Centro Italian Grill

Name: Centro Italian Grill
Address: 4838 Bethesda Ave., 20814, MD, 20814
Telephone: 301-951-1988

4838 Bethesda Ave., Bethesda, MD 20814, US

• Monday: 11:30AM-9:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-11:00PM •Saturday: 5:00PM-11:00PM •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

APPETIZERS

Bruschetta

Grilled casareccio bread with marinated tomato, garlic, basil and extra virgin olive oil

Mozzarella Caprese

Slices of bufala mozzarella, tomatoes, basil and extra virgin olive oil

Calamari

Fried calamari with zesty tomato sauce

Calamari alla griglia

Grilled calamari over a bed of arugula with olive oil and lemon

Impepata di cozze

Steamed mussels, cherry tomatoes, garlic, chile and basil

Carpaccio di Manzo

Thin sliced beef tenderloin with arugula and parmesan

Affetato di salumi e parmigiano

Assorted Italian meats with parmesan and olives

SALADS

Mista Salad

Fresh mesclin mix with lemon vinaigrette

Caesar Salad

Heart of romaine in an eggless Caesar dressing

Rucola Salad

Arugula, radicchio salad topped with Parmesan cheese & lemon vinaigrette

Insalata della casa

Arugula, bibb lettuces with tomatoes, goat cheese crostini, muscat vinaigrette

Insalata di tonno in padella

Seared tuna steak served with a salad of baby arugula, roasted peppers, fennel And lemon citronette

SANDWICHES

Pomodoro e Bufala mozzarella

Fresh mozzarella, tomatoes & basil drizzled with balsamic on a rustic roll

Verdure alla griglia dell orto

Portobello mushrooms, grilled onions, fresh tomatoes, and mozzarella on a rustic Italian roll Served with mix green salad

Pollo alla griglia

Grilled chicken with gorgonzola, tomato, basil and mixed greens

Prosciutto di Parma

Prosciutto with arugula, parmesan and basil

PASTAS

Tagliatelle con funghi

Ribbon pasta with wild mushrooms and sage

Pappardelle Bolognese

Wide ribbon pasta with traditional Bolognese sauce

Spaghettini pomodoro con bufala mozzarella e basilico

Thin spaghetti with tomatoes, bufala mozzarella and basil

Fettucini con salmone e piselli

Fettucini with salmon, sweet peas and cream and basil

Spaghettini con vongole

Thin spaghetti with clams, garlic and parsley, white wine sauce

PIZZA

Centro Pizza

White pizza topped with arugula and fresh marinated tomatoes

Margarita Pizza

Tomato sauce, Fresh mozzarella cheese and basil

Salsiccia di Chingiale e parmigiano

Wild boar sausage, parmesan, sage and EVOO

Prosciutto Pizza

White pizza topped with Parma prosciutto, goat cheese, basil and EVOO

Pizza del giorno

Chefs daily creation

ENTREE

Salmone alla Griglia

Grilled salmon with roasted potatoes, seasonal vegetables and lemon oil

Tagliata di Manzo

Grilled and sliced beef tenderloin with arugula, lemon an d roasted potatoes

Dentice Marechiaro

Sauteed fillet of snapper with mussels, clams, tomatoes and basil

Pollo alla Griglia

Grilled chicken breast paillard topped with a bruschetta salad

Dinner Menu

ANTIPASTI

Mozzarella di bufala con arancia, menta e Olio extra vergine di Oliva

Bufala mozzarella with red onion, oranges, Castelvetrano olives, mint, sea salt and EVOO

Calamari grigliati con rucola al limone

Grilled calamari served over a salad of arugula with lemon vinaigrette

Carpaccio di Manzo con fave, olio di tartufo e limone

Thinly sliced beef tenderloin with truffle oil, fava beans, grana padano sea salt and lemon

Impepata di Cozze alla Foggiana

Steamed mussels with sweet cherry tomatoes, garlic, chile and wild fennel pollen

Bruschetta con Salsiccia di Agnello alla griglia, salsiccia di Cinghiale e

Trio of bruschetta with housemade grilled Lamb sausage with caprino cheese, wild boar sausage with rappini and pecorino and Heirloom tomato with basil and Extra Virgin Olive Oil

Carpaccio di Tonno con salsa di bottarga e aglio, rucola, radicchio e crost

Seared Rare Tuna “carpaccio” with roasted garlic bottarga vinaigrette, baby arugula, radicchio and sea salt

Calamari e funghi fritti con salsa di salvia e aglio

Fried calamari and wild mushrooms with roasted garlic, sage sauce

Formaggi Assortiti

Chefs selection of regional artisan cheeses with fig mostarda, red wine poached pear, candied walnuts

INSALATE

Insalata della Casa

Arugula, romaine and bibb lettuces with grape tomatoes, fresh goat cheese crostini radicchio and muscat wine vinaigrette

Insalata con granchio, finocchio alla griglia, peperoni alla brace e salsa

Chesapeake Lump crab salad with grilled fennel, chargrilled red peppers, lemon mint vinaigrette and micro greens with red grape tomatoes

Insalata del Cesare

Crisp romaine with eggless caesar dressing and parmesan crostini

Insalata di radicchio e rucola

Arugula and radicchi o salad topped with parmesan in a balsamic vinaigrette

LE PASTE

Paccheri di Gragnano con ragu’ di carne alla Bolognese

Large Paccheri di Gragnano rigatoni pasta with a meat ragu, Bolognese style

Troccoli con salsiccia di agnello, salsa di pomodorini e finocchio

Apulian square cut long noodle pasta with housemade lamb sausage, sweet cherry tomato and fennel sauce, pecorino cheese and finished with zest of lemon and mint

Capellaci con vitello, mascarpone, Parmigiano, zibibbo e tagliata di manzo

Housemade stuffed Capellaci pasta with veal, Parmigiano, mascarpone, and currants with seared beef medallion wrapped in prosciutto and brown butter sage sauce with nutmeg

Gnocchi di patate con salsa di limone e pecorino

Light potato dumplings with lemon pecorino cream sauce, grated amaretti and shaved pecorino

Gnocchi di patate con salsa di pomodoro e basilico

Light potato dumplings with a traditional tomato and basil sauce

Maltagliati di Nonna con astice, finocchio, porri fritti e salsa di zaffera

“Badly cut” fresh egg pasta with lobster, fennel, trumpet royal mushrooms, grilled corn in a light saffron cream sauce

Tagliatelle con funghi selvaggi, tartufo nero, salvia e Parmigiano

Thin ribbon pasta with wild mushrooms, Umbrian black winter truffles, sage and Parmesan

Bucatini con vongole, gamberoni, calamari, rapini e salsa di pomodoro

Hollow long noodle pasta with jumbo shrimp, cockles and calamari in a light tomato Sambuca sauce finished with fennel pollen and basil, topped with breadcrumbs

IL RISOTTO

Risotto alla Milanese con salsiccia di cinghiale, finnochio e pomodorini

Milanese style saffron risotto with wild boar sausage, grilled fennel and red grape tomato ragu

SECONDI

Battuto di Manzo alla brace, con fagioli all'uccelletto e salsa verde

Chargrilled beef skirt steak with truffled white beans, salsa verde, sauteed broccoli rabe and Chianti sauce

Tonno alla griglia in saor, con pure’ di cavolfiore, panissa alla griglia

Grilled rare Tuna in Apulian style cauliflower sauce, grilled chickpea and saffron panissa, caper and currant vinaigrette with sauteed broccoli rabe

Zuppa di Pesce alla Pugliese

Traditional fish soup from Apulia, with cockles, mussels, shrimp, selected fish in fennel, saffron and vanilla bean broth with grilled crostini

Pollo alla griglia paillard alla Toscano

Grilled breast of chicken paillard with arugula, tomato, red onions, cucumbers and caprino cheese

Saltati di Dentice in padella con brodo di pomodorini, spinaci e saba

Fennel pollen dusted sauteed fillet of Gulf Red Snapper with chilled heirloom tomato broth, roasted fingerling potatoes with sauteed spinach and micro basil

Filetto di Manzo con tortion di mostarda di fighi, speck e salvia, fonduta

Grilled filet mignon with smoked prosciutto, fig mostarda and sage “strudel”, roasted heirloom fingerling potatoes, and Fontina Val d’ Aosta fondue finished with nutmeg

Nodino di Vitello con ragu di funghi selvatici, polentina di taleggio e bro

Porcini dusted and grilled Veal chop with soft taleggio polenta, wild mushroom and summer truffle ragu, sauteed broccolini and fennel rosemary marmellata