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 Crescione con Zucca, Noci e Gorgonzola   13

Watercress Salad with Roasted Butternut Squash, Walnuts and Gorgonzola

Crostini di Baccalá Mantecato  15
Whipped Salt Cod with Crostini

Insalata di Farro con Kale, Ribes e Caciocavallo   13
Farro and Baby Kale Salad with Currants and Caciocavallo 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 Rossa    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

Gambas Enteras a la Sal    22
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  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 all’Astice con Pomodorini    24
Housemade Tonnarelli with lobster and  Fresh Cherry Tomatoes

Ravioli di Mele Verdi e Cannella con Ragu d’Anatra     20
Green Apple and Cinnamon Housemade Ravioli with Duck Ragú

Pappardelle con  Sugo di Spuntature di Maiale    22

Housemade Pappardelle with Braised Berkshire Pork Baby Back Ribs Ragú

~Secondi~

Franguinho a Piri-Piri com Pimientas e Batatas    25
Roasted Free-Range Piri-Piri Rubbed Poussin with Peppers and Potatoes

Filete de Pagel con Alcaparras, Tomate, Olivas y Espinacas      30
Red Snapper Fillet with  Capers, Fresh Tomatoes, Olives and Spinach

Coniglio in Intingolo alla Romana con Crostini di Polenta     28
Braised Rabbit with Olives, Capers and Prosciutto with Polenta Crostini

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~

~Executive Chef: Rob Franzoni~

~All of Our Dishes Are Cooked and Seasoned Only with Pink Himalayan Salt~

~We Only Use Meat of Naturally Free-range Raised Animals~

~We Accept American Express Cards Only~