Bar La Grassa

Assorted greens tossed with ricotta salata, toasted pine nuts, house-made parmesan crackers, and a Saporoso Balsamic vinaigrette.

Escarole and green leaf lettuce with a soft boiled egg, radish, fennel, celery, and croutons, with a garlic anchovy dressing

Arancini of lemon risotto around taleggio cheese. Served with a spicy yogurt. 4 per order. *Spicy yogurt contains fish sauce

5 grilled Blue Prawns garnished with chermoula and grilled scallions.

4 ounces of Prosciutto di Parma, served with curls of unsalted butter and house made grissini.

Castelvetrano and Nicoise olives marinated with olive oil, orange, and spices. Served warm, tossed with toasted fennel seed and rosemary.

Grilled sourdough topped with soft scrambled egg with poached lobster meat and cream cheese folded in. Garnished with minced chives and truffle oil.

Cherry tomatoes pickled with ginger and turmeric, over fresh ricotta. Served on grilled bread.

Grilled sourdough bread topped with a mixture of charred red onion, toasted pine nuts, and sherry gastrique, finished with crumbled goat cheese.

Chicken liver mousse topped with pickled shallots and mint. Served on grilled bread.

Berkshire pork shoulder, roasted overnight, is shredded, fried in olive oil, and served over a spiced carrot purée on grilled sourdough. Garnished with chives.

Chilled, spice encrusted rare beef tenderloin is thinly sliced, served on grilled sourdough with a salad of baby arugula, shaved Grana Padano, and truffle aioli.

Grilled sourdough topped with sliced ripe avocado, white anchovies, and thinly sliced scallions.

Sliced sourdough is dipped in an egg wash, dredged in polenta, and deep fried. Topped with mascarpone and sliced prosciutto.

Grilled sourdough is topped with roasted beet and kale pesto and house made chili oil. *Pesto contains hazelnuts and cheese

2 pieces of grilled sourdough are rubbed with garlic, drizzled with lemon-oregano olive oil, and finished with a light grating of Parmesan.

Spaghetti cooked in red wine, tossed with butter, garlic, and Grana Padano. Finished with toasted pine nuts and parsley. *Not available gluten free

Traditional fettuccine alfredo, tossed with butter and Parmesan.

Potato gnocchi sautéed with thinly sliced cauliflower in an orange cream sauce.

Slow-cooked pork bolognese with a touch of cream is tossed with mafalda pasta and finished with ricotta salata.

Fresh cut pappardelle pasta with braised veal in San Marzano tomato sauce.

Cavatelli pasta is tossed with a braised rabbit sugo made with pancetta, porcini mushrooms, white wine, and tomato.

House made maltagliati pasta is tossed with milk braised short ribs, ricotta, and parmesan, finished with green onion.

Fusilli pasta is served with an orange and kalamata olive lamb sausage, tossed with a rapini pistachio pesto. Topped with grated Pecorino Romano. *The lamb sausage does contain pork and white wine.

Fresh ziti with sautéed shrimp, shallots, and fresh basil in a Vin Santo cream sauce.

Calamarata pasta is tossed with Fresno chili sauce, finished with lemon juice and butter. Topped with diced sushi grade Ahi tuna marinated in lime juice, red onion, and cilantro.

Traditional spaghetti carbonara, with house-made pancetta, grana padano cheese, and egg yolk.

10 house made ravioli filled with crab, grated onion, and heavy cream. Topped with shellfish vermouth cream sauce and minced chives.

Fresh pasta filled with a mushroom mousse and taleggio cheese. Served with sautéed oyster mushrooms and shallots. 10 agnolotti per order. *Not available gluten free

Red pepper pasta is filled with a mixture of ricotta cheese and Nduja, a Calabrian soft salami, and an egg yolk. Topped with thyme brown butter. 1 raviolo per order.

Rotolo pasta is similar to a rolled lasagna. Sheets of fresh egg pasta are filled with ricotta and a cavolo nero and Marcona almond pesto, rolled, cut into slices, and sautéed with brown butter, garlic, chili, and sage.

A 10 ounce meatball made with beef chuck, brisket, and short rib. Served with a San Marzano marinara sauce. 1 per order. *Not gluten free

2 house made Duroc pork sausages served with marinated red peppers.

Branzino is grilled until the skin is crispy. It is topped with toasted garlic, parsley, dill, and chili flake, and served with a grilled lemon.

A boneless, skin-on, whole chicken is brined, grilled, and pressed, garnished with chili flakes and parsley.

A 6-bone rack of ribs is covered in rub, slow roasted until tender, and then caramelized on the grill. Finished with chili flake, parsley, and lemon.

A 12oz New York Strip is grilled to order. Topped with chives and parsley, served with lemon wedges.

A 3 ½ pound bone-in porterhouse is grilled to order, sliced thin, and garnished with chives, parsley, and lemon wedges.

Anderson Ranch grass fed lamb shank braised with sofrito and berbere spices, served over a buckwheat testarolo. Gluten free. Cannot be dairy free.

Roasted butternut squash dressed with a dried chili sauce (contains nuts and sesame). Topped with pepitas and ricotta salata. *Gluten free, vegetarian, can be vegan

Curry roasted cauliflower is tossed in a red pepper coconut milk crema and garnished with lime juice and za’atar. Vegan and gluten free.

Vanilla sponge cake drizzled with coffee syrup, layered with a mascarpone filling and chocolate shavings.

2 crepes filled with salted caramel sauce.

Cheesecake made with gjetost, a Scandinavian cheese made from caramelized goat milk. Baked in a gluten free chocolate almond crust. Served with orange marmalade, whipped creme fraiche, and a gluten free cocoa cookie.

A custardy dark chocolate cheesecake served with cherry jam, goat cheese whipped cream, and topped with a gluten-free chocolate cookie. Contains: dairy, eggs, nuts

8 ounces