Menu

EST 1998

EST 1998 in Willoughby while its home on Lee Road was being built, Marotta’s began its adventure as the premiere Italian dining experience in historic Cleveland Heights in Fall 2000. Most of Marotta’s menu is unique to Cleveland, and you won’t find many of our specials on any other table outside of La Bella Italia. Aficionados of Italian culture, we travel to Italy every fall to hone our skills.


Appetizers

  • Fried Artichokes

    Tender artichoke hearts, lightly battered and fried to a golden brown

    12

  • calamari

    Lightly floured and sautéed with fresh spinach and plum tomatoes

    14

  • Bresaola

    Thinly sliced air cured beef with fresh arugula and shaved Parmigiano Reggiano

    14
  • Chef Selection

    Mussels

    Prince Edward Island mussels steamed with fennel and tomatoes in brodo

    16

Salads

  • House Salad

    
Baby field greens with seedless cucumbers, grape tomatoes and red onion

    6

  • Caesar

    
Romaine hearts tossed with Caesar dressing, croutons and Parmigiano Reggiano cheese

    14

  • Arugula Salad

    
Arugula dressed in Balsamic vinaigrette, with goat cheese, fresh berries, toasted pine nuts and roasted pearl shallots

    16

  • Beet Salad

    

Baby field greens tossed in a blood orange vinaigrette, with roasted beets, candied walnuts and Gorgonzola cheese

    16
Pasta

Pasta

Pasta

  • Chef Selection

    Pappardelle Bolognese

    Pappardelle pasta with top round veal, mild Italian sausage, ground beef sirloin in a red wine tomato sauce

    32

  • Lobster

    Sautéed lobster with spinach and plum tomatoes in a vermouth cream sauce, tossed with fresh spinach and egg fettuccine

    MP

  • Puttanesca

    Spaghetti in a spicy tomato sauce with anchovies, Kalamata olives* and capers (anchovies are the heart of this dish – no substitutions)

    28

  • *Please note Kalamata olives are machine-pitted and some may still contain their pits.

  • Pompeii

    Penne pasta tossed with roasted eggplant and marinara topped with ricotta cheese

    28

  • Rosetto

    Gnocchi dumplings with sausage and roasted red peppers in a tomato cream sauce

    30

  • Carbonara

    Our own Americanized version of the classic dish – Penne pasta with Prosciutto and baby peas in a Parmigiano cream sauce

    30

  • Lugano

    Linguine with smoked salmon, plum tomatoes and spinach in a tomato cream sauce

    32

  • Shrimp Gremolata

    Linguine with gulf shrimp in a lemon, white wine and garlic sauce

    30
Entrees

Entrees

Entrees

  • Parmesan

    Breaded chicken breasts or Veal Scallopini topped with marinara and mozzarella and baked

    32
  • Chef Selection

    Florentine

    Sauteed chicken breasts with a spinach and white wine cream sauce

    32

  • Picatta

    Lightly battered chicken breasts in lemon and white wine sauce with capers and artichoke hearts

    32

  • Marsala

    Veal Scallopini sautéed in sweet marsala wine with mushrooms and fresh herbs

    32

  • Saltimbocca

    Veal Scallopini with Prosciutto and sage in a white wine sauce

    32

All entrees include a house salad and freshly baked Italian bread.

Pizza

Pizza

Pizza

Specialty Pizzas

  • Small 14”

    24

  • Large 18”

    28

  • Molto Marotta

    Pesto, artichoke hearts, roasted red peppers, tomatoes, spinach and mozzarella

  • Rustica

    Sun-dried tomato pesto, roasted eggplant, roasted garlic, roasted red peppers and mozzarella

  • Margherita

    Diced plum tomatoes, fresh mozzarella, basil and extra virgin olive oil

  • Il Greco

    Kalamata olives*, feta cheese, plum tomatoes, red onions, mushrooms and basil

  • Melanzane

    Roasted eggplant, portobello mushrooms, sun-dried tomatoes, red onion, roasted garlic and feta cheese

Traditionale

  • Traditionale

    Fresh tomato sauce and mozzarella

  • Small 14”

    16

  • Large 18”

    20

  • Toppings

    3 / 4

    Pepperoni, sausage, anchovies, mushrooms, green peppers, white onion, red onion, tomatoes, chopped garlic, spinach

  • Specialty Toppings

    5 / 7

    Prosciutto, feta, ricotta, fresh mozzarella, extra cheese, roasted red peppers, basil, Kalamata olives*, capers, artichoke hearts, portobello mushrooms, roasted garlic, sun-dried tomatoes, arugula, roasted eggplant

  • *Please note Kalamata olives are machine-pitted and some may still contain their pits.

Formaggi & Dolci
(Cheese & Desserts)

We offer a delectable selection of fresh cheese. Cheese boards are served with assorted fresh and dried fruits as well as crostini.
We also invite you to be tempted by our selection of decadent desserts.