Food & Wine Pairings

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Special of the Week

Notice: We serve raw and undercooked meat and fish.

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Panini e Insalate

Zuppa di pasta e fagioli       $20

Soup of Italian beans and pasta light tomato broth.

Insalata di tonno       $24

Italian Tuna in artichoke cherry tomatoes emon dressing

Panino di mortadella     $16

Mortadella al pistachio, provolone, tomato vinaigrette dressing

Panino ortolano      $16

Roasted peppers, fresh mozzarella, tomatoes basil pesto

  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

Special of the Week

  Lunch and Dinner Menus

Zuppa atunnale        $16

Autumn soup, lentil, sweet potatoes, pumpkin, aromatic broth. 

Antipasto misto   $26

Assortment of cured meat and cheeses served with dry fruit. 

Artisanal salad   $14

Mix greens lettuce, tossed in parmigiano cheese, balsamic dressing.

Insala di granchio  $26

Cali Stone crab salad over lettuce, hearth of palm, lemon vinaigrette

Mortadella e parmigiano   $18

Mortadella with pistachio, shaving a parmigiano reggiano.

Rosa di salmone   $24

Coho wild salmon carpaccio, pickled cucumbers lemon spicy vinaigrette.

Fiori di zucca con granchio   $22

Zucchini blossoms filled with blue crab in citrus lemon dressing.

Prosciutto e melone      $18

Parma prosciutto over melon balsamic drizzles.

Burrata avocado          $20

Creamy burrata served atop crushed avocado, drizzled with a lemon gastrique

Duck prosciutto carpaccio        $28

Cured Duck breast, carpaccio, lemon oil, arugula, shaved black truffes parmigiano.

Cappisante in crudo       $24 

Hokkaido raw scallops a cured with citrus, pickled fennel salmon caviar

Funghi farciti       $20 

Mushrooms caps filled with white fish stuffing in herb garlic sauce.

Fegato d’oca        $26

Foie Gras of duck seared over brioche and cherry glaze.

creamy tomato sauce    

Rigatoni al cinghiale     $28

Rigatoni pasta in a wild Boar ragu’ rich tomato sauce.

Bucatini pancetta e funghi       $28

Bucatini pasta in fresh mushrooms, pancetta creamy sauce.

Fettuccine al Tartufo Bianco   $120

Fresh summer White Truffes in mascarpone parmigiano sauce

Margherite all’anatra    $29

Daisy shaped ravioli filled with duck meat and pumpkin sage creamy sauce.

Ravioli di pollo a burrata     $28

Handmade ravioli filled with roasted chicken, burrata in creamy pesto sauce

Zuppa di Pesce all’aragosta       $65

Seasonal fish and half spiny lobster in garlic spicy tomato sauce over 

linguine

Salmone e cannellini        $29   Salmon filet oven roasted in cannellini beans, basil pesto sauce.

Branzino ai pomodorini        $29 

Branzino filet oven roasted in Italians cherry tomatoes sauce.

Scaloppine di pollo      $29

Chicken scaloppine in a mushroom’s marsala sauce.

Brasato di bue al vino rosso   $30

Beef short ribs braised in red wine pomegranate sauce.

Ossobuco di vitello   $45

Veal Ossobuco braised in natural gremolata sherry sauce. 

Tagliata di Bue  $65

Prime Rib of beef roasted sliced towered with arugula shavings of parmigiano. 

 Warning: we serve raw or undercooked fish and meat 

  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