Appetizers, pizzas and pastas form the core of the Mezzaluna menu. By inverting the traditional Italian meal of pasta before a larger main course, the menu at Mezzaluna is lighter, and more casual. The intensely-flavored smaller portions of regional Italian dishes excite the palate without filling the stomach, leaving room to enjoy a wonderful pasta or pizza. And changing the menu to meet seasonal availability means all ingredients are enjoyed at their peak.

This summer menu is available from June to November.

For a sample of the unique recipes available in our Mezzaluna Cookbook, please click here for Insalata Mezzaluna (Mezzaluna salad) or Spaghettini con Rucola e Bottarga
(Spaghettini with Arugula and Sun-Dried Mullet Roe).
The best of Italian flavors combine in a sumptuous array of ingredients to excite every taste.
Carpaccio di salmone marinato con insalata di agrumi
     marinated wild salmon carpaccio with citrus salad		 18.00
Polenta con ragù di funghi, taleggio
     soft polenta with wild mushrooms ragout, melted taleggio cheese		 15.00
Gamberetti saltati con endivia, capperi, pomodorini
     sauteed shrimp with endive, cappers, cherry tomatoes		 18.00
Seppioline in umido con bietoline, piselli
     stewed squids with swiss chards, peas		 15.00
Prosciutto di Parma, mozzarella, sottaceti
     Parma prosciutto, mozzarella, pickled vegetables 		20.00
La Caprese
     bufala mozzarella with cherry tomato, basil, fleur de sel, in cru e.v. olive oil		 17.00
Bresaola della Valtellina con insalata di prezzemolo
     sun dried cured beef with parsley salad		 16.00
Calamari alla griglia con peperoncino, insalata di rucola e finocchi
     grilled calamari with fresh jalapeno, salad of arugula and fennel 		16.00
Antipasto assaggini
     six small antipasto selection of the day		 23.00
Polpettine di verdure miste al caprino con insalatina di campo
     mixed vegetable croquettes with goat cheese and field salad		 15.00
 
The salad collection features more flavor and textural excitement than the typical green salad. Additions such as thinly sliced raw artichoke and piquant Parmesan cheese add special character to the popular Mezzaluna salad. Traditional Mediterranean ingredients such as Sicilian oranges, capers, olives, tuna, regional cheeses and cured meats mix with a variety of greens and vegetables.
Terra   13.00   oven roasted beets, gorgonzola, mache salad
Tricolore   11.00   endive, radicchio, arugula
Mezzaluna   14.00   artichokes, celery, mushrooms, parmigiano, arugula
Contadina   15.00   truffled pecorino cheese, pear, walnuts, mesclun salad
Pollanca   17.00   chopped grilled chicken salad, frisée, apple, raisins, avocado, celery, tomato, fennel, in zesty lemon sauce
Mista   10.00   mixed organic lettuce
Tropicale   13.00   avocado, hearts of palm, tomato, frisée, parmigiano
Caesar salad our style   13.50   with lettuce,Tuscan kale prosciutto, hard boiled egg
Parmigiano Reggiano e olive   3.50    
 
  Mezzaluna's homemade pasta is made fresh twice a day. In addition to fresh pasta, Mezzaluna also serves dried pasta imported from Italy. Unlike the commercial pasta found in most restaurants, the dried pasta used in Mezzaluna's special dishes is handmade in the old-fashioned way in the Naples area, where the distinctive pasta shapes are set in bronze molds. Each dish is cooked to order with these very special pastas.
Spaghettini alle vongole, pomodorini, prezzemolo
    with clams, cherry tomatoes, parsley		 20.00
Orecchiette con cavolfiore, acciughe, uvetta, peperoncino, pecorino
    with cauliflower, anchovies, raisins, toasted bread crumbs		 19.00
Paccheri con polpettine di vitello e aromi di campo
    with veal meat balls and mixed herbs 		20.00
Strozzapreti con,‘nduja, salsiccia, pecorino
    with spicy calabrian chili peppers sauce, sausage, pecorino		 18.00
Tagliatelle verdi con sugo di brasato e funghi porcini
    with braised beef sauce, porcini mushrooms 		20.00
Spaghettini con bottarga, arancia, aglio, peperoncino
    with sun dried mullet roe, orange zest, garlic, chili pepper 		22.00
Taglierini alla ciociara
    with cherry tomatoes, prosciutto, peas, mozzarella, provolone		 19.00
Linguine nere sciué sciué con gamberetti
    home made black linguine with shrimp, spicy tomato sauce 		21.00
Penne alla Bisanzio
    with fresh tomatoes, basil and mozzarella 		17.50
Lasagna del giorno
    lasagna of the day		 18.00
Ravioli dello chef del giorno
    ravioli of the day		 P/A
La minestra regionale del giorno
    regional soup of the day		 10.00
(Tutte le paste sono cucinate espresse)
(All pastas are cooked upon order)		  
 
An array of carpaccio featuring thinly sliced raw meats and fish is available year round. Hot carpaccios are a variation on this theme, where the meat is quickly pan-seared and not completely raw.
Rucola e parmigiano   18.00   arugula and parmigiano
Avocado e palmito   18.00   avocado and hearts of palm
Carciofi e parmigiano   18.00   artichokes and parmigiano
 
At Mezzaluna we serve daily one specialty considered a second course): Daily fish roasted with fresh vegetables and herbs in our wood burning oven.

This ancient method of cooking is one of the simplest but most flavorful when you use high quality ingredients. The fish we serve depends on the season and market
availability. We change this dish every day.
Battuta di pollo alle erbe aromatiche e aceto balsamico, con verdure grigliate
     chicken paillard with fresh herbs and balsamic vinegar, grilled vegetables		 24.00
Milanesine con dadolata di pomodoro e rucola
     mini veal Milanese with chopped tomatoes and arugula salad 		26.00
Pesce del giorno
     fish of the day (cooked in our wood burning oven) 		P/A
 
In the true Neapolitan tradition, the pizza at Mezzaluna is a work of art. Only Italian flour, San Marzano tomatoes, and Italian mozzarella are used for the classic Italian pizzas. Nothing is better than a top-quality traditional Italian pizza -- except when an innovative mixing of ingredients results in a new Mezzaluna classic. The pizzas that emerge from Mezzaluna's wood-burning oven have received official DOC status, which means each ingredient is imported from Italy.
Sfilatino Capri 18.00 mini calzone, mozzarella, fontina, speck, arugula
Bufalina 21.00 bufala mozzarella, tomato and basil
Margherita 17.00 tomato, mozzarella and basil
Caprese 21.00 fresh bufala mozzarella, cherry tomatoes, baby
Carciofi   18.00 artichokes, mozzarella, tomato
Bianca   18.00   prosciutto, fontina, arugula, fresh tomato
Quattro formaggi   17.50   four cheeses
Bicolore   17.50   half margherita, half gorgonzola
Quattro stagioni   18.00   eggplant, artichokes, prosciutto, mushrooms
Ortolano   18.00   fresh grilled seasonal vegetables
Selvatica   17.50   pesto, pine nuts, tomato, mozzarella
Funghi   18.50   wild mushrooms, tomato, mozzarella
Salsiccia   18.00   spicy sausage, tomato, mozzarella
Stromboli   18.00   olives, capers, anchovy sun dried tomato, mozzarella
Vesuvio   17.00   tomato, anchovy, mozzarella
Pepperoni peperoni   18.00   pepperoni sausage, yellow roasted peppers
(Extra toppings P/A)        
 
Mezzaluna's tiramisu' is one of the best in the city, but some say that a steaming shot of espresso poured over ice cream and a cookie is also the perfect way to end the perfect meal.
Tiramisu' 9.50
Crema catalana al pistacchio
     pistachio creme brulee		 9.00
Bunet
     Valrhona chocolate pudding, Piedmont style 		8.00
Affogato mocha cioccolato
     espresso drowned with bitter chocolate ice cream 		9.00
Torta di cioccolato fondente con gelato al mascarpone
     bitter chocolate tarte with mascarpone ice cream 		8.00
Sorbetto di arance sanguigne
     Sicilian blood orange sorbet 		8.00
Semifreddo al pistacchio con salsa di cioccolato amaro
     pistachio semifreddo with bitter chocolate sauce 		9.00
Gelato di ricotta con amarene
     ricotta gelato with sour cherries 		8.00
Sorbetto di limone e pompelmo
     lemon, grapefruit, sorbet 		8.00
Gelato di vaniglia del Madagascar con oliosalepepe
     Madagascar vanilla gelato with e. v. olive oil, Sicilian fleur de sel,
     Sarawac pepper		 8.00
 
Veuve Clicquot   Yellow Label Brut       N.V.   88.00
Prosecco   Drusian       N.V.   38.00
WINE   PRODUCER   REGION   VINTAGE   PRICE
Chardonnay Leone   Tasca D'Almerita   Sicily   2008   45.00
Moscato Giallo   Lageder   Alto Adige   2008   60.00
Pinot Blanc   Lageder   Alto Adige   2008   40.00
Greco di Tufo   Mastroberardino   Campania   2008   50.00
Pinot Grigio   Terlano   Alto Adige   2008   45.00
Soave San Vincenzo   Anselmi   Veneto   2008   38.00
Gavi di Gavi   Martinetti   Piedmont   2008   50.00
Muller Thurgau   Garlender   Trentino   2008   45.00
Sauvignon Blanc   Lahn   Alto Adige   2008   45.00
Arneis   Prunotto   Piedmont   2008   45.00
WINE   PRODUCER   REGION   VINTAGE   PRICE
Barbera D'Asti   Martinetti   Piedmont   2007   50.00
Chianti Classico   Straccali   Tuscany   2007   40.00
Primitivo Puglia   A Mano   Apulia   2006   35.00
Rosso di Montalcino   Fattoi   Tuscany   2006   50.00
Dolcetto D'Alba   Ellio Grasso   Piedmont   2007   38.00
Chianti Classico   Castello Rampolla   Tuscany   2006   60.00
Nero D'Avola   Firriato   Sicily   2007   45.00
Vino Nobile Montepulc   Avignonesi   Tuscany   2006   55.00
Pinot Noir Riserva   St. Micheal Eppan   Alto Adige   2006   60.00
Merlot Vistorta   Conte Brandolini   Friuli   2005   65.00
Barbaresco Martinenga   Marchesi di Gresy   Piedmont   2005   90.00
Montruc   Martinetti   Piedmont   2006   100.00
Brunello di Montalcino   Altesino   Tuscany   2003   120.00
Barolo Riva Castiglione   Oddero   Piedmont   2004   140.00
San Leonardo   Marchesi Gonzaga   Trentino Alto Adige   2003   140.00
Brunello di Montalcino   Cerbaiona   Tuscany   2003   140.00
Amarone   Allegrini   Veneto   2005   160.00
     
 
Click here to order our Mezzaluna Cookbook.
(Over 100 Recipes for Seasonal Pastas, Pizzas, Carpaccios and More.) 		 

Insalata Mezzaluna
(Mezzaluna salad)

Created for the opening of Mezzaluna, it was an immediate success. It can be eaten year-round and is unusual for its use of thinly sliced raw artichokes.

1 lemon
1 pound baby artichokes
1 pound white mushrooms
3 celery stalks with leaves
¾ pound mixed greens, washed and dried
1 bunch arugula, cleaned and dried, tough stems removed
1 cup shaved Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Fine sea salt and freshly ground black pepper
2 tablespoons finely chopped chives

1.   Squeeze the lemon into a medium bowl filled with water.
2.   Remove the tough outer leaves from the artichokes and trim off the leaf tips. Cut the artichokes in half and cut out the choke with a small knife. Drop into the acidulated water to prevent darkening.
3.   Clean the mushrooms with a soft brush and trim the stems. Rinse the mushrooms quickly under cold running water. Gently pat dry with a soft towel. Slice the mushrooms a quarter inch thick.
4.   Remove the leaves from the celery stalks and reserve. Slice the stalks thinly. Drain the artichokes and slice very thinly with a very sharp knife.
5.   On 4 serving plates, arrange a bed of greens and arugula. Top with the celery, mushrooms, the shaved Parmesan, and the sliced artichokes.
6.   In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper. Drizzle the salad with the dressing and then sprinkle each salad with the chopped chives and reserved celery leaves.

Serves 4

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Spaghettini con Rucola e Bottarga
(Spaghettini with Arugula and Sun-Dried Mullet Roe)

Botarga is made from the roe of mullet that has been cured for several hours in salt and then pressed between two pieces of wood and allowed to sun-dry for two weeks. This gastronomic specialty is typical of Sardinia, where mullets are particularly abundant in the northern lagoons. Botarga can also be made with tuna eggs, but the quality is less good. Olive oil greatly enhances the particular flavor of the mullet roe. Together they are a perfect condiment for pasta. The addition of gremolata, a mix of lemon rind and parsley, gives the dish a fine aroma.

6 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
3 ounces pressed mullet roe (bottarga), coarsely grated
1 pound dry spaghettini
2 bunches arugula, well washed, stems removed
Juice of ½ lemon
2 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon rind
Fine sea salt and freshly ground black pepper

1.   In a skillet, heat the olive oil. Add the garlic and sauté over medium heat until golden, about 2 minutes. Add the mullet roe and sauté for 30 seconds. Remove from the heat and set aside.
2.   In a large pot, bring abundant water to a boil and add salt. Cook the spaghettini for 5 minutes. Add the arugula and cook until the pasta is al dente. Drain the spaghettini and arugula together and transfer to the skillet with the mullet roe. Add the lemon juice and toss over a high flame for 30 seconds. Mix the chopped parsley and grated lemon rind and sprinkle over the pasta. Season with salt and pepper to taste and serve.

Serves 4

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