Tra di Noi

Italian restaurant, 3835 Cross Creek Rd #8A, Malibu, CA

VeganScore 50 · 2 vegan main dishes

Menu

Mains

• Tonnarelli al Filetto di Pomodoro — Homemade spaghetti with cherry tomatoes, basil, and olive oil. Vegan
• Zucchini Pasta — Julienned zucchini in an arrabbiata sauce. Vegan
• Orecchiette al Tartufo — Homemade orecchiette pasta with peas and mushrooms, finished in a Pecorino cheese wheel. Prepared tableside and topped with shaved fresh truffles.
• Gnocchi al Ragù di Vitello — Homemade ricotta potato dumplings with veal sauce and light Parmesan cheese sauce.
• Fettuccine con Gamberoni — Jumbo shrimp sautéed with garlic, zucchini, rock shrimp, fresh tomato, and white wine sauce.
• Spaghetti Carbonara — Spaghetti pasta with crispy bacon and Parmesan cheese sauce.
• Fusilli del Posto — Fusilli pasta, chicken, broccoli, and sun-dried tomatoes in a light cream sauce.
• Ravioli Rosa — Homemade ravioli filled with ricotta cheese and spinach in a pink sauce.
• Lasagna Bolognese — Homemade lasagna layered with Bolognese, béchamel sauce, and Italian cheeses.
• Pappardelle Mare e Monti — Wide fettuccine with clams, shrimp, scallops, spinach, porcini mushrooms, garlic, and olive oil.
• Linguine Vongole — Linguine pasta with fresh sautéed baby Manila clams in a white wine sauce.
• Funghi e Piselli — Arborio risotto with sautéed porcini mushrooms and fresh peas.
• Ortolana — Organic farmer's market vegetable risotto with spinach and Parmesan cheese.
• Frutti di Mare — Tiger shrimp, fresh calamari, clams, and scallops, with a touch of marinara sauce.
• Fiorentina — Grilled 18 oz Porterhouse steak served with roasted potatoes and sautéed spinach, in a red peppercorn sauce.
• Scaloppine di Vitello — Tender veal scaloppine in a mushroom Marsala sauce, served with mashed potatoes and mixed vegetables.
• Brasato di Manzo al Chianti — Braised short ribs in a Chianti wine sauce, served with spinach and mashed potatoes.
• Pollo al Mattone — Grilled boneless free-range young chicken, marinated in herbs, served with roasted potatoes and mixed vegetables.
• Pollo Parmigiana — Breaded chicken breast with pomodoro sauce and mozzarella cheese, served with mashed potatoes and mixed vegetables.
• Petti di Pollo al Limone — Free-range chicken breast in lemon and caper sauce, served with mashed potatoes and mixed vegetables.
• Stinco d'Agnello — Roasted lamb shank in Merlot wine, with mashed potatoes and green beans.
• Salmone in Crosta — Pistachio-crusted salmon with mashed potatoes and mixed vegetables, in a red wine sauce.
• Zuppa di Pesce — Mediterranean cioppino with clams, calamari, shrimp, fresh fish, scallops, and crostini.
• Branzino alla Griglia — Roasted Mediterranean striped bass served with seasonal local organic vegetables.
• Sogliola Royale — Roasted imported Dover sole with organic vegetables.
• Pesce Piccata — Pan-roasted striped bass, served with mashed potatoes, mixed vegetables, and lemon-caper sauce.

Starters

• Calamari e Gamberi Fritti — Lightly fried calamari and shrimp, served with a sweet and spicy aioli.
• Carpaccio di Manzo — Beef tenderloin carpaccio with arugula, shaved Parmesan cheese, mushrooms, lemon, and olive oil.
• Tonno Tartare — Tuna tartare, avocados, tomatoes, mustard-lemon sauce, crostini, and micro greens.
• Prosciutto Salame e Parmigiano — Imported Parma prosciutto, salami, Parmesan, mozzarella & Asiago cheeses, grilled ciabatta bread, and Italian fruit marmalade.
• Melanzane e Zucchine alla Parmigiana — Baked eggplants and zucchini layered with basil, mozzarella, and Parmesan cheese in tomato sauce.
• Aragosta con Gamberi e Legumi — Shrimp and lobster sautéed with lentils and white bean ragout.
• Caprese — Sliced tomatoes, fresh mozzarella, and basil with a lemon oregano dressing.
• Crudo di Tonno — Yellowfin tuna carpaccio, chopped olives, capers, celery, tomatoes, arugula, and lemon dressing.
• Siciliana — Shaved fennel, arugula, sliced orange, pistachio crust, goat cheese, and lemon olive oil.
• Rugula e Carciofi — Shaved fresh artichokes and Parmesan cheese over arugula salad with lemon dressing.
• Burrata e Pomodori — Creamy mozzarella cheese over baby mixed greens, seasonal organic tomatoes, and lemon oregano dressing.
• Bietole — Baby mixed greens, organic roasted red and yellow beets, tomatoes, asparagus, avocado, and goat cheese, with house dressing.
• Spinaci — Baby spinach, Gorgonzola cheese, black figs, dates, dried blueberries, and house dressing.
• Cesare — Crispy romaine hearts, shaved Parmesan cheese, and house dressing.
• Tuscan Kale — Tuscan kale, caramelized walnuts, tangerines, blueberries, and blue cheese, in a champagne raspberry dressing.

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