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Dining at Modo Mio is a delight thanks to the efforts of owners and experienced restaurateurs, Phil and Linda Crowley.  Modo Mio translates to “my way” in Italian and the owners have brought “their way” to this restaurant and raised it to a very high standard of excellence.  The talented staff really knows how to treat their guests, most of whom have been dining here for many years.

From the moment diners are greeted as they enter this Newport Coast restaurant, they are enveloped in warmth and hospitality. The culinary staff at Modo Mio are dedicated to creating and serving superb Northern Italian specialties to their devoted clientele in an ambiance that is both inviting and relaxing

MOTHER'S DAY MENU
SPECIALTY COCKTAIL
Sparkling Pom +$7
Chandon Brut, pomegranate juice, lemon twist

FIRST COURSE (select one)
Pappa Pomodoro Soup
A chunked rustic tomato soup with garlic, basil, and ciabatta bread croutons

TortaRustica
Handmade pastry shell filled with ricotta cheese, spinach, and prosciutto,
served with a potato and onion puree

Burrata SaladGF. V.
Gioiaburrata cheese served with arugula, red onions, and heirloom tomatoes
with a balsamic reduction

SECOND COURSE (select one)
Rigatoni MelanzaneV.
Tube-shaped pasta sautéed with diced eggplant in a rustic tomato sauce,
topped with shaved parmesan and fresh basil// GF pasta +$2.50

Pasta Bolognese
Choice of: handmade tagliatelleor penne, our signature meat sauce
of ground beef and pork with minced vegetables in a marinara sauce// GF pasta +$2.50

Battuta di Pollo
Pounded free-range chicken breast sautéed in white wine, lemon, and capers,
served with roasted potatoes and sautéed Spring vegetables

Grilled Salmon RisottoGF.
Grilled salmon medallions over a bed of lemon infused seasonal vegetable risotto

Veal Marsala
Veal top round sautéed with shiitake mushrooms in Marsala wine,
served with roasted potatoes and sautéed Spring vegetables

THIRD COURSE
Tiramisuor
ModoAffogato +$5//hazelnut gelato in Chambord & Frangelico, topped with Segafredo espresso

Lunch/Dinner $35 (not including tax and gratuity)*no substitutions or splitting

 

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