Menu for Bottega

Lunch
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Dinner

Lunch

Antipasti‏

Pesce Crudo Market Fresh Raw Selection From the Sea Changes Daily A.Q.

Insalata Del Uve Organic Greens Verjus Vinaigrette, Oven-Dried Grapes, Candied Hazelnuts, Pecorino

Shaved Brussels Sprout Salad Whole Meyer Lemon Dressing Toasted Marcona Almonds, Sieved Egg, Pecorino Cheese

Ribolita Tuscan Vegetable and Bread Minestrone White Beans, Cavolo Nero, Olive Oil, Bruschetta, Parmiggiano Reggiano

"Green Eggs and Ham" Caramelized Prosciutto Wrapped Asparagus, Crispy Soft Cooked Egg, Asparagus Green Garlic Sauce and Cambazola Cheese

Pasta Fritta Organic Prosciutto "House Cured" Apple and Pear "Nuvola", Lambrusco Poached Pears, Micro Basil

Burrata Primavera Layered Panzanella of English Peas, Favas, Round Carrots, Mint with Pea Tendrils and Crisp Shallots

Monterey Calamari Crisped with Arborio Rice Flour and Aioli Nero

Grilled Escarole Salad Alla Romana Anchovy and Toasted Garlic Dressing Parmesan Fricco Gremolata

Grilled Shortrib Meatballs Sicilian Heirloom Tomato Sauce Coal Roasted Eggplant Passata, Cucumber, Grapes, Housemade Ricotta

Wood Grilled Octopus Olive Oil Braised Potatoes Pickled Red Onion and Salsa Verde

Polenta Under Glass Caramelized Mushrooms and Balsamic Game Sauce

Paste

Risotto Del Giorno A.Q.

Pan Roasted Potato Gnocchi Pumpkin Fonduta Roasted Root Vegetables, "Holiday" Zabaglione, and Grilled Ricotta Salata

Potato Dough Raviolo Filled with Spinach and Ricotta, Black Truffles, Farm Fresh Egg Yolk, Sage Brown Butter

Ricotta Gnocchi Ricotta "Pillows" with Old Hen Salsa Di Pomodoro and Pecorino

Goat Milk Braised Pork Orecchiette Chantrelles Cavalo Nero Pesto, Pine Nut Gremolata, Crispy Savoy Spinach, Pecorino

Rigatoni Al Coniglio Tomato Braised Sonoma Rabbit Sugo Caramelized Mushrooms, Housemade Ricotta

Black Pepper Bucatini Alla Carbonara Soft Cooked Hen Egg Grilled Escarole, Guanciale and Parmigiano Brodo

Red Wheat Tagliarini Bolognese Veal Pork and Porcini Mushroom Sugo, Rosemary, Parmigiano Reggiano

Black Garlic Spaghetti Grande Head-on Gulf Prawns Hen-of-the-Woods Mushrooms, Cherry Tomatoes, Calabrian Chili, Citrus Essence and Bonito Flakes

Secondi

Tiella Al Forno Crisp Potato, Zucchini and Tomato Torta, Shaved Mushroom and Celery Insalata, Broken Tomato Vinaigrette

Mediterranean Seafood Brodetto Gulf Prawns Savory Clams, Monterey Calamari, Mussels, Forno-Confit Tomato Broth, Olive Oil Crouton, Paprika Saffron Rouille

Forno Roasted Truffled Chicken Breast Celery Root Passata, Panettone Panzanella with Chicories and Sunchoke, Moscato Jus

Duck Three Ways Roasted Breast, Confit Leg Duck Liver Mousse, Sierra Beauty Apple Passata, Spiced Hazelnuts and Watercress

Paprika Oil Marinated Grilled Skirt Steak Yukon Gold Potato Chips Salsa Rossa, Arugula

Dinner