Cuisine
Italian

Neighborhood:
Pasadena

Takeout Available

Features
• Full Bar
• Patio / Outside Dining

Reservations
Suggested

Parking
Parking Lot

Payment Methods
AMEX, MasterCard, Visa, Discover, DC

Private Rooms
Yes, Please Call

Hours
Lunch
Monday - Friday 11:30am - 3:00pm

Dinner
Monday - Sauturday
5:30pm - 11:00pm

Celestino Dinner Menu - Updated 6/15/2012
Menu and pricing subject to change

Celestino Pasadena is no longer a well-kept secret. The Drago Brothers continue to exceed expectations with the freshest seafood, finest homemade pastas, organic meats, and variety of desserts made on-site. Some of the favorites include; Florentine style t-bone, black and white ravioli filled with shrimp, branzino al sale, flown-in burrata and vanilla custard with an assortment of fresh berries. Come in and enjoy authenic regional and seasonal specialties complemented by an award winning wine list. We offer Dynamic private dining rooms,a full bar, garden patios, and the friendliest staff to make any lunch, dinner or special event memorable. No up charge for private room use, or wine dinners. Open Mon-Fri for lunch; and dinner seven days a week.

Dinner

Le Zuppe

Pappa al Pomodoro alla Toscana
Bread and tomato soup Tuscan style 6.50

Passata di Vendure Mixed vegetable soup
Mixed Vegetable soup 6.00

Zuppa del Giorno
Soup of the day AQ

Dall’Orto

Insalata Rustica
Belgium Endive, Radicchio, Walnuts and Apples 9.50

Insalata Frutti Di Mare
Mixed Seafood Salad 13.50

Insalata Primavera e Formaggio di Capra
Baby mixed lettuce with Roasted peppers, Eggplant and Goat Cheese 8.50

Insalata Cose Buone
Chopped Salad with Grilled Shrimp 11.50

Insalata di Lattughe Miste
Baby mixed Green salad 6.50

Gli Antipasti

Carpaccio di Pesce Spada con Pinocchio e Arance
Swordfish Carpaccio with orange and fennel salad 12.50

Cappesante con Fagioli e salvia
Jumbo scallops with cannelini beans and sage 13.50

Tegamino di Melanzane alla Parmigiana
Eggplant parmesan 8.50

Zuppetta di Cozze e Vongole pepate
Mussels and clams in a light tomato broth with black pepper 12.50

Calamari Fritti
Fried Calamari 10.50

Carpaccio di Bue con Parmigiano e Capperi
Beef Carpaccio with capers and Parmesan cheese 11.50

Petto d’Anatra Affumicato con Bietole
Smoked Breast of duck with red beet salad 13.50

Burrata con Basilico e Pomodorini di Pachino
Buttery Mozzarella cheese with Basil and Cherry tomatoes 10.50

Prosciutto di Parma e Melone
Prosciutto and melon 10.50

Timballo di Funghi con fonduta e Tartufo Nero
Mushrooms Soufflé with Fontana cheese sauce and black truffles 14.00

Pasta e Risotti

Capelli d’Angelo al Pomodoro Fresco e Basilico 9.50
Angel hair Pasta with fresh tomato, basil and garlic

Lasagna alla Bolognese 13.50
Lasagna with Meat ragu

Pennette con Prosciutto e Vodka 12.50
Penne Pasta with Prosciutto and Vodka sauce

Pappardelle con Fagiano e Morelle 15.00
Wide Fettuccine with pheasant and Morels Mushrooms

Tagliolini Bianchi e Neri con salsa di Cappesante e Zafferano 14.50
Black and white tagliolini with scallops and saffron sauce

Gnocchi Quattro Formaggi 13.00
Potato Dumpling with four cheeses sauce

Marchegiani con Salsa di Rapini e Salsicce 13.50
Spiral Pasta with Rapini and sausage

Spaghetti ai Frutti di Mare 15.50
Spaghetti with mixed seafood in a light tomato sauce

Spaghetti con Sarde e Finocchi Selvatici alla Siciliana 13.50
Spaghetti with fresh sardines and wild fennel

Linguini con scampi e Pepe Verde 16.50
Linguini with langostino and green peppercorn

Timballo di Pasta Primaverile 14.00
Timball of pasta with mixed vegetables in an artichoke sauce

Tortelloni di Zucca al Burro e Salvia 13.50
Tortelloni stuffed with pumpkin with cream, butter and sage sauce

Mezzelune d’Anatra con Salsa di Funghi, Mascarpone e Mirtilli 13.00
Half-moon ravioli stuffed with duck, mushrooms, mascarpone and blueberry sauce

Risotto al Nero di Seppie 15.50
Risotto with squid Ink sauce

Risotto con Barbabietole e Formaggio di Capra 12.50
Risotto with red beets and Goats Cheese

Risotto all’Aceto Balsamico Invecchiato e Rosmarino 14.00
Risotto with aged Balsamic Vinegar and Rosemary

Carne e Pesce

Galleto Ruspante con Patate e Salvia 18.50
Boneless free range chicken with potatoes and sage

Bistecca alla fiorentina 28.00
T-bone steak Florentine style

Filetto di bue al Barolo e Patate Arrosto 26.50
Filet mignon with Barolo Wine with Timball of Roasted Potatoes

Costolette d’Agnello con Aceto Balsamic e Menta 23.50
Rack of lamb with Balsamic and mint

Lombata di Vitello alla Griglia 27.50
Grilled veal chop

Filetto di Maiale al Rosemarino 19.50
Pork tenderloin in a rosemary sauce

Ossobuco alla Milanese 23.50
Veal shank with Saffron Risotto

Coniglio al Forno con Salsa di Olive Nere 19.50
Roast Rabbit with black olive sauce

Pesce del Giomo AQ
Fish of the day