Mangia Mangia Menu

• Conch Minestrone - red chowder with kidney beans, fresh pasta, topped with grated Tomano Pecorino - $5.95/bowl
• House Salad - fresh romaine & Boston lettuce, tomatoes, & red onions, tossed with special vinaigrette - $4.50 w/dinner (a la carte $5.95)(add any 3 of the following ingredients for an extra $2.00 - roasted red peppers, black olives, mushrooms, artichoke hearts, feta cheese, garbanzo beans, or fresh organic basic)
• Herbal Foccacia - with extra virgin olive oil - $3.00
• Carpaccia di Bue - paper-thin slices of beef loin, sashimi-style, dressed with fresh lemon juice and extra virgin olive oil, garnished with capers and shaved parmesan cheese - $8.95
• Gratin of Grilled Asparagus - grilled-roasted asparagus and vine-ripened plum tomatoes brushed with extra virgin olive oil, garlic, and herbs, topped with gorgonzola then lightly browned - $7.95
• Escargots on Grilled Garlic Crouton - sauteed in butter and olive oil with garlic, white wine, and fresh organic basil, served over a grilled garlic crouton - $7.95
• Bruschetta - chopped fresh homemade mozzarella, basil & tomates marinated in extra virgin olive oil with garlic and onions. Served over grilled garlic Cuban bread - $5.95
• New Zealand Mussels - green-lipped mussels infused with garlic, butter, chopped tomatoes, and white wine - $8.95
• Broccoli Rabe - sauteed in olive oil, garlic, chopped tomatoes and a dash of red pepper flakes - $5.95

Fresh Homemade Pastas & Sauces

Pastas made fresh on premises with 100% Semolina and fresh eggs. Choose a pasta and pair iit with on of the delicious, made-from-scratch sauces. All are served with Cuban garlic toast.

• Marinara - $9.95
• Meat Sauce - $12.95
• Alfredo - $12.95
• Pesto & Walnuts - $14.95
• Seafood Sauces - with scallops, conch, and mahi-mahi - $15.50/tomato-based, $16.95/alfredo-based
• add 3 shrimp - $3.50
• add 5 shrimp - $6.00
• add Chicken or Link Sausage - $5.00

Favorites from the Grill

Served with Fusilli (corkscrews), marinara & Cuban garlic toast. Grill entrees may be served on a large platter accompanied by the House Salad for those not wishing fresh pasta.

• Grilled Fresh Atlantic Salmon - brushed with extra virgin olive oil, lemon juice, garlic, and pepper - $16.95
• Mahi Mahi - brushed with extra virgin olive oil, lemon juice, garlic, and pepper - $16.95
• Grilled Boneless Chicken Breast - brushed with extra virgin olive oil, lemon juice, garlic, and pepper - $14.95
• Sicilian Bistecca - eight ounces of tender, flavorful filet, marinated with extra virgin olive oil, fresh garlic, herbs, topped off with rich, creamy, full-flavored, peppery Boursin cheese and grilled to perfection - $34.95

Seafood Specialties

• Fettucine con Salome Affumicato - ribbon noodles tossed in a rich, buttery Alfredo sauce with imported Norwegian smoked salmon, fresh organic basil, and green peas - $18.95
• Spinach Fettuccini Alfredo with Jumbo Lump Backfin Blue Crabmeat - spinach fettuccini mixed with delicious homemade Alfredo sauce, topped by Phillip's jumbo lump blue crab and sauteed in butter - $24.95
• Bollito Misto di Mare - pappardelle, fresh scallops, shrimp, conch, salmon, mussels, and mahi-mahi flash-sauteed in extra virgin olive oil with garlic, shallots, pesto, thyme, white wine and finished in an herbaceous clam broth. Garnished with chopped tomatoes, green peas, and shaved Parmesan - $18.95
• Fresh Sea Scallops - tender scallops sauteed in butter and garlic, tossed with spinach fettuccine and a fesh pesto and cream sauce, garnished with chopped walnuts - $16.95
• New Zealand Mussels with Spaghettini - imported green-lipped mussels in a garlicky marinara sauce, topped with shaved Parmesan cheese - $15.95
• Rigatoni with Jumbo Shrimp - sauteed in olive oil with prosciutto, garlic, black olives, shallots, fresh tomatoes, and red pepper flakes. Topped with a salad of radicchio, arugula and Belgian endive, followed with a dusting of Romano cheese - $16.95

House Specialties

• Pollo al Quatro Formaggio - thin spaghetti, diced chicken breast in a rich cream sauce, enhanced with Parmesan, Romano, Fontanella, and Gordonzola cheeses and topped with walnuts - $15.95
• Pollo con Funghi e Piselli - diced chicken breast and fesh mushrooms sauteed in extra virgin olive oil with garlic, shallots, green peas and served over thin spaghetti with marinara sauce - $14.95
• Picadillo Pasta - a tribute to Key West's heritage takes black bean pasta shells and smothers them with a Cuban-inspired, lightly-spicy sauce combining meat, tomatoes, olives, cumin, capers, and spices - $14.95
• Linguine con Vongole - fresh little neck clams steamed in a bath of white whine, garlic, parsley and a dash of red pepper flakes. Finished with butter and lemon zest - $14.95
• Spaghettini Schmappellini - homemade spaghetti tossed with asparagus, basil, garlic, and tomatoes in a savory vegetable consomme. Finished with toasted pine nuts and shaved Parmesan cheese - $14.95
• Fungi al Pomodori, Spinaci e Ceci - fresh mushrooms sauteed in olive oil with garlic, shallots, tomatoes, garbanzos, pesto, oregano and fresh spinach. Served over pappardelle and topped with crumbled feta cheese - $14.95
• Mostaciolli with Broccoli Rabe - wild broccoli rabe flash-sauteed in olive oil with garlic, red pepper flakes, chopped tomatoes and grilled sausage and topped with shaved Parmesan cheese - $15.95

menu current as of January, 2007

more Key West restaurants