Cucina Alessá

Name: Cucina Alessá
Address: 6700 W. PCH, 92663, CA, 92663
Telephone: 949-645-2148

6700 W. PCH, Newport Beach, CA 92663, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-11:00PM •Saturday: 7:30AM-11:00PM •Sunday: 7:30AM-10:00PM •

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Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

BREAKFAST MENU

FRITTATE

NAPOLI

Zucchini, onions, olives, and ricotta salata.

BOLOGNA

Italian sausage, mushrooms, onions, and provolone cheese.

SICILIA

Shrimp, spinach, onions, and smoked mozzarella.

THE HEALTHY ITALIAN

Spinach, peppers, onions, and mushrooms scrambled with egg whites and served with fresh fruit. | Also available on Facaccia bread

BREAKFAST PANINI

BUON GIORNO

Eggs, bacon, provolone cheese, and bruschetta tomatoes on rosamary focaccia bread.

TACCHINO

Turkey, eggs, Roma tomatoes, smoked mozzarella on focaccia bread.

SPECIALITA

ITALIAN-STYLE FRENCH TOAST

Thick slices of French bread dipped in a vanilla and cinnamon egg batter, grilled, and topped with bananas, strawberries, marscapone cheese and toasted almonds.

MODO MIO

Two eggs your way served with bacon, potatoes della nonna, and toast.

FIORENTINA

Two poached eggs and sautéed spinach on garlic foccacia topped with a parmesan cream sauce. Served with potatoes.

UOVA ARRABIATA

Two sunny side up eggs baked with arrabiata sauce, fontina and parmesan cheese over garlic focaccia.

SIDES

One Egg

Side of Bacon

Side of Salsiccia

Side of Potatoes della nonna

Toasts and Preserves

Homemade Granola and Yogurt

Bowl of Strawberries and Bananas

ESPRESSO BAR

Espresso

Cappuccino

Latte

House Coffee

Hot Chocolate

Macchiato

(espresso shot with foam)

Americano

(espresso shot with water)

Caffe Mocha

DRINKS

Fresh orange juice

Mimosas

Bellini

Bloody Mary

Champagne Glass

LUNCH MENU

INSALATE

VEGETARIANA

Zucchini, eggplant, bell peppers, asparagus, and grilled red onions over a bed of organic mixed greens tossed in a balsamic vinaigrette. Topped with ricotta salata and a balsamic reduction.

INSALATA DI POLLO

Grilled chicken breast marinated in rosemary served on a bed of organic baby mixed greens tossed in balsamic vinaigrette and topped with Roma tomatoes, julienne carrots and Gorgonzola cheese.

JULIUS CAESAR

Alessa's original Caesar salad recipe! Served with Parmesan garlic crostini and shaved pecorino cheese.

HEALTHY SALMON (Papa Vittorio's favorite)

Grilled salmon filet on a bed of organic baby mixed greens tossed in a citrus vinaigrette and topped with asparagus and Roma tomatoes.

ALESSA'S CHOPPED SALAD

Chopped crispy romaine hearts, bruschetta tomatoes, avocado, bacon, and carrots tossed in Caesar dressing and topped with sautéed shrimp.

PANINI

POLPETTE

“Mamma Margherita” meatballs in ragu with melted provolone and parmesan cheese.

CHICKEN POMODORI

Sliced chicken breast with basil, spinach, tomatoes, provolone cheese, and pesto mayonnaise on olive bread.

PROSCIUTTO E MOZZARELLA

Thinly sliced Parma prosciutto, fresh buffalo mozzarella, arugula and basil.

PORTOBELLO

Sliced Portobello mushrooms, bruschetta tomatoes, asiago cheese with a garlic and parsley mayonnaise.

PASTE

GAMBERI AL PESTO

Sautéed shrimp and chopped tomatoes with homemade almond pesto sauce served over Conchiglie pasta.

GNOCCHI

Homemade potato dumplings with a creamy gorgonzola sauce, spinach and chopped tomatoes.

RAVIOLI LEGGERI

“Mamma” original recipe, spinach and ricotta ravioli served with a light tomato garlic sauce.

SPAGHETTI “MAI” WAY

Sautéed asparagus, zucchini, and onions with a “special” white sauce.

AMATRICIANA

Penne pasta with pancetta, onions, chili flakes, and tomato sauce.

LASAGNA NAPOLETANA

Nonna Ida's original recipe from Napoli, ricotta cheese, mini-meatballs, ragu, fresh mozzarella and basil.

DINNER MENU

ANTIPASTI

BRUSCHETTA AL POMODORO

Roma tomatoes, basil, and garlic served with toasted rustic Italian bread.

CALAMARI FRITTI

Tender crispy fried Calamari served with a side of Arrabiata sauce.

SCAMPI CAPRI

Shrimp scampi sautéed with garlic, chili flakes, tomatoes lobster reduction sauce served with toasted Italian bread.

CARPACCIO

Thin slices of cured Filet Mignon lightly drizzled with extra virgin olive oil, fresh lemon, capers and shaved Parmiggiano topped with baby arugula.

AFFETTATI MISTI

Prosciutto di Parma and Soppressata Calabrese with marinated red bell peppers, artichoke hearts, and olives.

FRITTO MISTO

Golden-fried shrimp, calamari, and zucchini served with a side of Arrabiata sauce.

COZZE

Mussels sautéed in a white wine garlic parsley sauce.

VONGOLE

Manila clams sautéed in a light tomato and white wine sauce.

MINESTRONE

Fresh garden vegetable soup, prepared daily.

INSALATE

DELLA CASA

Organic baby mixed greens, tomatoes, mushrooms, and shredded carrots with Italian herbs vinaigrette topped with shaved Parmiggiano.

CAPRESE

Ripe Roma tomatoes, fresh buffalo mozzarella, Kalamata olives, and fresh basil topped with extra virgin olive oil.

ARUGULA E GAMBERI

Marinated grilled shrimp served over baby arugula topped with shaved Parmiggiano Reggiano tossed in lemon vinaigrette.

PERE E GORGONZOLA

Organic baby mixed greens, organic pears, gorgonzola , and caramelized walnuts with raspberry vinaigrette.

JULIUS CAESAR

Alessa's original Caesar salad recipe! Served with Parmiggiano garlic crostini and shaved pecorino cheese.

PIZZE

REGINA MARGHERITA

Homemade tomato sauce, mozzarella, fresh basil, and extra virgin olive oil.

PIZZA DI PARMA

Buffalo mozzarella, Parma prosciutto, and arugula.

CALZONE

Ricotta cheese, spicy salami, mozzarella, and Parmiggiano.

SALSICCE

Italian sausage, sautéed mushrooms, mozzarella, and tomato sauce.

VEGETARIANA

Mixed vegetables, fresh mozzarella, and tomato sauce.

PASTE

RAVIOLI LEGGERI

Homemade spinach and ricotta ravioli served with a light tomato basil sauce.

SPAGHETTI CON POLPETTE

Spaghetti with homemade meatballs in a spicy tomato sauce.

TORTELLINI PANNA E PROSCIUTTO

Beef and veal tortellini served with a sage and prosciutto cream sauce.

PENNE FUNGHI E SALSICCE

Italian Sausage and mushrooms in a porcini and arugula cream sauce.

LASAGNE NAPOLETANA

Nonna Ida's original recipe from Napoli, ricotta cheese, mini-meatballs, ragu, fresh mozzarella, and basil.

LINGUINE PESCATORE

Mussels, clams, calamari, and shrimp sautéed in garlic white wine sauce. Available with tomato sauce.

CONCHIGLIE GAMBERI E ASPARAGI

Seashell pasta with shrimp and asparagus tossed in light lobster cream sauce.

PAPPARDELLE BOLOGNESE

Homemade ribbon-shapped pasta with traditional Bolognese sauce.

PENNE NORMA

Sauteed eggplant and smoked mozzarella in tomato basil sauce.

RIGATONI UGO D'ORSO

Chicken and sun-dried tomatoes with mushroom cream sauce.

RAVIOLETTI

Homemade miniature meat ravioli served with bolognese sauce and topped with pecorino cheese.

SPAGHETTI VEGETARIANI

Whole wheat spaghetti with fresh vegetables sautéed in tomatoes, extra virgin olive oil, garlic, and basil.

FETTUCINE ALFREDO

Homemade fettuccine noodles tossed in a Parmiggiano cream sauce.

RISOTTO GAMBERI E ASPARAGI

Arborio rice with shrimp and asparagus in a white wine sauce.

RISOTTO AI PORCINI

Arborio rice in a shallots Parmiggiano Porcini mushroom sauce.

SECONDI

POLLO MARSALA

Two pan-roasted chicken breasts with portobello mushrooms and Sicilian marsala wine sauce served with sauteed spinach and rosemary potatoes.

POLLO PARMIGIANA

Two baked boneless chicken breast topped with Asiago and Parmiggiano with a fresh basil tomato sauce served with penne al pomodoro.

SALMON CAPPERI

Fresh salmon filet grilled and topped with capers lemon sauce served with Orzo pasta.

VEAL MARSALA

Veal Scaloppine with marsala mushrooms reduction sauce, served with spinach and rosemary potatoes.

BISTECCA AI FERRI

Grilled Angus Rib Eye marinated in rosemary and garlic, topped with arugula, and served with spinach and roasted potatoes.

FILETTO AL PEPE MISTO

Grilled Angus certified Filet Mignon with black, red, and yellow peppercorn sauce, served with spinach and rosemary roasted potatoes.