Convivium Osteria Menu

Baby Spinach Salad with Red Beets and Goat Cheese

Cockles in Cataplana Pot with Dry Portuguese Sausage

Farro with Sun Dried Tomatoes, Cherry Tomatoes, Green Peas Basil and Fontina Cheese

Pan Roasted Free-Range Quail in Port Wine and Dried Figs

Organic Chicken Livers Wrapped in Pancetta with Red Onions and Balsamic Reduction

Braised Artichoke in Extra Virgin Olive Oil, Garlic and Mint

Di Stefano Burrata with Heirloom Ugly Tomatoes and Basil

Whole Large Pacific Ocean Prawns Roasted with Pink Himalayan Coarse Salt

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

Assortment of Domestic Handcrafted Cured Meats and Cheeses

Insalatina da Taglio

Mesclun Salad

Insalata di Spinaci con Rape Rosse, Caprino e Pancetta

Baby Spinach with Red Beets and Capricho de Capra Goat Cheese

Farro con Mirtilli Rossi, Mandorle e Fontina

Organic Farro with Cranberries, Toasted Almonds, Fontina Cheese and Micro Greens

Cataplana de Ameijoas com Chouriço

Cockles in Cataplana pot with Portuguese Dry Sausage

Gamberetti all'Aglio con Paprica

Shrimp in Garlic, Olive Oil and Paprika

Carciofo alla Romana con Mentuccia

Braised Artichokes in Extra Virgin Olive oil, Garlic, Mint and Parsley

Pulpo Asado con Judiones de la Granja

Grilled Baby Octopus with Judiones de la Granja Beans, Celery and Cherry Tomatoes

Carpaccio di Manzo con Carciofo e Parmigiano

Beef Carpaccio with Artichoke and Parmigiano

Burrata con Pomodoro e Basilico

Di Stefano Burrata with Heirloom Ugly Tomatoes and Basil

Housemade Spinach and Ewe Ricotta Gnudi with Asiago Cheese

Housemade Tonnarelli with Shrimp, Olives and Fresh Tomato

Green Apple and Cinnamon Housemade Ravioli with Duck Ragú

Housemade Tagliatelle with Veal Ragú and Green Peas

Roasted Free-Range Piri-Piri Rubbed Poussin with Yellow and Red Peppers

North Atlantic Red Snapper Fillet with Capers, Cherry Tomatoes, Olives and Spinach

Braised Rabbit with Olives, Capers and Prosciutto with Polenta Crostini

Oven Roasted 'Whole' Mediterranean Sea Bass with Zucchini and Potatoes

Roasted Pinenut Crusted Rack of Lamb in Red Wine Sauce with Cauliflower

Painted Hills Farms 48 oz Grilled and Oven Roasted Ribeye with Roasted Potatoes and Salad

Uova in Tegame con Pomodoro e Cipolla di Tropea

Three Organic Eggs with Tropea Onions and Fresh tomato

Panino con Prosciutto, Fontina e Peperoni

Filone Bread Panino with Prosciutto, Fontina and Roasted Peppers

Tagliatelle al Ragú di Carne

Housemate Tagliatelle with Beef, Veal and Pork Ragú and Mushrooms

Gnudi di Ricotta di Pecora e Spinaci all'Asiago

Housemade Ewe Ricotta and Spinach Gnudi with Asiago Cheese

Mezzemaniche con Salsiccia e Broccoli

Large Tubular Pasta with Berkshire Pork Sausages and Broccoli

Spaghettii con Gamberetti e Olive

Housemade Tonnarelli with Shrimp, Tomatoes, Olives and Parsley

Spigola al Forno con Zucchine e Patate

Oven Roasted 'Whole' Mediterranean Sea Bass with Zucchine and Potatoes

Franguinho a Piri-Piri com Pimientas

Roasted Piri-Piri Rubbed Free-Range Poussin with Yellow and Red Peppers

Bistecca alla Griglia con Patate Arrosto

Grilled Skirt Steak with Roasted Potatoes