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 Spinaci con Rape Rosse e Formaggio di Capra   11

Baby Spinach Salad with Red Beets and Goat Cheese

Cataplana de Ameijoas com Chouriço  15
Cockles in Cataplana Pot with Dry Portuguese Sausage

Insalata di Farro con Pomodori Secchi, Piselli, Basilico e Fontina   12
Farro with Sun Dried Tomatoes, Cherry Tomatoes, Green Peas 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   14
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

Di Stefano Burrata with Heirloom Ugly Tomatoes and Basil

Gambas Enteras a la Sal    18
Whole Large Pacific Ocean Prawns Roasted with Pink Himalayan Coarse 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  Domestic Handcrafted 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 Gamberetti, Olive e Pomodorini    18
Housemade Tonnarelli with Shrimp, Olives and  Fresh Tomato

Ravioli di Mele Verdi e Cannella con Ragú d’Anatra     21
Green Apple and Cinnamon Housemade Ravioli with Duck Ragú

Tagliatelle al Sugo di Vitello con Piselli  19

Housemade Tagliatelle with Veal Ragú and Green Peas

~Secondi~

Franguinho a Piri-Piri com Pimientas e Batatas    24
Roasted Free-Range Piri-Piri Rubbed Poussin with Yellow and Red Peppers

Filete de Pagel con Alcaparras, Tomate, Olivas y Espinacas      30
North Atlantic Red Snapper Fillet with  Capers, Cherry 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    26

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     98    (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~