Convivium Osteria

Radicchio, endive, and arugula salad with shaved parmigiano.

Farro with cranberries, marcona almonds, pumpkin seeds, and fontina cheese.

Whole Pacific ocean prawns pan roasted with coarse sea salt.

Roasted free range quail stuffed with sausages and mushrooms in port wine and figs.

Burrata with eirloom tomatoes and basil.

Octopus with gigante beans, celery, olives, and tomatoes.

Pancetta wrapped organic chicken livers with red onion and balsamic reduction.

Braised artichoke in extra virgen oil, garlic, and mint.

Polenta with oyster mushrooms and taleggio cheese.

Assortment of cured meats and cheeses.

Sardinian pasta with Berkshire pork sausage in tomato sauce with pecorino.

Tagliatelle with beef and veal ragu.

Squid ink linguine with whole prawns and cherry tomatoes.

Green apple, ricotta, and cinnamon ravioli with pecking duck ragu.

Roasted free range poussin with paprika, rosemary, and peppers.

Oven roasted whole Mediterranean sea bass with Swiss chard.

Braised rabbit with olives, capers, prosciutto, and rosemary with polenta crostini.

Sicilian pistachio crusted roasted rack of lamb in red wine sauce with cauliflower. Please specify temperature.

For two. Painted hills 48 ounce oven roasted bone in ribeye with roasted potatoes. Please specify temperature.

Flourless valrhona chocolate cake.

Panna cotta with maple syrup and blueberries.

Mixed berry tart.

Tiramisu with coffee liqueur.