Cucina Calandra is the “family kitchen”, providing classic Italian cuisine in a family-friendly environment. We pride ourselves on quality and freshness and offer a menu centered on Southern Italian cooking.
The main dining room is reminiscent of an Italian courtyard and features a stone deck wood-burning oven. Adjacent to the main dining room is the Executive Lounge, offering a more intimate, relaxed dining atmosphere.
Lunch & Dinner Menu
Delivery via Uber Eats
Catering & Banquet Facilities
Live Entertainment & Events
Tuesday Dinner for Two Specials
Cacio e Pepe Cheese Wheel (Last Thurs each month)
antipasti: Arancini – Ground beef filled with arborio rice, green peas, fresh mozzarella, and Parmigiano cheese, served with marinara sauce Burrata Fritta – Fried burrata coated with Panko Parmigiano breadcrumbs; served with herbed baked crostini, prosciutto crudo, and romesco sauce Trio di Mare – Sautéed jumbo shrimp, Maryland crab cakes, and clams casino over grilled artichokes and roasted garlic citrus sauce Sapoti Nostri – Imported prosciutto, speck del tirolo, cacciatorino, soppressata, capicola, sharp and sweet auricchio provolone, Parmigiano, olive medley, marinated artichokes, fire roasted peppers, and herb crostino topped with mozzarella tomato bruschetta
pizza & flatbread: Pizza con Cime di Rapa e Salsiccia – Broccoli rabe, Italian sausage, and provolone Fig & Prosciutto Flatbread – Crispy rosemary crust, sliced figs, balsamic glaze, prosciutto di Parma and crumbled Gorgonzola cheese
pasta: Penne alla Siciliana – Italian pan-fried eggplant, filetto di Pomodoro, fresh mozzarella, and basil chiffonade Cavatelli con Ragu di Salsiccia – Crumbled Italian sausage and tomato sauce, topped with fresh ricotta Fettuccine allo Scoglio – Fresh clams, mussels, jumbo shrimp, sea scallops, and calamari in a mild tomato sauce
pesce: Dentice Livornese – Red snapper fillet, in a chopped plum tomatoes sauce with anchovies, olives, capers, and roasted garlic over baked polenta and spinach Cioppino – Sea scallops, jumbo shrimp, snapper fillet, mussels, clams, lobster tail, and calamari in a light marechiaro sauce and artisan garlic crostino
carne: Pollo Parmigiana – Breaded chicken cutlet, marinara sauce, basil, mozzarella, and Parmigiano cheese over linguini Ossobuco di Maiale – Slow-cooked pork shank with figs and espresso coffee beans trace over mashed potatoes and asparagus Orecchia di Elefante – Hatfield reserve pork chop pounded thin, egg-washed, double coated with Parmigiano breadcrumbs, pan-fried, topped with baby arugula, cherry tomatoes, and red onions, tossed with lemon, Italian vinaigrette
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