Italian sausage, mushrooms, mozzarella and grated parmigiano
18 $
Pizza Vesuvio
Half-folded with ricotta, ham, and salami on the inside, mozzarella, ham, mushrooms, black olives and artichokes on the outside
18 $
Calzone Italia
Ricotta, ham and mozzarella
17 $
Spaghetti Al Pomodoro
Tomato sauce with basil and onions (no garlic)
12 $
Penne Alla Puttanesca
Tomato sauce with olives, capers, and garlic
16 $
Spaghetti Carbonara
Classico
16 $
Linguine Alle Vongole
Fresh clams
18 $
Salads
Caesar Salad
House specialty caesar made fresh daily, created originally in our sentinel bldg, sf at Caesar's grill in 1924
10 $
Arugula Salad
9 $
Cho Cho Salad
Baby spinach with bacon in asian dressing
10 $
Mixed Green Salad
9 $
Cobb Salad
A meal in itself
15 $
Vegetable & Sides
Spinach
Sauteed in olive oil with garlic
7 $
Escarole
Sauteed in olive oil with garlic
7 $
Broccoli Rabe
Sauteed in olive oil with garlic
7 $
White Beans
7 $
Table Fries
7 $
Pan-Fried Noodles
7 $
Carmine's Stuffed Mushrooms
8 $
Cole Slaw
6 $
Specialty
Mammarella's Muffaletta
New orleans style sandwich with ham, genoa salami, mortadella, provolone, swiss, and giardiniera (Quarter)
10 $
Mammarella's Muffaletta
New orleans style sandwich with ham, genoa salami, mortadella, provolone, swiss, and giardiniera (Half)
14 $
Mammarella's Muffaletta
New orleans style sandwich with ham, genoa salami, mortadella, provolone, swiss, and giardiniera (Whole)
20 $
Aunt Christine's Pettole Zeppole
In white paper bag
3 $
Francis's Favorites
Braciole with Rigatoni in Meat Ragu
This is a favorite from my mother italia pennino coppola. We'd have dinner all together at 4:00 in the afternoon, and when i was lucky she'd serve this. Thinly sliced beef rolled with many ingredients and tied with a string, there are many ways of making braciole, and this is the neapolitan style, because of the pine nuts and raisins. She always made two types together, beef and veal. Braciole is beautiful to see and incredible to eat, as we did on sundays, with rigatoni.
22 $
Rack of Lamb Madame Bali
This is an armenian recipe which i learned from my friend armen baliantz, the lamb racks are marinated in pomegranate juice and white onions for three days, and then grilled on our parrilla. Very tender and delicious, with rice pilaf.
33 $
Habit-Forming Ribs
I worked as a busboy at a polynesian restaurant when i was at ucla film school. My brother had worked there as a carhop before me, and we were all crazy about their ‘habit-forming’ spareribs. The rumor is that a microscope was pawned for the cost of and analysis of what was habit - forming about the formula. It’s important to use the sauce so you have the ‘sweet and savory’ combination. I'd recommend first a navy grog and cho - cho salad and a side of pan fried noodles
21 $
Marrakesh Lamb
If you ever visit the souk in marrakesh, morocco, you might come across a little man sitting on top of a big pile of rocks. If you order the lamb, he’ll reach down and pull out a clay pot that has been covered in embers all night, inside of which is the most tender, falling off the bone lamb you've and half a pickled lemon. Unbelievable.
42 $
Moroccan Bastilla
I love moroccan food, may be because i enjoy the counterpoint of sweet and savory. The classic bastilla is how i judge how good a moroccan restaurant is. Originally pigeon pie, it can also be made with small chickens. It takes a long time to cook and when you build the pie, you alternate layers of stirred broth with eggs, meat, cinnamon, and powdered sugar. This is my dream food, truly a favorite
29 $
Classic Fiorentina Steak (for Two)
As served of course in florence and in rome, where i learned it, this is a great thick porterhouse steak grilled perfectly and sliced away from the bone (which you get). Certainly my favorite.
95 $
Whole Fish in Salt
If you’re fortunate to have a whole fish, you create a thick paste of kosher salt and egg whites, and coat the entire fish about one inch thick. Then put it in the oven, and when it begins to turn brown, it is done it will be brought to your table, and the coating cracked open, letting the steam escape.
31 $
Chicken Mattone
This dish, alternately called chicken under the stone or brick, has become popular lately, but often too tame compared to my favorite version. You have to drive out to a restaurant on the outskirts of rome about 45 minutes, and call ahead because this is how long it takes to prepare authentically. I went in the kitchen and watched an old man make it. Half of a chicken, its bones in but crushed, is sauteed in olive oil with a little paprika and slices of garlic and is put under an iron weight. All the fat is pressed out of it, and it’s flat and crispy on the crushed bones and a little red from the paprika. It is a favorite of my kids as well.
24 $
Mrs. Scorsese's Lemon Chicken
Marty’s parents always reminded me so much of my own, that i loved to have dinner with them. Catherine was the greatest cook, and one dish of hers was my favorite. Marty can make it as well, and when he describes how it's done, he always sats. "You drown the chicken in lemon juice "then you add garlic, olive oil and plenty of fresh oregano and roast until the chicken is revealed, golden brown.
25 $
L’Ami Louis Gateau De Pommes
I learned to make this potato cake among many other dishes at the great l’ami restaurant in paris. Warning, not dietetic the potatoes are tossed in goose fat and then pressed into a pan and cooked until crispy brown on the bottom, then put into the oven.Topped with fresh chopped parsley and garlic, it’s wonderful, and i’ve never seen anyone in the USA make it correctly.