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Cucina De Ra
fresh cut vegetables in a vegetarian tomato broth topped with a pesto crostini
dungeness crab or shallots or onion and brandy in a herbed tomato soup
traditional neapolitan bean and pasta soup
grilled tuscan bread topped with seasoned diced tomatoes or roasted eggplant/ grilled yellow bell peppers
for two, a mixture of italian cured meats served with olives and grilled tuscan bread
paper thin sliced filet mignon topped with 50-year old balsamico or capers or shaved parmesan
tomato broth or lemon zest or ouzo splash or rouille
sauteed gulf prawns in a garlic or white wine and fresh herb sauce
marinated halibut & prawns topped with scallions or avocado or calamata olives and lemon-infused olive oil
field greens or toasted walnuts or pears & vinaigrette dressing
romaine or boniti tuna or baby greens olives or cherry tomatoes & eggs
prawns or mozzarella di bufala or hearts of romaine roasted hazelnuts with tuscan bread
baby arugula with mozzarella & roasted peppers
sliced mozzarella di bufala and fresh tomatoes and arugula
served with a choice of insalata della casa or zuppa
served with a choice of insalata della casa or zuppa
fresh clams or mussels or prawns and calamari tossed with garlic, tomato, and fresh basil
angel hair pasta with a fresh tomato sauce, basil, and reggiano
thin spaghetti with sauteed clams in a white wine or chili pepper and herb sauce
seasoned diced tomatoes or roasted eggplant or grilled yellow bell peppers
grilled spicy italian sausage and greens
homemade potato dumplings tossed with a truffle oil meat sauce
chicken breast roasted in galliano liqueur with a gorgonzola cream sauce
chicken breast encrusted in seasoned breads crumb and sauteed in virgin olive oil covered with fresh arugula and diced tomatoes
topped with tomato or garlic or basil or lemon sauce
pan roasted and topped with a cherry tomato or basil or olive oil sauce
ribeye steak with baby arugula, mozzarella & roasted peppers
sauteed pork medallions topped with mozzarella di bufala and a light tomato or oregano sauce
fresh cut vegetables in a vegetarian broth topped with a pesto crostini
dungeness crab or shallots or onion and brandy in a herbed tomato soup
traditional neapolitan bean and pasta soup
(for two) a mixture of italian cured meats served with olives and grilled tuscan bread
paper thin sliced filet mignon topped with 50-year old balsamico or capers or shaved parmesan
tomato broth or lemon zest or ouzo splash or rouille
diced tomato or calamatas or scallions or crostini
thinly sliced albacore tuna topped with scallions or avocado or calamata olives and lemon-infused olive oil
field greens with pears, toasted walnuts & vinaigrette dressing
garnished with dates filled with goat cheese or toasted walnut and roasted yellow peppers
endive spears with pears or gorgonzola cheese and toasted walnuts in a lemon vinaigrette
village salad, tomatoes, cucumbers, green peppers, onions and feta cheese tossed with an olive oil, lemon vinaigrette
arborio rice cooked with saffron, cream, cherry tomatoes & prawns
angel hair pasta tossed with velvety tomato, cream sauce and lobster
wide egg noodles with sun-dried tomatoes, roasted eggplant and chicken
potato dumplings sauced with fresh tomato, basil, melted mozzarella
with mussels, clams, calamari & prawns in a tomato basil sauce
a large ravioli filled with ricotta cheese in a butter-sage sauce
thin spaghetti with sauteed fresh clams in a white wine, tomato sauce
ricotta salata
corkscrew pasta with tomato, calamatas, capers, anchovies & garlic
crispy garbanzos, calamatas, rapini, roasted walnuts
chicken breast sauteed and topped with mozzarella di bufala and a tomato vellutata sauce
roasted carrots, creamy pappardelle pasta, gremolata, fresh mint
topped with tomato, garlic, basil, lemon sauce
pan roasted and topped with a cherry tomato, basil, olive oil sauce
seafood-saffron broth with fresh clams, mussels, prawns, calamari
sauteed pork loin in a madera and porcini mushroom sauce
gorgonzola compound butter, rapini, roasted potatoes & mushrooms, grilled lemon
herb crusted colorado lamb, grilled and finished with a gorgonzola-port reduction
thinly pounded veal, sage and proscuitto, sauteed and finished with an herbed white wine sauce
with amarena cherries, hazelnuts and white chocolate
topped with amarena cherries crème caramel with fresh berries
fresh berries with cannoli cream
pistachio, vanilla, and chocolate gelato made by dolce europa
scotch & amaretto
grand marnier & courvoisier
dark godiva, vanilla vodka baileys & a splash of frangelico
irish whiskey & coffee
coffee, crème de cacao, kahlua, and brandy
Menu for Cucina De Ra provided by Allmenus.com
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