Menus | Pleasant Beach Village

APPETIZERS

TRUFFLE POLENTA FRIES 10/18

Truffle polenta fries served with
marinara or Kefir Ranch V

BRAISED MEATBALLS 11/20

House recipe meatballs made with pork and beef and served
in marinara with Parmigiano-Reggiano

SPAGHETTI SQUASH 12/22

Slow roasted spaghetti squash finished with brown butter, white miso, and balsamic vinegar, garnished
with fried sage V GF

Jumbo Chicken Wings By The Pound

Plain – 12

Honey Mustard – 13

Maple Chipotle – 14

Sesame Miso – 14

Korean BBQ – 14

Sticky Agrodolce – 14

Classic Buffalo – 13

Pesto Parmesan – 14

Salt & Vinegar – 13

Chili Oil & Vinegar – 14

Italian Dry Rub – 13

SALADS

Joe’s Salad 12/22

Lettuces, tomatoes, red onion, piparra peppers, grana padana, and house Italian dressing V
*Can be made vegan upon request

Caesar 14/26

Hearts of romaine, classic dressing, croutons,
Parmigiano-Reggiano
Chicken +10/+16

Kale salad 12/22

Lacinato kale, golden raisins, lemon,
Pecorino Romano, pine nuts V
*Can be made vegan upon request

Dungeness Carb Salad 26/50

Lettuces, fresh Dungeness crab, cherry tomato, fresh mozzarella, chives, radish, basil vinaigrette

SALAD ADD ON

1 Chicken breast – 7

2 chicken breasts – 11

Dungeness crab – 19

SIDES

GIANT GARLIC PARMESAN TWIST 8/22

Deep fried sourdough twist slathered in garlic butter with parmigiana reggiano and parsley, served with marinara

ROASTED BROCCOLI 9/16

Oven roasted lightly seasoned broccoli

BALSAMIC ROSEMARY CARROTS 9/16

Oven roasted carrots with rosemary and balsamic glaze

house made pasta

CHICKEN FENNEL RAGU 16/30

Roasted chicken, braised fennel & onion, miso bagna couda, lemon, fresh herbs, pecorino, gemelli pasta

BRAISED PORK & SAUSAGE PUTTANESCA 16/30

braised spare rib, house Italian sausage, capers, kalamata olives, garlic confit, calabrian chilis, San Marzano tomato sauce

EGGPLANT RAGU -VG 15/28

Slow simmer of eggplant, tomato, garlic, bell pepper, basil and olive oil with radiatore pasta

BOLOGNESE 18/34

8 hour slow simmer of beef, pork, San Marzano tomatoes, wine, vegetables and herbs with radiatore pasta, finished with Parmigiano-Reggiano and fresh parsley

ALFREDO – V 15/28

Traditional alfredo sauce with Fettucine 15/28

BUTTERNUT SQUASH – V 16/30

Butternut squash, brown butter, sage and ricotta with pappardelle pasta, finished with Parmigiano-Reggiano

VODKA SAUCE – V 15/28

Traditional creamy vodka sauce with fusilli pasta, finished with Parmigiano-Reggiano

SHIITAKE MUSHROOM CACIO E PEPPE 17/31

A Roman favorite with braised shiitake mushrooms and miso with gemelli pasta, Parmigiano-Reggiano

CLASSIC CARBONARA 15/28

Classic carbonara with cresto de gallo pasta finished with Parmigiano-Reggiano

BEEF OSSO BUCCO RAGU 17/31

Unbelievably tender beef shank braised in red wine, tomato, fresh herbs & garlic, tossed with gemelli pasta and finished with pecorino cheese and fresh parsley