SICILIA MIA DINNER MENU
Calamari & Gamberi
This is the star of comfort food in Italy. It's a dish that brings people together through sharing and enjoying each others company. This dish is a fried mixture of calamari and shrimp, crispy and golden, served with our homemade red sauce.
Sicilia Mia Antipasto Freddo
The traditional first course of a formal of Italian meal. Typical ingredients of a traditional antipasto include cured meats, pickled vegetable and various cheeses. Ours has a mixture of local Utah cheeses and a mix of Italian cured meats along with local vegetables.
Polipo alle Mele
A southern Italian dish served with our own personal twist. Fresh grilled octopus marinated with olive oil, thyme and garlic served in a bed of caramelized apples.
Carpaccio di Carne
This is a classic comfort food in Italy and is a Sicilian favorite. The carpaccio was invented from Giuseppe Cipriani in 1950, and named after Vittorio Carpaccio, a famous Venetian painter known for the "red and white tones" that characterizes his work. Our carpaccio uses locally sourced fillet mignon served with arugula and a truffle mustard olive oil sauce and lemon blossoms filled with fresh ricotta cream. Served in a fig and mint reduction.
Toasted rustic bread topped with fresh diced tomatoes, evoo & drizzled with balsamic
A Sicilian traditional street food and now it's one on the most famous appetizers in Italy. A rice ball filled with homemade Bolognese, peas, and mozzarella served in a bed of slow cooked tomato sauce.
single 9/double 16
Mixed greens with a traditional Italian dressing of EVO & balsamic
single 9/double 16
Mr. Gardini, an Italian immigrant living in Mexico & the U.S. was the first to introduce Caesar salad to the world. Traditionally made with romaine lettuce and croutons, the salad is tossed in a dressing of lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese and black pepper. While our Caesar is served with a similar homemade dressing, our presentation is remarkably different. We take locally grown romaine lettuce and toss it with our dressing and croutons.
The first origin story for Caprese salad dates back to Italy in the post-World War I era. A patriotic mason wanted to make a dish that was a true tribute to Italy, combining ingredients that represented his country's flag. We have embraced his enthusiasm, crafting a dish that visually pays homage. Our caprese is made with Utah tomatoes, EVOO and house made mozzarella cheese.
Our twist on the traditional Bresaola salad, this dish includes arugula, parmigiano, Bresaola cured meat, and a lemon dressing.
Zuppa - Soup
Cioppino is a tomato-based seafood stew that was invented by the San Francisco Italian fishermen of North Beach in the late 1800s using whatever seafood was left over from the day's catch. We take pride in using only the high quality and freshest seafood in our cioppino.
Cozze e Vongole
A simple classic. A tomato base with sautéed clams and mussels, flavored with wine and garlic.
Primi - Pasta
Our Signature Carbonara
An Italian pasta dish from Rome, carbonara is made with egg, hard cheese, cured pork, and black pepper. This dish arrived at its modern form, with its current name, in the middle of the 20th century. We've taken this classic to a whole new level by adding the pasta to a flaming wheel of cheese and tossing it table side for a truly decadent, creamy experience.
Spaghetti Burro e Parmigiano
"Spaghetti with butter" is an Italian pasta dish of fresh spaghetti tossed with butter and Parmesan cheese. It started in Rome as a basic dish, we spice our up with a little fire. Our spaghetti is finished table side in our wheel of cheese. Giuseppe recommends black truffles.
Ravioli Burro and Salvia
Italians love their filled pasta. Our raviolis are handmade and filled with fresh mozzarella. Served in a delicate sage and butter cream sauce, this dish is light and delicious. This is a pasta lovers choice of pasta.
Ravioli Porcini Mushroom
Our ravioli with porcini mushroom sauce is the choice for someone who wants something comforting and full of flavor. The porcini mushroom is one of the oldest ingredients in the Italian cuisine because of the richness it brings to each dish.
Ravioli con Ficchi
Our handmade ravioli in a delicate sauce made with sweet baby vegetables and fig. A must try if you want something to remember.
Gnocchi 4 Formaggi
Cheesy, comforting, and delicious, this how we like to describe our homemade gnocchi with a 4 cheese cream sauce.
Tagliatelle Ragu della Nonna
This recipe is a must try! Nonna's famous ragu is slow cooked for 8 hours with Barolo wine, braised lamb, beef and sausage.
Gnocchi Funghi e Prosciutto
Mushrooms and prosciutto cotto is a great combination for our homemade gnocchi in a white cream sauce.
Our lasagna is all the time favorite with layers of homemade pasta filled with bolognese (braised for 8hrs) and bechamel, a creamy sauce made with milk and butter.
We wanted to make sure everyone could enjoy our lasagna. This twist on our traditional lasagna has layers of pasta filled with bechamel and mix vegetables.
Fettuccine Nero di Seppie
This is a classic Italian dish whose origin can be associated both with Sicily and the northern Veneto region. It’s a sauce made from squid ink and chopped calamari. Definitely made for seafood lovers.
Fettuccine Sicilia Mia
The fettuccine that is so good that is bears our name. It's a wonderful mixture of seafood, cooked to perfection in a tomato sauce and tossed with our homemade fettuccine.
This is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine). Our homemade spaghetti it tossed with clams sautéed in white wine, lemon and garlic, of course.
Bistecca alla Toscana
Prime cut ribeye locally source and served in a light bed of arugula topped with parmigiano with a drizzle of balsamic. It’s a combination that will make you fall in love with this dish.
Bistecca alla Siciliano
A prime cut, locally sourced ribeye. This is a traditional and simple recipe with Salmoriglio, which is a Sicilian dressing of lemon olive oil, garlic, thyme and oregano.
The original version of this dish is saltimbocca alla Romana ("saltimbocca Roman-style"), which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter.
A twist on our veal saltimbocca. In this dish the veal is served in a delicate mushroom sauce, an amazing combination of flavors.
Maile ai Funghi
Slowly cooked pork shank topped with a marsala mushroom sauce.
An organic and locally sourced chicken breast, fried in a delicate creamy sauce with mushroom and artichoke.
An organic and locally sourced chicken breast, fried with a provolone white cream sauce topped with prosciutto.
Salmone alla Livornese
Whole filet of salmon topped in a livornese sauce made with capers, olives, garlic and a Sicilian tomato sauce.
Pesce all a Griglia
Charcoal grilled fish of the day, served with arugula and parmigiano salad.
Patate Al Forno
Italian style, oven baked potato wedges
Asparagi al Tartufo
Grilled asparagus with truffle oil
Funghi al Vino Bianco
Sautéed mushrooms in white wine
Grilled mixed vegetables
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Meat Sauce 6