Celebrating 10 Years!

Orange County Restaurant Week is Celebrating 10 Years!

Only 7 Days!

March 4 -10, 2018

Eat. Drink. Repeat

Modo Mio rustic italian kitchen

7946 East Coast Hwy.
Newport Beach, CA 92657
949.497.9770

Website  |  Reservations

​Lunch $20  |  Dinner $40

Dinner $40


$10 Featured Cocktail

Modo Martini
Ketel One Vodka, Bombay Sapphire, Olives


First Course
choice of

Burrata
Thinly sliced heirloom tomatoes, arugula, fresh burrata cheese, and aged balsamic glaze

Caesar
Chopped romaine, grated parmesan, herbed croutons, Caesar dressing // anchovies +$2

Guazetto Di Calamaretti
Sautéed calamari in a light tomato sauce, Kalamata olives, capers, garlic & basil 


Second Course
choice of

Pignoli
Pasta tubes with free-range chicken, broccoli, sun dried tomato, pine nuts 
and our famous Modo Mio sauce (tomato, pesto, and cream)

Short Rib Ragout
Slow roasted short rib ragout tossed with vegetables and handmade pappardelle

Salmon Vodka
Fresh pappardelle with salmon, pink vodka sauce, fresh tomato and basil
Choice of FRESH or SMOKED salmon

Scaloppine Limone
Thinly pounded veal top round sautéed in lemon and white wine,
served with roasted potatoes and a sautéed seasonal vegetable medley


Third Course
choice of

Tiramisu

Chocolate Truffle
Zabaione cream center, surrounded by chocolate gelato and caramelized hazelnuts, with cocoa powder

Lunch $20


$7 Featured Cocktail

Italian Royale
Canella Prosecco, Chambord, fresh berry


First Course
choice of

Soup of the Day
Please ask your server for today’s selection

Caesar
Chopped romaine, grated parmesan, herbed croutons, Caesar dressing // anchovies +$2

Caprese E Pomodoro
Fresh Gioia Mozzarella, heirloom tomato, basil, drizzled with EVOO


Second Course
choice of

Dello Chef Ravioli
Handmade ravioli filled with Ricotta cheese and spinach in a pink sauce

Tagliatelle Bolognese
Handmade flat noodles tossed with our slow cooked beef and pork meat sauce

Chicken Battuta
Pounded free-range chicken breast sautéed in white wine, lemon, and capers, 
served with roasted potatoes and a sautéed seasonal vegetable medley

Salmon Scaloppine
Pan seared salmon medallions sautéed with white wine and lemon sauce, served with
roasted red potatoes and sautéed seasonal vegetable medley


Third Course
choice of

Tiramisu

Chocolate Truffle
Zabaione cream center, surrounded by chocolate gelato and caramelized hazelnuts, with cocoa powder

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