de Medici Cucina Italiana
815 5th Ave, San Diego, CA 92101 (619) 702-7228Main
Antipasti
layers of grilled eggplant, marinara sauce, parmigiano and mozzarella cheeses
grilled portobello mushroom topped with extra virgin olive oil, touch of garlic and fresh italian parsley
fried baby calamari served with our traditional marinara sauce
baby calamari sauteed in extra virgin olive oil, white wine and garlic in a spicy marinara sauce
served with a traditional cocktail sauce
fresh handmade pasta, rolled and stuffed with lobster, crab and shrimp then oven baked and topped with a pink lobster sauce
(2 or more persons) a delightful starter consisting of hot and cold delicacies
traditional style
sliced and prepared tableside for two or more
steamed in white wine and garlic butter
baby Icelandic lobster sauteed in extra virgin olive oil and roasted garlic butter served with fussili pasta in a bechamel sauce
thin slices of prosciutto wrapped around fresh buffalo mozzarella
thin slices of marinated filet mignon topped with white truffle oil, arugula and shaved parmigiano
Insalate
sliced beefsteak tomato with red onions, sliced avocado, touch of oregano topped with extra virgin olive oil and balsamic vinegar
fresh hearts of romaine tossed in our own blue cheese dressing, topped with homemade croutons
a combination of fresh baby greens in a dijon vinaigrette dressing topped with pine nuts, sun dried tomatoes and fetta cheese
arugula, avocado, hearts of palm, fresh mozzarella and parmigiano topped with extra virgin olive oil
fresh mozzarella, sliced beefsteak tomato with extra virgin olive oil and topped with fresh basil
arugula and endive with caramelized walnuts, tossed in a vinaigrette dressing and garnished with sliced pears
prepared tableside for two (2) or more
Zuppe
soup of the day
fresh vegetable soup
Paste
baby calamari sauteed in extra virgin olive oil, white wine, and garlic in a spicy marinara sauce over a bed of linguini
spaghetti with fresh roma tomatoes, basil, extra virgin olive oil and a touch of garlic
pasta pillows filled with a blend of cheeses in a fresh cream sauce
tube shaped pasta with red chili, fresh italian basil, plum tomatoes and a touch of garlic
linguini with sauteed baby clams in extra virgin olive oil, garlic, white wine and fresh italian parsley
fresh potato dumplings in a delightful gorgonzola and pesto sauce
fresh ground veal and filet mignon cooked in our delicate tomato sauce with a touch of herbs
fresh pasta layered with a blend of cheeses. ground veal and filet mignon in our delicate tomato sauce with a touch of herbs
bow tie pasta and smoked salmon in a delicate pink vodka sauce
fettuccine pasta served with our traditional alfredo sauce
jumbo shrimp sauteed in extra virgin olive oil and garlic in a spicy marinara sauce over a bed of linguini
pasta pillows stuffed with maine lobster, topped with a delicate pink vodka sauce
a combination of halibut, seabass, swordfish, clams, shrimp and calamari sauteed with extra virgin olive oil, garlic, white wine and plum tomatoes over a bed of linguini pasta
one whole spiny lobster sauteed in extra virgin olive oil and garlic in a spicy marinara sauce over a bed of linguini
Prime Steaks
(Aged 21 days). All of the above entrees' are served with the vegetable of the day.
16oz. new york steak charbroiled and topped with our pizzaiola sauce
18 oz. rib eye steak charbroiled and topped with a large mushroom stuffed with lobster; crab and shrimp
12 oz. filet mignon charbroiled to perfection served on a baked portobello mushroom topped with a port wine reduction
made table side
16 oz. provimi veal chop marked on the charbroiler, then oven roasted and prepared one of two (2) ways: alle erbe - with extra virgin olive oil, garlic and rosemary, or marsala wine and mushroom sauce
provimi veal shank oven baked in a light tomato and chianti wine sauce, served on a bed of aborio saffron rice, (please note: osso buco is served on friday and saturday only)
italian aborio rice sauteed with extra virgin olive oil, touch of garlic, porcini and shitake mushrooms, blended with imported parmigiano cheese and topped with white truffle oil
Secondi
All entree's below are served with our twice baked potato and fresh in season vegetables.
boneless breast of chicken sauteed in our marsala wine and mushroom sauce
boneless breast of chicken sauteed in our fresh lemon and white wine sauce topped with imported italian capers
sliced provimi veal sauteed in our marsala wine and mushroom sauce
thinly sliced provimi veal sauteed in a fresh lemon and white wine sauce topped with imported italian capers
rolled provimi veal stuffed with prosciutto di parma and buffalo mozzarella sauteed with white wine, butter and sage
Seafood
petite filet mignon topped with our port wine reduction sauce and a half spiny lobster served with clarified butter
fresh fillet of sole stuffed with lobster, crab and shrimp then oven baked to a golden brown
thinly sliced swordfish filled with shrimp, capers, a blend of grated imported cheese, then rolled and lightly grilled and topped with extra virgin olive oil
thinly sliced swordfish sauteed in our fresh lemon and white wine sauce topped with imported italian capers
A 10 oz loin of swordfish marked on the charbroiler, then oven baked and finished with a light tomato glaze
medallions of lobster napped with a cognac scented sauce then baked in the original shell
spiny lobster broiled and served with clarified butter
fresh chilean seabass sauteed in extra virgin olive oil, garlic, white wine, mushrooms and a touch of marinara sauce on a bed of aborio rice
baby lobster sauteed in extra virgin olive oil and roasted garlic butter served on a plank
halibut, seabass, swordfish, clams, jumbo shrimp and calamari in our tomato and saffron broth served with crostini bread
one and a half (1 1/2) pounds of fresh alaskan king crab legs, steamed and served with lemon and drawn butter
a combination of our three (3) most requested seafood specialties
whole pink abalone, lightly breaded then sauteed in extra virgin olive oil. the ultimate delicacy
lightly gilled with parsley butter
a combination of halibut, seabass, swordfish, clams, shrimp and calamari sauteed with extra virgin olive oil, garlic, white wine and plum tomatoes over a bed of imported aborio rice
jumbo shrimp sauteed in garlic butter and white wine, served over a bed of aborio saffron rice
fresh halibut gently grilled and garnished with parsley butter
sauteed in a fresh lemon and white wine sauce
salmon and cream spinach wrapped and baked in a light puff pastry
