Convivium Serves Classical Italian Cuisine with a Hint of the Iberian Peninsula.
The Restaurant Offers a Menu that Showcases the Finest Available Products of the Season.

~Antipasti~

Insalata di Ruchetta con Melanzane Sott’Olio e Formaggio di Capra   12

Baby Arugula Salad with Grilled Eggplant and Goat Cheese

Cozze con Aglio, Olio, Prezzemolo e Limone  15
Bouchot Mussels with Olive Oil, Garlic, Parsley and Lemon

Insalata di Farro con Pomodri Secchi, Basilico e Fontina   14
Farro with Sun Dried Tomatoes, Cherry Tomatoes, Basil and Fontina Cheese

Codorniz  ao Molho de Vinho do Porto e Figos Secos    16
Pan Roasted Free-Range Quail  in Port Wine and Dried Figs

Fegatini con Pancetta e Cipolla di Tropea   16
Organic Chicken Livers Wrapped in Pancetta with Red Onions and Balsamic Reduction

Carciofo alla Romana con Mentuccia   15
Braised Artichoke in Extra Virgin Olive Oil, Garlic and Mint

Burrata con Pomodoro e Basilico    16

Burrata with Heirloom Ugly Tomatoes and Basil

Gambas Enteras a la Sal    22
Whole Large Pacific Ocean Prawns Roasted with Coarse Pink Himalayan Salt

Pulpo con Judiones de la Granja    16
Baby Octopus with Judiones de la Granja Beans, Celery and Red Onion

Tagliere di Salumi e Formaggi    16/29
Assortment of  Cured Meats and Cheeses

~Paste~

Gnudi di Spinaci e Ricotta di Pecora all’Asiago    18
Housemade Spinach and Ewe Ricotta Gnudi with Asiago Cheese

Tonnarelli con Gamberoni e Pomodorini    24
Housemade Tonnarelli with Prawns  Fresh Cherry Tomatoes

Ravioli di Mele Verdi e Cannella con Ragu d’Anatra     20
Green Apple and Cinnamon Housemade Ravioli with Duck Ragú

Malloreddus al Sugo di Salsiccia con Finocchietto Selvatico  19

Malloreddus with Berkshire Pork Sausage and Wild Fennel Pollen

~Secondi~

Franguinho a Piri-Piri com Pimientas e Batatas    25
Roasted Free-Range Piri-Piri Rubbed Poussin with Peppers and Potatoes

Filete de Pagel con Alcaparras, Tomate, Olivas y Espinacas      30
Red Snapper Fillet with  Capers, Fresh Tomatoes, Olives and Spinach

Coniglio in Intingolo alla Romana con Crostini di Polenta     29
Braised Rabbit with Olives, Capers and Prosciutto with Polenta Crostini

Spigola al Forno con Zucchine e Patate    28

Oven Roasted ‘Whole’ Mediterranean Sea Bass with Zucchini and Potatoes

Costoletas de Borrego em Crosta de Pinhoes com Couve-Flor     34
Roasted Pinenut Crusted Rack of Lamb in Red Wine Sauce with Cauliflower

Chuleton de Buey a la Parilla con Patatas al Horno  y Ensalada     124    (For Two)
Painted Hills Farms 48 oz Grilled and Oven Roasted Ribeye with Roasted Potatoes and Salad


~Chef Owner: Carlo Pulixi~

~Chef: Johnny Rivera~

~All of Our Dishes Are Cooked and Seasoned Only with Pink Himalayan Salt~

~We Only Use Meat of Naturally Free-range Raised Animals~

~We Accept American Express Cards Only~