Menu

Dinner

Daily 5PM - 10PM

Our Food Story

 

  • Double Zero Flour

    We follow the Naples tradition of using double zero flour to make our pizzas. This flour is considered the best to make Pizza Napoletana because it has lower gluten content than most flours and is the lightest and finest type available.

  • Our Dough

    Our dough recipe was created by our master pizzaiolo & chef, Francesco Savinetti. We use sea salt, the purest water, fresh yeast and imported double zero flour to prepare our dough as it was made over 200 years ago, we change nothing in the approach.

  • San Marzano Tomatoes

    These sweet plum tomatoes from the region of San Marzano are grown in rich, volcanic soil at the base of Mount Vesuvius.

  • The Oven

    At Crust, we have gone through great lengths to bring the authentic Italian Wood Fire Pizza experience to Guam. This experience begins with our handcrafted oven from Naples, Italy. The craftsmen behind our Stefano Ferrara oven have been a family owned business for over three generations, and take pride in their homemade ovens that are carefully constructed brick by brick.
    s.p.

    We bring these elements together so you too can experience Pizza Napoletana as it was first experienced in 1734 in Naples, Italy.

    Master Chef: Francesco Savinetti | Naples, Italy

icon SMALL PLATES

 

  • Chile Tomato Oil *v 5

    Crust ™ Artisan Bread | evoo | chile | San Marzano tomato

  • Bruschetta 8

    Chef’s selection

  • Salumi Misti 8

    Chef’s selection of meats imported from Italy | pickles | olives | grana padano

  • Evoo | Balsamic *v 5

    Crust ™ Artisan Bread | evoo

icon STARTERS

 

  • Burrata *v 14

    Tomato compote | arugula | crostino

  • Gigante Meatball 16

    Creamy polenta | arrabiatta | parmesan | evoo

  • Fried Calamari 15

    Lemon | spicy marinara

icon PASTA

Fresh Made Pasta, In House

  • Truffle Mac & Cheese *v 20

    5 cheese blend | focaccia crumble | white truffle oil

  • Spaghetti Bolognese 26

    Bolognese meat sauce | parmesan | evoo

  • Pappardelle Marsala 26

    Crust™ sausage | mushroom ragu | marsala wine sauce

  • Lasagna 22

    Crust™ meat sauce | ricotta | parmesan | evoo

  • Gnocchi Di Ricotta 25

    San Marzano tomato | pancetta | basil | ricotta salata

  • Fazzoletti 29

    Spinach infused pasta | shrimp | salmon | tomato burrata | evoo

  • Spaghetti Gamberetto 26

    Evoo | calabrian chile | garlic | grape tomatoes
    shrimp | parsley

  • Butter Sage Ravioli *v 26

    Ricotta | spinach | butter | sage

  • Penne Alla Vodka 26

    Evoo | San Marzano tomato | pancetta | vodka | cream

  • Gnocchi Contandina 29

    Pancetta | mushroom | gorgonzola | arugula | evoo

  • Gnudi Toscani *v 26

    Sage | spinach | butter | ricotta

  • Spaghetti Pesto & Shrimp 28

    Pesto | pancetta | shrimp | grana padano

    *v – vegetarian options
    Dairy free cheese available
    Please notify us of any food allergies

VERA PIZZA NAPOLETANA

800° Wood Fired

  • RED

  • Margherita *v 17

    San Marzano tomato | hand-pulled mozzarella | basil | evoo
    - Circa 1889, to honor the Queen consort of Italy, Margherita of Savoy, the “Pizza Margherita”, was created. Garnished with tomatoes, mozzarella, and basil, to represent the national colors of Italy as on the Italian flag.

  • Alba 23

    Hand-pulled mozzarella | pancetta | egg over easy | truffle oil

  • Formaggi *v 20

    Grana padano | hand-pulled mozzarella | fontina | parsley

  • Napoletana 18

    San Marzano tomato | hand-pulled mozzarella | garlic | basil | anchovy | Kalamata olive

  • Carne 20

    Hand-pulled mozzarella | Crust ™ sausage | soppressata | pancetta

  • Bella *v 20 Limited Availability

    Burrata | chile flake | pesto | balsamic glaze | arugula

  • Capricciosa 20

    Artichokes | Kalamata olive | prosciutto cotto | mushroom ragu

  • Americano 18

    Classic pepperoni | hand-pulled mozzarella

  • WHITE

  • Bufalina *v 27

    Buffalo mozzarella d.o.p. from Italy | cherry tomato | fresh basil | evoo

  • Monza 20

    Hand-pulled mozzarella | grape tomato | pancetta marmalade | arugula

  • Funghi *v 25

    Hand-pulled mozzarella | imported porcini mushroom from Italy | oyster mushroom | button mushroom | fontina | parsley | truffle oil

  • Salsiccia 20

    Crust ™ sausage | garlic | roasted red peppers | ricotta | Calabrian oil | basil

  • Regina 20

    Prosciutto | arugula | shaved grana padano | balsamic glaze | evoo

  • Zia 20

    Braised short rib | caramelized onion | melted leeks | fontina | hand-pulled mozzarella | balsamic glaze | fennel relish

  • Porchetta 20

    Roasted porchetta | crispy kale | hand-pulled mozzarella | grana padano

  • Vegetale *v 20

    Zucchini | eggplant | red peppers | artichokes | hand-pulled mozzarella | evoo

icon SALADS

 

  • Kale & Arugula Caesar 15

    Grana padano | Crust™ Artisan Bread crumble | Crust™ vinaigrette

  • Tuscan Kale 15

    Roasted grape tomato | kalamata olive | capers
    red onion | lemon rosemary vinaigrette

  • Harvest Salad 16

    Goat cheese | hazelnuts | fennel | blood orange vinaigrette

  • Pear Arugula 16

    Pear | arugula | walnuts | gorgonzola | lemon rosemary vinaigrette

  • Insalata Mista 15

    Mixed greens | grape tomato | Crust™ vinaigrette

    *Add chicken 6 | shrimp 7 | salmon 7

icon ENTRÉES

 

  • 650° Salmon 29

    fennel relish | lemon rosemary vinaigrette

  • Braised Short Rib 34

    slow cooked 4 hours | natural jus
    Friday-Sunday until sold out

  • Seasoned Ribeye 36

    Rosemary | garlic | cooked sous-vide

  • Seared Pork Chops 25

    Chef selection | cooked sous-vide

    Above entrees served with roasted potatoes, tomatoes, and asparagus

  • Chicken Marsala 25

    Marsala wine | mushroom ragu