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Pellinos Fine Italian Dining
261 Washington St
Marblehead, MA 01945
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Maine Menu
Appetizers & Salads
Homemade Caprese
$9.50
fresh mozzarella made in house by chef/owner; ripe tomatoes, basil, garlic scented crostini topped with marinated roasted eggplant and balsamic glaze.
Grilled Calamari
$10.00
served crisp with herbed aromatics; evoo on a bed of wilted spinach; mint basil oil
Meatballs
$9.00
hand rolled freshly made; marinara sauce; dollop of ricotta with parmigiano & garlic bread.
Shrimp Scampi
$12.00
jumbo shrimp in a garlic, lemon, white wine with sweet red roasted peppers
Eggplant Napolean
$9.00
layer upon layer of thinly sliced eggplant with mozzarella, parmigiano shavings and marinara sauce.
Caesar Salad
pellino's own no yolk dressing.
- $7.95
- For Two $13.00
Mesclun Greens
baby field greens tossed with a balsamic vinegar, dried cranberries and evoo topped with parmigiano shavings.
- $7.95
- For Two $13.00
Lobster Cakes
$10.00
fresh local lobster meat; local farm greens, mint; basil aioli
Pei Mussels
$9.50
pan roasted; garlic, lemon, pinot grigio wine; au jus, herbs & crostini
Pastas
Lobster Ravioli
$20.00
freshly made on premise, pillow filled with lobster meat; creamy mascarpone lobster veloute with spinach, garnished with a jumbo shrimp.
Gnocchi Amatriciana
$17.50
freshly made potato dumplings served with crisp pancetta, tomato sauce, smoked mozzarella and parmigiano.
Angel Hair Frutti Di Mare
$23.00
local fresh lobster claws, jumbo shrimp, calamari and pei mussels; tomato sauce lightly zesty
Tagliatelle Bolognese
$17.50
freshly made pasta with a traditional meat sauce of beef and pork in a basil herbed tomato sauce; parmigiano cheese.
Angel Hair Meatballs
$17.00
hand rolled; savory meatballs, served with angel hair.
Eggplant Ravioli
$18.00
freshly made on premise, pillow filled with herbed roasted eggplant; agrodolce of sweet red roasted peppers; caramelized onions; fine herbs and grana padano
Chicken Parmigiana
$18.00
breaded cutlet with tomato, mozzarella and angel hair pasta.
Tagliatelle & Roasted Corn
$17.00
freshly made pasta tossed with crisp pancetta, roasted corn, sweet diced onions, with hint of cream and parmigiano reggiano
Entrees
* A Signature Dish.
Chicken Risotto
$19.50
deglazed in a marsala wine reduction; arborio spinach risotto.
Fresh Local Cod
$21.00
red roasted peppers, capers, tuscan olives, lemon, pinot grigio wine
Filet Of Sole Francese
$21.00
sole dipped in a herbed egg batter, sauteed in extra virgin olive oil with a pinot grigio lemon sauce
Chicken Picatta
$19.50
boneless breast; sauteed with capers and red roasted peppers, fresh lemon pinot grigio wine
Grilled Salmon *
$20.00
brushed with a basil olive oil; served on a bed of garlicky spinach
Veal Milanese
$22.00
tender veal cutlets; breaded, sauteed in olive oil; topped with freshly made mozzarella and ripe tomatoes; basil evoo;
Veal Siciliano
$20.50
tender medallions, marsala wine, shitake mushrooms, caramelized onions
Rack Of Lamb *
$26.00
half of rack; garlic, rosemary crusted; served with a chianti wine rosemary jus
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General Info
Hours
Monday:
5:00pm - 9:30pm
Tuesday:
5:00pm - 9:30pm
Wednesday:
5:00pm - 9:30pm
Thursday:
5:00pm - 9:30pm
Friday:
5:00pm - 10:00pm
Saturday:
5:00pm - 10:00pm
Sunday:
5:00pm - 9:30pm
About Us
Pellino's Fine Italian Dining has been operating since March 1992. The establishment seats approximately 50 people. The dining room is very cozy, romantic, and quaint, with five trellised booths along the wall with raised dining area overlooking the quaint streets of Marblehead. The tables are covered with linen tablecloths, fresh flowers, and candlelight.
The chef/owner, Francesco Pellino was born in Naples, Italy and at the young age of 9 emigrated to the United States. At the young age of 15, he took a position as a dishwasher and within 6 months was assistant to the night chef at a prestigious establishment in the late 70's known as Stella's of Boston. Throughout his school years, he worked 30-40 hours per week in the restaurant business while financing his college education. Upon graduating college from Northeastern University with honors, Francesco Pellino realized that accounting was not for him and remained in the restaurant industry.