Food & Wine Pairings

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Special of the Week

  Lunch and Dinner Menus

Minestrone invernale      $14

Seasonal vegetable soup, beans aromatic broth.

Antipasto misto   $26

Assortment of cured meat and cheeses served with mixed olives, 

Mescaline salad    $16

Mix greens lettuce tossed in parmigiano cheese, balsamic dressing.

Insalata di lattuga e arance $16

Butter lettuce, orange, fresh fennel orange dressing.

Burrata avocado        $20

Burrata over crushed avocado lemon gastric fresh herb.

Carpaccio di bresaola $28 

Cured beef, sliced thin, arugula, shaving fresh black truffles & parmigiano.

Octopus ceviche       $20 

Poached Octopus cured in a citrus herb over cucumber. 

Funghi Ripieni     $20

Baked Mushrooms Cups filled with sausage stuffing, sage creamy sauce

Fegato d’oca     $25

Foie Gras pan seared over brioche cherry glaze.

Cappisante in crudo   $22

Hokkaido fresh scallops thinly sliced, lemon pickled fennel shavings

Cozze alla diavola   $20

Black Mussels in a spicy tomato broth, garlic bruschetta.

Fiori di zucca al granchio     $22

Zucchini blossoms filled with blue crab citrus dressing

Salmone tartara   $24

House cured salmon tartar, over pave of oranges, lemon gastric salmon caviar.

Rigatoni bolognese        $28

Rigatoni in beef meat Bolognese sauce

Pappardelle all’anitra    $29

Pappardelle pasta in a duck ragu sweet peppers and yellow tomato sauce.

Ravioli di pollo a burrata   $28

Handmade ravioli filled with roasted chicken and burrata cheese, 

served in a fresh pesto sauce.

Fettuccine al tartufo nero     $75

Fettuccine in a fresh black truffle mascarpone sauce.

Zuppa di pesce      $35

Seasonal fish, Shrimp, Scallops, in a light spicy tomato broth.

Gamberoni all’aglio       $45

Wild king prawn oven roasted in a garlic herb sauce over capellini.

Branzino all’erbe      $35

The whole Branzino butterfly oven roasted in garlic her dressing.

Salmone ai pomodorini   $29

Salmon filet oven roasted in cannellini beans, cherry tomato sauce.

Scaloppine di pollo marsala    $28

Chicken breast scaloppine in a mushroom’s marsala sauce.

Brasato al vino rosso          $30

Beef short rib braised in a pomegranate cherry port red wine sauce

Ossobuco gremolato     $48

Veal Ossobuco braised in a mélange of vegetables marsala sauce

Call for information's.

714-486-2734

An homage to tradition, we offer the Chef’s Selection option for an Omakase approach to the night: A Five course prix-fixe selection Quotidian created by your chef based on the market’s freshest, most enticing ingredients paired with a complimentary glass per course.

Chef designed menu with wine pairing upon Request:

*Our Menus change according to product availability