Minestrone translates to “Big Soup”. A homemade traditional italian soup of fresh vegetables and herbs in a rich tomato broth.
A combination of green & red leaf lettuce with an organic spring mix; served with your choice of one of our homemade dressings: Creamy Pesto, Bleu Cheese, French, Honey Mustard, Thousand Island, or Mazzi’s Italian House Dressing.
Our presentation of this classic salad. Crisp romaine lettuce tossed with a dressing of extra virgin olive oil, red wine vinegar, anchovy, mustard, Pugliese croutons and freshly grated Parmesan.
Our crusty homemade Italian bread toasted to a golden brown, rubbed with fresh garlic and drizzled with extra virgin olive oil.
A traditional antipasto from Rome. Our toasted Pugliese bread, rubbed with fresh garlic, served with fresh Roma tomatoes, herbs and olive oil.
Fresh mushroom caps stuffed with a sauteed blend of fresh vegetables, garlic and white wine, with mozzarella cheese.
A classic dish, an Italian flourish. Fresh clams steamed in olive oil, white wine, tomatoes and fresh herbs.
Lightly floured & quickly fried calamari. Served with lemon aioli.
Pastas & Sauces
A rich tomato sauce with fresh herbs.
Fresh sauteed mushrooms in a rich tomato sauce.
A rich and savory meat sauce.
A creamy sauce with garlic, parsley, spices and baby clams.
Since 1970, it has been our pleasure to serve the freshest and most delicious Italian and Sicilian food available. It really started before 1970, when Tommaso (“Mazzi” for short) Ernandes decided to set out from his home in Favignana, a little island about 12 miles off the westernmost tip of Sicily.
We use the finest ingredients we can buy. Our vegetables are fresh and, when in season, usually from our own farm or the local area. The fresh basil, which is the main ingredient in our pesto, is grown on our own farm. Our tomato products are grown and packed by a small Italian family-owned farm. Our bread is baked in our kitchen early each morning. And the cheesecake is also homemade, just the way Mary has always made it. We make our Italian sausage according to the recipe from our cousin, Franco Ernandes of Favignana and, later, Monterey, California. The fresh fettuccine is made daily on a little pasta machine from Italy.