UOVO Santa Monica

Italian restaurant, 1320 2nd St Ste A, Santa Monica, CA

VeganScore 60 · 2 vegan main dishes

Menu

Mains

• Pomodorini e Basilico — Handmade tagliolini with yellow tomatoes, basil, organic Sicilian olive oil & a touch of garlic Vegan
• Arrabbiata — Handmade tonnarelli in a sauce made with exclusively imported tomatoes from Basilicata, red chili pepper garlic & parsley Vegan
• Ragú — Original "Bolognese" recipe with beef, pork and without cheese, milk or cream. This is the exact recipe from "Antica Trattoria della Gigina" that pre-dates the 1950's and was graciously shared with us in 2015
• Crema di Parmigiano — Handmade meat tortellini (contains pork) in a cream of Parmigiano-Reggiano cheese, inspired by "Antica Osteria del Mirasole"
• Brodo — Handmade meat tortellini (contains pork) in a delicate vegetable, chicken, beef broth
• Lasagna — Traditional lasagna from Bologna made with seven layers of green pasta with a sauce of beef, pork, cheese, bechamel
• Amatriciana — Handmade tonnarelli in a sauce with exclusively imported tomatoes from Basilicata, Pecorino Romano DOP, imported Italian guanciale (pork), red chili pepper
• Cacio e Pepe — Handmade tonnarelli with Pecorino Romano DOP & our blend of imported black pepper – in collaboration with Danilo from "Trattoria da Danilo". Prepared as it is in Rome, sharp and salt forward
• Carbonara — Handmade tonnarelli with egg, imported Italian guanciale (pork), 24-month aged Parmigiano-Reggiano, Pecorino Romano DOP & our blend of imported black pepper
• Tagliatelle ai Carciofi — Handmade tagliatelle, simply with artichoke and extra virgin olive oil & 24-month aged Parmigiano-Reggiano
• Pomodoro — Handmade tonnarelli in our signature pomodoro sauce made with exclusively imported tomatoes from Basilicata & 24-month aged Parmigiano-Reggiano
• Vongole — Handmade tonnarelli in a white wine clam sauce, prepared following the "Massimini" family recipe (has red chili pepper)
• Ravioli di Ricotta — Handmade ricotta cheese ravioli in our signature pomodoro sauce
• Fazzoletti Piccanti — Hand-cut thin pasta squares in pomodoro sauce, red chili pepper, and crema di parmigiano

Starters

• Insalata Arugula & Mizuna — Arugula & Mizuna salad with hearts of palm, roasted almonds, balsamic dressing Vegan
• Yellowtail Crudo — Japanese Yellowtail with red Fresno chili pepper and micro-arugula dressed with olive oil, lemon, blood orange
• Battuta di Carne — 100% grass-fed wagyu beef tartare with olive oil, lemon, 24-month aged Parmigiano-Reggiano

Desserts

• Tiramisu' al Cucchiaio — "Al cucchiaio" ("by the spoon") is the lesser-known, yet traditional version that is creamier contains hazelnut
• Panna Cotta con Saba — Inspired by its use at Osteria Giusti in Modena, Saba is a grape syrup of ancient origin heritage of the local rural culture
• Panna Cotta alle Fragole — With locally sourced hand-picked and hand-cut fresh strawberries

Start your free trial