MAIN MENU  Served lunch and dinner. Changed seasonally.

begin

salume a selection of cured meats | marinated vegetables  17
artisan cheese plate  17	

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meatballs wood-fired, house-made meatballs  10

olives wood oven-roasted; mixed	  6	
fava beans sweet onion, pecorino   9		
freshwater prawns Sambuca marinated; grilled; fava bean-artichoke-fennel salad  17
crispy green beans buttermilk battered; spicy aioli  9
Brussels sprouts crispy pancetta  9
beets golden & red; wood oven-roasted  8		
ricotta ravioli brown butter, sage  8	
clams steamed w/ tomatoes, chorizo, white wine; bruschetta  13
carpaccio arugula, fried shallots, parmesan  12	
'fritto misto' calamari, rock shrimp, lemon; spicy aioli  11		

soup of the day  8	 

salads

beet arugula, Laura Chenel goat cheese, pumpkin seeds  10

Caesar romaine, anchovy-egg dressing, house-made croutons, shaved parmesan  10

house Bibb and Red Oak organic lettuces, vine ripe tomatoes, feta cheese, pistachios  10

Caprese vine ripe tomatoes and fresh mozzarella  11 

pasta

'vongole' spaghetti w/ baby clams, Calabrian chiles, white wine  19	

penne smoked chicken, chard, pancetta, sweet onion, stock   17

fettuccine pancetta, Spring peas, thyme, cream  17

ricotta ravioli veal, pork, beef Bolognese; shaved Parmigiano-Reggiano  17

risotto Arborio rice, prawns, peas, asparagus, basil  20

pomodoro spaghetti w/Di Napoli tomatoes, basil, garlic and olive oil   14
spaghetti & meatballs  16
    	 

plates

pan roasted chicken Free Range 'airline' breast, soft polenta, broccoli rabe  22

clams & fries steamed with tomatoes, chorizo, white wine; fries  19

wood fired seasonal vegetables; soft polenta  17

chicken parmesan; broccoli rabe  20	

pan roasted-balamic glazed salmon shaved fennel-parmesan salad  22

osso buco white beans, baby carrots; soft polenta  26

the burger grilled onions, sharp cheddar, smoked bacon, Acme roll; fries  13

pork chop 12 oz grilled; white bean cassoulet  26	

bistro steak 8 oz teres major steak, arugula, fries; salsa verde  25

porcini crusted rib eye 12 oz boneless, pan seared, brocoli rabe; porcini butter  34

wood-fired lamb chops cous cous, asparagus, mint-cabernet reduction  28	 

pizza

Margherita mozzarella, tomato passata and fresh basil  15	

prosciutto broccoli rabe, prosciutto, mozzarella, tomato passata, chili oil  16
potato-thyme fingerling potatoes, gorgonzola, thyme, olive oil  15 			

pepperoni. yes, pepperoni  16	

Italian sausage ricotta, fontina  16

fontina-tomato topped with arugula-Parmesan salad  16 

sides 

chard with garlic, chiles and lemon  6 

broccoli rabe with garlic, chiles and lemon  6
asparagus steamed; lemon   6 

fingerling potatoes wood-fired  6
fries house-cut  6
onion rings Panko-crusted  6	

personalized menus are available in La Pastaia for groups up to 25, please make arrangements with Josie Di Nardo at 408.494.4754

 personalized menu a 

personalized menu b 

personalized menu c