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Pizzeria Ortica
650 Anton Blvd
Costa Mesa, CA 92626
Uber
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Dinner Menu
Antipasti
Farro, Mussels, Calamari, Shrimp
$12.00Charred Mediterranean Octopus, Yukon Gold Potato, Celery Hearts, Sicilian Capers
$12.00Stuffed Squid With Breadcrumbs, Green Apple, Arugula, Bread Salad
$12.00Roman Style Braised Artichokes, Shaved Ricotta Salata
$12.00D.o.c Bufallo Mozzarella, Extra Virgin Olive Oil, Sea Salt, Garlic Crostino
$7.00Monterey Bay Sardines Preserved With Vinegar, Onions, Pine Nuts And Raisins
$12.00Panelle, Sicilian Chickpea Fritters, Ricotta Salata (peanut Oil)
$8.00Grilled Bread, Lamb Sausage, White Bean Ragu, Chilies
$12.00Prosciutto Di Parma Aged 14-16 Months
$12.00Pork Belly Terrine, Pickled Radishes, Mostarda, Crostini
$13.00Braised Mary’s Free Range Chicken And Pork Meatballs, Marinara, Garlic Crostino
$13.00Soup
Steamed Prince Edward Isle Mussels, Leeks, Chilies, Mint, Garlic Crostino
$13.00Parmigiano Stock, Cavolo Nero, Onions, Crostino
$8.00Insalate
Treviso, Arugula, Endive, Apples, Gorgonzola, Candied Walnuts
$11.00Romaine Hearts, Shaved Vegetables, Warm Anchovy Dressing, Parmigiano Crostino
$11.00Wood Oven-roasted Vegetables, Fresh Burrata, Basil Oil
$13.00Roasted Kabocha Squash, Agrodolce, Baby Kale, Pepitas, Red Wine Vinaigrette
$13.00Primi
all our pasta is made in house using local eggs and giusto 00 flour from northern california
Ricotta Gnocchi, Fresh Tomato Marinara, Parmigiano Reggiano
$14.00Roasted Kabocha Squash Tortelli, Brown Butter, Pistachio Pesto, Biscotti
$14.00Hand-cut Spinach Pasta, Traditional Meat Sauce, Parmigiano Reggiano
$15.00Pappardelle Pasta, Braised Lamb Ragù, Sheep’s Milk Ricotta
$16.00Farrotto, Manila Clams, Anson Mills Farro Piccolo, Fennel, Tomato, Mint
$17.00Pizze
we use a 300 year-old biga from outside naples to start our dough, which is always hand-stretched and fired in our wood-burning oven
Marinara
$12.00
crushed san marzano tomatoes, garlic, sicilian oregano, no cheese
The Chick
$13.00
crushed san marzano tomatoes, parmigiano reggiano, extra virgin olive oil
Margherita
$13.00
crushed san marzano tomatoes, mozzarella, basil
Prosciutto Di Parma E Rucola
$18.00
margherita with parma ham, wild arugula
Salame Piccante E Funghi
$17.00
margherita with spicy salame, mixed mushrooms
Alla Norma
$16.00
cherry tomatoes, basil, eggplant, smoked mozzarella, ricotta salata
Salsiccia
$18.00
house-made sausage, caramelized fennel, mascarpone, red onion, buffalo grana
Guanciale, Ricotta E Cipollotto
$16.00
fresh ricotta, house-cured pork cheek, scallions, fennel pollen
Calabrese
$18.00
san marzano tomatoes, mozzarella, rapini, calabrian chilies, bottarga
Pizza Di Banderas
$15.00
ricotta, pecorino, mozzarella, sicilian oregano, kalamata olives
Milanesa
$16.00
fontina, asparagus, parmigiano reggiano, fried egg
Pancetta E Zucca
$15.00
pancetta, crushed kabocha squash, mascarpone, smoke mozzarella, pistachio pesto
Secondi
Branzino Con Pesto Trapanese
$25.00
roasted mediterranean sea bass, tomato and almond pesto
Pollo Al Mattone
$18.00
jidori chicken breast and thigh griddled under a brick, peperonata
Braciola Di Maiale
$16.00
21 day aged duroc pork chop, endive, corn, apples, celery leaf, whole grain dijon vinaigrette
Contorni
Roasted Brussels Sprouts, Bread Crumbs, Hazelnuts, Lemon Zest
$8.00Roasted Baby Beets, Pickled Beet Tops, Pistachio Pesto
$6.00Rapini, Chilies, Garlic
$7.00Dolci
Tiramisù
$9.00Budino Di Cioccolato
$8.00
chocolate crème layered with caramel
Babà Al Rhum
$7.00
rum soaked brioche
Torta Di Cioccolato
$7.00
chocolate tart, vanilla gelato, candied orange peel
Cannolo
$3.00
sweet ricotta, chocolate, candied orange rind, almonds
Affogato
$7.00
shot of espresso with vanilla gelato
House Made Gelato And Sorbetto
$4.00
flavors change daily
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General Info
Cuisine
Pizza
About Us
David Myers is on a mission to bring the world to his restaurant guests. In Pizzeria Ortica, he conquers Italy and delivers a treasure of authentic dishes to Costa Mesa. He has elevated the common pizza to high art—the dough is hand-made with an ancient Neapolitan recipe, the toppings can be as simple as crushed tomatoes, fresh mozzarella and basil or more complex, like ricotta, cured pork cheek, scallions and fennel pollen. And every pie is charred to perfection in an almond wood-fired oven. At Pizzeria Ortica, David’s domain extends beyond pizza and includes traditional antipasti, house-made pasta and other authentic dishes. Like his menu, David’s vision is expansive. He wants everyone who steps onto his restaurant’s Tuscan red tiled floors to have an unforgettable experience. An enthusiastic globe-trotter, David knows that hospitality is more than delicious food and must include friendly service, a comfortable setting and a phenomenal beverage program.