Happy Holidays!!!

Come on by Delessio's to warm your belly this Holiday season!

Only the freshest, only the tastiest!

Happy Holidays San Francisco!

Our Holiday Pumpkin or Apple Pies!

Order your homemade Pumpkin or Apple Pie now!

Our Thanksgiving Menu!

Check out our Thanksgiving Menu!

Click below to place order:

Go Giants!!!

Go Giants Go!

Cupcakes and Cookies are delicious and good luck!

#GoGiants

Grilled Korean-Style Beef Flank Steak

Artichoke Stuffed Chicken Breasts with a crispy Parmesan crust

Boneless, skinless chicken breasts are stuffed with an artichoke tapenade made with onions, feta cheese, garlic and fresh tarragon. The breasts are then egg washed and breaded with fresh breadcrumbs , herbs and grated Parmesan.  They are fried until golden brown and cooked about half way.

Cooking: finish the breasts in the oven until the internal temperature is 155 degrees. Slice into nice size portions and arrange on a platters. Serve with warm marinara sauce and chopped parsley.

Sauteed Swiss Chard with Raisins and Almonds

The chard is grown by DeLessio's farmer in Salinas. After cleaning the chard, we saute with olive oil, sweet onion, garlic and fresh herbs. The dish is finished with plumped raisins and toasted almond slices.

Reheat on top of the stove until hot. This dish should be vibrant and fresh, so do not over cook.

Turkey Chili Casserole (with Baked Polenta or Jalepeno Cornbread)

This chili is made with  ground turkey, onions, garlic, tomato, peppers, corn, black beans, cumin and chili powder.. Reheat with a bit of veg stock and garnish with scallion. Accompany with baked polenta squares or cornbread.

Individual Baked Eggplant Parmesan

Globe Eggplant are breaded with Parmesan and fresh herbs and then fried till golden brown. Then layer the crispy eggplant with mozzarella and marinara before baking.

Jambalaya with okra, andouille sausage, and bell pepper

This flavorful side dish has its roots in Louisiana. Spicy andouille sausage accents sauteed bell pepper and okra, which is bound in a rich chicken stock thickened with a brown roux and rice.

Reheat until hot.

Crispy Tilapia with Remoulade Sauce

Monterrey Bay Aquarium rates U.S. farmed Tilapia as "Best Choice" with regard to sustainability, environmental impact and dietary health. Tilapia is also very low levels of mercury, as they are fast-growing, lean and short-lived, with a primarily  vegetarian diet, and so do not accumulate mercury found in prey. Tilapia is low in saturated fat, calories, carbohydrates and sodium, and is a good protein source. Our simple preparation crusts the fillets with egg and panko breadcrumbs, and we keep them frozen until service in order to maintain freshness.

Cooking:  Make sure the fillets are properly thawed before cooking. Quickly fry in 350 degree canola oil until golden brown and fully cooked.  Drain on paper towels. Garnish with the remoulade sauce and chopped parsley.

Mediterranean Pork Stew with olives, cherry peppers and red wine

This new menu item has quickly become a favorite! Pork Shoulder is browned and braised with red wine, pitted olives, sweet cherry peppers, tomato, fresh thyme and marjoram. The meat is succulent  and tender with robust Southern Italian flavors.

Reheating: The stew can be reheated on top of the stove or in the oven until hot. A little vegetable stock can be used to moisten if the braising liquid is over reduced. Accompany with Spanish Rice and Garlic Roasted Broccoli.

Texas Hot-Smoked Beef Brisket

The brisket is trimmed and rubbed with ground spices and whole fennel seed. It is then hot-smoked for 6-hours until fork tender and juicy. This menu item is a house specialty that can be ordered for catered events with advance notice.

Reheating: Slice the cooked brisket into 1/3 inch piece and arrange in a hotel pan. Reheat in the oven with our house-made BBQ sauce diluted with a little veg stock. Serve with some additional BBQ sauce and a green onion garnish. Accompany with potatoes or corn bread.

Butternut Squash Gratin

Slices of butternut squash are cooked with sage, spinach, ricotta and Parmesan cheese until tender.

Turkey Meatball Stroganoff

This is our version of the classic Russian dish dating back to the 18th century. We make meatballs with ground turkey, shallots, mushrooms, and herbs. The sauce is made bechamel, sour cream, dried mushrooms, white wine and fresh dill. The meatballs and sauce are combined with the cavatapi pasta base used for our mac and cheese.

Reheating: Mix the sauce and the cavatapi base to make a rich, creamy base. Add meatballs that have been reheated in veg stock. Garnish with more dill or chopped parsley.

Brussels Sprouts and Cauliflower with wholegrain mustard and dill

Two members of the cabbage family are cooked together with yellow onion, wholegrain mustard, fresh dill and heavy cream to make this Bavarian inspired side dish.

Slow-roasted Tomato and Orecchiette Salad with Fresh Herbs and Garlic

We slow roast ripe tomatoes with extra virgin olive oil, garlic, fresh thyme, and basil until the flavors are robust and concentrated. Then toss this mixture with cooked orecchiette pasta and more fresh basil.

Go Giants!

#GOGIANTS!

DeLessio's SF!

Almost Famous Mac N' Cheese!

Pretty darn simple! Cooked cavatapi pasta with bechamel, aged cheddar, Monterrey Jack, and Parmesan.

Reheating: Begin by heating bechamel and grated cheese mixture in a sauce pan until the cheese melts. Add our cooked pasta base and mix until smooth. Place in the ovenproof pan and top with addition cheese. Bake until the cheese has gratineed and the bechamel is bubbly.

Delessio's Meatloaf with Smoked Tomato Chutney

This Meatloaf has its roots in Scotland with ingredients of lean ground beef, rolled oats, eggs, cream, onion, garlic, herbs and spices. The Smoked Tomato Chutney adds another dimension to typical meatloaf glaze.This dish typifies Delessio's cooking style of taking a classic menu item and putting in a twist.

Reheating: Arrange the sliced meatloaf in shallow hotel pans and cover with the glaze thinned with some vegetable stock. Heat in the oven covered in foil. Garnish with some addition Tomato Chutney ans chopped parsley. Be sure to baste from time to time on the hotbar.

Farmer's Greenbean & Squash Salad

Try our Farmer's Greenbean & Squash Salad with crumbled feta, cherry tomato, red onions & fresh oregano!

Our Panini and Sandwiches

Try our beloved Cubano, our Roasted Turkey or Ham & Brie, to name a few!
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Giant Vegetarian Egg Rolls with sweet & spicy sauce

Sauteed carrots, cabbage, scallion, mushrooms, ginger and garlic are seasoned with hoisin sauce and sesame oil. Then, this filling is double wrapped in classic Chinese wrappers sealed with egg wash. Fry at 350 degrees until golden brown. Cut on the bias and serve with the dipping sauce.