Since Mezzaluna Personal Chef Service strongly supports Portland, Oregon's farmers and sustainable foods, we'll make every attempt to purchase the freshest ingredients produced locally.

These are only a few of the dozens of dishes we prepare. If you have a family favorite, provide us with your recipe and we'll be happy to cook it for you. The Mezzaluna menu is continuously modified to reflect Portland's freshest, seasonal ingredients.

Entrée Soups and Stews

East Hampton Clam Chowder
A creamy, clam stew with lots of vegetables and just a bit of milk to finish.

Greek Lamb Stew
Fresh rosemary and thyme enhance the rich flavor of this traditional stew made with lamb, tomatoes, and onions, finished with white wine.

Summer Salad Entrees

Chicken with Tabbouleh
A lovely main course salad with chunks of chicken, scallions, fresh mint, cucumber and cherry tomatoes.

Pasta with Sun-Dried Tomatoes
Fusilli pasta, ripe tomatoes, kalamata olives, fresh mozzarella cheese and sun-dried tomatoes tossed in a red-wine-caper vinaigrette.

Pasta

Penne with Five Cheeses
This recipe comes from the award-winning restaurant, Al Forno in Providence, Rhode Island, and uses Peorino Romano, fontina, gorgonzola, ricotta, and fresh mozzarella cheeses.

Linguine with Shrimp Scampi
Tender shrimp is sautéed in a garlicky olive oil, fresh lemon and served on a bed of linguine. Perfect for a light summer meal.

Fish and Seafood

Pan Fried Red Snapper w/ Chipotle Butter
The sweet, mild flavor of this fish contrasts with the smoky heat of Chipotle chiles in a tomatoey adobo sauce.

Seared Salmon with Balsamic Glaze
Balsamic vinegar is slowly reduced creating a tangy sauce that brings out the sweetness of the crisp-crusted salmon.

Poultry

Tequila Lime Chicken
An outstanding grilled chicken for summer, marinated in fresh lime juice, plenty of gold tequila, fresh-squeezed orange juice and jalapeño peppers. Served on couscous accompanied by seasonal vegetables.

Parmesan Chicken
Chicken breasts lightly breaded á la Milanese, pan-fried until golden brown. Served with fresh salad greens and lemon vinaigrette.

Beef

Rib Eye Steak with Wild Mushrooms
A lively spice mixture is rubbed on rib eye steaks, which are seared and finished with a shiitake mushroom sauce.

Steak au Poivre with Dried Cherry Gamay Noir Sauce
This sophisticated bistro standby is updated with a sauce of flamed Gamay Beaujolais, dried Washington cherries and shallots, finished with cream.

View Full Menu (PDF)