Shrimp Scampi at Dominick’s Real Italian (Photo credit: Jackie Tran)
$25 menu includes:
APPETIZER
Fried Ravioli – Served with housemade marinara
STARTER (choice of)
Garden Salad – Mixed greens, red onions, cherry tomatoes, Black olives, carrots, pepperoncini, and choice of dressing
Minestrone Soup – Hearty and homemade
ENTRÉE (choice of)
Dominick’s Lasagna – Beef and Italian sausage layered with tender pasta sheets, ricotta, mozzarella, pecorino, Romano cheese, herbs, and house marinara
Roasted Vegetables Lasagna – Roasted seasonal vegetables layered with our spinach ricotta blend and marinara
DESERT
Cannoli
$45 menu includes:
APPETIZER
Fried Ravioli – Served with housemade marinara
STARTER (choice of)
Caprese Tower – Sliced tomato, fresh mozzarella, and fresh basil leaves drizzled with extra virgin olive oil and balsamic glaze (served with Crostini)
Italian Wedding – traditional Italian soup made with mini beef and pork meatballs, veggies, and acini de Pepe pasta
ENTRÉE
Braised Beed Short Rib Ravioli – jumbo ravioli filled with tender slowly braised certified Angus beef short rib, caramelized onions, puréed carrots, and mozzarella cheese wrapped in fresh pasta. Topped with a light Marsala butter sauce with mushrooms and caramelized onions
Perche No (Photo courtesy of Downtown Tucson on Facebook)
$25 menu includes:
First
Goat Cheese Bruschetta – Our traditional bruschetta layered with goat cheese and basil pesto, topped with balsamic glaze and shaved parmesan
Second
Gorgonzola Salad – Mixed greens tossed with seasonal fruit, candied walnuts, onion, and topped with a creamy gorgonzola dressing
Third
Penne mango – Penne pasta tossed with grilled chicken breast, onions, garlic, spinach, and diced mangos in a sweet and sour cream sauce topped with feta cheese
Fourth
Limoncello cake – Layered vanilla cake with mascarpone and limoncello fudge
$45 menu includes:
First
Bacon Date – Bacon-wrapped dates stuffed with pepper jack cheese and served with aioli sauce
Second
Insalata Rustica – Sliced beets with mixed greens, carrots, pepperoncini onions, and tomatoes, drizzled with a balsamic vinaigrette and topped with candied walnuts and goat cheese
Third (choice of)
Spaghetti di mare – Mussels, clams, scallops, shrimp, and spaghetti pasta in a creamy garlic sauce
Pollo Picatta – Grilled chicken breast topped with a lemon white wine sauce and capers, served with sauteed mixed vegetables
Fourth
Tiramisu – Lady Fingers dipped in espresso and Italian liquor, layered with mascarpone cheese, topped with cocoa powder
So — take advantage! Use this time to explore all that Tucson’s incredible restaurant scene has to offer without breaking the bank. That’s what Restaurant Week is all about!
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At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
