Electric City Pizza

203 N Washington Ave, Scranton
(570) 558-1099

Recent Reviews Order Online

Customers' Favorites

Buffalo Chicken Pizza
BBQ Chicken Pizza

Menu

Soups
Pasta E Fagioli
Lentil Soup
Artichoke Soup
With artichoke chips.

Dinner Antipasti
Grilled Octopus
Roasted peppers, capers, and mixed shelling beans in a light tomato sauce.
Beef Carpaccio
Arugula, parmesan, and winter black truffles.
Roasted Sweet Bell Peppers
With burrata and fresh pickled sardines.
Zucchini Flowers
Stuffed with ricotta on a bed of tomato coulis.
Italian Wedge Salad
Iceberg lettuce, gorgonzola, and apple-smoked bacon in a red wine vinaigrette.
Vitello Tonnato
Thinly sliced veal with a tuna sauce and capers.
Roasted Artichokes
Grilled mozzarella and grilled shrimps.
Mediterranean Red Shrimp Carpaccio
With olive oil, lemon, pickled ginger, and fresh artichoke salad.

Lunch Antipasti
Bresaola with Artichokes Lunch
Artichoke chips and shaved parmesan in a lemon vinaigrette.
Fresh Fish Salad Lunch
With oratta, branzino and snapper with cucumbers, celery, cherry tomato, olive oil, and lemon.
Beets & Burrata Lunch
Fresh horseradish and a sherry vinaigrette reduction.
Artichoke Salad Lunch
Fava beans, sheep's milk ricotta, and shaved pecorino.
Vitello Tonnato Lunch
Thinly sliced cold veal with a tuna sauce.
Eggplant Parmesan Lunch
Classic Wedge Salad Lunch
Iceberg, tomato, gorgonzola, and guanciale.

Appetizers
Eggplant Parmigiana
Italian Crudo
Tuna, wild salmon, hamachi, diver sea scallops, Himalayan salt, and lemon vinaigrette.
Roasted Bone Marrow
Black truffles, himalayan sea salt, and black truffle toast.
Braised Snails
Balsamic vinegar, juniper berries, fresh herbs, and tomato sauce.
Clams and Mussels
With fresh tomatoes, garlic, and cannellini beans.
Grilled Octopus
With roasted peppers, capers, and mixed shelling beans in a light tomato sauce.
Beets and Burrata
Burrata, roasted beets, horseradish, roasted peppers, and balsamic reduction.
Grilled Cauliflower Steak
Cauliflower puree, black truffles, and mint vinaigrette.
Beef Carpaccio
With arugula, Parmigiano-Reggiano cheese, summer black truffles, and balsamic vinegar.
Vitello Tonnato
With thinly sliced veal, tuna sauce, and capers.
Grilled Shrimps and Scallops
With crabmeat and black truffle sauce.
Zucchini Flower
Stuffed with ricotta cheese on a bed of tomato coulis.
Italian Wedge Salad
With iceberg lettuce, gorgonzola, apple-smoked bacon, and red wine vinaigrette.
Arugula Pear Salad
With fennel and shaved Parmigiano-Reggiano in a lemon vinaigrette.

Lunch Pasta
Bucatini Amatriciana Lunch
Vidalia onions, fresh tomatoes, and guanciale.
Penne Arrabiata Lunch
Spicy plum tomato sauce.
Linguine With Clams and Mussels Lunch
Sweet bell peppers in a white wine sauce.
Trofie Lunch
Basil pesto, string beans and cherry tomatoes.
Spaghetti Primavera Lunch
Mixed summer vegetables with garlic and oil.
Potato Gnocchi Lunch
Fresh tomato sauce topped with smoked mozzarella.
Risotto Lunch
Served with clams and zucchini.

Dinner Pasta
Black Homemade Linguini (Squid Ink Linguini)
With calamari, clams, mussels, and roasted peppers.
Pappardelle Sistina
Veal bolognese with wild mushrooms.
Paccheri Genovese
Slow cooked beef and red onion ragu.
Ravioli
Stuffed with branzino and fresh English peas, fresh tomatoes, and basil.
Spaghetti Trapanese
5 types of crushed nuts in a spicy tomato sauce with pecorino cheese.
Orecchiette with Lamb
Lamb ragu, bell peppers, and fresh tomato sauce.
Spaghetti Cacio e Pepe
Cracked black pepper and melted pecorino Romano cheese.
Chestnut Fettuccine
Broccoli rabe and melted fresh sheep's milk ricotta.
Wild Mushroom Ravioli
Scallops, shrimps, mussels, and clams in a spicy tomato sauce.
Linguini with Seafood

Pasta
Spaghetti Cacio e Pepe
With cracked black pepper and melted pecorino Romano cheese.
Wild Mushroom Ravioli
Sweet bell pepper puree and pecorino Romano cheese.
Ricotta and Sweet Chard Ravioli
With imperial osetra caviar.
Spaghetti Alle Vongole
With white clam sauce.
Fettuccine Integrali
Whole wheat fettuccine, summer black truffles, and crab meat.
Orecchiette Lamb
With lamb ragu, bell peppers, and fresh tomato sauce.
Black Homemade Fettuccine (Squid Ink Linguini)
With calamari, clams, mussels, and roasted peppers.
Busiate
Homemade fusili with fresh tomatoes, basil, goat cheese, and lemon zest.
Mezzi Paccheri Frutti Di Mare
Scallops, shrimps, mussels, calamari, and clams in a spicy tomato sauce.
Pappardelle Sistina
Veal bolognese with wild mushrooms.
Veal Tortelloni
With black truffle and veal jus.
Spaghetti Trapanese
With 5 types of crushed nuts in a spicy tomato sauce with pecorino Romano cheese.
Bucatini All'amatriciana
With spring onions, smoked bacon, and fresh tomato sauce.

Lunch Main Course
Italian White Chickory Lunch
Chicken Breast Paillard Lunch
Parmesan encrusted with artichokes and lemon sauce.
Atlantic Salmon Lunch
Roast baby beets, sherry vinegar, and fresh horseradish.
Chicken Meatballs Lunch
Peas, fava beans, and fresh tomato sauce.
Chicken Caprese Lunch
Paillard of chicken with heirloom tomatoes, basil, onions, and mozzarella.
Veal Scaloppini Lunch
Spinach, lemon, and white wine.
Crispy Skin Branzino Lunch
Spinach and porcini.

Dinner Main Course
Grilled Wild Salmon
With pea shoots, crab meat, and lime wedges.
Yellowfin Tuna Steak
With borlotti beans salad and peppercorns.
Branzino Al Sale
Salt crusted wild branzino with seasonal vegetables.
Grilled Veal Chop
Fresh porcini mushrooms and sage veal jus.
Veal Chop Milanese
Lightly breaded pounded veal chop with arugula and tomato.
Pistachio Crusted Fillet of Wild Atlantic Halibut
With lemon sauce and spinach.
Diver Sea Scallops
With fresh corn, chili pepper, and lemon sauce.
Italian White Chickory
Organic Free-Range Chicken & Sausage
Roast chicken with pork sausage, pickled hot cherry peppers, and garlic.
Grilled Colorado Loin of Lamb
With homemade yogurt and eggplant puree.

Risotto
Risotto Cetarese
Anchovies, mozzarella, and California white sturgeon caviar.
Risotto Alle Erbe
Italian mountain herbs and goat cheese.
Porcini Zucchini
Summer Truffles

Fish
Grilled Wild Salmon
With arugula, crab meat, and lime wedges.
Wild Atlantic Halibut
With spinach, wild mushrooms, and red wine reduction.
Diver Sea Scallops
Cauliflower puree and cauliflower florets.
Branzino Al Sale
Salt crusted wild branzino with seasonal vegetables.
Grilled Orata
With olives puree, lemon confit, and celery.

Meat
Veal Scaloppini
Lemon sauce, prosciutto di parma, fresh tomatoes, and gaeta olives.
Veal Chop Milanese
Lightly breaded and pounded veal chop with arugula and tomatoes.
Organic Free Range Chicken and Sausage
Roasted chicken and pork sausage, pickled hot cherry peppers, and garlic.
Colorado Rack Of Lamb
Eggplant puree and homemade yogurt.
Giuseppes Chicken Meatballs
Fresh tomato sauce, white beans, fava beans, and fresh peas.
New York Stripe Steak
Salsa verde, heirloom tomato salad, and roasted fingerling potatoes.
White Wine Braised Rabbit
Foie gras and parsnip puree.
Grilled Veal Chop
Mixed vegetables gratin and veal jus.
Roasted Suckling Pig
With brussels sprouts, crispy bacon, and green apple puree.

Dessert Menu
Tiramisu
Coffee sponge cake with strega liquor caviar. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Profiterole
Homemade donuts with pistachio gelato and chocolate sauce with chocolate covered caramelized pistachios. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Caramelized Whole Apple
Fior di latte gelato and almond sable cookie. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Tartufo
Vanilla and chocolate ice cream with a cherry center incased in chocolate. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Nutella Brioche Bread Pudding
Apricot compote and caramel gelato. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Marinated Orange Segments
Orange zest and raspberry sorbet. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Bomboloni
Italian donuts served with sides of honey and chocolate sauce. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Dates Buddino
With caramel sauce, hazelnut gelato, and whiskey foam. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Warm Chocolate Tart
Caramelized almonds and anise gelato. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Cannoli
Ricotta filling with chocolate chips and pistachios. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Ricotta Cheesecake
Lemon flavored ricotta cheesecake with blueberry compote. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Mixed Fruit
A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Coffee & Hazelnut Semifreddo
Flourless cake and coffee semi freddo. Served with chocolate sorbet. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.
Sistina Tartufo
Vanilla and chocolate gelato covered with a chocolate shell and crispy hazelnut with a cherry center and chocolate glaze. A classic yet unique take on sweets by owner Giuseppe Bruno and pastry chef David Gomez.

Photos

Photo credit: google
Photo credit: google
Photo credit: google
+20 photos
Photo credit: google
+19 photos
Add a photo

Recent Reviews

Pizza is good. But Very hard to find . I literally walked right past it. It’s in subway looks like it’s actually partnered with subway but they are not . They just have a small pizza oven and one person working.
September 2023
Love their pizza but didn't end up going. Only 1 person at restaurant. Out of eggplant which we wanted. 1 hour wait for pizza. Decided to go somewhere else.

Vegetarian options: They have many vegetarian pizza options.

Parking: No parking lot. Paid street parking. Parking can be difficult.

Wheelchair accessibility: Wheelchair accessible restaurant.
February 2023
Go inside Subway and to the back and you’ll find the pizza counter. I was confused because of the fact that it is a subway and the gentleman that made my pizza was wearing a subway shirt, but as soon as you walk in you’ll smell the pizza. Good, quick service and a really tasty pie. They have slices available and there are lunch specials, but we were there with the family and they made us a fresh pie and we were all very happy with it.
October 2022

More Reviews

You May Also Like

Bar Pazzo - 131 N Washington Ave
Italian, Pizza, Vegan, Vegetarian
Tequila Mexican Grill and bar - 414 Spruce St
Mexican
Noir Dark Spirits - 222 Wyoming Ave
Tapas Bar, American, Cocktail Bar, Dance Clubs, Bar

Electric City Pizza

203 N Washington Ave, Scranton, PA 18503
(570) 558-1099