Convivium serves classical Mediterranean Cuisine.
The restaurant offers a menu that showcases the finest available products of the season.
~Appetizers~
Selezione di olive 6
Selection of imported olives marinated in olive oil with fresh oregano
Insalata di ruchetta con melanzane sott’olio e caprino 12
Baby arugula salad with eggplant marinated in olive oil and Westfield farm blue log goat cheese
Sardinhas na braza com pâo torrado 15
Organic Charred Portuguese sardines with toasted peasant bread
Codorniz com figos secos e vinho do porto 15
Pan roasted free range quail with dry figs and port wine reduction
Burrata con pomodoro e basilico 16
Maplebrook farm burrata with heirloom ugly tomato and basil
Carciofo alla romana con mentuccia 14
Braised artichoke in olive oil, garlic and wild mint
Gambas enteras a la sal 17
Whole large Pacific Ocean prawns roasted with sea salt
Cozze con olio, aglio, prezzemolo e peperoncino 14
Bouchot mussels with olive oil, garlic, parsley and hot pepper
Pulpo asado con judiones de la granja 16
Grilled baby octopus with judiones de la granja beans
Tagliere di salumi e formaggi 29 (for two)
Handcrafted domestic cured meats with handcrafted domestic cheeses
~Entrees~
Gnudi di spinaci e ricotta di pecora all’asiago 18
Spinach and italian ewe ricotta gnudi with asiago cheese
Strozzapreti al sugo di salsiccia con finocchietto selvatico 18
Strozzapreti with Berkshire pork sausage ragú and wild fennel pollen
Ravioli di mele verdi e cannella con ragu d’anatra 19
Green apple and cinnamon ravioli with duck ragu`
Franguinho a piri-piri com pimientas 24
Roasted free-range piri-piri rubbed poussin with yellow and red peppers
Filete de pagel con alcaparras, tomate, olivas y espinaca 29
Red snapper fillet with capers, fresh tomatoes, olives and spinach
Robalo ao forno com abobrinhas e batatas novas 27
Oven roasted “whole” mediterranean seabass with zucchini and new potatoes
Intingolo di coniglio alla romana con crostini di polenta 27
Braised rabbit with olives, capers and prosciutto with polenta crostini
Costoletas de borrego em crosta de pinhoes com couve-flor 33
Roasted pinenut crusted rack of lamb in port wine sauce with cauliflower
Chuleton de buey a la parilla con patatas al horno 82 (for two)
Painted hills farms 48 oz grilled and oven roasted ribeye with roasted potatoes
Chef: Carlo Pulixi
~We only use meat of naturally Freerange raised animals~
~we accept american express cards only~