Pie - It's Italian!

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The earliest mentions of pie and pie pastry were in the writings from ancient Greece. The plays of Aristophenes in the 5th century BC mentioned small pastries filled with fruit.

However, it was in a 1st century Roman cookbook where using pastry to encase meats was first mentioned. The earliest doughs in Rome were made with flour, oil and water. They were used to cover roasted meat and were intended to prevent the meat from drying out in the oven. The crust was usually discarded after baking. Eventually, the Romans created a richer pastry that encased small birds or eggs. The crust was now edible along with the filling. Pie - it’s Italian!

As the Roman Empire expanded, their vast road system led to pies gaining popularity throughout Europe. During medieval times, most pies contained meat or fish and were not considered a dessert item, primarily due to the high cost of sugar.

The first recorded fruit pie was a cherry pie served in England to Queen Elizabeth I in 1650. Around that time pumpkins were sliced and fried with herbs, then combined with sugar and eggs, creating the pumpkin pie. It traveled with the early colonists to America and became a national dish.

This year, Executive Pastry Chef Brianna Dennis and her Pastry Palace team have created three pies that will be available for pickup on Tuesday or Wednesday before Thanksgiving at all locations.

“Pie season is always a fun time for us! It gives us a chance to go outside our comfort zone and into comfort food. Brianna and her team go all out in creating familiar flavors but with better quality ingredients than I was accustomed to while growing up,” said Company Chef Shawn Cronin. 

“Every year they are hand making hundreds of pies and in all of that chaos Brianna is always looking to make it better and better. We used to make a Green Chile Apple Pie and although it was delicious, we still wanted to find new flavors as the years passed by.”

“So this year Brianna runs up to me and says ‘try this pie (Black Bottom Pie) and tell me what you think’. After one bite, I pre-ordered three for Thanksgiving. It has a rich cookie crust, a layer of French dark chocolate, the airy whipped cream and the little crunch of chocolate pearls. It's another reason that Brianna is one of the best in the state. She is never complacent and will never be happy with something short of perfection,” he said.

What makes them special?

“Adding ginger to whipped cream keeps the pumpkin pie even lighter and more refreshing. That’s just an addition we make to the classic - along with pumpkin seed brittle,” said Chef Brianna.

“I chose Black Bottom Pie because it’s different from the very popular chocolate cream pie or silk pie. Black bottom pie actually has 3 layers and while it has evolved over the years, it is still a complex classic.”

Call the restaurant closest to you and pre-order your pie, beginning November 1 (all $19). They must be picked up on Tuesday 11/21 or Wednesday 11/22.

Pumpkin Pie with Ginger-Whipped Cream and Pumpkin Seed Brittle

Old Forester Bourbon Pecan Pie with Vanilla Whipped Cream

Black Bottom Pie - Cookie Crust, Chocolate Custard, Vanilla Rum Mousse, Vanilla Whipped Cream and Dark Chocolate Pearls

Add a pint of House Made Salted Caramel Gelato for only $7

November Pairing Dinner

Weekend Specials

M’tucci’s Italian

Ravioli - Calabrian Chile & Pesto Ricotta Filling - Mushrooms, Guanciale, Red Onions, Arugula, Alfredo Sauce, Focaccia Breadcrumbs $27

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

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

Blackberry Shrub Sackett Farms Pork Shank - Sautéed Broccolini, Colonatta Butter, Polenta $29

Weekend Cocktail

The Mike Wazowski - Vara Rum, Fresh Lime Juice, Cream, Avocado Mix, Pineapple Juice, Vanilla Simple Syrup, Gummie Eyeball


M’tucci’s Moderno

6 oz. Picaña - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $33

Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $29

Frutti di Mare -Clams, Baby Scallops, Mussels, Shrimp, Tomatoes, Spicy Marinara, House Made Linguine $25

Weekend Cocktail

Apple Cider Mojito - Bacardi Rum, Brown Sugar Simple Syrup, Fresh Lime Juice, Muddled Mint, Sparkling Cider Float

M’tucci’s Twenty-Five

Pan-Seared Chicken Breast - Lightly Smoked, Sun-Dried Tomatoes, Sage Pesto Cream Sauce, House Made Linguine $19

Pan-Seared Swordfish - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $33

6 oz. Beef Tenderloin - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $33

Weekend Cocktail

ParaNorman - Pisco, Coconut Rum, Midori, Pineapple Juice, Fresh Lemon Juice, Glitter Simple Syrup

M’tucci’s Bar Roma

Braised Sackett Farms Pork Belly - Roasted Carrot Puree, Charred Kale & Potato Hash, Caramelized Onions $27

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Capers, Lemon Caper Butter Sauce $25

Weekend Cocktail

Peared Eagle - Eagle Rare Bourbon, St. Germain, Spiced Pear Liqueur, Amaro di Angostura, Fresh Lemon Juice, Peychaud Bitters, Soda Water

Live Music for November

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

11/1 Shane Wallin 

11/8 RJ Perez 

11/15 Martin York

11/22 Johnny Lloyd

11/29 Shane Wallin

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday

11/2 Nathan Fox

11/3 Grace Marks 

11/9 RJ Perez 

11/10 Eryn Bent

11/16 Matt Jones 

11/17 Lani Nash

11/24 Jacob Chavez 

11/30 Lani Nash

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday

11/2 no music

11/3 RJ Perez 

11/9 no music

11/10 Grace Marks

11/16 Eryn Bent

11/17 Shane Wallin

11/24 Matt Jones

11/30 RJ Perez

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!

Dessert First!

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It’s no secret that when it comes to creativity in M’tucci’s kitchen, we have a pretty deep bench (hey, the World Series starts today and it’s probably my first baseball metaphor in three years of writing these newsletters). If you have had one of our Weekend Specials or attended one of our Five Course Pairing Dinners, you know what I’m talking about.

I’m always amused when I read an online review or comment when the person says, “the portions aren’t that big” or “it’s pricey for what you get”, because when my wife and I eat at any location, we rarely finish our entrees and happily watch as our M’tucci’s server efficiently boxes the remainder of our meal.

Which leads me to my point, which is that I rarely have room for dessert and that is a shame, because the desserts at M’tucci’s are among the best.

Executive Pastry Chef Brianna Dennis and her crew create every dessert, gelato and sorbetto that is on your plate at all of our locations. A recent blog post by a popular travel site waxed eloquently about her efforts and we would like to share the writer’s comments.

“An Italian restaurant isn’t complete without tiramisu, but have you ever seen one like this? Marsala and 151 Rum danced all day with ladyfingers and mascarpone mousse, then had an after-dinner aperitif with Lavazza espresso - this amazing tiramisu was the result.

“This epic dessert is a fan favorite - Lemon Chantilly Cake. Beautiful lemon creme on a play date with a light lemon cake topped with big, bursting, blackberries, almond brittle dust, and blackberry sauce. Simple, yet delicious.”

“We love how Chef Brianna takes something simple like a brownie and transforms it into a mouthwatering masterpiece. The Bougie Brownie is a dark chocolate stacked wonderland of house-made marshmallow, dulce de leche, Chantilly creme, sprinkled with bite-sized bits of their house-made Toblerone chocolate, and accented with cherries soaked in Limoncello.”

You will have several opportunities to taste the excellent desserts produced by M’tucci’s “Pastry Palace” (as we affectionately refer to it). Every Wednesday a new dessert is created for the 3-Course Prix Fixe dinner at M’tucci’s Italian and is paired with an appropriate wine.

Five-Course Pairing Dinners are held about every two weeks at three of our locations and Chef Brianna creates a special dessert to go with the wine, beer or spirit that is the theme of the dinner. This coming week, Thursday November 3, the pairing dinner with Marble Brewery will match a Citrus Flower Entremet with Marble’s Citra ESB. The full menu is listed below, along with a link to reserve a spot for this dinner. Better hurry, because there aren’t many seats left at the table.

With November just around the corner, our popular Thanksgiving Pies will be available for order. Last year we offered a choice of three creative takes on holiday favorites: Pumpkin with Pumpkin Seed Brittle & Ginger Vanilla Chantilly Cream, Apple with Toasted Oat Streusel and Bourbon Pecan Pie with Vanilla Chantilly Cream. Watch La Gazzetta and Facebook for this year’s pies and details about ordering.

Reserve Your Seat for The Pairing Dinner with Marble Brewery

M’tucci’s Twenty-Five, Thursday November 3rd @ 6:30

Weekly Whiskey Flight at M’tucci’s Italian

Every week, a Whiskey flight featuring three different spirits, will be available. There will also be three unique Old Fashioned cocktails from which to choose. The whiskey flights will change each Thursday. This week we are featuring three from Duke: a Rye, a Straight Bourbon and a Founder’s Reserve.

Weekend Specials

M’tucci’s Italian

Ravioli - Green Chile & Ricotta filling, Mushrooms, Chicken, Caramelized Onions, Sun-Dried Tomatoes, Pesto Cream Sauce, Crispy Prosciutto, Shaved Parmesan $27

12 oz Veal Chop: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

Pan-Seared Meagre - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $34

Braise - Sackett Farms Pork Shank braised in Red Wine, served over Collard Greens with Bacon, Onions, Garlic $31

Weekend Cocktail

Pearfect Martini - Captain Morgan Spiced Rum, Spiced Pear Liqueur, Honey Simple, Fresh Lemon Juice, Honey Drizzle


M’tucci’s Moderno

24 oz. T-Bone - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39

Pan-Seared Rockfish - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $24

8 oz. Sackett Farms Pork Tenderloin, Crispy Salt Water Potatoes, Sautéed Broccolini, Pomegranate Reduction $23

Weekend Cocktail

Will You Mari Me? - One Vodka, M’tucci’s Blueberry Shrub, Fresh Lime Juice, Simple Syrup, Muddled Blueberries & Mint, topped with M’tucci’s Sparkling Wine

Bobbin’ for Apples - Copper Kings Apple Brandy, Ginger Liquid Alchemist, Apple Cider, FreshLemon Juice


M’tucci’s Twenty-Five

14 oz. Ribeye - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $39

Pan-Seared Artic Char - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $33

6 oz. Sackett Farms Pork Belly Risotto - Crispy Pork Belly, Creamy Risotto, Sugar Snap Peas, Roasted Fennel, Sun-Dried Tomatoes, Blackberry Lemon Beurre Blanc Sauce $24

Weekend Cocktail

Poison Apple - 818 Tequila, Liquid Alchemist, Bitters


M’tucci’s Bar Roma

Pan-Seared Artic Char - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $33

Prosciutto Avvolto Gamberetti - Prosciutto Wrapped Jumbo Tiger Shrimp, Cacio e Pepe Risotto, Sautéed Broccolini, Red Onion & Asparagus, Garnished with Cacio di Roma, Balsamic Reduction & Fresh Herbs $33

Weekend Cocktail

Witch’s Brew - Absolut Vodka, Raspberry Torani, M’tucci’s Blueberry Raspberry Shrub, Fresh Lime Juice

The Pumpkin King - Crown Royal, Pumpkin Syrup, Heavy Cream

Live Music for October & November

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

10/30 Shane Wallin

11/2 Lani Nash

11/6 Nathan Fox

11/9 Rj Perez

11/13 Oscar Butler

11/16 Shane Wallin

11/20 John Martinez

11/23 Ron Martinez

11/27 Shane Wallin

11/30 Oscar Butler

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

10/28 Amy Faithe

11/3 Amy Faithe

11/4 Jason Seel

11/10 John Martinez

11/11 Lani Nash

11/17 Rj Perez

11/18 Matt Jones

11/25 Rob Martinez

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

10/28 Rj Perez

11/3 Cali Shaw

11/4 John Martinez

11/10 Rob Martinez

11/11 Rj Perez

11/17 Matt Jones

11/18 Lani Nash

11/25 Alex Long

Thanks for reading. See you next Friday. Ciao!

M'tucci's "Pastry Palace"

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On any given day of the week, Brianna Dennis, M’tucci’s Executive Pastry Chef, is the hardest working person in the company. That is especially true during the holidays. She and an assistant are responsible for all of the desserts and gelato for three restaurants and a very busy catering operation.

Brianna joined us when M’tucci’s Twenty-Five opened in February of 2020. Previously, she had been the Pastry Chef for Dunton Springs Resort, an exclusive resort near Telluride, CO and at the Hotel Andaluz. She was an instructor for the hospitality school at CNM (and is still a part-time faculty member) and was the Education Director at the New Mexico Restaurant Association before being lured back into the kitchen. We are lucky she said yes.

“The thing about Brianna that is known throughout this industry and throughout New Mexico is that she is insanely talented. Working next to her, you really get to see how much care she puts into every detail no matter how busy it is, no matter how crazy it is, or no matter how big a hill she has to climb. It doesn't matter the project, the budget or the style of service, she has three tricks up her sleeve to flawlessly execute it. I've seen her do desserts for a party that was $200 a head and I've seen her do desserts for a buffet line that was $10 a person and to her the level of care and attention to detail is exactly the same,” said Chef/Partner Shawn Cronin.

 

Tucked away in a room adjacent to the bar at M’tucci’s Twenty-Five, the Pastry Palace creates at least five different desserts, two to three flavors of gelato, a special dessert every Wednesday for Prix Fixe dinner at M’tucci’s Italian and, of course, special cookies, cakes and pies for the holidays.

Some of the favorites are found at all of the restaurants, such as the Tiramisu and the Lemon Ricotta Cookies. However, there are a few desserts unique to each place. One of those is the Lemon Chantilly Cake topped with Almond Brittle Dust and Fresh Blackberries at M’tucci’s Twenty-Five.

Brianna created new versions of holiday pies for Thanksgiving the past two years. If you haven’t tasted her Bourbon Pecan Pie with Chantilly Cream or the Spiced Pumpkin Pie with Pumpkin Seed Brittle, I feel sorry for you and you will have to wait until next November to try them. Right now, she is busy baking cookies for our Holiday Cookie Box (available until the New Year) which includes the wildly popular Lemon Ricotta Cookie, Vanilla Shortbread, Chocolate Crackle and Chocolate Chip.

The Holiday Cookie Box is available until January 1. Call to reserve one or pick one up on your next visit. 20 Cookies for $16!

Lemon Ricotta, Vanilla Shortbread, Chocolate Crackle & Chocolate Chip

Give a Gift and Receive a Gift. Available through December 31.

Available at all locations and on our website.

If you are having turkey and stuffing for Christmas Dinner, check out Cory’s stuffing recipe using M’tucci’s Artisanal Italian Sausage.

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Sweet Potato & Ricotta: Roasted Poblanos, Prosciutto, Sun-Dried Tomatoes, Broccolini, topped with Dried Cranberries and Candied Pecans, Manchego Cream Sauce $27

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

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

Red Wine Braised Shredded Pork: over Butternut Squash, Puréed Spinach, Mushrooms in a Savory Sauce topped with Micro Greens $25

Weekend Cocktail

Tesorosso: M’tucci’s Reposado, Fresh Lime Juice, Cane Syrup, Tonic Bitters & M’tucci’s Montepulciano


M’tucci’s Moderno

24 oz T-Bone: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $38

Pan-Seared Yellowtail: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $23

Calabrian Braised Volcano Sackett Farms Pork Shank: Preserved Vegetable Tomato Ragu, Roasted Garlic Mascarpone Polenta, Braised Escarole $27

Weekend Cocktail

Santa’s Little Helper: Absolut Vanila, Rumpleminz, Godiva Dark Chocolate, Half & Half


M’tucci’s Twenty-Five

Crispy Crab & Shrimp Cakes over a Corn & Potato Hash, Green Beans and Creamy Horseradish Sauce $19

Pan-Seared Striped Sea Bass: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter, Capers $32

24 oz. Hand Cut Porterhouse: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone marrow Butter $38

Surf & Turf: 8 oz Filet + Wild Caught Shrimp, Grilled Broccolini, Whipped Sweet Potatoes, Amaro Butter Sauce $39

Weekend Cocktail

Naughty List Apple-tini: Copper Kings Spiced Apple Brandy, Cardamaro, Allspice Tiki Bitters, Apple Juice, House Made Caramel

Holiday Cocktail

Spiced Cranberry Mule: Tito’s Handmade Vodka, Cranberry Juice, Liquid Alchemist Spiced Apple Syrup, Gosling’s Ginger Beer, Fresh Lime Juice

Live Music for December & January at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:30

December

12/24

RJ Perez @ Moderno

12/30

RJ Perez @ 25

?? @ Moderno

12/31

Jason Seel @ 25 7:30-10 plus DJ 10:30-12:30

Lani Nash @ Moderno 7:30-10 plus DJ 10:30-12:30

January

1/6

Cali Shaw @ 25

Jason Seel @ Moderno

1/7

Lani Nash @ Moderno

1/13

Kirk Matthews @ 25

Sloan Armitage @ Moderno

1/14

Eryn Bent @ Moderno

1/20

Amy Faithe @ 25

RJ Perez @ Moderno

1/21

Kirk Matthews @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno

Thanks for reading. See you next Friday. Buon Natale!