Lupi Italian Restaurant - La Jolla, CA

Fresh tomato sauce, mozzarella, mushrooms, Italian sausage, and pepperoni.

Tomato sauce, mozzarella and fresh basil. Vegetarian.

Italian ham, mozzarella, mushrooms, and artichokes with fresh tomato sauce.

Seasonal vegetables, fresh tomato sauce and mozzarella. Vegetarian.

On our homemade Italian ciabatta, topped with garlic, butter, parsley, and parmesan cheese.

Assortment of gourmet Italian meats and cheeses, grilled vegetables and Kalamata olives. Gluten free.

Three homemade Italian meatballs, served with our Chef's specialty marinara sauce. Gluten free.

Deep-fried and salted calamari served with our Chef's specialty Lupi sauce and our traditional marinara.

Three jumbo prawns (shrimp) sauteed in white wine, garlic and herbs (House specialty).

Homemade ciabatta toasted bread topped with chopped tomatoes, basil, garlic, fresh mozzarella, and extra virgin olive oil. Vegetarian

Pan-fried polenta topped with sausage, portobello mushrooms, gorgonzola, and white wine. Gluten free.

Chef's soup of the day.

Mixed organic greens tossed with lemon and extra virgin olive oil, fresh tomatoes, Kalamata olives, pears, and buffalo mozzarella.

Imported bufala mozzarella with sliced tomatoes, fresh basil, balsamic and extra virgin olive oil.

Burrata cheese (fresh buffalo mozzarella) served over arugula, sliced tomatoes, kalamata olives, prosciutto, extra virgin olive oil and balsamic reduction sauce.

Hearts of romaine lettuce topped with gorgonzola cheese, bell peppers, red onions, diced tomato, and olives drizzled with lemon and balsamic vinegar.

Romaine lettuce tossed in our homemade Cesar dressing with crispy croutons and shaved Parmigiano-Reggiano cheese.

Hearts of palms with sliced tomatoes, avocado, and buffalo mozzarella in our house Italian vinaigrette.

Our delicious French fries are deep-fried 'till golden brown, with a crunchy exterior and a light fluffy interior. Seasoned to perfection!

Thick spaghetti pasta sauteed with shallots, diced pancetta (Italian bacon) chopped tomatoes and tossed in a red wine reduction sauce.

A classic Italian dish! Three homemade meatballs with our traditional marinara sauce.

Fresh, handmade angel hair pasta with jumbo prawns and scallops, chopped tomatoes, basil, garlic and extra virgin olive oil in a zesty tomato sauce.

Fresh fettuccine pasta with jumbo prawns and scallops, finished in our own classic creamy pesto sauce (contains pine nuts).

Dice pancetta, egg yolk, parmigiano-reggiano, garlic and black pepper.

Handmade half-moon ravioli with duck breast topped with chopped tomatoes, eggplant and finished with tomato vodka cream sauce.

Homemade ravioli stuffed with ricotta cheese and spinach topped with sauteed rock shrimp and lentils finished with a creamy tomato sauce and a touch of white wine.

Homemade spinach pasta ravioli, stuffed with seasonal vegetables and ricotta cheese, topped with porcini mushroom cream sauce. Vegetarian.

Homemade potato dumplings tossed with garlic, fresh basil, chopped tomatoes, and a touch of marinara sauce. Vegetarian.

Handmade spinach and potato dumplings with Italian ham, finished with a Gorgonzola cream sauce.

Lightly breaded baked eggplant with mozzarella cheese, parmigiano, and marinara sauce. Served with house pasta. Vegetarian.

Handmade layers of pasta filled with meat ragu, topped with melted mozzarella, bechamel sauce and Parmesan cheese.

Fresh wide ribbon pasta tossed in a braised lamb ragu sauce and dollops of Italian goat cheese.

Wide tubes of pasta with Italian sausage, broccolini and shallots in a tomato vodka cream sauce.

Fresh manila clams sauteed with extra virgin olive oil, garlic, white wine, and fresh parsley.

Free-range chicken breast, sauteed with mushrooms, capers, and fresh herbs in a lemon butter sauce, served with seasonal vegetables and house pasta.

Breast of free-range chicken topped with Italian Prosciutto, marinated in sage and white wine, served with seasonal vegetables and house pasta.

Pan seared free-range chicken breast with roasted tomatoes and eggplant topped with melted mozzarella drizzled with a red wine and balsamic reduction sauce.

Boneless free-range chicken breast topped with spinach, mushrooms, pomodoro fresco and melted mozzarella with seasonal vegetables and house pasta.

Pan-seared breast of free-range chicken sauteed with mushrooms and marsala wine. Served with seasonal vegetables and house pasta.

Lightly breaded free-range chicken breast topped with fresh mozzarella and tomato sauce. Served with seasonal vegetables and house pasta.

Milk-fed veal scaloppine, sauteed with roasted artichokes and melted Fontina cheese in a Diesole sauce made from butter, white wine, herbs, garlic and shallots. Served with seasonal vegetables and house pasta.

Pan-seared,milk-fed scaloppine topped with fresh sage, prosciutto and mozzarella in a white wine and herbs sauce. Served with seasonal vegetables and house pasta.

Pan-seared, milk-fed scaloppine of veal with capers, mushrooms in a lemon butter sauce. Served with seasonal vegetables and house pasta

Grilled rack of grass-fed lamb over roasted garlic mashed potatoes, mushrooms and a Barolo reduction wine sauce.

Grilled grass-fed beef tenderloin, in a dry mustard, rosemary, cognac and wild mushroom sauce.

Our chef's signature dish: egg dipped sauteed colossal prawns (5) and wild mushrooms, served over linguine and finished with champagne reduction sauce.

A classic Italian dish: fresh mussels, manila clams, jumbo prawns, calamari, diver scallops and fresh catch of the day, tossed with roasted garlic and a zesty tomato sauce.

Pan-seared King salmon topped with spinach, mushrooms, pomodoro fresco and melted mozzarella cheese, served with seasonal vegetables and house pasta.