Florence Osteria 8265 Beverly Boulevard

Snake River Farm Wagyu Beef, Heirloom Tomato, Green Onion, pickled red onion, shaved parmesan

Ahi Tuna, Avocado, Bufala Mozzarella, Sea Salt, Lemon Dressing

3 Fried Pizza Dough Filled with Stracciatella Cheese, Prosciutto Crudo di Parma 24 months

Tempura Fried Zucchini Flowers Filled with Ricotta and Burrata, Served with Arrabbiata Sauce

Seared Whole Red Argentinian Prawns Topped with Calabrian Chili Herb Oil, Garlic and Lemon

Prosciutto di Parma 24 Months, Cantaloupe Melon and Burrata Pugliese

(Wood fired) Eggplant Layers in San Marzano Tomato Sauce, topped with Stracciatella

San Marzano Tomato, Basil, Fior di Latte

Fior di Latte, Spicy Calabrese, N’duja, Pecorino

Pistacchio Basil Pesto, Mortadella, Stracciatella

3 fried Mozzarella. Served with marinara sauce.

Baby Gem Lettuce, Garlic Toasted Crumbs, Anchovies, 20-month-aged Shaved Parmesan

Wild Arugula, ,Fresh Aromatic Herbs, Toasted Walnut, Pear, Goat Cheese, Apple Cider Vinaigrette

Citrus Salad with Grapefruit, Orange, Castelvetrano Olives, Endive, Radishes

Fettuccine, Creamy Parmesan Sauce, Crushed Peppercorns, Shaved Black Truffle

Fusilli Rustichella, Crispy Guanciale, Basil, Onion, Tomato, Pecorino

Linguine, Scampi Tartare, Preserved Meyer Lemon, Capers, Garlic Confit, Toasted Crumbs

Tortellini filled with Meat in a Mushroom Consommé, Pecorino

Spaghetti Chitarra with 3 Pomodoro Sauce, Basil, Stracciatella

Maccheroni with Homemade Lamb Bolognese Ragu, Ricotta Salata, Rosemary

Homemade spaghetti, guanciale, pecorino, black pepper, egg

Ricotta filled Ravioli tossed in pecorino, pepper, EVOO (v)

Ricotta filled Ravioli tossed in homemade pomodoro sauce (v). Topped with Parmesan Cheese.

Homemade Spaghetti, Pecorino, Black Pepper, Parmigiano, Extra Virgin Olive Oil

Rigatoni Pasta in Basil Pesto Sauce topped with burrata and pistachio

Butter, Parmesan Cheese, heavy cream, garlic

Creamy tomato-based sauce with vodka, red pepper, garlic, onion, and Parmesan cheese,

Seared Wild King Salmon Fillet, Heirloom Carrots, Pinot Beurre Blanc, Basil Oil and Toasted Pistacchio

Pork Belly Duroc Farm Family-farmed, Slow-cooked in a Wood-burning Oven with Garlic, Herbs, Fennel

Grilled Gundagai from New South Wales, Australia, Pickled Mustard Pinot Reduction, Pistachio Gremolata, Espelette Peppers

Thinly Sliced Breaded Jidori Chicken, Pesto Trapanese, Pecorino Toscano

Whole Mediterranean Wild Seabass, Lemon Meyer Herb Relish

10oz Prime New York 28 Days Dry-aged Iowa

Crispy Small Artichokes alla Giudìa, Mint, Bagna Cauda

Fries, Sea Salt

Sautéed Spinach, Garlic, Pinot Grigio

Grilled Asparagus, Herbs and Lemon Sauteed in EVOO with Salt and Pepper

Dark Chocolate, Chocolate Crumb, Sea Salt

Pistacchio Ricotta Cheesecake, Toasted Honey Pistachio Crumble, Chantilly Cream

Ricotta, Mascarpone, Lemon and Orange Zest, Blood Orange, Cocoa Nibs

Pandoro Bread Pudding, Whisky Caramel, Vanilla Cream