Cirino's At Main Street Menu Prices

The highest quality calamari steaks, take the time to tenderize it to perfection, bread it in your own fresh house‐made seasoned bread crumbs, sautée until perfectly tender and golden brown, never deep fry, serve with your own killer tartar and cocktail sauces and a wedge of lemon.

Our polenta is offered hot, fresh from the grill and topped with Parmesan cheese and presented over a bed of marinara sauce.

Topped with our damn hot pepper sauce, Italian sausage, fresh basil, and mozzarella cheese, served with pepperoncini.

Served warm, it accentuates the succulent lobster, toasted almonds, cream cheese, lemon and a hint of green onion. Tucker’s dip is ringed with a liberal portion of our toasted pita bread wedges.

The ancient flavor of pita bread, toasted Greek‐style and cut into triangles, is perfect for sharing among friends. Our spinach dip is served hot and offers unique flavors that have long been a local favorite.

Small green hot peppers and large green sweet peppers sliced and slowly braised in a tangy tomato sauce. Served over grilled polenta.

In Spain, these skewered and grilled morsels of brined pork with a Spanish flavored spice rub are found in many tapas bars or on popular street corners. We serve our pincho with a gorgonzola dipping sauce and cucumbers.

Toasted pumpkin seeds coated with North African/Spanish flavors: sweet, spicy‐hot and combined with a great crunchy, nutty flavor that beer was made for.

Fresh from the sea, scampi wrapped in prosciutto blankets and grilled to perfection with a lemon‐soy baste and served with smeraldo sauce (Italian parsley‐pesto sauce).

Green leaf and baby greens with tomatoes and cucumbers. Dressings: cirino’s house dressing, Dijon vinaigrette, roasted creamy garlic, blue cheese, louie dressing (Thousand island), vinegar and oil.

Fresh, cool and crisp romaine lettuce tossed with just the correct amount of our housemade caesar dressing prepared with Italian imported anchovies and fresh-squeezed lemon juice. We then dust your salad with fresh Parmesan reggiano cheese and top it with our own toasted croutons.

Tender mixed baby greens with roasted red bells, artichoke hearts, Greek olives, tomatoes and feta cheese, tossed with Dijon dressing and sautéed eggplant.

Our louie dressing and salad together, make a superb combination of flavors. Soft and plump, sea fresh bay shrimp top a bed of tender baby green lettuce, tomatoes, kalamata olives, cucumber, carrots, hard boiled eggs and croutons.

The combination of garden fresh spinach, shaved tart apples, sweet gorgonzola cheese, candied roasted walnuts, and fresh tomatoes, along with the smoky flavor and texture of crisp apple wood smoked bacon, tossed with our apple cider vinaigrette dressing confirms that "opposites do attract".

Grilled teriyaki chicken breast atop fresh baby green lettuce, buckwheat noodles, snow peas, tomatoes and roasted cashews tossed with a spicy North African dressing.

Tucker grills an apple chicken sausage and layers it over an onion, apple and sun-dried cranberry relish with dijonnaise and then wraps it with a toasted, garlic butter sweet roll.

Black Angus Beef cooked to order, served open face on a garlic butter toasted French roll complimented with melted swiss cheese over green ortega chilies and garnished with a flavorful chilean pepper sauce, lettuce, tomato, and red onions.

We recommend a past favorite: roasted marinated tri-tip, sliced delicatessen thin, piled high on a grilled sweet roll with creamy horseradish sauce, lettuce and tomato. You will truly enjoy these combined flavors. You may request this sandwich hot or cold.

Our custom-cut pork roast is brined with juniper berry and thyme to add a sweet, savory flavors. It is then grilled to seal in moist flavors and finished off in the oven and roasted to perfection. After a resting period, we slice the rostini "deli-style" and pile the thin slices high on a sweet French roll adding orange-thyme sauce, lettuce and tomato.

If it’s summer flavors you are seeking… go no further! We then toast a sweet French roll with a little garlic butter, slice a baked Virginia ham paper-thin and allow it to marinate in our tangy BBQ sauce. We then heat it to perfection to combine all of those great flavors and top it with Italian fontina cheese. Garnished with lettuce, tomato and red onion.

This is a petite duplicate of our popular "aldo’s steak" from the dinner menu. Enjoy that wonderful fire-grilled beef flavor, topped with gorgonzola cheese, on a garlic toasted sweet roll and garnished with lettuce, tomato and sweet red onions. Your steak sandwich is complimented with a choice of picnic potato salad, pasta salad or coleslaw.

This favorite, from Nevada city, has been a staple for 30 years. Our cirino burger is cooked to order, prepared on a large sandwich roll and served open face. What’s on it? Mayonnaise, Dijon mustard, housemade Russian dressing, housemade BBQ sauce, lettuce, tomatoes, onions, and your choice of cheese.

Black Angus ground beef chuck cooked to order over an open flame and served on an English muffin. Offered with condiments and served with lettuce, tomato, and onion, served open-faced.

Served with picnic potato salad, pasta salad or coleslaw.

A vegetarian delight, cooked to order over an open flame and served on an English muffin. Offered with your choice of condiments: lettuce, tomato, and onion served with your choice of picnic potato salad, pasta salad or coleslaw.

The corsican cuisine has a light and al fresco feeling to it. Almost all of their food should be enjoyed outside. Perfect for our Mediterranean piazza restaurant décor. Two 6-ounce chicken breasts marinated in garlic, white wine, rosemary, and thyme.

Char-grilled beef steak basted with a sweet garlic butter sauce, topped with Italian gorgonzola cheese, and served with garlic mashed potatoes, baked potato, rice or grilled polenta.

This is a juicy ranch-raised American style grilled beef steak. 12 ounces of choice cut, hand-carved, cholesterol-producing, heart-stopping fun.

Remember the way pork chops used to taste when you were a kid…. With that, "chew–on-the bone until it’s clean", sweet flavor? Well, we have taken a page from that past as we lightly bread two beautiful pork chops with our own fresh-seasoned breading to seal in the moisture and then, using only olive oil, we cook them to perfection. Originated from the kitchens of milan, Italy these chops are garnished with a touch of lemon and Parmesan cheese and accompanied with jerry’s fresh housemade applesauce.

Pork, for the past many years in this country, has had a tendency to be dry and somewhat lacking in those wonderful flavors you may remember as a child. Remember chewing on pork bones to get the last of the sweet juicy flavor? I have incorporated an old Sicilian technique, used for wild boar, to replace those sweet juicy flavors. I’ve filleted a large portion from a custom-cut pork roast and allowed it to relax for just enough time in a juniper berry and thyme brine. Tonight, we will grill the fillet over an open flame until it is plate-perfect

Salmon is king in the Pacific Northwest. We share this ancient "culture of the salmon" with you by offering a recipe handed down from the executive chef at the famous olympic hotel in Seattle. This is one of the offerings we borrowed from the cirino’s bar and grill menu. Char-grilled over an open flame and basted with our lime butter sauce, creating a taste as though it was cooked over a campfire on the shores of the puget sound.

This Italian/American dish has been a favorite of local cirino’s customers for 30 years. A tender chicken breast is lightly breaded in housemade bread crumbs, then sautéed to perfection, served on a bed of marinara sauce and topped with melted mozzarella and Parmesan cheese.

When in Malta do as the maltese do… order the maltese sauce with one of two choices: salmon and bay shrimp or our Malta-style lamb. They are served with farfalle pasta and sauce separate, therefore, you can blend sauce and pasta to your desired consistency, not ours. You know… there are foods that taste good and then there are foods that make you feel good during and after you eat them. Served with extra-virgin olive oil crostini.

Fresh eggplant, lightly sautéed in Sicilian extra virgin olive oil and balanced with freshly made mozzarella cheese, is offered on a bed of tangy marinara and garnished with a touch of Parmesan cheese. Served with extra virgin olive oil crostini.

You can order this family spaghetti over your choice of linguine, farfalle or penne pasta. Served with toasted rosemary foccacia. This recipe contains mushrooms.

This is comfort food at its best. This dish originated in the lombardi region of Italy where the land is fertile enough to support dairy cows that give us the wonderful cream and cheese used in this recipe. Soft creamy balsamella (Italian white sauce) lightly surrounds each piece of rigatoni pasta and marries with the delicate flavor of Italian prosciutto. Toasty on the top, creamy, and soft on the bottom, served in the boat-style dish and offered with grilled rosemary focaccia.

Sweet and savory cirino’s style polenta stuffed with fresh basil, marinated artichoke hearts, sautéed red peppers, mozzarella, and Italian Parmesan cheese, set in a bed of our marinara sauce.

Large shell-shaped pasta is ideal for holding a delicious filling: a blend of three cheeses: ricotta, mozzarella and Parmesan. The three large shells are baked in a pool of our housemade marinara sauce, topped with mozzarella, a sprinkle of fresh Parmesan cheese and served with grilled rosemary focaccia.

Fresh roma tomatoes, kalamata olives, capers, Italian parsley, a little anchovy, garlic and hot pepper flakes all marinated in extra-virgin olive oil served over hot farfalle pasta accompanied by our housemade crostini and served with freshly grated Parmesan cheese.

If pasta is king then risotto is certainly queen. I never enjoy risotto without marveling at how sensuous, beautiful, and satisfying, it always is. The finest rice in the world is grown in the po valley in Northern Italy. We think you are worth the extra money and time we spend to bring this wonderful dish and style of cooking to your table.

This is, but, another of the wonderful and endless combinations that risotto offers the creative cook. Enjoy this dish with a cool glass of santa cristina orvieto.

The ancient technique of preparing risotto is as intriguing as the dish itself. We employ the Northern Italian version using our own housemade chicken stock and some of the world’s finest rice, which is grown in the po valley in Northern Italy. Sun-dried tomatoes, fresh basil and a grilled balsamic chicken thigh tops our wonderful creamy risotto.

These rich and earthy flavors are just right for any type of weather. This Northern Italian dish, which is made with Southern Italian marsala wine, proves that opposites do attract.

This is a long time cirino’s bar and grill classic flavor combination. What a great way to celebrate the great texture and beauty of risotto.

Our pesto is made from local, summer-sun grown, organic basil when available, fresh housemade basil pesto with cashews and extra-virgin olive oil all combined in a rich and creamy smooth alfredo sauce, with sun-dried tomatoes. What could be more satisfying?

Angel hair pasta is simply the sexiest cut of pasta, fun to eat and perfect for lunch or dinner. Sautéed garlic, fresh roma tomatoes combined with our housemade pesto sauce, all blended in a butter and Italian trebbiano white wine sauce, lightly tossed with steaming angel hair pasta and a touch of Parmesan cheese. Accompany your pasta with a glass of Italian trebbiano white wine. You work hard so celebrate life by enjoying all of it. If you don’t deserve it, who does?

Vegetables are the heart of most Mediterranean recipes and diets as well. We enjoy providing a classic stir fried medley of the season’s choice, garden fresh vegetables laced with a splash of sesame seed oil and our own North African influenced flavors. The vegetables are served over a combination of wild rice grains and topped with roasted cashews.

A sea by several names mostly surrounds Italy, therefore, an abundance of seafood combinations are woven throughout the Italian cuisine. I feel one of the best examples is seafood wrapped in pillows of fresh pasta accompanied by a sauce that does not overpower either of the delicate flavors. Tonight, we feature shrimp ravioli with fresh shallots and roma tomatoes in a trebbiano white wine butter sauce with a hint of lemon.

This is another rich and decadent full-flavored pasta dish. Garlic, shallots, fresh roma tomatoes and tender, succulent smoked trout are all sautéed and blended with a sensual cream and Parmesan cheese sauce.

Penne pasta is tube shaped and looks somewhat like a quill or pen, thus, the name "penne". the practical application of the hollowed tube allows the pasta to carry as much of the sauce as possible. A plump chicken breast is sautéed with garlic, mushrooms, and roasted red peppers, and tossed in a Dijon, fresh basil, and Parmesan cheese cream sauce.

Scampi from the sea are swimming in a white wine sauce that enjoys the company of leeks, garlic, red pepper flakes, lemon and sweet butter all served with a side dish of our signature spaghetti with meat sauce. Surf and turf served with foccacia for sauce dipping.

This dish is hot! It is soooo good it hurts. This dish is for all you California people that love the heat. The heat and flavor, as well as the name, derive from the presence of a shiny bright red pepper grown for centuries on the volcanic slopes of Southern Italy. This unique pepper is the flavor for this wonderful penne pasta entrée that combines char-grilled balsamic chicken thighs or your choice of char-grilled salmon, combined with thinly sliced garlic, and green onion, in a sautée of extra-virgin olive oil. All finished with imported shav

Pacific salmon char-grilled with a lime worcestershire butter baste or your choice of char-grilled balsamic chicken thighs: either choice is served over linguini pasta with a wonderfully fresh housemade basil pesto sauce and fresh roma tomatoes. Colorful as well as flavorful.

When i was a child, my most favorite kitchen memory was the aroma of sausages and peppers sautéing. I believe all things in life are instantly better when sausages and peppers are close by, therefore, we offer Italian sausage sautéed with red and green peppers and roma tomatoes in our own toscano sauce to better your life! Toscano sauce is an Italian herb flavored extra-virgin olive oil based sauce with just a little spicy heat to let you know you are still alive. All served over steaming farfalle pasta. This is truly one of my favorite dishes.

The highest quality calamari steaks, take the time to tenderize it to perfection, bread it in your own fresh house‐made seasoned bread crumbs, sautée until perfectly tender and golden brown, never deep fry, serve with your own killer tartar and cocktail sauces and a wedge of lemon.

Our polenta is offered hot, fresh from the grill and topped with Parmesan cheese and presented over a bed of marinara sauce.

Topped with our damn hot pepper sauce, Italian sausage, fresh basil, and mozzarella cheese, served with pepperoncini.

Served warm, it accentuates the succulent lobster, toasted almonds, cream cheese, lemon and a hint of green onion. Tucker’s dip is ringed with a liberal portion of our toasted pita bread wedges.

The ancient flavor of pita bread, toasted Greek‐style and cut into triangles, is perfect for sharing among friends. Our spinach dip is served hot and offers unique flavors that have long been a local favorite.

Small green hot peppers and large green sweet peppers sliced and slowly braised in a tangy tomato sauce. Served over grilled polenta.

In Spain, these skewered and grilled morsels of brined pork with a Spanish flavored spice rub are found in many tapas bars or on popular street corners. We serve our pincho with a gorgonzola dipping sauce and cucumbers.

Toasted pumpkin seeds coated with North African/Spanish flavors: sweet, spicy‐hot and combined with a great crunchy, nutty flavor that beer was made for.

Fresh from the sea, scampi wrapped in prosciutto blankets and grilled to perfection with a lemon‐soy baste and served with smeraldo sauce (Italian parsley‐pesto sauce).

Green leaf and baby greens with tomatoes and cucumbers.

Fresh, cool and crisp romaine lettuce tossed with just the correct amount of our housemade caesar dressing prepared with imported Italian anchovies and fresh-squeezed lemon juice. We then dust your salad with fresh Parmesan reggiano cheese and top it with our own toasted croutons.

Tender mixed baby greens with roasted red bells, artichoke hearts, Greek olives, tomatoes and feta cheese, tossed with Dijon dressing and topped with sautéed eggplant.

Our louie dressing and salad together make a superb combination of flavors. Soft and plump, sea-fresh bay shrimp atop a bed of tender baby green lettuce, tomatoes, kalamata olives, cucumber, carrots, hard boiled eggs and croutons.

The combination of garden fresh spinach, shaved tart apples, sweet gorgonzola cheese, candied roasted walnuts, and fresh tomatoes, along with the smoky flavor and texture of apple wood smoked bacon, tossed with our apple cider vinaigrette dressing, confirms that "opposites do attract".

Grilled teriyaki chicken breast atop fresh baby green lettuce, buckwheat noodles, snow peas, tomatoes and cashews, tossed with a spicy North African dressing.

Create your own sandwich.

Our custom-cut pork roast is brined with juniper berry and thyme to add a sweet savory flavor. It is then grilled to seal in moist flavors and is then oven roasted to perfection. After a resting period, we slice the rostini deli-style and pile thin slices high on a sweet French roll and add orange-thyme sauce, lettuce and tomato. Served with picnic potato salad, pasta salad or coleslaw.

This sandwich has been a long time favorite. Marinated, roasted tri-tip thinly sliced and served on a sweet French roll with creamy horseradish sauce, lettuce, tomato, and red onion. Order hot or cold. Served with picnic potato salad, pasta salad, coleslaw.

This steak is a petite duplicate of our popular aldo’s steak from our dinner menu. Enjoy that wonderful fire grilled beef flavor topped with gorgonzola cheese on a garlic toasted sweet roll garnished with lettuce, tomato and sweet red onions. Your steak sandwich is complimented with a choice of picnic potato salad, pasta salad or coleslaw.

If it’s summer flavors you are seeking go no further. We toast a sweet French roll with a little garlic butter, slice a baked Virginia ham paper-thin and allow it to marinate in our tangy BBQ sauce. We then heat it to perfection to combine all of those great flavors and top it with Italian fontina cheese. Garnished with lettuce, tomato, and red onion served, and with our housemade picnic potato salad, pasta salad or coleslaw.

Black Angus Beef cooked to order and served open faced on a garlic butter toasted French roll complimented with melted swiss cheese over green ortega chilies and garnished with a flavorful chilean pepper sauce, lettuce, tomato, and red onions. Served with picnic potato salad, pasta salad or coleslaw.

Tucker grills an apple chicken sausage and layers it over an onion, apple and sun-dried cranberry relish with dijonnaise and then wraps it with a toasted garlic butter sweet roll. Served open-face with your choice of pasta salad or picnic potato salad or coleslaw.

Served open faced on a garlic butter toasted French roll complimented with melted swiss cheese over green ortega chilies and garnished with a flavorful chilean pepper sauce, lettuce, tomato, and red onions. Served with picnic potato salad, pasta salad or coleslaw.

Served on an English style muffin with lettuce, tomato and onion.

Served on an English style muffin with lettuce, tomato and onion.

This favorite from Nevada city has been served for 30 years. A burger patty is pressed in the shape of a large sandwich roll and served open faced. What’s on it? Mayonnaise, Dijon, housemade Russian dressing, housemade BBQ sauce, lettuce, tomatoes, onions, and your choice of cheese.

Sliced turkey breast served on grilled sourdough bread with melted jack cheese over marinated artichoke hearts.

Grilled chicken breast and romaine lettuce tossed with our caesar dressing and Parmesan cheese.

Yellow fin tuna salad on toasted honey wheat bread with tomato and melted swiss cheese.

Maplewood smoked bacon, lettuce, tomato, and mayonnaise on toasted honey wheat bread.

Grilled pastrami, sauerkraut, swiss cheese, and our louie dressing on grilled rye bread.

Served on an English style muffin with bacon, swiss cheese, lettuce, tomato, and onion.

Lean roast beef with sweet red peppers and onions topped with melted mozzarella cheese on a grilled French roll.

Lean roast beef with cheddar cheese on a French roll. Served with hot au jus.

When in Malta do as the maltese do… order the maltese sauce with salmon and bay shrimp. They are served with farfalle pasta and sauce separate, therefore, you can blend sauce and pasta to your desired consistency, not ours. You know… there are foods that taste good and then there are foods that make you feel good during and after you eat them. Served with extra-virgin olive oil crostini.

When in Malta do as the maltese do… order the maltese sauce with our Malta-style lamb. You will be swept away to this sundrenched and culturally diverse island. They are served with farfalle pasta and sauce separate, therefore, you can blend sauce and pasta to your desired consistency, not ours. You know… there are foods that taste good and then there are foods that make you feel good during and after you eat them. Served with extra-virgin olive oil crostini.

Uncooked, served over hot pasta, is how i enjoy my puttanesca. Fresh roma tomatoes, kalamata olives, capers, Italian parsley, a little anchovy, garlic, and hot pepper flakes all marinated in extra virgin olive oil served over hot farfalle pasta accompanied by our housemade crostini, topped with freshly grated Parmesan cheese.

You can order this family spaghetti sauce over your choice of linguine, farfalle or penne pasta. Served with foccacia. This recipe contains mushrooms.

Angel hair pasta is simply the sexiest cut of pasta, fun to eat and perfect for lunch. Sautéed garlic and fresh roma tomatoes combined with our housemade pesto sauce, all blended in a butter, and Italian trebbiano white wine sauce, lightly tossed with steaming angel hair pasta and a touch of Parmesan cheese.

Penne pasta is a tube-shaped pasta and looks somewhat like a quill or a pen, thus, the name "penne". The practical application of the hollowed tube allows the pasta to carry as much of the sauce as possible. A plump chicken breast is sautéed with garlic, mushrooms, and roasted red peppers, and tossed in a Dijon, fresh basil, and Parmesan cheese cream sauce.

Large shell-shaped pasta is ideal for holding a delicious filling which is a blend of three cheeses: ricotta, mozzarella and Parmesan. The three large shells are baked in a pool of our housemade marinara sauce, topped with a sprinkle of fresh Parmesan cheese and served with grilled rosemary focaccia.

This is comfort food at its best. This dish originated in the lombardi region of Italy where the land is fertile enough to support dairy cows that give us the wonderful cream and cheese used in this recipe. Soft creamy balsamella (Italian white sauce) lightly surrounds each piece of rigatoni pasta and marries with the delicate flavor of Italian prosciutto. Toasty on the top, creamy, and soft on the bottom, served in the boat-type dish and offered with grilled rosemary focaccia.

If pasta is king then risotto is certainly queen.

This is, but another, of the wonderful and endless combinations that risotto offers the creative cook.

These rich and earthy flavors are just right for any type of weather. This Northern Italian dish, which is made with Southern Italian marsala wine, proves that opposites do attract.

Sweet and savory cirino’s style polenta stuffed with fresh basil, marinated artichoke hearts, sautéed red bell peppers, mozzarella and Italian Parmesan cheese set in a bed of marinara sauce.

Sicilians use eggplant every way possible and this dish is a standout for its bright, clean flavor and is a testament to two theories: "simplicity is best" and "it’s all in the quality of the ingredients". Fresh eggplant lightly sautéed in Sicilian extra-virgin olive oil and balanced with freshly-made mozzarella cheese, offered on a bed of tangy marinara and garnished with a touch of Parmesan cheese. Served with extra-virgin olive oil crostini.