Stelline Italian Kitchen

Warm ciabatta with salted butter

Mozzarella ball filled with stracciatella (strah-chuh-TELL-uh) drizzled w/ olive oil, lemon agrumato (lemon oil), fig mostarda, black pepper, and thyme leaves served with grilled bread

Julienned Fuji apples and gruyere cheese tossed with orange agrumato (orange oil) lemon juice topped with grated parmigiano and chive

Chopped romaine tossed with funky caesar dressing topped with grated grana padano and black pepper, served with grilled bread

Calamari (squid) and artichokes tossed with cornstarch and semolina and fried. Tossed in garlic oil and lemon juice, topped with chive and fennel pollen

12 PEI mussels steamed and tossed in a broth of house pomodoro, white wine, garlic, olive oil, basil, lemon juice, butter, chili flake and olive agrodolce. Served with grilled bread

A mixture of house pomodoro, shredded mozzarella, italian sausage and chopped pepperoni rolled in a lumpia wrapper and fried crispy. Topped with grated grana padano served with pomodoro dipper

Diced norwegian salmon belly (belly is fattier, richer with a firmer texture) tossed with lemon and shallot, topped with fresno pepper, and chive, drizzled with pine nut bagna cauda and served with lavash cracker

Four 2.5oz veal and pork meatballs cooked in pomodoro with basil topped with grated grana padano

5oz Mafaldine pasta with rich and meaty lamb bolognese. The bolognese is made with a blend of American lamb (more subtle lamb flavor than New Zealand lamb) and beef. Its slow cooked with vegetables, red wine, tomato paste and cream.

5oz Spaghetti pasta cooked and finished with pomodoro sauce, garlic butter, basil, lemon juice and parmigiano

5oz Casarecce pasta with guanciale, porcini cream, roasted mushroom (portabella, crimini, shitake, oyster), and black pepper, finished with Banyuls vinegar, oregano and parmigiano

30-35 Ricotta gnocchi pan roasted and finished in a Taleggio and Fontina Fonduta (tah-LEH-joh, fon-TEE-nah, fon-DOO-tah). The fonduta is intensely rich and savory with a pungent, earthy wash rind cheese aroma and silky texture. Its drizzled with pesto calabrese (kal-uh-BRAY-zay), a bright and spicy red pesto made with red chile, almond, wine and herbs and finished with grated parmigiano

Our linguine is an egg pasta that’s made and cut in house. Fresh egg pasta is known for its soft, silky, and tender texture with a delicate bite from the high fat content in the form of egg yolks. We cook it al dente and toss it with slivered garlic, calabrian chile and a rich seafood sauce made from clams, shrimp, sherry and cream. Marinated shrimp and bay scallops are gently tossed in at the end to keep them soft. Garnished with gremolata (breadcrumbs)

Egg dough cannelloni is stuffed with a filling of caramelized onion, ricotta, gruyere cheese and egg. Its baked with shredded gruyere and finished with a broth made with onion, mushroom, sherry wine, and crispy shallots. Finished with gremolata, thyme and black pepper

A play on the classic Amatriciana (a traditional Italian pasta sauce made with tomatoes, cured pork cheek, chili flake and sheep's milk cheese). Creste di Gallo pasta is cooked and tossed with a spicy sauce of tomato paste, broad bean, fish sauce soy, garlic and szechuan pepper. The sauce has HMONG sausage, sweet chinese sausage and guanciale. Mapo is a traditional Szechuan dish.

5oz Trottole semolina pasta is paired with this traditional Roman preparation. Fresh black pepper is first toasted in a dry pan before being mixed with starchy pasta water. The pasta is tossed off the heat with grated parmigiano and miso butter showcasing intense umami with minimal ingredients.

7oz Norwegian salmon is lightly cured with salt, sugar and citrus zest then grilled. Served with creamy celery root puree, bright and savory Italian salsa verde (capers, anchovy, garlic, parsley, basil, chives, tarragon, olive oil) and a refreshing salad of shaved fennel, lemon, fennel fronds, chive sticks and parsley.

White Pekin duck leg is cured with salt, sugar and quatre éspices (black pepper, nutmeg, clove, cinnamon), thyme and orange peel then confited in duck fat until tender. The skin is rendered until crispy and served with white bean ragout, golden raisin agrodolce, and a shaved brussel and frisée salad dressed with a banyuls vinaigrette (banyuls vinegar, duck fat, olive oil)

8oz chicken cutlet brined in caper juice and buttermilk, breaded and fried, served with a traditional lemon butter sauce. Umami, spice and texture is added with a grilled salsa rustica (grilled rapini, grilled onion, caper, grilled jalapeno, pomodoraccio tomatoes, lemon agrumato)

Layers of coffee and amaro (bitter liqueur) soaked lady fingers, and whipped mascarpone topped with cocoa powder

Rich and velvety chocolate custard topped with caramel and amaretti cookie