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 e Rape Rosse con Caprino e Pistacchi   12

Baby Spinach Salad with Red Beets, Goat Cheese and Pistachios

Polenta Bramata con Taleggio e Gallinacci  15
Polenta with Taleggio Cheese and Chanterelle Mushrooms

Farro con Mirtilli Rossi, Mandorle, Semi di Zucca  e Fontina   13
Farro with Sun Dried Tomatoes, Cherry Tomatoes, Green Peas Basil and Fontina Cheese

Codorniz  ao Molho de Vinho do Porto e Figos Secos    17
Pan Roasted Free-Range Quail  in Port Wine and Dried Figs

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 Prosciutto e Peperoni Arrosto    16

Di Stefano Burrata with Prosciutto and Roasted Peppers

Gambas Enteras a la Sal    21
Whole Large Pacific Ocean Prawns Roasted with Pink Himalayan Coarse Salt

Pulpo con Judiones de la Granja    17
Baby Octopus with Judiones de la Granja Beans, Celery 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~

Franguinho a Piri-Piri com Pimientas e Batatas    25
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 Cavolo Nero e Patate    27

Oven Roasted ‘Whole’ Mediterranean Sea Bass with Kale and Potatoes

Costoletas de Borrego em Crosta de Pinhoes com Couve-Flor     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 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~