Entree Salads
Herb Poached Chicken and Fresh Roasted Vegetable Salad
Looking for an entree salad that is both delicious and healthy for you? Well, it's here. We
take boneless and skinless fresh chicken breast and poach it in an herb stock. It's then
cooled and sliced and placed over a bed of fresh butter and radiccio lettuces. Along side
we have marinated and grilled eggplant, marinated and grilled mini portobello mushrooms,
and marinated and grilled zucchini. In addition you will find, fresh sliced cucumbers,
tomatoes, marinated artichoke hearts, sliced red onion, fire roasted sweet red peppers,
sliced avocado and a nice sprig of fresh Genovese basil. It's served with a hazelnut and
balsamic dressing that you apply to suit your own taste. This is only available individually
served. 9.95 (Add our fresh baked artisan bread on the side for 1.00)
East 114th Street Salad (Entree Size 9oz Portion)
It’s the perfect combination. Fresh and appetizing this, our "house" salad has its roots in
the early 1900’s in New York. We take crispy iceberg lettuce, fresh juicy tomatoes, sweet
shaved fennel, mild Bermuda onions and ripe Haas avocados and combine them with fine
quality oil and just the right amount of vinegar for balance. It's healthy as well as rich,
creamy and satisfying all at the same time. The East 114th Street Salad is a perfect just
before a meal or if you prefer with our fresh bread and generous portions it could end up
being all you need for lunch. 4.95 (Includes bread)
Classic Caesar Salad (Entree Size 9oz Portion)
Our classic Caesar comes with crispy hearts of romaine, shaved Parmesano-Reggiano
cheese, fresh croutons and cracked black pepper. A Roman delight invented in Tijuana,
Mexico, believe it or not. Who invented it? A man named Caesar did of course. Today the
best Caesar is not found south of the border. I have had them all over the world and the
best so far was at the Hotel Bel-Air in Los Angeles, where this recipe originates. One bite
and you’ll be back for more. Of course, as you know, we make all of our dressings and
salads fresh and by hand. This might just be the best Ceasar you will ever taste. $ 6.95
(comes with croutons) - 7.75 with bread
Super Incredible Side Salads
(Generous 5-6oz Servings)
Pasta Salad (OUR MOST POPULAR) | Pasta Bowl Photo
For those of you who love macaroni salad, we present our classic Italian-American
combination. Fusilli, otherwise known as corkscrew pasta is cooked to al dente perfection
and then shocked in ice water to immediately stop the cooking process. This preserves the
pasta in its perfectly cooked condition. We then add traditional Italian ingredients like first
quality olive oil, Genovese basil, genuine Parmesano-Reggiano cheese, a hint of garlic, a
few capers and some brine cured olives. This classic combination is 100% old school
Italian which until now, you could only find at a famous deli in New York City. Here in
California you can consider this like striking gold. You don't need a pick, and we will give
you a shovel; one spoonful and you'll feel wealthy. 1.95 - 2.35 (with bread)
Cannellini Bean Salad
You’ll feel the warm breezes of Southern Italy softly caress your taste buds as you eat this
light, refreshing and truly unique creation. Cannellini beans are combined with quartered
artichoke hearts, capers, sun dried tomatoes, first cold pressed extra virgin olive oil and
just the right amount of tangy vinegar. Eat it as a fine compliment to any one of our
sandwiches, but remember it can stand alone as well. With a piece of our fresh baked
bread it can be a meal in itself. 1.95 - 2.35 (with bread)
Potato Salad
Potatoes are the apples of the earth. They have given sustenance to people all over the
world for centuries. Though well known in Europe the use of red potatoes otherwise
known as “new potatoes” has slowly become more common in America. Here we tap into
the northern Italian regions where Italy nestles next to Switzerland and cozy’s up to
Austria. In this area of the world you will find contrasting flavors and textures such as
highly acidic wine paired with rich cheeses and marbled ham. We take these “northern”
clean and light potatoes and add a southern Italian flair, a New York City swagger and a
California “hang ten” to give this salad a flavor like no other you have ever tasted. We
combine them with cherry peppers, a little sliver of garlic, Mediterranean capers, Sicilian
olives, mild Bermuda onions, fine quality olive oil, a little sea salt, fresh ground black
pepper and herbs. The Sicilian green olives and the Mediterranean capers provide a perfect
color foil to the red potatoes. The vinegar from the peppers marries with the olive oil and
the herbs bind the entire salad together to create a taste and flavor sensation you have
perhaps never experienced before. This is the type of potato salad that will create a cult-
like obsession within you. 1.95 - 2.35 (with bread)
Classic Coleslaw
Yes, we know, coleslaw is not Italian. However we do use it in two of our Super Incredible
Sandwiches and everyone loves a nice cold side of coleslaw especially on a sunny day. Just
the smell reminds you of vacations, BBQ's and good times with family and friends. It's
American comfort food. We make our dressing from scratch with sour cream, buttermilk,
celery seeds, a hint of dried mustard to add that illusive flavor you are hard pressed to
pinpoint. We let it marinate for a couple of hours and Mama Mia is that good stuff. It's not
only super incredible on our sandwiches; you'll also enjoy it as a side with any of our
offerings. 1.25 - 2.00 (with bread)
By Special Order
Caprese Salad (Featuring - 1/4 Pound of Fresh Mozzarella)
Said to have been invented on the island of Capri (hence the name) just south of the Bay
of Naples and west of the Sorrentine Peninsula this true Southern Italian salad’s main
ingredient (buffalo mozzarella) is made fresh every day. Based on demand it is arguably the
most popular cheese in the world. The authentic mozzarella can only be found in
Campania. The reason we cannot get the genuine article here is two fold: 1) we do not
have the same type of buffalo for the milk, and 2) in Campania the milk itself is not
pasteurized and so it cannot survive the journey to America. However, we make our own
cow's milk version fresh daily and serve it with our juicy vine-ripened tomatoes and fresh
Genovese basil. With a drizzle of extra virgin olive oil and perhaps a splash of Balsamic
vinegar you might just go crazy. Cold tomatoes and cold mozzarella hide flavor and so to
fully appreciate our Caprese, we suggest you eat it at room temperature. 7.95 (with bread)
The New California Caprese
If you think you’ve had all the great salads, well, there is one I’m sure you’ve never tried.
Mama Marucci’s California Caprese. It starts out innocently enough as you would probably
expect, with the classic warm and soft buffalo mozzarella, juicy and tender vine-ripened
tomatoes and fresh hand-torn, fragrant Genovese basil. With that classic base we have
gone a step further and added a few more components that take this salad from the
heavenly category and makes it absolutely sublime. From Italy we sprinkle in a generous
dose of hand-roasted pine nuts and from California its name sake, we add creamy ripe
Haas avocados. If that isn’t enough we cautiously sprinkle in a pinch of Mediterranean sea
salt and generously add fresh cracked black tellicherry pepper and finish it off with a
drizzle of our own exotic and fruity blend of olive and truffle oils and sweet barrel-aged I.
G.P. balsamic vinegar direct from Modena. One spoonful and you are transported into a
literal orgy of lascivious flavor combinations that are more addicting than any illegal
substance you can name. This salad will drive you absolutely insane; if you’ve read this far
you know I’m crazy about it. $10.95 - $11.95 (with bread)
Zucchini Salad
This simple rustic salad dates back hundreds of years and had its roots in the middle east
however, that still does not stop it from being absolutely delicious. The flavors here are so
classic and harmonious even if you are not a fan of Zucchini you'll soon be a convert. We
combine zucchini, onions, olive oil, our secret blend of herbs and lemon juice to create
one of the most refreshing and light salads you will ever eat. Indicative of peasant roots in
the old country; being it’s refreshing, filling and delicious at once, it's perfect on a hot
summer day. My grandmother said I made it better than her; I don’t think it can ever be
quite as good but it is close, taste and see for yourself. 1.95 - 2.35 (with bread)
Tomato, Basil and Mild Bermuda Onion Salad
Simple, but not simplistic, these flavors compliment each other so well that a version of
this salad is used in our Brooklyn Dodger sandwich. We take fresh sun-ripe, big, juicy
tomatoes, shave some mild Bermuda onions into the mix then add basil, parsley, and a
little olive oil and red wine vinegar. This salad is only served if we have the tastiest and
ripest tomatoes. Some times ripe in season tomatoes are hard to find and so we will
occasionally remove this offering because we never serve them before they are ripe. The
Bermuda onions we slice early in the day so they have some time to mellow. Our basil and
parsley is always fresh and we mix this salad gingerly in order not to damage the tomatoes
and bruise the herbs. It’s then set aside so the flavors can blend; in a word it’s angelic. 1.95
- 2.35 (with bread)
Green Bean Salad
It’s no secret that the Italians taught the French how to cook. When Katarina de Medici
married King Henry II she took her chefs with her to France. There the Italians taught the
French the basis for today’s modern French cuisine. To give the French credit, they took
what the Italians had taught them and refined it into what we know today as French
classical cuisine. The main difference between the foods of Italy and France are that the
Italians want to start with the best possible ingredients and serve them as close to their
original state as possible. In this case we have borrowed a little refinement from the
French to create a green bean salad with an Italian soul but a French main ingredient.
Using haricots verts, otherwise known as the long French skinny green beans, with shaved
mild Bermuda onion, some red potatoes, olive oil and red wine vinegar, we combine them
to create a rustic green bean salad that is light, delicious and good enough to eat even as a
snack. 1.95 - 2.35 (with bread)
Beet Salad
Most people, and I have to include myself in this category dislike beets in general.
However Mama Marucci's beet salad is sublime to say the least. First the beets trimmed
then baked. From there we sauté them with olive oil and then marinate them for a day in
genuine balsamic vinegar. To that we add nuts, Gorgonzola cheese and a little parsley. The
combination is incredible and the depth of flavor unimaginable. Even I love this salad, so
give it a try. 3.95 - 4.25 (with bread)
Herb Poached Chicken and Fresh Roasted Vegetable Salad
Looking for an entree salad that is both delicious and healthy for you? Well, it's here. We
take boneless and skinless fresh chicken breast and poach it in an herb stock. It's then
cooled and sliced and placed over a bed of fresh butter and radiccio lettuces. Along side
we have marinated and grilled eggplant, marinated and grilled mini portobello mushrooms,
and marinated and grilled zucchini. In addition you will find, fresh sliced cucumbers,
tomatoes, marinated artichoke hearts, sliced red onion, fire roasted sweet red peppers,
sliced avocado and a nice sprig of fresh Genovese basil. It's served with a hazelnut and
balsamic dressing that you apply to suit your own taste. This is only available individually
served. 9.95 (Add our fresh baked artisan bread on the side for 1.00)
East 114th Street Salad (Entree Size 9oz Portion)
It’s the perfect combination. Fresh and appetizing this, our "house" salad has its roots in
the early 1900’s in New York. We take crispy iceberg lettuce, fresh juicy tomatoes, sweet
shaved fennel, mild Bermuda onions and ripe Haas avocados and combine them with fine
quality oil and just the right amount of vinegar for balance. It's healthy as well as rich,
creamy and satisfying all at the same time. The East 114th Street Salad is a perfect just
before a meal or if you prefer with our fresh bread and generous portions it could end up
being all you need for lunch. 4.95 (Includes bread)
Classic Caesar Salad (Entree Size 9oz Portion)
Our classic Caesar comes with crispy hearts of romaine, shaved Parmesano-Reggiano
cheese, fresh croutons and cracked black pepper. A Roman delight invented in Tijuana,
Mexico, believe it or not. Who invented it? A man named Caesar did of course. Today the
best Caesar is not found south of the border. I have had them all over the world and the
best so far was at the Hotel Bel-Air in Los Angeles, where this recipe originates. One bite
and you’ll be back for more. Of course, as you know, we make all of our dressings and
salads fresh and by hand. This might just be the best Ceasar you will ever taste. $ 6.95
(comes with croutons) - 7.75 with bread
Super Incredible Side Salads
(Generous 5-6oz Servings)
Pasta Salad (OUR MOST POPULAR) | Pasta Bowl Photo
For those of you who love macaroni salad, we present our classic Italian-American
combination. Fusilli, otherwise known as corkscrew pasta is cooked to al dente perfection
and then shocked in ice water to immediately stop the cooking process. This preserves the
pasta in its perfectly cooked condition. We then add traditional Italian ingredients like first
quality olive oil, Genovese basil, genuine Parmesano-Reggiano cheese, a hint of garlic, a
few capers and some brine cured olives. This classic combination is 100% old school
Italian which until now, you could only find at a famous deli in New York City. Here in
California you can consider this like striking gold. You don't need a pick, and we will give
you a shovel; one spoonful and you'll feel wealthy. 1.95 - 2.35 (with bread)
Cannellini Bean Salad
You’ll feel the warm breezes of Southern Italy softly caress your taste buds as you eat this
light, refreshing and truly unique creation. Cannellini beans are combined with quartered
artichoke hearts, capers, sun dried tomatoes, first cold pressed extra virgin olive oil and
just the right amount of tangy vinegar. Eat it as a fine compliment to any one of our
sandwiches, but remember it can stand alone as well. With a piece of our fresh baked
bread it can be a meal in itself. 1.95 - 2.35 (with bread)
Potato Salad
Potatoes are the apples of the earth. They have given sustenance to people all over the
world for centuries. Though well known in Europe the use of red potatoes otherwise
known as “new potatoes” has slowly become more common in America. Here we tap into
the northern Italian regions where Italy nestles next to Switzerland and cozy’s up to
Austria. In this area of the world you will find contrasting flavors and textures such as
highly acidic wine paired with rich cheeses and marbled ham. We take these “northern”
clean and light potatoes and add a southern Italian flair, a New York City swagger and a
California “hang ten” to give this salad a flavor like no other you have ever tasted. We
combine them with cherry peppers, a little sliver of garlic, Mediterranean capers, Sicilian
olives, mild Bermuda onions, fine quality olive oil, a little sea salt, fresh ground black
pepper and herbs. The Sicilian green olives and the Mediterranean capers provide a perfect
color foil to the red potatoes. The vinegar from the peppers marries with the olive oil and
the herbs bind the entire salad together to create a taste and flavor sensation you have
perhaps never experienced before. This is the type of potato salad that will create a cult-
like obsession within you. 1.95 - 2.35 (with bread)
Classic Coleslaw
Yes, we know, coleslaw is not Italian. However we do use it in two of our Super Incredible
Sandwiches and everyone loves a nice cold side of coleslaw especially on a sunny day. Just
the smell reminds you of vacations, BBQ's and good times with family and friends. It's
American comfort food. We make our dressing from scratch with sour cream, buttermilk,
celery seeds, a hint of dried mustard to add that illusive flavor you are hard pressed to
pinpoint. We let it marinate for a couple of hours and Mama Mia is that good stuff. It's not
only super incredible on our sandwiches; you'll also enjoy it as a side with any of our
offerings. 1.25 - 2.00 (with bread)
By Special Order
Caprese Salad (Featuring - 1/4 Pound of Fresh Mozzarella)
Said to have been invented on the island of Capri (hence the name) just south of the Bay
of Naples and west of the Sorrentine Peninsula this true Southern Italian salad’s main
ingredient (buffalo mozzarella) is made fresh every day. Based on demand it is arguably the
most popular cheese in the world. The authentic mozzarella can only be found in
Campania. The reason we cannot get the genuine article here is two fold: 1) we do not
have the same type of buffalo for the milk, and 2) in Campania the milk itself is not
pasteurized and so it cannot survive the journey to America. However, we make our own
cow's milk version fresh daily and serve it with our juicy vine-ripened tomatoes and fresh
Genovese basil. With a drizzle of extra virgin olive oil and perhaps a splash of Balsamic
vinegar you might just go crazy. Cold tomatoes and cold mozzarella hide flavor and so to
fully appreciate our Caprese, we suggest you eat it at room temperature. 7.95 (with bread)
The New California Caprese
If you think you’ve had all the great salads, well, there is one I’m sure you’ve never tried.
Mama Marucci’s California Caprese. It starts out innocently enough as you would probably
expect, with the classic warm and soft buffalo mozzarella, juicy and tender vine-ripened
tomatoes and fresh hand-torn, fragrant Genovese basil. With that classic base we have
gone a step further and added a few more components that take this salad from the
heavenly category and makes it absolutely sublime. From Italy we sprinkle in a generous
dose of hand-roasted pine nuts and from California its name sake, we add creamy ripe
Haas avocados. If that isn’t enough we cautiously sprinkle in a pinch of Mediterranean sea
salt and generously add fresh cracked black tellicherry pepper and finish it off with a
drizzle of our own exotic and fruity blend of olive and truffle oils and sweet barrel-aged I.
G.P. balsamic vinegar direct from Modena. One spoonful and you are transported into a
literal orgy of lascivious flavor combinations that are more addicting than any illegal
substance you can name. This salad will drive you absolutely insane; if you’ve read this far
you know I’m crazy about it. $10.95 - $11.95 (with bread)
Zucchini Salad
This simple rustic salad dates back hundreds of years and had its roots in the middle east
however, that still does not stop it from being absolutely delicious. The flavors here are so
classic and harmonious even if you are not a fan of Zucchini you'll soon be a convert. We
combine zucchini, onions, olive oil, our secret blend of herbs and lemon juice to create
one of the most refreshing and light salads you will ever eat. Indicative of peasant roots in
the old country; being it’s refreshing, filling and delicious at once, it's perfect on a hot
summer day. My grandmother said I made it better than her; I don’t think it can ever be
quite as good but it is close, taste and see for yourself. 1.95 - 2.35 (with bread)
Tomato, Basil and Mild Bermuda Onion Salad
Simple, but not simplistic, these flavors compliment each other so well that a version of
this salad is used in our Brooklyn Dodger sandwich. We take fresh sun-ripe, big, juicy
tomatoes, shave some mild Bermuda onions into the mix then add basil, parsley, and a
little olive oil and red wine vinegar. This salad is only served if we have the tastiest and
ripest tomatoes. Some times ripe in season tomatoes are hard to find and so we will
occasionally remove this offering because we never serve them before they are ripe. The
Bermuda onions we slice early in the day so they have some time to mellow. Our basil and
parsley is always fresh and we mix this salad gingerly in order not to damage the tomatoes
and bruise the herbs. It’s then set aside so the flavors can blend; in a word it’s angelic. 1.95
- 2.35 (with bread)
Green Bean Salad
It’s no secret that the Italians taught the French how to cook. When Katarina de Medici
married King Henry II she took her chefs with her to France. There the Italians taught the
French the basis for today’s modern French cuisine. To give the French credit, they took
what the Italians had taught them and refined it into what we know today as French
classical cuisine. The main difference between the foods of Italy and France are that the
Italians want to start with the best possible ingredients and serve them as close to their
original state as possible. In this case we have borrowed a little refinement from the
French to create a green bean salad with an Italian soul but a French main ingredient.
Using haricots verts, otherwise known as the long French skinny green beans, with shaved
mild Bermuda onion, some red potatoes, olive oil and red wine vinegar, we combine them
to create a rustic green bean salad that is light, delicious and good enough to eat even as a
snack. 1.95 - 2.35 (with bread)
Beet Salad
Most people, and I have to include myself in this category dislike beets in general.
However Mama Marucci's beet salad is sublime to say the least. First the beets trimmed
then baked. From there we sauté them with olive oil and then marinate them for a day in
genuine balsamic vinegar. To that we add nuts, Gorgonzola cheese and a little parsley. The
combination is incredible and the depth of flavor unimaginable. Even I love this salad, so
give it a try. 3.95 - 4.25 (with bread)
