2051 Cucina Italiana Menu

Prosciutto di Parma, burrata, and arugula with choice of fries or mixed greens.

Soppressata, mozzarella cheese, and bell pepper with a choice of fries or mixed greens.

Cotto ham, mayonnaise, and arugula with a choice of fries or mixed greens.

Sausage, onion, and bell pepper with a choice of fries or mixed greens.

Burrata, tomato, and basil with a choice of fries or mixed greens.

Fried baby squid, calamari, shrimp and vegetables.

Thinly sliced beef filet mignon, arugula, shaved parmigiano, capers and lemon.

Fried polenta, porcini mushrooms gorgonzola fondue

Fried mix vegetables.

Prosciutto di Parma, cotto, mortadella, soppressata, pancetta, pecorino toscano, primosale with truffle.

Parma Prosciutto, Cotto Granbiscotto, mortadella, soppressata, pancetta.

Burrata, pecorino toscano, gorgonzola, primosale with truffle, honey.

Mixed greens, arugula, shaved parmigiano, cherry tomatoes, toasted almonds, and balsamic dressing.

Burrata cheese, baked eggplant, tomato, basil, garlic, and balsamic emulsion Add Prosciutto 6.00

Arugula, pear slices, walnuts, shaved parmigiano, and pear dressing.

Mixed greens, fennel, orange wedges, sesame seeds, and orange dressing.

Arugula, garbanzo beans, black olives, artichokes, onions, cherry tomatoes, feta cheese, and Mediterranean dressing.

Homemade Tagliatelle Noodles with our traditional meat ragu sauce.

The Original Lasagna from EmiliaRomagna.

Meat parmigiano stuffing in cream of parmigiano.

Meat ricotta stuffing in cream of parmigiano, and meat ragu.

Squid ink tortelli filled with a prawn, lemon zest, and zucchini.

Butternut Squash, Amaretto, Parmigiano Reggiano, Butter Sage

Filled with ricotta cream of spinach, in butter, and sage.

Porcini Mushroom, Cream

Housemade pesto genovese.

Tomato Zesty Sauce, Eggplant, Basil and Pecorino

Gorgonzola and walnuts.

Housemade sausage, thyme, sage, and cream.

Guanciale, egg yolk, and black pepper.

Clams, zesty white wine cherry tomato sauce, and parsley.

Spicy arrabbiata sauce.

Arborio rice, saffron, and braised short ribs cooked in chianti.

Shrimp, baby squid, clams, and baby octopus in red sauce.

Beef filet topped with fondo bruno beef reduction with rainbow carrots and roasted potatoes.

Atlantic salmon in an orange reduction, roasted potatoes, and sauteed spinach.

Salmon, octopus, shrimps, clams, mussels, catch of the day, and parsley in a tomato Luciana sauce.

Tender Chicken Thighs in white wine porcini mushroom sauce, roasted potatoes, sauteed spinach.

Tomato, mozzarella cheese, and basil.

Tomato, mozzarella cheese, prosciutto cotto granbiscotto, and mushrooms.

Tomato, mozzarella cheese, and soppressata salame.

Tomato, mozzarella cheese, sausage, and onion.

Tomato, mozzarella cheese, prosciutto di Parma, and arugula.

Tomato and mix vegetables.

Tomato, pecorino, pancetta, black pepper.

Tomato, mozzarella, Nduja Calabrian meat spread, Bell Peppers.

Pecorino, mozzarella, black pepper.

Homemade Pesto, mozzarella, sundried tomatoes.

Mix mushrooms, mozzarella, truffle oil.

Fusilli mac cheese.

Tomato and mozzarella cheese.

Breaded fried chicken tenders, and fries.

Salmon filet with sauteed spinach.

Fusilli with tomato sauce.

Pepperoni kids pizza.

Brilliant yellow, floral, apple pear, dry.

Sweet fresh light, exotic fruit.

Dry, smooth, elegant, crisp.

Peach petal pink, roses, aromatic.

Fragrant with notes of spring flower.

Straw yellow, orange blossom, jasmine, white peach, citrus.

Vanilla, pear, citrus, baked apple, cinnamon.

Mouthwatering acidity, salinity, nectarine fruit.

Mineral tenison, citrus palate.

Mouthwatering acidity, salinity, nectarine fruit.

Dark plum, Mack currants, light vanilla, baking spices.

Bright aridity, red cherries and mocha, hist of maple syrup.

Blueberries, roasted coffee, cocoa, baking spices.

Black fog, black raspberry, chocolate, sage.

Deep ruby purple, ripe black cherry, tobacco leaf, a hint of flowers.

75 Grenache, 25 Syrah, Bold Bed.

Aromas of violet, iodine, sandalwood, blackberry, and leather.

Blackcurrant, black fruit, plum, cigar, vanilla.

Red cherry, rose petal, forest, and pine aromas.

French oak, dark ruby red, slight garnet colored.

Black truffle, Licorice, iron, red fruit, iron.

Mature fruit, chocolate, and vanilla.

Violet, spices, and Mushroom.

Warm spice, French Oak, Violet, coffee bean.

50 Merlot, 50 Sangiovese.

Fullbodied, currants, blackberries, vanilla, sweet spices.

Purple flower, dark berries, crushed mint, orange zest.

Fullbodied, plum, leather, star anice.

Ruby Red, Tobacco, Vanilla, Cinnamon, Cloves, Cardamom.

Oak, tobacco, chocolate, vanilla, black fruit.

Lavender, fermented citrus, violet, aged 25 months in 13 new oak.

Intense ruby color, bold red fruits.

Red fruit, wild roses, blueberry, nutmeg.

Liquorice, red berry fruits, cinnamon, cloves, strawberry, violet, and cherry jam.

Red fruit, floral, herbal, oak.

Intense red colors, sweet spices, dried flowers, leather, and undergrowth.

Garnet red color, rose petals, red fruit, spicy notes.

Fragrant perfumes of maraschino cherry, and nutmeg with medium soft tannin.

Ripe red fruits, blueberry, orange rind, flowers, herbs, tobacco, dark chocolate.

Medium body, moderate acidity with soft tannin.

Dark inky color, licorice, spice, blackberry fruit.

This will be how we end the night.