Menu

Lunch

Monday - Friday 11AM - 2PM

icon ENTRÉES

 

  • Spaghetti Bolognese 15 Half Order

    Bolognese meat sauce | parmesan | evoo

  • Pappardelle Marsala 15 Half Order

    Crust™sausage | mushroom ragu | marsala wine sauce

  • Brick Oven Chicken Breast 16

    Roasted potatoes | asparagus | tomatoes

  • Garlic-Rosemary Pork Chop 16

    Rosemary | garlic | brown rice | cooked sous-vide

  • Lunch-Cut Ribeye 22

    Chef Selection

  • 8” Wood Fired Pizza & Insalata Mista 17

    Margherita *v 

    San Marzano tomato | hand-pulled mozzarella | basil | evoo

  • Formaggi *v

    Grana padano | taleggio | hand-pulled mozzarella | fontina | parsley

  • Monza

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

  • Americano

    Classic pepperoni | hand-pulled mozzarella

icon SANDWICHES

 

  • Braised Short Rib Hero 16

    Caramelized onions | evoo
    fontina | fennel relish

  • Shrimp Caesar Sandwich 16

    kale | arugula | grana padano
    focaccia crumble | Crust™ vinaigrette
    house caesar | shrimp

  • Oven Roasted Italiana 15

    Pepperoni | Crust™ sausage| sopressata
    hand-pulled mozzarella | arrabiata

  • Meatball 15

    Arrabiatta | hand-pulled mozzarella | basil

  • Mortadella 16


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

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 6

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

  • Bruschetta 9

    Chef’s selection

  • Rustic Brusch 10

  • Salumi Misti 8

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

  • Evoo | Balsamic *v 6

    Crust ™ Artisan Bread | evoo

icon STARTERS

 

  • Burrata *v 16

    Tomato compote | arugula | crostino

  • Gigante Meatball 16

    Creamy polenta | arrabiatta | parmesan | evoo

  • Fried Calamari 16

    Lemon | spicy marinara

icon PASTA

Fresh Made Pasta, In House

  • Truffle Mac & Cheese *v 22

    5 cheese blend | focaccia crumble | white truffle oil

  • Spaghetti Bolognese 27

    Bolognese meat sauce | parmesan | evoo

  • Pappardelle Marsala 28

    Crust™ sausage | mushroom ragu | marsala wine sauce

  • Lasagna Bolognese 27

    Crust™ meat sauce | ricotta | parmesan | evoo

  • Rigatoni Romana 28

    Calabrian Chile, garlic, cherry tomatoes, basil, egg yolk, san marzano tomatoes, Crust sausage, imported Pancetta
    Parm garnish

  • Butter Sage Ravioli *v 26

    Ricotta | spinach | butter | sage

  • Spaghetti Gamberetto 26

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

  • Penne Alla Vodka 28

    Evoo | San Marzano tomato | pancetta | vodka | cream

  • Gnocchi Contandina 30

    Pancetta | mushroom | gorgonzola | arugula | evoo

  • Gnocchi Di Ricotta 25

    San Marzano tomato | pancetta | basil | ricotta salata

  • Spaghetti Amatriciana 28

  • Spaghetti Pesto & Shrimp 30

    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 18

    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 25

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

  • Formaggi *v 21

    Grana padano | hand-pulled mozzarella | fontina | parsley

  • Napoletana 20

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

  • Carne 23

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

  • Bella *v 22 Limited Availability

    Burrata | chile flake | pesto | balsamic glaze | arugula

  • Capricciosa 20

    Artichokes | Kalamata olive | prosciutto cotto | mushroom ragu

  • Americano 20

    Classic pepperoni | hand-pulled mozzarella

  • Diavola 22

  • WHITE

  • Bufalina *v 27

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

  • Monza 21

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

  • Funghi *v 26

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

  • Salsiccia 23

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

  • Regina 21

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

  • Zia 22

    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

  • Terra 21

    Fig spread base, gorgonzola, roasted garlic, pine nut
    Topped with arugula

  • Lucca 20

    Portabella mushrooms, leeks, garlic, thyme, mozzarella, fontina

  • Mortadella 25

    Basil, burrata, mozzarella, mortadella, crumbled pistacchio after bake

icon SALADS

 

  • Kale & Arugula Caesar 16

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

  • Tuscan Kale 16

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

  • Harvest Salad 17

    Goat cheese | hazelnuts | fennel | blood orange vinaigrette

  • Pear Arugula 17

    Pear | arugula | walnuts | gorgonzola | lemon rosemary vinaigrette

  • Crust Cap 16

  • Insalata Mista 16

    Mixed greens | grape tomato | Crust™ vinaigrette

    *Add chicken 6 | shrimp 7 | salmon 7

icon ENTRÉES

 

  • 650° Salmon 32

    fennel relish | lemon rosemary vinaigrette

  • Braised Short Rib 36

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

  • Seasoned Ribeye 44

    Rosemary | garlic | cooked sous-vide

  • Seared Pork Chops 28

    Chef selection | cooked sous-vide

    Above entrees served with roasted potatoes, tomatoes, and asparagus