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 Extra Virgin Olive Oil and fresh Herbs

Insalata di Ruchetta con Melanzane Sott’Olio e Formaggio Kunik   12
Baby Salad with Olive Oil Marinated Eggplant and Kunik Cheese

Insalata di Fagiolin con Tuorlo d’Uovo e Bottarga di Muggine    15
Haricots Verts with Egg Yolk from Organic Free-range Hens and Dried Gray Mullet Roe

Codorniz Recheada com Salsicha ao Molho de Vinho do Porto e Figos Secos    16
Free-Range Quail Stuffed With Berkshire Pork Sausage and Parmigiano in Port Wine and Dried Figs

Burrata con Pomodoro e Basilico   16
Di Stefano Burrata with Heirloom Tomatoes and Basil

Carciofo alla Romana con Mentuccia   15
Braised Artichoke in Extra Virgin Olive Oil, Garlic and Mint

Gambas enteras a la sal    18
Whole Large Pacific Ocean Prawns Roasted with Pink Himalayan Coarse Salt

Amêijoas na Cataplana com Chouriço 17
Manila Clams in Cataplana Pot with Portuguese Chorizo

Pulpo Asado con Judiones de la Granja    16
Grilled  Octopus with Judiones de la Granja Beans, Celery and Red Onion

Tagliere di Salumi e Formaggi    29  (for two)
Assortment of Handcrafted Domestic Cured Meats and Handcrafted Domestic Cheeses

~Entrees~

Gnudi di Spinaci e Ricotta di Pecora all’Asiago    18
Housemade Spinach and Ewe Ricotta Gnudi with Asiago Cheese

Tonnarelli con Gamberoni, Olive e Pomodoro Fresco   22
Housemade Tonnarelli with Shrimp, Gaeta Olives and Fresh Tomato

Ravioli di Mele Verdi e Cannella con Ragu d’Anatra     19
Green Apple and Cinnamon Housemade Ravioli with Duck Ragú

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

Filete de Pagel con Alcaparras, Tomate, Olivas y Espinaca      29
Red Snapper Fillet with  Capers, Fresh Tomatoes, Olives and Spinach

Robalo na Braza com Abobrinhas e Batatas Novas     27
Grilled “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     34
Roasted Pinenut Crusted Domestic Lamb Rib-Chops in Red 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

~Exec-Chef: 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~

~We Accept American Express Cards Only~