Il Pastaio

Italian restaurant, 400 N Canon Dr, Beverly Hills, CA

VeganScore 10

Menu

Mains

• Risotto Nero — Acquerello Carnaroli Rice with Calamari, Shrimp, Scallops and Squid Ink Sauce
• Risotto Zenzero — Acquerello Carnaroli Rice with Shrimp and Ginger
• Risotto Verde — Acquerello Carnaroli Rice with Spinach Puree and Green Peas
• Risotto Funghi — Acquerello Carnaroli Rice with Porcini Mushrooms
• Risotto Salsicce — Acquerello Carnaroli Rice with Barolo Wine, Sausages and Rosemary
• Risotto con Barbabietola Rossa — Acquerello Carnaroli Rice with Red Beets and Goat Cheese
• Pollo alla Giaco Mani — Chicken Breast with Arugola, Tomato, Oil and Lemon
• Ossobuco alla Milanese — Veal Shank Served with Risotto Acquerello Rice with Saffron, Parmesan and Steamed Vegetables
• Pollo alla Milanese — Breaded Chicken Milanese Served with Arugola, Tomato and Onion, Roasted Potatoes and Steamed Vegetables
• Scaloppine di Vitello — Veal Scaloppine Served with Porcini Mushroom Sauce, Steamed Vegetables and Roasted Potatoes
• Petto di Pollo — Grilled Chicken Breast Served with Steamed Vegetables
• Costata di Manzo — 18oz. T-Bone Steak Served with Roasted Potatoes, Mixed Vegetables and Rosemary Sauce
• Tagliata di Bue — Piedmontese Filet Mignon Served on a Bed of Potato Tart, Arugola and Worcestershire Vinaigrette
• Lombata di Vitello — Grilled Veal Chop Served with Sauteéd Spinach and Roasted Potatoes
• Tonno con Yuzu e Zenzero — Peppered Grilled Ahi Tuna Served with Baby Arugula, Frisee Salad, Onions, Tomato, and Yuzu-Ginger Vinaigrette
• Pesce del Giorno — Fish of the Day
• 6 Courses Chef's Tasting Menu — Soup, Salad or Appetizer, Ravioli, Choice of Risotto or Pasta, Choice of Meat or Fish, and Dessert
• Homemade Pasta / Risotto — Choice of Gnocchi, Mushroom Ravioli, Fresh Tagliolini, Handmade Garganelli or Risotto and Freshly Shaved Truffles
• Francobolli di Mr David — Round Stamp Shaped Pasta filled with Burrata Served with Porcini Mushroom, Truffle Fondue and Freshly Shaved Truffles

Breakfast

• O uovo in Camica con Asparagi — Poached Eggs Served with Mashed Potatoes, Asparagus, Truffle Fondue and Freshly Shaved Truffles

Starters

• Prosciutto — Parma Prosciutto Served with Gorgonzola Cheese, Walnuts, Crouton and Fresh Pears
• Bresaola — Dry Cured Beef Served with Hearts of Palm, Arugola and Shaved Parmesan Cheese
• Polenta Soffice — Soft Polenta with Mushrooms, Fresh Mozzarella Cheese and Truffle Fondue
• Zuppetta — Mussels and Clams Steamed in a Spicy Tomato and Garlic Broth
• Grigliata di Verdure — Grilled Zucchini, Eggplant, Carrots, Asparagus, Tomato, Bell Pepper, Endive, Radicchio, Shitake Mushroom, Shaved Parmesan Cheese and Rosemary Vinaigrette
• Timballo di Zucchine — Zucchini Soufflé Served over Roasted Bell Pepper Sauce and a Touch of Truffle Fondue
• Carpaccio di Bue — Beef Carpaccio Served with Capers, Shaved Parmesan Cheese and Mustard Dressing
• Carpaccio di Tonno — Big Eye Tuna Carpaccio Served with Haricot Verts, Capers, Baby Frisée Lettuce, Arugola, Tomato, Onion with Olive Oil Lemon Dressing
• Carpaccio di Pesce Spada — Smoked Swordfish Carpaccio with Arugola, Fennel, Baby Frisee, Capers, Olive Oil and Lemon Dressing
• Rollini di Melanzane — Eggplant Rolls Filled with Goat Cheese and Sun Dried Tomato, Bell Pepper Sauce, Served on a Bed of Fresh Tomato
• Calamari Fritti — Fried Calamari with Spicy Tomato Sauce
• Arancini — Breaded Rice Cones, Filled with Mozzarella Cheese, Peas and Pomodoro Sauce
• Melanzane Parmigiana — Lightly Fried Eggplant with Tomato Sauce, Basil, Mozzarella and Parmesan Cheese
• Antipasto Casereccio — Assorted Cold Cut, Cheese, Olives, Roasted Peppers, Eggplant, Tomato Bruschetta, Capers
• Polenta con Spugnole Porcini — Soft Polenta Served with Morel and Porcini Mushrooms and Freshly Shaved Truffles

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