Saluzzi

Name: Saluzzi
Address: 31206 Palos Verdes Dr. W., 90275, CA, 90275
Telephone: 310-377-7200

31206 Palos Verdes Dr. W., Rancho Palos Verdes, CA 90275, US

• Wednesday: 11:30AM-9:00PM •Thursday: 11:30AM-9:00PM •Friday: 11:30AM-9:00PM •Saturday: 11:30AM-9:00PM •Sunday: 5:00PM-9:00PM •

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Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Lunch Menu

Starters

Sweet and Spicy Calamari

This isn’t your daddies Calamari. Sweet Wild Calamari dusted in Chili Flake seasoned Rice Flour and flash fried. Basil Marinara for dipping.

Mozzarella Salad

Chef made fresh Mozzarella stacked with Roasted Peppers, thick sliced Tomatoes and sweet Basil served with caramelized Pecan -Pesto finish.

Seafood Salad

Baby Scallops, King Crab and Jumbo Shrimp, Baccala and baby Octopus tossed with Spring Mix and shaved Reggiano in a light Honey Balsamic.

Insalata Tre’ Marechiare

Lobster and Cracked Crab mixed with Celery, Raisins, Pignoli and Diced Bell Peppers in a light Mustard Vinaigrette topped with Seared Ahi Tuna

Italian Chefs Salad

Mixed Field Greens tossed with Sopressata, Mortadella, Prosciutto di San Daniele and Provolone in a light Red Wine Vinaigrette

Eggless Caesar Salad

Chopped Romaine tossed with Anchovy, Chunks of Chicken, Polenta Croutons in a creamy lemon Eggless Caesar

Sandwiches

Shrimp Parmigiana

Veal Parmigiana

Sausage Parmigiana

Stuffed Meatball Parmigiana

Chicken Capichosa

Chefs Sandwich

Prosciutto and Mozzarella

Veal Cutlet with Lemon

Main Course

Chicken Marsala

Free Range Chicken lightly dusted in seasoned Rice Flour, sautéed in sweet Marsala Wine, chopped Portabellas and topped with Chevrie and strips of Prosciutto di San Daniele.

Linguini with Shrimp

Linguini with Wild Shrimp, Roasted Whole Garlic, Roma Tomatoes and Flat Leaf Parsley sautéed in a White Wine Broth with Chili Infused Olive Oil.

Chicken Parmigiana

Boneless breast of Free Range Chicken hand patted with Parmesan Breadcrumbs, flash fried and topped with Prosciutto di San Danielle, Naked Gnudi and Fresh Mozzarella in a sweet Basil San Marzano sauce.

Eggplant stuffed Eggplant

Grilled Eggplant stuffed with Caponata “eggplant relish”, whipped Ricotta, thick cut roasted Tomatoes, sweet Basil ~ oven baked and topped with fresh Mozzarella

Linguini Marinara

Flat Pasta tossed with Red Wine soaked fresh Filets of Tomatoes, Whole Garlic, Sweet Basil and Pecorino Romano.

Stuffed Gnocchi

House made Potato Dumplings stuffed with Wild Mushrooms tossed in a light cream sauce with strips of Prosciutto, sweet Basil marinara for dipping.

Sausage and Peppers

Red Wine Sausage sautéed with sweet Red and Yellow Peppers, Red Onions and Garlic in a light White Wine Broth over creamed Polenta.

Fresh Fish Selection

Dinner Menu

Appetizers

Mushroom

Colossal Portabella Mushroom stuffed with jumbo Lump Crab Meat, Crushed King Crab, toasted Almonds, and Fontina Cheese baked with a Shrimp and Sherry Bisque reduction.

Sweet and spicy Calamari

This isn’t your daddies Calamari. Wild Calamari poached in Cognac then dusted in Chili Flake seasoned Rice Flour and flash fried, Basil Marinara for dipping.

Mozzarella

Chef made fresh Mozzarella stacked with Roasted Peppers, thick sliced Tomatoes and sweet Basil served with a caramelized Pecan -Pesto finish.

Cappozella

Lambs Head baked with Roasted Garlic, cracked Crab, Seasoned Breadcrumbs, Citrus infused Olive Oil, crispy Pancetta and Thyme, warmed Lemon Lime Broth.

Baked Gnudi

My Mothers favorite since 1974. Drained whipped Ricotta mixed with Wilted Spinach Leafs, Pecorino Romano, Prosciutto di San Daniele, chopped Garlic and Flat Leaf Parsley rolled in seasoned Bread Crumbs pan baked and served with a Roasted Tomato and Basil Marinara.

Fish Salad

Rock Shrimp, Baby Scallops, Squid, Baby Octopus and Baccala tossed with Limoncello, cracked Black Olives and Finnochio.

Field Greens

Mixed Field Greens tossed with crumbled Gorgonzola, Cranberries, Pecans, Chick Peas, chopped Sopressata in light Citrus Balsamic Vinaigrette.

Main Course

e’Tripe

Honeycomb Calf’s belly, Diced Fingerlings, Tartufotto (Black Truffle Ham) Grappa Marinara ~ sprinkled Polenta finish.

Pollo e’ Marsala con Prosciutto di San Daniele

Free Range Chicken, sweet Marsala Wine, Portabellas, Chevrie, Prosciutto di San Daniele.

Uova e’ Pancetta alla Marechiare

House made Egg Pasta, Buttermilk, Pancetta, Wild Shrimp, Lavender, Locatelli Romano.

Pollo e’ Parmigiana con Malfatti di Ricotta

Free Range Chicken, Parma Prosciutto, “Naked” Gnudi; House made Mozzarella, Basil -San Marzano Tomatoes.

Quaglie e’Lenticche

Sopressata baked stuffed Quail, Lentils, White Wine soaked Sausage, Swiss Chard, Hot Cherry Peppers, Roma Tomatoes,

Pasta e’Fagioli con Coda alla Vaccinara

Ahhh Pasta Fazool…my way. Oxtail, creamed Cannellini Beans, Whole Beans, sautéed Escarole, Chopped Tomatoes, and sautéed Red Onion over Strezzapati.

Melanzane Ripiene Melanzane

Grilled Eggplant, Fried Eggplant, Caponata “eggplant relish”, whipped Ricotta, Heirlooms, Basil, fresh Mozzarella, Wild Mushroom stuffed Gnocchi.

Ossobucco Soffritto

Maybe the best Ossobucco ever made. Baby Amorone braised 32oz whole Veal shank and Soffritto, over Ricotta and Red Pepper whipped Potatoes.

Scungilli e’Polenta alla Fra Diavolo

Conch, spicy Filetto di Pomidori Chili Flakes, Roasted Garlic creamed Polenta.

Coniglio in Umido

Braised Hare quarters, Amarone, San Marzano Tomatoes, Onion, Cracked Olives, Capers, Locatelli Risotto.

Vincisgrassi

Pin wheel Egg and Semolina house made rolled Lasagna sheets, Tre’ Carni, Pignoli, Marinara, fresh Mozzarella.

Porchetta

Rolled Pork Loin, Aromatic Breadcrumbs, Ricotta Salada, House made Raisins, Barolo~Root Vegetable Emulsion, Olive Oil Whipped Potatoes.

Pollo e’ Piccata con Gamberi

Free Range Chicken, Meyer Lemon, Wild Shrimp, Capers, Carrots and Risotto.

Aglia e’ Oglio

Flat Pasta tossed with Chili infused Extra Virgin Olive Oil, Roasted whole Garlic, Uncased Red Wine Sausage, and Flat Leaf Parsley.

Schiaffatoni

These aint your Mommies Meatballs. Stuffed Meatballs served over Baked Schiaffatoni (large rigatoni) Pasta tossed with Whipped Ricotta, Toasted Almonds, and Golden Raisins topped with Fresh Mozzarella and Sweet Sausages and all in a slow simmered San Marzano Sunday Sauce.

Vitello e’ Spiedini alla Panne

Milk fed Veal cutlets, Mozzarella, soaked Bread, Toasted Breadcrumb, Pignoli and fresh Tomato.