ITALIAN RESTAURANT

NATIONAL AWARD WINNING PIZZA

Soups Classic Casa Mia Minestrone with a dollop of Basil Pesto 4.5

Onion Soup Topped with Bread and Cheese and Baked in our Pizza Oven 5.5

Add a House roll for .75

Classic Casa Mia Salad Crisp Iceberg Lettuce, Mozzarella Cheese, Sliced Black Olives, and your choice of Dressing 4.5 with Shrimp or Chicken 7 Arugula Salad with Parmigiano, Prosciutto, Lemon, and Olive Oil 7 Iceberg Wedge with Gorgonzola Parmigiano Dressing, Oven Roasted Tomatoes, and Smokehouse Bacon 7 Casa Mia Caprese Roasted Tomatoes, Fresh Mozzarella, Pesto, Balsamic Glaze 7 Classic Casa Mia Spicy Chicken Caesar Salad 10 Small Caesar Salad 4.5 Add a House Roll for .75

Oven Roasted Asparagus with Prosciutto and Balsamic Glaze 6.5

Classic Casa Mia Garlic Bread

with Two Dipping Sauces 4.5

Roasted Black Pepper Potato Chips with Gorganzola Parmigiano Sauce 4.5

Artichoke Ricotta Fonduta

with Fresh Baked Flatbread 7

Starters

Salads Piadini Fresh Baked Flatbread Topped with Salad

Caesar Romaine with Parmigiano 9 with Spicy Chicken 11.5 Caprese Fior di Latte Fresh Mozzarella, Basil Pesto, and Oven Roasted Tomatoes over a bed of Romaine 11.5 Rocket Arugula topped with Smokehouse Bacon and Roasted Tomatoes, finished with a drizzle of Sun Dried Tomato Aioli 11.5

ITALIAN RESTAURANT

Sandwiches Add a Classic Salad, Small Caesar Salad,

or Minestrone Soup for 2

Italian BLT Smokehouse Bacon, Lettuce, Sliced Tomato, Fior di latte Mozzarella and Sun Dried Tomato Aioli 6.5 Classic Casa Mia Meatball Sandwich 6.5

Classic Casa Mia Sub Prosciutto, Salami, Sliced Tomato, Lettuce, Onion, and Casa Mia House Vinaigrette 6.5

About our crust Each day we handcraft our dough using only locally milled flour, water, salt and yeast. We then allow every batch to ferment overnight ensuring a crisp golden crust, chewy center, and unique artisan flavor. Finally, each dough is hand tossed, hand made, and baked on a stone hearth. Our pizzas are 10 and 14 inches. We also have a 10 inch gluten free crust.

Our Signature Pizza Di Fara The American Pizza Margherita. Inspired by Di Fara Pizza in Brooklyn, New York. Shredded Mozzarella and Fior di Latte Fresh Mozzarella, Stanislaus Tomato Sauce, Fresh Basil, Parmigiano and Extra Virgin Olive Oil. Small 11.5, Large 17.25, Gluten Free 13.5

Torino Thomas Govuosto opened the Torino Sausage Company on Dearborn Street in Seattle in 1953, and made the original Pepperoni to supply Casa Mia. This Pepperoni is smoky, spicy and very different than typical Pepperoni. This is his recipe for a real Pepperoni Pizza. Small 11.5, Large 17.25, Gluten Free 13.5

Classic Casa Mia Special Stanislaus Tomato sauce, Mozzarella cheese, Artisan Pepperoni, Columbus Salami, Italian Sausage and Mushrooms. Small 13, Large 19.5, Gluten Free 15

Fig Almond Pesto and Prosciutto with Gorgonzola Parmigiano Sauce, topped with Arugula and Balsamic Vinegar.. Glenda’s favorite!. Small 13, Large 19.5, Gluten Free 15

Chicken with Three Cheeses Winner of Pizza Today Magazine’s “Pizza Across America” contest. Gorgonzola Parmigiano Sauce, Roast Chicken, Onions, Roasted Red Peppers, Black Olives, Basil, finished with a spray of Balsamic Vinegar. Small 13, Large 19.5, Gluten Free 15

Strada Susina The Plum Street Pizza. Our first National Award Winning Pizza at Hunt Wesson Foods “Prima Pizza” Contest. Stanislaus Tomato and Gorgonzola Parmigiano sauces with Roast Chicken, Cashews, Onions, Parmigiano, and Fresh Basil. Small 13, Large 19.5, Gluten Free 15

Pizza Sole Our Pizza of the Sun, the Pizza Festiva Vegetarian Pizza of the Year.. Gorgonzola Parmigiano Sauce, Onions, Fresh Tomatoes, Basil, Parmigiano and Balsamic Vinegar. Small 13, Large 19.5, Gluten Free 15

Potato with Truffle Oil Gorgonzola Parmigiano Sauce, Grated Potatoes, Onions, Fresh Basil. Finished at the table with White Truffle Oil. Winner, Pizza Festiva International Pizza Contest. Small 13, Large 19.5, Gluten Free 15

Design your own Pizza Includes Sauce and Shredded Mozzarella. Small 10, Large 15, Gluten Free 12.

Sauces Stanislaus Tomato Sauce, Gorgonzola Parmigiano Sauce, Sun Dried Tomato Aioli, Basil Pesto, Garlic and Oil

Toppings Artisan Pepperoni, Columbus Salami, Sausage, Prosciutto, Bacon, Shrimp, Mushrooms, Fior di Latte Mozzarella, Green Peppers, Onions, Black Olives, Roasted Red Peppers, Fresh Basil, Oven Roasted Tomatoes, Arugula, Cashews, White Truffle Oil. Small 1.5, Large 2.5

Pizza

House Specialties Add a Classic Casa Mia Salad, Small Caesar Salad, or Classic Casa Mia Minestrone to any House Specialty for 2 Italian Street Festival Sausage with White Beans alla Toscana 12 Classic Casa Mia Veal Scallopini Thinly sliced tender cuts of Veal, Sautéed with Mushrooms in our Marsalla Wine Reduction Sauce. Served with Spaghetti or Fettuccini 12 Chicken Parmigiana Boneless Chicken Breast sautéed and oven baked in Pizzaiola Sauce, Parmigiana and Fior di Latte Fresh Mozzarella. Served with Spaghetti or Fettuccini 12 Classic Casa Mia Steak Oven roasted twelve ounce New York Steak. A classic since 1952. Served with your choice of Spaghetti, Fettuccini, or White Beans alla Toscana 16 Calzone with four Cheeses, Pepperoni, Prosciutto, Tomato Sauce, and Herbs 13

Consuming raw or undercooked meats may increase your risk of food borne illness.

Pasta, Rice, Beans Add a Classic Casa Mia Salad, Small Caesar Salad, or Classic Casa Mia Minestrone to any Pasta, Rice, or Bean Dish for 2

Classic Casa Mia Spaghetti or Fettuccini Choose from our house made Classic Tomato Meat Sauce - cooked in our restaurant for six hours, our Classic Cream and Butter Sauce, our Spicy Vegetarian Puttanesca Sauce, or our Basil Pesto. Small 7 Large 9 Add Meatballs, Chicken, or Shrimp for 3 Mushroom Risotto with Parmigiano, White Truffle Oil and Balsamic glaze 9 White Beans alla Toscana White Beans with Pork Stock, Extra Virgin Olive Oil, Fresh Herbs and Parmigiano 9 Provolone Chicken Ravioli with Cream Sauce and Sun Dried Tomato Pesto 11 Butternut squash ravioli with Fresh Herb Butter and Parmigiano 11 Spinach cheese ravioli with Cream Sauce and Basil Pesto 11 Classic Casa Mia Ravioli with Tomato Meat Sauce Small 8, Large 10 Classic Casa Mia Lasagne 11 Cannelonni or Mannicotti or a sampler of half of each 11 Tortellini with Red or White Sauce, or a sampler of each 11

A TAVOLA NON SI INVECCHIA - at the table, one does not age

Wine Aperitivo

Bellini Created in 1936 at Earnest Hemmingway’s favorite hangout in Venice, Harry’s Bar.

A perfect mix of Prosecco Sparkling Wine and White Peach Puree 6

House Wines

Pinot Grigio, Chardonnay, White Zinfandel, Lambrusco, Valpolicella, Chianti, Merlot, Cabernet Sauvignon 4.5

Bottled Wines

Snoqualmie Riesling 14 Gabbiano Pinot Grigio 13

Seven Falls Chardonnay 14 Bernard Griffin Chardonnay 14

Gabbiano Chianti 14 Maryhill Sangiovese 17

Lagaria Merlot 12 Centine Sangiovese & Cabernet Savignon14

14 Hands Cabernet Sauvignon 16 Castello Banfi Rosso di Montalcino 24

Beer On Tap

Red Hook Long Hammer IPA 4.5 Ice Harbour IPA 4.5

Ninkasi Total Domination IPA 4.5 Widmer Hefeweisen 4.5

Michelob Ultra 3.5 Michelob AmberBock 3.5

Coors Light 3

In the Bottle

Peroni Birra Italia 3.5 Morretti 3.5

Morretti La Rossa 3.5 Budweiser 2.75

Beverages Mineral Water

San Pelligrino, Limonata, Aranciata 2

Soft Drinks

Pepsi, Diet Pepsi, Sierra Mist, Dr. Pepper, Mt. Dew,

Lemonade, Iced Tea 2.5

Weinhard’s Root Beer 2.5

Coffee, Tea, Apple Juice, Milk 2

Our Story

The Italian food most Americans grew up with was a creation of Italian

immigrants that settled in New York City beginning at the end of the nineteenth century. With no formal training, and without many of their traditional ingredients, they used locally available products to create a new version of their cuisine. Starting on Mulberry Street in Lower Manhattan in an area that became known as Little Italy, they opened restaurants and pizzerias, introducing these new flavors to America.

In 1952, the first Casa Mia restaurant was opened in Hoquiam, Washington by

Phil Bellofato, an Italian-American who grew up in an apartment above one of the original Italian restaurants and pizzerias in New York. After a stint in the Army, Bellofato settled in the Northwest. At that time, most locals’ exposure to Italian food was limited to spaghetti; pizza was virtually unknown. Casa Mia, one of the first Italian restaurants in Washington State, is credited with changing all that. To this day, the Casa Mia menu is centered on Phil’s recipes, with nearly everything still made the old fashioned way. Pizza is hand tossed, with fresh dough made daily in each of our restaurants, then baked on a brick hearth. Our spaghetti sauce is also made daily in each restaurant, simmered for six hours to develop its rich and distinctive flavors. Over time, we have developed new recipes and menu items that reflect our heritage and have brought us national recognition.

In 1994, Casa Mia won Hunt-Wesson foods “Prima Pizza” recipe contest, our first national pizza award. Since then we have been awarded first prize in the “Pizza Across America” contest, and have twice won Pizza Today Magazine’s Pizza Festiva International Pizza Recipe Contest.

Mulberry Street, New York City, circa 1900

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