tucci’s President John Haas.  

When you are thinking of Italian desserts, it’s hard not to place Tiramisu (literally pick-me-up in Italian) at the top of the list. The stories behind the creation of this Italian classic are many, but it’s likely that it was created in the city of Treviso in the 1960s. In 2013 Veneto governor Luca Zaia applied for EU certification for the dessert based on the ingredients used when it was invented in 1970 in the Alle Beccherie restaurant in Treviso, near Venice. Traditional tiramisù is made from egg yolks and sugar whipped with mascarpone cheese layered over coffee-soaked , ladyfinger biscuits (Savoiardi) topped with a dusting of cocoa powder.

Tiramisu 2.0

“When we first starting talking about Tiramisu, Bri and I both thought it was an obvious classic, but that any dessert should have a crunch. She came up with placing spiked espresso-soaked ladyfingers in a cloud of mascarpone and putting that on a chocolate graham cracker. She knew that coffee was a huge part of any tiramisu so she created espresso meringues to go on top. We tried it and knew she had created a winner, which is by far our most popular dessert,” said Shawn.

Look for the new dessert menu to arrive in the next week at all M’tucci’s. It will include a few dessert cocktails, as well as some terrific Amaro suggestions. Remember, save room for dessert!

On tap at M’tucci’s and in pint cans at teddy roe’s bar

Read about Teddy Roe’s POLICY Wheat in today’s ABQ Journal!

April 13 Sheehan Wine Pairing Dinner @ M’tucci’s Moderno

Click Below to Reserve Your Table

Weekend Specials

M’tucci’s Italian

Ravioli - Beef Ricotta Filling - Roasted Butternut Squash, Red Onions, Artichoke, Cajun Cream Sauce, Pecorino, Basil $27

14 oz. Hand Cut Ribeye - Hand Cut Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $49

Pan-Seared Mahi Mahi - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $31

Braise - 14 oz. Marsala Wine Braised Short Rib - Parsnip Puree, Haricot Vert, Chives $31

Weekend Cocktail -

Tastes Like Summer - Aviation Passion Brewed Gin, M’tucci’s Pineapple Rosemary Shrub, Fresh Lemon Juice, Simple Syrup


M’tucci’s Moderno

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

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

Half Herb Roasted Chicken - Grilled Asparagus, Cranberry Gastrique $23

Weekend Cocktail

Pisco Grapefruit Sour - Caravedo Pisco, Aquafaba, Grapefruit Juice, Fresh Lemon Juice, Simple Syrup, Angostura Bitters

M’tucci’s Twenty-Five

24 oz Hand Cut T-Bone - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $42

Pan-Seared Mahi Mahi - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $31

Lobster & Shrimp Risotto - Sous Vide Lobster Tail, Patagonia Pink Shrimp, Lobster Cream Sauce $34

Weekend Cocktail

Matcha Matcha Man - Vanilla Vodka, Matcha Tea, Half & Half, Simple Syrup

M’tucci’s Bar Roma

12 oz. Cold Smoked Veal Porterhouse - Rosemary Polenta, Seared Cauliflower, Red Onion, Fresh Herbs, Pancetta, White Wine Demi Glaze $37

Pan-Seared Mahi Mahi - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $31

Weekend Cocktail

Pomegranate Whiskey Smash - Stranahan’s Whiskey, Pomegranate Juice, Muddled Orange, Simple Syrup, Angostura Bitters

Live Music for March & April

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

3/26 Lani Nash

3/29 Gilbert Uribe 

4/2 Lani Nash

4/5 Shane Wallin 

4/9 Marisa Lynch

4/12 Nathan Fox

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

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

3/24 Matt Jones

3/30 Shane Wallin 

3/31 Alex Long

4/6 Justin Nuñez 

4/7 Nathan Fox

4/13 Shane Wallin 

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

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

3/24 Oscar Butler 

3/30 Cali Shaw

3/31 Matt Jones

4/6 RJ Perez 

4/7 Jacob Chavez

4/13 Javier Ortega 

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Thanks for reading. See you next Friday. Ciao!

M'tucci's Fresh Pasta

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Two things prompted todays topic: the first is the addition of another pasta machine at M’tucci’s Provisions that makes ravioli. In the past, the dough was rolled, filled and cut by hand - 10 ravioli at a time. A slow, laborious process that limited how often we could offer house made ravioli on the menu. The second was the discovery of the YouTube Channel and the cookbook called “Pasta Grannies”.

With hand made pasta becoming a lost art in Italy, the series and the cookbook shows how home cooks shouldn’t consider making pasta by hand a chore. The Italian grandmothers (nonne) show you that’s it just a matter of practice, something they have been doing daily for most of their lives. Making pasta is relatively simple, using only two ingredients for Northern and Southern Italian pasta; flour & egg for pasta such as tagliatelle or pappardelle and flour and water for shapes common to Southern Italy, like orecchiette or tonnarelli.

Pastas made with egg use an extra-finely milled, soft wheat flour called “00”. We use Italian and American “00” flour. It generally has a 9-11% gluten content. Eggless pastas are made from a distinct species of hard wheat called durum or semolina. The pastas of Southern Italy use this flour for their eggless pastas, since that is where most of this wheat is grown.

When Shawn and John took the pasta making class in Rome, they made pasta with eggs, which produced ravioli and fettuccine. Both were mixed by hand, then worked by hand on a floured board (avoid plastic cutting boards). A pasta machine (get an Italian machine by Imperia) will make the thickness of your pasta more uniform.

At M’tucci’s we make most of our pasta, then it is lightly dried. While it is not rolled and cut by hand, we use Italian-made machines with bronze-cut dies that ensure the pasta is rough, which allows a sauce to coat the pasta, just like you would find in Italy. Currently, we make our own rigatoni, pappardelle, campanelle, spaghettini, linguine, fettucine and ravioli.

“From the start of M’tucci's our philosophy has always been to provide the best service, atmosphere and artisanal food. Naturally when we had a chance to make our own pasta we jumped on board,” said Company Chef Shawn Cronin.

“We didn't realize that it would end up with having to make 3,000 lbs. a week in addition to 5,000 raviolis. Even with that production, we do it because we know that the taste and texture are incredible and we know where the ingredients come from. From the linguine in the Carbonara, to the rigatoni in the Bolognese, the spaghettini in the Cacio e Pepe, or the different raviolis we have across the board, I know they are great dishes because our people are making the pasta fresh daily.“

This is the episode of Pasta Grannies that hooked me on making fresh pasta:

If you aren’t interested in making your own pasta, no worries, at M’tucci’s we’ve got you covered!

M’tucci’s 30-Minute Lunch Menu

When you want to sit down to a great meal but have limited time at lunch, each M’tucci’s has combined a smaller portion of a Soup or Salad and and an Entree with a Lemon Ricotta Cookie for only $16 and we’ll get it to you in 30 minutes. Of course, we welcome you to sit for a traditional 2-hour Italian lunch.

Locations offer unique items, but all have Eggplant parmesan and a house salad,

M’tucci’s Bar Roma

M’tucci’s Moderno

M’tucci’s Twenty-Five

M’tucci’s Italian

Explora Science of Wine

M'tucci's will be at Science of Wine at Explora on February 24! Join us for charcuterie bites at this 21+ only event complete with tastings, cash bars, hands-on wine-themed activities, and all of Explora at your fingertips! Tickets are pre-sale only and can be purchased at:

Weekend Specials

M’tucci’s Italian

Ravioli - Raspberry Shrub Jam/Ricotta filled Ravioli, Elk Chops, Sun-Dried Tomatoes Tea Butter Sauce, Goat Cheese Crème Fraiche, Pecorino & Micro Greens $27

Bone-In Hand-Cut Veal Chop: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

Pan-Seared Norwegian Ocean Trout - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Braise - Mirepoix Herb-Braised Sackett Farm Pork Cheeks: Au Gratin Potatoes, Sautéed Broccolini $27

Weekend Cocktail -

Absolute Cosmopolitan - Absolute Vodka, Grand Marnier, Cranberry Juice, Lime Juice


M’tucci’s Moderno

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

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $31

Beef Tips Tortellini - Cajun Spiced Beef Tips, Grape Tomates, Rosa Sauce, Gorgonzola Cheese $21

Weekend Cocktail

Desert Rose - Vara Rum, Hibiscus-Infused Hollow Spirits Triple Sec, Blackberry Lemon Thyme Shrub, Lemon Juice, Strawberry Demarara Syrup

M’tucci’s Twenty-Five

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

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $37

Chicken Marsala - Grilled Chicken, Garlic Mashed Potatoes, Green Beans, Herbed Marsala Sauce $22

Weekend Cocktail

Pink Panther - Diplomatico Rum, Liquid Alchemist Coconut, Pomegranate Juice, Lime Juice, Simple Syrup & Cinnamon


M’tucci’s Bar Roma

Pork Shank Ragù - Red Wine & Roasted Tomato Braised Pork Shanks, Caramelized Onions, Linguine, Prosciutto Crudo $27

Pan-Seared Yellowtail - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $31

Weekend Cocktail

Devil’s Doubloon - Mount Gay Rum, Montenegro Amaro, Lemon Juice, Honey Simple Syrup & Maple Bitters

Live Music for February & March

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

2/19 Lani Nash

2/22 Eryn Bent

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

2/17 Matt Jones

2/23 Shane Wallin

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

2/17 Eryn Bent

2/23 Alex Maryol

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!

Mortadella ain't Baloney

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If memories of childhood baloney (bologna) sandwiches have kept you from eating Mortadella, I want to convince you that you have been missing something special. I had too many bologna/ketchup/white bread sandwiches in my childhood and mortadella looked too much like bologna. Don’t let the similarities in appearance fool you. Mortadella tastes nothing like American bologna. Yesterday I tasted imported mortadella for the first time. I admit, in the past I opted for prosciutto or salami and said “no thanks” to mortadella. Those days are over - another childhood phobia conquered!

Mortadella originated in Bologna in Emilia Romagna sometime in the 1300s. It is certified as a IGP product (Indicazione Geografica Tipica), which means that it is made under specific guidelines set by the Italian government. It is made from ground or hashed pork and must be consist of 15% cubes of pork fat. Modern and Sicilian versions contain pistachios and it is usually spiced with myrtle, pepper and garlic. IGP designation includes mortadella produced in several regions of Italy, including Piedmont, Veneto, Lombardy and Tuscany.

The sausage was originally made in a large mortar, cooked, then stuffed into a large casing. Mortadella is popular worldwide, with a version in Spain that includes olives, versions in the Middle East that use chicken and the bland cousin (bologna) in the U.S. and Canada that omits the cubes of fat.

In Bologna, it is one of the meats used in traditional Ragù alla Bolognese and in a local sandwich called Piadine Romagnole, which is a flatbread stuffed with mortadella, cheeses, arugula and then grilled. In Rome, Pizza Bianca con Mortazza, isn’t pizza at all, but a popular street food that uses plain pizza dough which is baked, cut into pieces like a pita, then stuffed with mortadella.

At M’tucci’s Bar Roma, we make a Piadina e Mortazza by lightly grilling slices of mortadella, and adding soft brie, sun-dried tomatoes, basil, a drizzle of a balsamic reduction and stuffed into our House Made flatbread. At lunch we have an Italian Cold Cuts sandwich with Prosciutto, Calabrese Salami and Mortadella. Recently, at Chef Shawn’s insistence, I had the sandwich on focaccia, with fresh mozzarella and thinly sliced mounds of mortadella. It was incredible. Rich, silky pork flavors that practically melt in your mouth. Ask for it the next time you come to lunch.

At M’tucci’s Twenty-Five it is one of the choices for a Salami Charcuterie Board. As always, it is sliced very thin, like prosciutto.

Give it a try. Just don’t call it bologna or baloney!

M’tucci’s Valentine’s Weekend Begins 2/10

Valentine’s Day Menus

Every location will have a special Valentine’s Day Dessert created by Chef Brianna and M’tucci’s Pastry Palace

Cherry Shortcake Entremet: Cherry Morello Mousse, Vanilla Cake, Cherry Compote, Vanilla Cherry Shortcake Crumble, Velvet Cocoa Cookie, Limoncello Cherries

M’tucci’s Italian

Cold-Smoked Ocean Trout Tartare (Braised Golden Beets, Toasted Pistachios, Sias Farms Baby Beet Greens, Strawberry Mignonette

24 oz Hand-Cut Porterhouse, Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction

Veal Porterhouse, Creamed Leek Potato Au Gratin, Grilled Broccolini, Blackberry Shrub Balsamic Reduction

Pan Seared - Skate Wing, Creamy Garlic Mash Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Beurre Blanc

M’tucci’s Moderno

6 oz. Filet, Herb Roasted Carrots, Port Beurre Rouge, Roasted Purple Potatoes    

Lemon Pistachio Crusted Ruby Trout, Warm Orzo Salad, Spinach, Sun Dried Tomatoes, Garlic Tarragon Bearnaise 

Pan Seared MonkFish, Roasted Artichoke, Garlic Sauteed Broccolini, Mashed Potatoes, Lemon Caper Butter Sauce, Smoked Prosciutto Powder

24 oz Porterhouse, Salsa Verde, Crispy Salt Water Potatoes, Garlic Sauteed Broccolini

Lobster Ravioli, Shrimp, Bay Scallops, Lobster Cream Sauce

M’tucci’s Twenty-Five

Pan Seared Chilean Sea Bass, Garlic Whipped Mashed Potatoes, Grilled Broccolini, Seared Artichoke Hearts, Lemon Caper Butter Sauce

Ahi Tuna & Scallop, Fresh Mango, Braised Heirloom Carrots, Roasted Turnips, Saffron White Balsamic Reduction

Fried Oysters- Nduja Aioli, Fresh Orange, Marinated Fennel, Spring Mix

Bison Short ribs, Braised Root Vegetables, Smoked Tomato Mostarda,Sauteed Spinach, Roasted Fennel Farrotto

Brodetto (Cioppino), Clams, Mussels, Shrimp, White Wine Tomato Brodo. Served With M’tucci’s garlic bread


M’tucci’s Bar Roma

Prix Fixe Menu

We will have a Prix Fixe menu for couples beginning Thursday 2/9 through 2/14 in addition to our regular menu. The meal begins with a Strawberry Spritz, then a choice of one of the three appetizers, one of the three entrees, and a shared dessert. Each couple has a choice of a bottle of M’tucci’s Private Label Wine (Rosso, Sangiovese, Bianco or Sparkling).

Appetizers (Choose one)

Pesce Fresco: California Halibut, Extra Virgin Olive Oil, Micro Greens, Citrus Reduction, Passion Fruit Pearls. 

Charcuterie: 2 Year-old Prosciutto, Double Cream Brie, Onion Mostarda, M’tucci’s Sourdough Bread. 

Insalata d’Arte: Shredded Purple Kale, M’tucci’s Vinaigrette, Pecorino Romano, Garlic Butter Toasted Bread Crumbs. 

Entrees (Choose one)

Ravioli di Mare: Butter Poached Sugar Snap Peas, Slipper Lobster, Pink Patagonian Shrimp, 5 Cheese Ravioli, Pancetta and Lobster Brodo, Shaved Parmesan, Micro greens. 

Osso Buco Bianco: Milk Braised Pork Shank, Rosemary Polenta, Braised Greens, Parsley Glass, Cacio Di Roma. 

Melanzane Ragù: Cold Smoked and Roasted Eggplant Ragù, Roasted Tomatoes, Caramelized Onions, Red Wine, M’tucci’s Rigatoni, Fresh Herbs, Pecorino. 

Dessert: Vanilla Vodka Mousse, Morello Cherry Compote, Chocolate Glaze, Dark Chocolate Brownie, Pine Nuts, Caramelized Rice Puffs.

February 4 Fundraiser

We’ll serve Chef Cory’s Green Chile Stew with Sackett farms pork

Explora Science of Wine

M'tucci's will be at Science of Wine at Explora in February! Join us for charcuterie bites at this 21+ only event complete with tastings, cash bars, hands-on wine-themed activities, and all of Explora at your fingertips! Tickets are pre-sale only and can be purchased at:

Weekend Specials

M’tucci’s Italian

Ravioli - Fennel Orange Zest/Ricotta filled Ravioli, Sautéed Pink Shrimp, Sun Dried Tomatoes, Calabrian Chiles, Roasted Butternut Squash Cream Sauce, Pecorino & Micro Greens $27

Double Bone Herbed Elk Chops: 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: Horseradish/Garlic Mashed Potatoes, Grilled Asparagus, Grilled Lemon Chimichuri $29

Weekend Cocktail -

Bee My Honey - Maker’s Mark, Fresh Lemon Juice, Honey Simple Syrup, Orange Bitters


M’tucci’s Moderno

New Permanent Menu Items added this Weekend

Coming Soon!

Weekend Cocktail

Island Time - Lychee Infused Hendrick’s Gin, Falernum, Fresh Lemon Juice, Angostura Bitters, Simple Syrup, Rosewater

M’tucci’s Twenty-Five

14 oz. NY Strip - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $36

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $37

Pecorino Brodo Braised Sackett Farms Pork Shank - Mascarpone Creamy Polenta, Roasted Cannelloni Beans, Prosciutto, Pancetta and Italian Herb Sauce $25

Weekend Cocktail

Barbados - Bumbu Rum, Meletti Amaro, Chocolate Bitters


M’tucci’s Bar Roma

Tri Color Ravioli - Spinach & Five Cheese Filling, Lamb, Pancetta, Red Onions, Sautéed Mushrooms, Pecorino Brodo $25

Pan-Seared Bronzino - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $37

Weekend Cocktail

False Spring - Absolute Grapefruit vodka, Drambuie, Fresh Lemon Juice & Grapefruit Juice, Herbed Simple Syrup

Live Music for February

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

2/5 Gilbert Uribe

2/8 Nathan Fox

2/12 RJ Perez

2/15 Shane Wallin

2/19 Lani Nash

2/22 Eryn Bent

2/26 Shane Wallin

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

2/3 Gilbert Uribe

2/9 Alex Maryol

2/10 Lani Nash

2/16 RJ Perez

2/17 Matt Jones

2/23 Shane Wallin

2/24 Justin Nuñez 

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

2/3 RJ Perez 

2/9 Shane Wallin 

2/10 Justin Nuñez

2/16 Matt Jones

2/17 Eryn Bent

2/23 Alex Maryol

2/24 Javier Ortega 

Thanks for reading. See you next Friday. Ciao!

M'tucci's Bread & Pizza

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Several years ago, Chefs/Partners Shawn & Cory were determined to make exceptionally flavorful bread that would not have preservatives, fillers or commercial yeast. To do that, they started with the “starter”.

Our natural starter is very old and is the ingredient that makes our sourdough, ciabatta and baguette unique. A “starter” (lievito madre in Italian) is made by mixing flour and warm water and letting them stand and ferment for a period of time. This is what we use in all of our breads as our leavening agent instead of a commercial yeast. As the starters permeate the atmosphere where it is used, the spores in the air continue to add character and flavor to bread. The starter and fermentation, then the subsequent resting, proofing and baking mean that each loaf takes three days to make.

Sourdough starters acquire yeast and bacteria from the air, and in doing so, become a product of their environment. A starter brought from San Francisco to Albuquerque may have all the characteristics of a San Francisco bread in the beginning, but after time, as local yeasts and bacterias are absorbed, the starter will no longer have San Francisco flavors, but will become an Albuquerque starter. Baking with sourdough is not easy, since it’s a delicate dance to balance.

“My favorite thing about bread in general is that it is never perfect. We have been baking loaves for 7-8 years and every time I try it, all I can think is that it can be better. Still though, every time I toast up a piece of the wheat bread (my personal favorite), I remember why I got into bread baking in the first place,” said Company Chef Shawn Cronin.

“It isn’t easy to make good bread with sourdough cultures,” writes Harold McGee in his encyclopedic tome of food science, On Food and Cooking, first published in 1984. This is for a couple reasons, he explains. One is the balance of bacteria and yeast. Because the bacteria grow faster than the yeast, there is far more bacteria in any given starter, which can inhibit yeast’s production of carbon dioxide, which helps bread to rise. In addition, because a sourdough starter is acidic, it can weaken the structure of bread dough, resulting in a dense loaf.

Sourdough breads are challenging to make, but they have superior flavor and texture compared to mass-produced bread. They are also healthier according to many websites and sources. Here are some quotes from the website breadmatters.com, “Sourdough lactic acid bacteria (LAB) can modify the bits of gliadin and glutenin protein in wheat flour that are toxic to people with coeliac disease (CD) and non-coeliac gluten sensitivity. This doesn’t necessarily mean gluten-sensitive people can eat it, but the presence of LAB means it is more digestible and can contribute to good gut health, similar to probiotics.”

“LAB also produce anti-oxidants and peptide lunasin, an anti-allergenic substance. In addition, sourdough with unbleached flour is a significant source of dietary minerals such as iron, calcium, magnesium and zinc.” People who are reducing carbs or are adhering to the Keto diet should know, " “sourdough LAB produce organic acids that, under the heat of baking, cause interactions that reduce starch availability. The lowest glycaemic index (GI) breads are whole-grain sourdoughs.” Translation: fewer calories and sugar than conventional bread.

The proof is in the results on your plate, either with a sandwich, on a Charcuterie Board or however you choose to use it at home.

The same quality ingredients and attention to detail goes into our pizza dough. A tangy crust with a slight char is required for authentic Pizza Napoletana and it’s one of the best things about a M’tucci’s pizza.

Our breads are available at all M’tucci’s locations and at most area Albertsons Markets.

If you want to know more about the care that goes into our bread making, or how you could make your own sourdough starter, tune in to Monday’s episode (approximately 9:45am) of New Mexico Living on KRQE, when Company Chef Shawn Cronin will demonstrate some bread tricks and techniques.

Steel Bender Brewyard Five Course Dinner

Still a few seats available, call now: 505-554-2660

Weekend Specials

M’tucci’s Italian

Ravioli - Beef Ricotta Ravioli: Peas, Mushrooms, Caramelized Onions, Red Wine Cream Sauce, Garnished with Arugula, Radish & Pecorino $27

14 oz Herb-Rubbed Hand-Cut Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

Pan-Seared Swordfish: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Braise - Pineapple Rosemary Pork Belly: Creamy Risotto, Jalapeño, Red Onions, Sun Dried Tomatoes, Pineapple Shrub Garnish, Shaved Parmesan & Micro Greens $27

Father’s Day Weekend Cocktails

Old Fashioned Series: 1) Town Branch Bourbon, Orange Bitters

2): Smooth Ambler Bourbon, Black Walnut bitters, Honey Simple

3): M’tucci’s Maker’s Mark Bourbon, Peychaud’s Bitters


M’tucci’s Moderno

8 oz. Picanha Steak - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $33

Pan-Seared Icelandic Cod - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $25

Veal marsala - Sun Dried Tomatoes, Spinach, Mushrooms, Marsala Sauce on Spaghettini Pasta $19

Weekend Cocktail

Cold Brew Kick: Balcones Rye Whiskey, Coffee Liqueur, Lemon Juice, Orgeat Syrup


M’tucci’s Twenty-Five

10 oz. Hand Cut Picanha Steak - Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $33

Pan-Seared Swordfish - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $33

Blackened Atlantic Salmon - Farro/Orzo Blend with Roasted Bell Peppers, Tomatoes, Asparagus, Arugula, Feta & Basil in a Extra Virgin Lemon Oil $25

Weekend Cocktail

Parlay Paradise: Aperol, Orange Bitters, Fresh Fruit Juices and Sparkling Grapefruit Soda

M’tucci’s Bar Roma

House Made Beef Tip Ravioli - Braised Beef Tips, Cajun Cream Sauce, Caramelized Onion, Tucumcari Feta, Fried Parsley $22

Weekend Cocktail

Il Capo: M’tucci’s El Tesoro Reposado Tequila, Fresh Lemon Juice, Honey Syrup, Mezcal Float

Live Music for June & July

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

6/19 Matt Jones

6/22 Melissa Rios

6/26 RJ Perez

6/29 Chessa Peak

7/3 Rob Martinez

7/6 RJ Perez

7/10 Austin Van

7/13 Lani Nash

7/17 RJ Perez

7/20 Cali Shaw

7/24 Melissa Rios

7/27 Amy Faithe

7/31 Nathan Fox

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

6/17 Lani Nash

6/23 TBD

6/24 Nathan Fox

6/30 Oscar Butler

7/1 RJ Perez

7/7 Eryn Bent

7/8 Melissa Rios

7/14 RJ Perez

7/15 DeAndre Aragon

7/21 TBD

7/22 Matt Jones

7/28 Chessa Peak

7/29 Jason Seel

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

6/17 Jason Seel

6/23 Chessa Peak

6/24 RJ Perez

6/30 Shane Wallin

7/1 Lani Nash

7/7 John Martinez

7/8 Alex Maryol

7/14 Matt Jones

7/15 TBD

7/21 Oscar Butler

7/22 Chessa Peak

7/28 Austin Van

7/29 Matt Jones

Thanks for reading. See you next Friday. Ciao!

Italian Sausage

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Sausage making in Italy probably originated in Southern Italy in Basilicata, which was known as Lucania in ancient times. In the 5th Century BC, the Roman historian Marco Terenzio Varrone described soldiers stuffing meat into pig intestines together with spices and salt. They called the minced meat stuffed into a casing lucanica, because soldiers learned how to prepare it from the Lucanians.

The dish was served to Roman emperors who fell in love with it and its popularity then spread throughout the country. A version of the original sausage is now produced in Northern Italy and called luganega. Today its typical recipe includes salt, chili pepper, wild fennel, pepper and anise. It has a long horseshoe shape and is sold by the length instead of by weight.

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Sausage differs from North to South in Italy. Here a few descriptions from lacucinaitaliana.com:

Finocchietto mon amour: This Calabrian sausage has a similar shape but different ingredients: in addition to the ubiquitous pork shoulder and belly, there is generally also a significant amount of spicy chili pepper, in addition to sweet chili peppers.

Cervellata in Toritto: Puglia offers both pork sausages and numerous specialties that mix beef and pork. This is prepared with selected cuts of beef (70%) and pork (30%) along with a rich condiment including fresh basil, garlic, pepper, salt and grated pecorino.

Canon: In Tuscany and Umbria, their salsiccia uses fatty meats more abundantly and seasons them with salt, pepper and lots of garlic, in addition to red wine.

Sausage is not cured and must be cooked, unlike salami and prosciutto, two other prominent pork products.

Our partnership with Sackett Farm Family, who raise only heritage breed Berkshire/Duroc pigs, allows us to offer more flavorful and extremely high quality product. M’tucci’s has been making sausage since we opened, using it on pizzas, in pasta dishes and braised over polenta, but we think our dishes with pork have risen to new heights.

After a lot of testing and tasting, we’re pretty excited for M’tucci’s Old World Artisanal Italian Sausage with Red Wine to be available in Albertsons Markets and M’tucci’s Restaurants in the next week. It will be sold in one pound packages in stores in Albuquerque, Santa Fe and Taos.

The recipe was created by Company President/Executive Chef John Haas when M’tucci’s Italian opened eight years ago. The recipe had minor changes two years ago and is a blending of Southern Italian and Tuscan styles. Some of the ingredients are toasted fennel, garlic, crushed pepper and red wine. It’s all natural and does not contain any preservatives. Two videos are below, one showing how we braised it in a casing and serve it with soft polenta and one showing how to make Sausage Burgers. We know you will love it!

Prepare for sausage jokes:

What did one sausage say to the other? Let’s Link Up!

What did the female sausage say to the male sausage? Wait, did you put on a condiment?

Did you hear the one about the German Sausage? It was the wurst.

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Pasta Della Forma at M’tucci’s Italian

A popular restaurant pasta preparation in Italy and in California is now in Albuquerque - only at M’tucci’s Italian. Pasta Della Forma (from formaggio which is Italian for cheese) is finished table side in a cheese wheel. We use Fresh House Spaghettini and Piave Vecchio, a cheese from the Veneto region near the Dolomite mountains. You have a choice of two toppings:

Mushroom Duxelle: Baby Portobello Mushrooms, Thyme, Garlic, White Wine

Roasted Red Bell Pepper/Sun-Dried Tomato Relish

Pasta Della Forma: Minimum of two people, Prepared Table side $38 Chef’s Condiments Add $3

I recommend a healthy grinding of fresh pepper. A short video shows how it’s done.

Weekend Specials

M’tucci’s Italian

24 oz Hand Cut Porterhouse: Crispy Salt Water Potatoes, Grilled Broccolini, Balsamic Reduction $38

Pan-Seared California White Sea Bass - Sweet Potato Puree, Broccolini, Sweet Pea and Duck Prosciutto Succotash $29

Crab & Cream Cheese Ravioli: House Crispy Bacon, Artichoke & Sweet Peas tossed in a Crab Thyme Cream Sauce $23

Pasta Della Forma: House Made Spaghettini & Piave Vecchio Cheese, Minimum of two orders, Prepared Table side - $38, Chef’s Condiments Add $3

Appetizers

Beer Battered Herbed Ricotta Stuffed Squash Blossoms: Capers, Oil Pickled Zucchini $10

Clam Toasts & Pancetta with Fennel, Sun-Dried Tomato, White Wine Butter Broth $12

Weekend Cocktail

Aloha Weekend: Pyrat Rum, Pineapple Rosemary Shrub, Vanilla Syrup, Orange and Lime Juice

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

16 oz. Veal Porterhouse: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Barramundi: Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $26

Crispy Chicken Confit Risotto: Wild Mushrooms, Roasted Celery & Carrots, Creamy Carnaroli Rice $19

Weekend Cocktail

Avión: made with Blanco Tequila, Creme de Violette, Maraschino Liqueur, Pineapple and Lime Juice

M’tucci’s Twenty-Five

Stuffed Sackett Farm Pork Loin: Stuffed with Seared Mushrooms, Artichokes, Spinach & Pecorino. Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $22

Pan-Seared Ono: Seared Artichokes, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $21

Surf & Turf: 5 oz. Beef Tenderloin, Grilled Patagonian Pink Shrimp, Sweet Potato Mash, Grilled Broccolini, Balsamic Reduction $28

Gelato: Chocolate Hazelnut Stout

Sorbetto: Triple Berry

Tell ABQ - Taste of Summer

A new radio program that features local restaurants and is hosted by Jade and Ashley will have M’tucci’s Twenty-Five Chef/Partner Shawn Cronin as a guest on Tuesday, June 1 at 12:30. To listen to the live hour-long interview and to hear the hosts review of a recent visit to M’tucci’s Twenty-Five go to the App store for Apple or Android and download the Tell ABQ app. If you miss the live program, the show will be archived so you can listen at your own convenience. Don’t miss it!

Jade & Ashely from Tell ABQ - Taste of Summer, loving gelato at M’tucci’s Twenty-Five

Jade & Ashely from Tell ABQ - Taste of Summer, loving gelato at M’tucci’s Twenty-Five

M’tucci’s Gourmet TV Dinners

We appreciate your support, but all good things must come to an end. When the current inventory of TV dinners is gone - then they will be gone. There are a few left at each location.

Thanks for reading. See you next Friday. Ciao!

The Wonders of Pork

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One of our goals when we created a partnership with Sackett Farm in Iowa, was to serve pork with more flavor. The heritage breed of Duroc combined with the careful feeding and pasturing, means that our pork is now better than ever. The second goal was to increase the variety of products that we could offer to you. We are buying the entire pig, which is then processed to our specifications by another family-owned business. Of course, we have all of the popular cuts like chops, loins and ribs, but we also are using lesser-known parts for our cured meat program (bacon, pancetta & guanciale) and to create special cooked dishes.

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Unless you visit a serious butcher counter, you are probably not going to find pork belly. However, it’s a wildly popular cut in many parts of the world (there is even a food series on Netflix dedicated to pork belly in Korea). Most Koreans claim to eat pork belly at least once a week and in a recent survey 85% claimed that it is their favorite meat.

In Latin American & Caribbean cuisine it is called chicharrón (not to be confused with fried pork skins) and is used in tacos as well as in braised dishes.

In France, the Alsace region is known for choucroute garnie, which is pork belly, sausages, potatoes and sauerkraut slow cooked together to create a hearty meal.

Italians use most of their pork belly for pancetta, which is similar to bacon. Pancetta is cured with salt, sugar and spices, but it is not smoked. The most common use for pork belly in North America is bacon or salt pork.

Pair this succulent cut (the flavor is in the fat baby!) with a cooking technique which originated in France and you’ve got something special. Confit is a method of cooking any type of meat slowly in grease, fat or syrup, and was originally used as a way of preserving meat . Most restaurants serve a confit of goose or duck, typically using the legs. The legs are salted, seasoned with herbs and slowly cooked in their own rendered fat, then cooled and preserved in the fat. Even people who don’t like duck, love this!

Chef Cory is using the confit technique with this week’s Meal Kit. Sackett Farm Pork Belly is slowly cooked in Apples, Fennel, Seasoning and Pork Fat for four hours. It comes portioned with instructions on finishing it for your dinner. Slice it and arrange it on top of the Creamy Risotto with Roasted Butternut Squash, Mushrooms and Sun-Dried Tomatoes. We’ve also prepared a salad with fresh Spring Greens, Shaved Fennel, Candied Pecans and Feta. Wait, there’s Chocolate Sorbetto for dessert. A generous dinner for two for only $32.

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M’tucci’s @ Home - Cooking with Cory

- Salad- Shaved Fennel, Candied Pecans, Feta Cheese, Orange Honey Vinaigrette, Spring Mix -

- Sackett Farm Pan Seared Apple Fennel Pork Belly Confit with

Creamy Risotto, Mushrooms, Sun Dried Tomatoes, Haricot Vert, Roasted Butternut Squash -

- Chocolate Sorbetto -

Order online or call. Only $32 while supplies last.

M’tucci’s Valentine’s Weekend

We will have several dine in specials for Valentine’s Weekend. They will be announced next week. Don’t miss the special meal kits for Valentine’s Weekend. Executive Pastry Chef Brianna Dennis has created a fondue kit loaded with house made sweet goodies and Chef/Partner Cory Gray has a special three course meal that includes all of the major Valentines food categories: lobster, steak and chocolate. The Fondue ToGo will be $25 and be available to pre-order next week.

Fondue Togo kits $25.00 Preorders Available.


Limited supplies at each M’tucci’s location starting 2/12-2/14
Kit includes:Caramel Chocolate Ganache
Chocolate Brownie pieces
Prosecco marshmallows
Strawberries
Palmier cookies
Pound cake


Meal prep kit for 2 people $49.00

Limited supplies at each M’tucci’s location starting 2/12-2/14


Appetizer: Buttered Lobster Cream Cheese Puff Pastry w/ Lemon Cream Caper Beurre Blanc

Entree: M’tucci’s Bacon Wrapped 6oz Filet Mignon, Roasted Asparagus, Salt Water Potatoes with a Creamy Tuscan Garlic Shrimp Sauce.

Dessert: Cannolis with Sweetened Ricotta filling and Chocolate Covered Strawberries.


Dessert Special $8.00

Limited supplies at each M’tucci’s location starting 2/12-2/14

Chocolate Covered Red Velvet Cake Roll filled with Chantilly Cream, topped with Raspberry Meringue and Chocolate Cake Pieces.


Valentine’s Day Gelato and Sorbetto special:

Limited supplies at each M’tucci’s location starting 2/12-2/14, $8.00 per pint

Cheesecake Gelato with Strawberry Swirl

Chocolate sorbet

Raspberry Prosecco Sorbetto

M’tucci’s Moderno will take reservations for the Love Pods for Valentine’s Weekend Thursday - Sunday. You must call to make a reservation - for February 11-14 only!

M’tucci’s Moderno will take reservations for the Love Pods for Valentine’s Weekend Thursday - Sunday. You must call to make a reservation - for February 11-14 only!

M’tucci’s Italian

12 oz Herb-Rubbed NY Strip Steak - Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $27

Lightly Breaded Pan-Seared Rockfish - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $19

Sunday Only: Full Rack of Baby Back Ribs, Salt Water Potatoes, Sautéed Spinach and House BBQ Sauce for $27

M’tucci’s Moderno

Ricotta Pesto Ravioli - Roasted Artichokes, Grape Tomatoes in a Pesto Cream Sauce

Harris Ranch Flatiron Steak - Crispy Salt Water Potatoes, Grilled Asparagus, Italian Verde Sauce

Pan-Seared Halibut - Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $24

Sunday Only: House Made Lasagna with Herbed Ricotta, Five Pork Bolognese and Roasted Tomato Marinara. $16 (it’s large)

Drink Specials by Matt

Del Rio Punch: Del Maguey Vida Mezcal, Lime, Pineapple & Orange Juices, Red Chile & Club Soda

Violet Villa: Espolon Tequila, Lime Juice, Violet Liqueur

M’tucci’s Twenty-Five

7 oz Hanger Steak - Crispy Salt Water Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $21

14 oz Sackett Farm Cherrywood Smoked Bone In Pork Chop: Campfire Potatoes, Braised Spinach, Mango Coulis $18

Gelato: Dark Chocolate Brownie w/ Candied Bacon - Banana w/Fudge Swirl

Sorbetto: Vanilla/Lime/Blackberry

M’tucci’s Wine

2019 Bianco – 100% Verdelho – Contra Costa County, CA

Peach, Green Apple, Honeydew, Balanced Acidity

Thanks to the acidity, this will pair really well with almost the whole spectrum of white wine pairings.  Most people will consider this to be similar to Sauvignon Blanc.  It’s a Portuguese grape native to the island of Madeira.  It’s one of the four “noble” grapes of Madeira.  It is very rarely planted in the US.

2019 Dolcetto – 100% Dolcetto – Russian River Valley (Sonoma County), CA

Black Cherry, Cranberry, Tobacco Leaf, Medium Tannin & Light Acidity.  

Perfect compliment for charcuterie but will stand up to other dishes where other bigger-bodied red wines would typically be paired because of the tannins.  (Editor’s Note: I had a glass with the Five Pork Bolognese yesterday and It was terrific). It would be considered similar to a Pinot Noir, but has a bit more depth and more tannin.  Dolcetto (little sweet one in Italian) is best known as a varietal from Piedmont in Italy and for being a bit drier, which this American version definitely shows.  Another rare varietal in American winemaking

2018 Rosso – 70% Carignan, 28% Grenache, 2% Charbono – Mendocino County, CA

Leather, Vanilla, Pomegranate, Balanced Tannin, Long Finish

This wine has really impressed us in all of our tastings.  Think of it as a bit of a merlot/cab/Syrah type blend.  It’s got big enough tannin to stand up to almost any red meat, but will also pair great with tomato sauces and even to charcuterie.  Carignan has Spanish origins, but is more common in French wines.  Grenache is used in many of the popular wines from the Rhone region in France. It is called Garnacha in Spain and is a common blending partner with Carignan, which results in a nice tannin and balance.  Charbono (also called Charbonneau) originated in the Savoi region of France. It was confused as Dolcetto in the early days of California winemaking, but is definitely a different grape. It commonly has high acidity and rich, fruity complexity. It is called Bonarda in Argentina, where it’s the second most planted grape behind Malbec.  This wine will continue to get better with each year in the bottle.   

Try a glass for $8 or a bottle for $32. Due to NM Liquor laws, you can’t buy an unopened bottle for take out, but you can grab a seat, order a bottle, have a taste, then we’ll package it for you to take home. Them’s the rules.

Thanks for reading. See you next Friday. Ciao!