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 Cavolo Toscano e Indivia Belga con Grana Padano   12

Baby Kale and Endive with Cherry Tomatoes and Grana Padano

Cozze, Aglio, Olio e Peperoncino   15
Bouchot Mussels with Garlic, Extra Virgin Olive Oil and Calabrian  Pepper

Farro con Fagiolini, Caciotta e Tuorlo d’Uovo   13
Organic Farro, String Beans and Caciotta Cheese with Organic Hard Boiled Egg

Quaglia in Tegame con Salsa di Porto e Fichi con Radicchio   17
Pan Roasted Free-Range Quail  in Port Wine and Dried Figs with Radicchio

Fegatini con Pancetta e Cipolla di Tropea   16
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 Ugly Tomato and Basil

Gamberetti all’Aglio con Ruchetta    14
Shrimp with Baby Arugula in Garlic Sauce

Polpo con Fagioli Giganti, Sedano Cipolla  e Pomodoro   17
Baby Octopus with Gigante Beans, Celery, Tomatoes and Red Onion

Tagliere di Salumi e Formaggi    16/30
Assortment of  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 Pomodoro Fresco   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 Ragú di Carne     19

Housemade Tagliatelle with Beef and Veal Ragú with Rosemary

~Secondi~

Galletto alla Brace con Paprika e rosmarino con Pepperoni Arrostiti  25
Roasted Free-Range Poussin with Paprika, Rosmary and Red Peppers

Pagello con Patate, Cipollotti, Carote e Pomodorini      30
North Atlantic Red Snapper Fillet with  Potatoes, Cherry Tomatoes, Scallions and Carots

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 all Griglia    27

Oven Roasted ‘Whole’ Mediterranean Sea Bass with Grilled Zucchini

Carré di Agnello in Crosta di Pinoli con Cavolfiore    35
Roasted Pinenut Crusted Rack of Lamb in Red Wine Sauce with Cauliflower

Costata di Manzo con Patate al Forno     118    (For Two)
Painted Hills Farms 48 oz Grilled and Oven Roasted Ribeye with Roasted Potatoes


~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~