Cucina Rustica

Whole milk mozzarella, roasted baby tomatoes, basil & EVO

Luscious lemon hummus, pine nuts, dolma, feta cheese, olives, roasted artichokes & crostini.

Handmade Beef Meatballs in a delicate Porcini Cream Sauce or in our Signature Marinara

Decadent Deep-fried & Cheese-Filled Artichokes with Lemon-Caper Aioli

Made daily with dipping oil

Mozzarella-filled Ambrosial Grilled Prosciutto-Wrapped Radicchio Bundles

Delicately fried Crispy Calamari served with Lemon-Caper Aioli & our Signature Marinara Sauce

Wood fired focaccia heaped with organic tomato, basil, garlic and Greek organic olive oil. For online and to-go orders the Bruschetta toppings and focaccia are packaged in separate boxes to preserve freshness.

Young soft Mozzarella served with roasted tomatoes, balsamic reduction on a bead of arugula served with marinated mushrooms and butter beans

Chef Lisa Dahl's homemade daily comfort soup, 9 oz.

Organically grown Arizona Heirloom tomatoes, watermelon, red onion, Castelvetrano olives with extra virgin olive oil, balsamic reduction, Greek feta, and fresh mint

Organic Romaine tossed with Delicately Spiced Lemon-Caper Dressing with Shaved Parmesan & Garlic Croutons.

Organic baby arugula, radicchio, purple onions, and shaved Parmesan dressed with extra virgin olive oil and balsamic reduction - a Tuscan treasure in Sedona

McClendon Farms Organic Tuscan Ribbon Kale with Our Signature Greca- Caesar Dressing, finished with marinated baby mushrooms, Marcona almonds, and shaved Parmesan

Three cheese filled tortelloni finished in a delicate lemon cream reduction sauce with fresh asparagus, peas and zucchini finished with pine nuts

Manila clams sautéed traditional style with garlic, lemon, white wine, and chiles. Finished with herbed butter and fresh parsley.

Orzo with Prawns sautéed in a garlic, lemon, white wine and finished with parsley, chile and arugula

Sauteed Scaloppini of veal medallions with lemon, white wine, capers, served with orzo primavera pilaf and herb buttered broccoli.

An Equally Tantalizing Favorite ~ Filet of chicken sautéed and finished with our signature marinara & mozzarella, accompanied by capellini pomodoro

Artisan-style garganelli pasta with grilled chicken, sauteed mushrooms and green onions finished in a spicy chipotle cream sauce.

Our unique version of eggplant Parmesan delicately layered with our signature marinara & mozzarella, accompanied by capellini pomodoro

Artisan style Penne pasta with our classic Florentine-style meat sauce finished with Parmesan dust.

Classic lasagna layered with house-made bolognese sauce, Italian sausage, ricotta, mozzarella & Parmesan

Quattro formaggia filled ravioli with signature portobello mushroom and veggie ragout finished with chevre.

Gnocchi Sauteed with spicy fennel sausage, peppers, onions, and baby peas finished in a delicately spiced marinara

Angel hair pasta with our signature marinara mother sauce, sauteed Campari tomatoes, garlic and basil.

Creekstone Farms All-Natural grilled 8 oz. filet mignon finished with our signature Chipotle-Gorgonzola mushroom sauce with rosemary roasted potatoes & asparagus.

Grilled Loch Etive Scottish steelhead ocean Salmon marinated with orange and served over wild rice-pine nut pilaf, finished with sautéed mushrooms and herb buttered broccoli

Succulent Australian rack of lamb chops marinated with savory lemon & fresh herbs, rosemary roasted potatoes and grilled asparagus.

Duroc 14oz bone-in pork chop, rosemary roasted potatoes, and seasonal vegetables

Grilled lemon chicken breast served with sauteed Spanish butter beans and herb buttered broccoli.

Angel hair pasta with our signature marinara mother sauce, sauteed Campari tomatoes, garlic and basil.

Artisan-style pasta with signature spicy vodka sauce

Manila clams sautéed traditional style with garlic, lemon, white wine, and chiles. Finished with herbed butter and fresh parsley.

Orzo with Prawns sautéed in a garlic, lemon, white wine and finished with parsley, chile and arugula

Duo of crispy cannoli shells filled with traditional ricotta filling of citrus, chocolate and pistachios.

On lemon cookie crust with organic house-made lemoncello syrup

Ecuadorian Dark Chocolate torte served with Salted Caramel Gelato on a bed of biscotti crumble

Kailua Espresso-Soaked Lady Fingers layered with Creamy Mascarpone filling

Chef Lisa Dahl's award-winning cookbook. Recipes from the kitchens of Dahl & Diluca Ristorante Italiano and Cucina Rustica.