Bucatini Palm Desert – Pizzeria – Restaurant

Easy, don’t forget, we are OPEN everyday for Dinner.
Open Monday through Sunday from 3:30pm to Close.

Pizza Rossa

REGINA MARGHERITA 21.
Italian classic, San Marzano tomato sauce, fresh mozzarella + fresh basil leaves.

SALAMINO PICCANTE 22.
San Marzano tomato sauce, mozzarella, spicy imported Calabrese salami.

SALSICCIA 23.
San Marzano tomato sauce, mozzarella, mild Italian sausage, mushrooms, roasted peppers, sweet onions + crumbled gorgonzola cheese.

AMERICANA 22.
San Marzano tomato sauce, shredded mozzarella and lots of pepperoni.

VEGETARIANA 22.
San Marzano tomato sauce, mozzarella, goat cheese, zucchini, mushrooms, eggplant, roasted bell peppers, sun dried tomatoes.

FUNGHI + OLIVE 21.
San Marzano tomato sauce, mozzarella, fresh mushrooms + assorted olives.

QUATTRO GUSTI 22.
San Marzano tomato sauce, mozzarella, parmacotto ham, artichokes, fresh mushrooms, mixed Mediterranean olives.

PROSCIUTTO + RUCOLA 24.
San Marzano tomato sauce, fresh mozzarella, prosciutto crudo di Parma, arugula, shaved pecorino Romano cheese.

SUPREMA 27.
Tomato-meat sauce, mozzarella, crumbled sausage, pepperoni, chopped meatballs and ham.

Pizza Bianca

BIANCA NEVE 22.
Mozzarella, panna, creamy goat cheese, crispy pancetta (Italian bacon) and fresh mushrooms.

SVIZZERA 23.
Fresh Mozzarella, panna, pesto sauce, Swiss cheese, red onions, crumbled italian sausage.

HAWAIIAN 22.
Panna cream sauce, mozzarella, Parmacotto ham and pineapple chunks.

ROMANA 22.
Panna cream sauce, mozzarella, Parmacotto Ham and fresh mushrooms.

SUB GLUTEN FREE CRUST +5

All pizza are cooked at 850 degrees for 30-60 seconds in our Authentic Neapolitan Wood fire brick oven made by “Marra Forni” in Napoli Italy

Starters

GARLIC FLATBREAD 13.
Flatbread with garlic and pecorino Romano cheese.

BRUSCHETTA POMODORO 13.
Toasted bread with garlic, tomatoes, fresh basil, extra virgin olive oil.

BRUSCHETTA FLATBREAD 15.
Fresh garlic, chopped tomatoes, basil and EVO served over a warm light cheesy flat crust.

MOZZARELLA FRITTA 13.
Lightly fried breaded mozzarella served with tomato sauce for dipping.

ROLLINI MELENZANE 16.
Sliced eggplant, stuffed with goat cheese, rolled, baked and finished with mozzarella in a basil pesto.

SAUSAGE FLATBREAD 16.
Flatbread, Italian sausage, sweet onions mozzarella, goat cheese.

BURRATA 18.
Burrata cheese, arugula, olive oil, garlic, mozzarella and heirloom cherry tomatoes on a flatbread.

PROSCIUTTO 16.
Flatbread with olive oil, mozzarella cheese, basil and prosciutto.

CALAMARI FRITTI 18.
Lightly fried calamari served with spicy tomato sauce.

SICILIAN ARANCINI 17.
Saffron rice balls stuffed with meat sauce and mozzarella cheese. Served with marinara sauce.

Salads

Add: Grilled Chicken +8, Grilled Shrimp +9, Grilled Salmon +10

MISTA 13.
Baby mixed greens, cherry tomatoes, tossed in a balsamic vinaigrette.

PERE 20.
Baby mixed greens, fresh sliced pears, caramelized walnuts, crumbled gorgonzola cheese tossed in a raspberry vinaigrette.

ARUGULA AVOCADO 14.
Organic arugula, shaved fennel, fresh avocado bites and shredded pecorino Romano cheese. Served with lemon olive oil dressing.

ITALIANA 21.
Chopped mixed lettuce, garbanzo and cannellini beans, roma tomatoes, provolone cheese, red onions, chopped salami, cucumbers, peperoncini tossed in a creamy Italian vinaigrette.

CAPRESE 21.
Fresh mozzarella, vine ripened tomatoes, fresh basil, extra virgin olive oil over mixed greens tossed in balsamic glaze

CESARE 20.
Caesar salad with hearts of romaine lettuce, homemade croutons, anchovies, pecorino romano cheese, caesar dressing.

Sides

Meatballs or Italian Sausage in Tomato Sauce 14.

Broccoli 12 Spinach 12

Traditional pasta

FETTUCCINE ALFREDO 22.
Classic creamy white sauce topped with pecorino romano cheese.

SPAGHETTI & MEATBALLS 23.
Fresh marinara sauce with homemade ground beef meatballs.

PAPPARDELLE BOLOGNESE 25.
Wide ribbon egg pasta in a classic slow braised bolognese meat sauce topped with pecorino romano cheese.

Stuffed Pasta

LASAGNA CLASSICA 22.
Traditional style lasagna, with layers of meat sauce, ricotta cheese, béchamel topped with mozzarella cheese.

RAVIOLI AI FORMAGGI 22.
Ricotta, asiago and mozzarella cheese filled ravioli in a light tomato basil sauce topped with pecorino romano cheese.

CANNELLONI DI RICOTTA 22.
Baked jumbo tube pasta filled with ricotta cheese in a béchamel spinach cream sauce topped with mozzarella.

GNOCCHI SORRENTINA 22.
Potato dumplings, sautéed in a tomato vodka cream sauce, baked with
mozzarella, topped with fresh basil.

SHORT RIB RAVIOLI 24.
Homemade Ravioli stuffed with braised Veal and ricotta cheese, finished in a Mushroom creamy Alfredo Sauce.

Add to any: Grilled Chicken +8 Grilled Shrimp +9
Sub to any above: Gluten Free Pasta +5

Classic Pasta

BUCATINI POMODORO 21.
Signature pasta, tomato basil sauce with lots of fresh pecorino Romano cheese.

BUCATINI BROCCOLI 22.
Signature pasta, garlic, olive oil, broccoli florets, ricotta, sundried tomato in a creamy pecorino Romano sauce.

PENNE PUTTANESCA 22.
Garlic, olive oil, capers, anchovies, and assorted Italian olives, in a light spicy tomato basil sauce. Finished with pecorino Romano.

CAPELLINI ALLA CHECCA 22.
Garlic, extra virgin olive oil, diced roma and San Marzano tomatoes, fresh basil.

BUCATINI AMATRICIANA 23.
Signature pasta, onions, olive oil, garlic, imported pancetta, in a spicy tomato sauce, with pecorino Romano.

TRENETTE PESTO 23.
Linguini pasta in a homemade pesto basil sauce with pecorino Romano cheese.

SPAGHETTI CARBONARA 22.
Imported pancetta, garlic, black pepper, pecorino Romano cheese in a creamy egg yolk sauce.

FETTUCCINE LIMONE 22.
Lemon flavored linguini, garlic, extra virgin olive oil, lemon zest, white wine in a creamy alfredo sauce.

RIGATONI SICILIANA 23.
Mushrooms, roasted bell peppers, garlic, Italian sausage in a tomato basil sauce with pecorino Romano cheese.

Seafood Specialties

LINGUINE ALLE VONGOLE 25.
Garlic, extra virgin olive oil, fresh manila clams in a white wine parsley sauce.

CAPELLINI FRA DIAVOLA 25.
Garlic, olive oil, tiger shrimp in a spicy, fresh marinara sauce.

SPAGHETTI PESCATORA 28.
Olive oil, garlic, shrimp, scallops, salmon, calamari, manila clams, mussels in a light spicy tomato sauce.

FETTUCCINE ALLA CREMA DELICATA 26.
Scampi and scallops, sautéed with olive oil, garlic in a white wine creamy Alfredo.

TAGLIARINI ARAGOSTA 27.
Linguini with garlic, olive oil, cherry tomatoes lobster meat and scallops sautéed in in a white wine light tomato spicy sauce.

LOBSTER RAVIOLI 27.

Homemade Lobster meat and ricotta cheese Ravioli, finished in a creamy Saffron sauce with cherry tomatoes and langostino meat bites.

SALMONE ALLA GRIGLIA 32.
Grilled fresh Salmon fillet drizzled with extra virgin olive oil and herbs. Served with sautéed steamed broccoli florets.

CACIUCCO DI MARE 36.
Fresh fish stew made with mixed seafood in chunks, calamari, clams, mussels, in a saffron tomato spicy broth. Served with toasted garlic Crostini bread.

SALMONE PICCATA 32.
Grilled fresh salmon fillet sautéed in a lemon and white wine caper sauce. Served with a side of linguine, olive oil and garlic.

House Specialties

EGGPLANT PARMIGIANA 25.
Baked eggplants layered with fresh marinara sauce, pecorino romano and basil. Finished with melted mozzarella and served with a side of rigatoni marinara.

POLLO AI FERRI 26.
Fresh grilled chicken breast drizzled with olive oil and fresh herbs. Served with roasted potatoes and sautéed baby spinach.

POLLO VESUVIO 26.
Pan Seared and baked chicken breast with cherry tomatoes and melted mozzarella in a light tomato oregano sauce. Served with a side of penne tomato cream sauce.

POLLO PARMIGIANA 26.
Breaded chicken breast, lightly fried and baked with fresh tomato sauce, mozzarella and parmesan cheese. Served with fettuccini in a creamy garlic Alfredo sauce.

VEAL MARSALA 28.
Veal scaloppini sautéed with mushrooms, raisins in a Marsala wine sauce. Served with a side of penne olive oil and garlic.

VITELLO FUNGHI 29.
Veal scaloppini sautéed in a wild mixed mushroom demi glaze reduction sauce. Served with sautéed baby spinach and roasted potatoes.

VITELLO PICCATA 28.
Veal scaloppini sautéed in a lemon and white wine caper sauce. Served with sautéed linguine with garlic and olive oil.

VITELLO EMILIANA 29.
Veal scaloppini breaded Milanese Style, golden fried and baked with Alfredo sauce and Mozzarella. Served with a side of penne tomato vodka cream sauce.

Consuming raw or undercooked meats, poultry, seafood, shellﬁsh or eggs may increase your risk of food borne illness