LUNCH   |  WOOD BURNING OVEN  |   DINNER

DINNER

 

ANTIPASTI E INSALATE

 

Insalata di Pere 16

Spinach salad with pear, goat cheese and walnuts

 

Insalata Pomodori 12

Tomatoes with cucumber and onions

 

Insalata di Rucola 14

Arugula and fine slices of Parmesan cheese

 

Burrata 19

Creamy mozzarella, bibb lettuce, tomato

 

Insalata Tricolore 14

Arugula, radicchio and Belgian endive

 

Insalata Carciofi 22

Baby artichokes, fine slices of pecorino cheese, lemon, walnuts, fennel & fava beans

 

Zuppa di Verdure 12

Vegetable soup

 

Soup of the Day 14

 

Gamberi e Fagioli 24

Shrimp with white beans, parsley, extra virgin olive oil

 

Carpaccio 23

Pounded raw beef, lemon, extra virgin olive oil topped with arugula and fine slices of parmesan cheese

 

Prosciutto e Melone 23

Artisanal 24-months prosciutto di Parma with melon

 

Calamari alla Griglia 24

Grilled calamari salad with avocado, arugula, spinach, tomatoes in a lemon dressing

 

PIZZA

 

Margherita 18

Tomato, mozzarella and basil

 

Tartufo Nero e Burrata 35

Burrata cheese and winter black truffle

 

Salame 20

Tomato, mozzarella and spicy salame

 

Verdure del Campo 22

Tomato, mozzarella, grilled vegetables and pesto sauce

 

Quattro Stagioni 24

Tomato, mozzarella, artichokes, olives, anchovies, capers and ham

 

Caterina 23

Mozzarella, gorgonzola cheese and homemade bresola

 

Prosciutto 23

Mozzarella, tomato and prosciutto di Parma

 

Funghi 20

Tomato, mozzarella, mushrooms

 

PASTE E RISOTTI DI TERRA

 

Capellini all Ortolana 21

Angel hair with fresh mixed vegetables and tomato sauce

 

Spaghetti Pomodoro 19

Spaghetti with tomato and basil sauce

 

Penne Rigate con Carciofi e Piselli 23

Penne rigate with artichokes, peas and pecorino cheese

 

Gnocchi a Piacere 22

Potato dumplings with your choice of sauce

 

Rigatoni alla Contadina 22

Rigatoni with tomatoes, onions and pancetta

 

Tagliatelle Bolognese 24

Fettuccine with meat sauce

 

Trenette al Pesto 21

Linguine with pesto sauce

 

Ravioli Pomodoro 24

Spinach and ricotta ravioli with tomato sauce

 

Ravioli di Carne 25

Homemade veal ravioli with butter and sage

 

Risotto Primavera 21

Arborio rice, fresh vegetables and parmesan cheese

 

Risotto Paesana 22

Arborio rice, sausage and mixed vegetable

 

Risotto ai Funghi Selvatici 25

Arborio rice and wild mushrooms

 

PASTE E RISOTTI DI MARE

 

Spaghetti Calamari e Salvia 25

Spaghetti with calamari, garlic, sage, crushed red pepper and extra-virgin olive oil

 

Spaghetti Vongole 25

Spaghetti with clams

 

Gnocchetti agli Scampi 25

Potato dumplings with shrimp and tomatoes in a creamy sauce

 

CARNE E PESCE

 

Medaglioni di Manzo Boscaiola 50

Filet mignon with porcini mushrooms

 

Nodino di Vitella Burro e Salvia 55

Grilled veal chop with butter and sage

 

Milanese 56

Pounded veal chop in bread crumb

 

Agnello 48

Roasted rack of New Zealand lamb

 

Bistecca con Fagioli 65

20 oz prime cut rib chop cooked in our wood burning oven with cannellini beans

 

Pollo al Mattone 33

Grilled half chicken with fresh rosemary

 

Petto di Pollo ai Carciofi 34

Sauteed chicken breast with fresh artichoke hearts

 

Fiorentina 78

Large T-bone steak cooked in our wood burning oven

 

Salmone con Rucola 34

Grilled salmon with arugula and tomatoes

 

Trancie di Branzino 35

Grilled mediterranean sea bass fillet

 

Pesce Spada alla Griglia  34

Grilled swordfish

 

 

 

 

11633 San Vicente Blvd , Los Angeles, CA 90049     310 820 2448