Pirozzi Corona Del Mar

Wild boar house-made sausage, mushrooms, Calabrian chili, arrabbiata sauce.

Gorgonzola Dolce, fontina, mozzarella, parmigiano, affumicata.

Prosciutto, parmigiano, butter sage sauce.

Pomodoro sauce, basil, fresh Mozzarella.

Spiced and tender, black pepper crusted cured duck breast.

Italy - Delicate, aromatic, and unusual. Semi-firm texture with slivers of black truffle, ash rind, aged for six months. Served with crostini and sunflower honey.

England - Handcrafted and carefully aged for 18 months. Served with black garlic spread, Calabrian chili, and medjool organic California dates.

Black label. Silky, and full flavored, cured for over 16 months.

The excellence of prosciutto, delicate, and complex. Aged for over 20 months. Italy.

The aroma of black truffle and all natural pork, spices, and salt. Magical.

Lean and intense, handcrafted in the hills of central California using traditional Italian recipe and methods.

Di Stefano - Served with black lava salt flakes, unfiltered Sicilian EVOO, marinated grilled Italian artichokes.

Select three meats.

Balanced and flavorful, truffle infused Italian cooked ham.

Symphony of flavors, pure Pata Negra paleta, free range, acorn-fed Iberian pigs, cured shoulder, aged 24 months.

Select three cheeses.

Netherlands - Caramel and smokey notes with "crystal flavor". Firm but still creamy, amber in color. Served with Italian black Amarena cherries.

A delight that melts in your mouth. From free range acorn-fed black hoofed Iberian pigs, cured in the mountain air, aged for 48 months. (Not available for mix and match).

Select six items.

Italy - Mild and creamy. Served with fig marmalade, sorrento walnuts, and aromatic sea salt.

Silky and spicy, the Southern Italian favorite piccante salami.

Spain - Raw milk of manchega sheep. California golden raisins.

Unique. Seasoned with red wine, sea salt, juniper berry, and black peppercorn. Aged for three months.

Italy - Pure and unique taste, the king of cheese. Served with local Mission figs and organic mesquite honey.

England - Matured for 15 months. Served with sweet drop peppers and caramelized pecans.

New Zealand elk chop seared to perfection, Amarena cherry port reduction. Served with cipolline onions and rainbow cauliflower.

Wild caught sea bass filet baked in our wood burning oven, olives, capers, cherry tomatoes, fresh sautéed spinach.

Also called Tasmanian sea trout. Fresh wild caught. Meyer lemon preserve, organic quinoa, and roasted vegetables.

Black pepper, pecorino cheese, simple, and unique Italian older recipe.

Meat filled ravioli, Bolognese sauce, pecorino cheese.

Gluten-free organic kale and mozzarella stuffed ravioli with roasted organic local vegetables. Choice of homemade basil pomodoro sauce or Parmigiano cream sauce. (Gluten-free pasta contains soy and may be cooked in water that contains flour).

Black ink infused linguine, manila clams, calamari, shrimp, fresh fish, chardonnay, fresh tomato, and a touch of pomodoro sauce.

Whole wheat pasta, organic garden vegetables, garlic, tomato sauce, basil.

Alessandro made local lemon infused taglierini pasta, tossed with fresh salmon, shallots, fresh garlic, pinot grigio white wine sauce, tomato bruschetta, peppery baby arugula.

Chef pirozzi unique limoncello infused ravioli, stuffed with wild shrimp scampi, shallots, fresh garlic, and finished with a Meyer lemon white wine cherry tomato sauce.

Melt in your mouth, beef short ribs, fresh garden vegetables, over homemade rosemary infused fresh pasta.

Arugula infused square spaghetti tossed with black tiger shrimp, fresh garlic, pinot grigio, baby teardrop Peruvian peppers, and Calabrian chili.

Little ear shaped pasta, housemade sausage, goat cheese, Italian pine nuts, sun-dried tomatoes, fresh spinach, EVOO, grana padano sauce.

Maitake, Portobello, porcini, and cremini mushrooms, shallots, fresh garlic, parmigiano, micro parsley.

Maine lobster and roasted fennel filled ravioli, creamy tomato vodka pink sauce with fresh lobster meat.

Pappardelle gluten-free amatriciana Pirozzi’s way.

Homemade pappardelle pasta, bolognese style free-range beef, and homemade kurobuta pork salsiccia, wild mushrooms. Topped with shaved grana.

We know you’re going to ask... Fettuccine made fresh in-house every morning, tossed in a Parmigiano cream sauce.

Black tiger shrimp, tomato, capers, gaeta olives, calabrian chili, capellini, parmesan.

Invented by Alessandro pirozzi and ugo d’ orso. Homemade limoncello infused pasta, wild prawns, shallots, fresh local lemon, and pinot grigio sauce.

Amarone wine infused ravioli, olive wood roasted fresh rabbit, crispy San Daniele, teardrop pepper, finished in a Reggiano sauce.

Meatballs, bolognese, Provolone, Asiago, and mozzarella tossed and baked with ziti pasta.

Spinach and ricotta filled ravioli, tomato basil sauce.

Prosciutto and Italian herbs stuffed giant tortelloni, roasted Iberico, and Parma prosciutto, fresh sage, finish in a Parmesan cream sauce.

Papa’s favorite. Colorado-16 hour slow braised lamb shoulder ragú over fresh pappardelle.

Fresh manila clams, garlic, fresh organic parsley, white wine sauce.

Angel hair pasta, garlic, fresh basil, and San Marzano D.O.P. tomato filet.

Bow-tie pasta, fresh grilled chicken, zucchini, Italian marinated artichokes in a tomato vodka cream sauce.

Braised free-range veal shank filled ravioli, shallots, and garlic sautéed wild mushrooms, brown butter sage sauce.

Spaghetti, mamma margherita’s meatballs, light spicy tomato sauce, fresh creamy burrata.

Imported Italian carnaroli rice, clams, calamari, wild prawns, garlic white wine San Marzano sauce.

Combination of red and white organic quinoa, chia seed and Italian imported carnaroli rice, roasted veggies, avocado and cherry tomato.

Black tiger shrimp, Tasmanian salmon, clams, calamari, and fresh fish. Oregano, garlic, white wine tomato broth.

8 oz. center cut filet, wood-fired Idaho potatoes and balsamic cipolline. Available with Amarena cherry port wine reduction or porcini mushroom sauce.

Lightly focaccia-breaded all-natural cage free fresh double-breast of chicken, topped with polpette sauce, Fontina, and Mozzarella cheese. Served with heirloom cauliflower.

All-natural cage free fresh double-breast of chicken. Limoncello-reduction caper sauce. Served with organic rainbow carrots and fresh sautéed spinach.

Homemade Hudson Valley olive wood smoked chef pirozzi secret marinated with a blueberry rosemary sauce, served with wild mushrooms.

Veal tenderloin hand pounded, sautéed with shallots, wild mushroom and flambé with Sicilian marsala wine. Served with sautéed organic spinach and fire roasted potatoes.

Veal tenderloin hand-pounded, rosemary focaccia crumbs, baked with Fontina, Mozzarella, and San Marzano passata. Served with organic baby kale, shaved Parmigiano, heirloom cherry tomato.

Homemade Italian sausage, mamma margherita meatballs, soppressata calabrese, polpette sauce.

Marinated fresh garlic, Calabria oil, braised Octopus, Caledonian Prawns, yellow, and red grape tomatoes, arugula.

Tartufotto ham, artichokes, black olives, mushrooms, and tomato sauce.

Organic baby kale, Italian cipolline onions, kalamata, and castelvetrano olives, cherry tomatoes, and housemade mozzarella.

Fontal and homemade mozzarella, organic cherry tomato bruschetta, Italian oregano. No tomato sauce.

Mamma margherita meatballs, housemade mozzarella, polpette sauce.

San Marzano sauce, tomato, goat cheese, housemade spicy oil, mozzarella, crispy San Daniele prosciutto.

Almonds, organic bananas and strawberries!!

Oven-roasted organic cauliflower, Iberico super Spanish Prosciutto, Sottocenere truffle cheese, Mozzarella.

All imported from Naples, 00 caputo flour, San Marzano D.O.P., homemade mozzarella, EVOO.

Housemade wild boar sausage, sautéed wild mushrooms, manchego cheese, and mozzarella.

Roasted wild mushrooms, sottocenere truffle cheese, mozzarella, duck prosciutto.

Homemade sweet fennel sausage, roasted peppers, farm-house white cheddar.

Goat cheese spread, homemade mozzarella, san daniele "king of prosciutto", oregano, organic arugula, and red fox aged cheddar.

Lightly breaded baked eggplant, mozzarella, fontina, fresh basil pomodoro sauce.

Australian lamb chops, garlic mint marinated over arugula and fennel salad.

A must try. Housemade organic butternut squash ricotta ravioli, brown butter sage sauce.

Wild prawns, fresh garlic, Calabrian chili, white wine, and local lemon. Baked in 900° brick oven. Served over organic arugula.

Homemade chicken broth, asparagus, zucchini, Roma tomatoes, fresh spinach, parmigiano cheese.

Local organic heirloom tomatoes, arugula, Castelvetrano, Cerignola olives with creamy burrata mozzarella.

Fontina stuffed castelvetrano olives, lightly flash-fried, oregano, sea salt.

Lightly fried calamari and wild prawns served with arrabbiata sauce.

All organic locally grown: quinoa, chia seed, organic goji berries, avocado, rainbow carrots, baby kale, arugula, spinach, hearts of romaine, roasted vegetables, asparagus, sunflower seeds, almonds, golden raisins, fresh raspberry unfiltered organic honey lemon, and extra virgin olive oil vinaigrette. (The Chef kindly requests no substitutions please)

Homemade chicken broth, organic spinach, local ranch fresh eggs, Parmesan cheese.

Center cut USDA Prime filet mignon, thinly sliced carpaccio style, Italian caper berries, shaved Red Fox cheddar, unfiltered EVOO, organic arugula, local lemon, sea salt flakes, homemade crostini.

Pizza style crust, Greek oregano, fresh garlic, unfiltered EVOO, topped with arugula and fresh mozzarella.

Shaved Parmigiano, home-made croutons, anchovy-lemon dressing. Organic romaine or iceberg lettuce, subject to our Chef's quality judgement.

Local grown organic baby kale, shaved organic rainbow cauliflower, roasted pecans, California date white balsamic vinaigrette.

Pollo tortellini, organic kale, spinach, zucchini, and cherry tomato, light organic chicken stock, Parmigiano.

Organic shaved rainbow carrots crudo, aged Gouda, caramelized pecans, olio nuovo dressing.

Organic mixed greens, fresh local grown strawberries, toasted shaved white almonds, and Italian herbs vinaigrette.

Chef Pirozzi’s latest creation. Braised Italian octopus, thinly sliced sashimi grade Tasmanian salmon, unfiltered EVOO, tear drop peppers, lemon preserves, cherry tomatoes, organic greens, Maldon salt flakes, Italian capers.

Calamari and shrimp sautéed in garlic, tomato, lemon lobster reduction sauce with crostini.

Mediterranean octopus, calamari, wild prawns, local grown lemon juice, spicy Calabrian chili oil, mint, EVOO, cherry tomatoes, arugula.

Speck wrapped quail, stuffed with wild boar sausage over wild sautéed mushrooms.

Alessandro’s favorite meal - three mamma margherita’s meatballs, ragú, burrata, fresh basil.