Osteria Mozza Los Angeles menu — United States

A slice of toasted bread rubbed with fresh garlic and drizzled with high-quality extra virgin olive oil.

This dish features fresh buffalo mozzarella served with Cantabrian anchovies, semi-dried tomatoes, and crispy dried peppers, accompanied by toasted garlic bread.

This dish features fresh buffalo mozzarella served with a side of toasted bread rubbed with garlic and drizzled with olive oil.

Creamy burrata cheese served with fresh peaches, salty prosciutto, and a bright chickpea and cilantro salsa verde.

Creamy burrata cheese served with toasted bread, fresh Early Girl tomatoes, savory speck, and pickled shallots.

Fresh buffalo mozzarella served with sweet Sungold tomatoes, extra virgin olive oil, and petite basil.

Creamy burrata cheese served with tender braised leeks, finished with a mustard vinaigrette and crunchy breadcrumbs.

This dish features smoked buffalo mozzarella served with 24-month aged prosciutto di Parma.

Creamy burrata cheese served with crispy bacon, marinated escarole, and caramelized shallots.

Fresh buffalo mozzarella served with premium Cantabrian anchovies and toasted garlic bread.

A creamy Burrata cheese served with crispy dried peppers, garlic toast, and fresh-pressed 2025 harvest olive oil.

Fresh buffalo mozzarella served with basil pesto, almond-red pepper salsa, black olive tapenade, and caperberry relish.

Thinly sliced raw amberjack served with spring onion and avocado.

Grilled figs served with crispy pancetta, parmesan cheese, dandelion greens, and a balsamic vinegar glaze.

Thinly sliced Brussels sprouts tossed with fresh mint, toasted almonds, and Pecorino Romano cheese.

A toasted bread slice topped with a savory mixture of egg, leeks, and anchovies.

A refreshing salad of market tomatoes and cucumbers tossed with feta cheese and a yogurt dressing.

This appetizer features wild arugula and Brentwood corn tossed with avocado, feta cheese, and crunchy Calabrian chili croutons.

Tender grilled octopus served with a refreshing salad of potato, celery, green onion, and lemon.

This appetizer features crisp red endive and shaved fennel tossed in a savory anchovy and date dressing, finished with shaved Parmigiano Reggiano cheese.

Thinly sliced Prosciutto di Parma served with Roman-style artichokes and drizzled with extra virgin olive oil.

A selection of Italian cured meats including finocchiona, ventricina, coppa, and mortadella, served alongside duck rillettes.

Thin, delicate pasta ribbons tossed in rich, cultured butter and aged 36-month white cow Parmigiano cheese.

Small, folded pasta parcels served in a delicate butter and sage sauce.

A single large ravioli filled with ricotta cheese and a soft egg yolk, served in a browned butter sauce.

Two layers of pasta filled with braised short rib, served with sunchokes and beech mushrooms.

These goat cheese-filled pasta pillows are served with sweet Row 7 garlic and caramelized onions.

Handmade pasta pockets filled with sweet corn, served with chanterelle mushrooms and fresh thyme.

Bavette pasta tossed with a sauce of sharp Pecorino di Amatrice cheese and aromatic Tellicherry black pepper.

Small, ear-shaped pasta tossed with savory fennel sausage and sautéed Swiss chard.

Hand-rolled pasta tubes served with a traditional meat-based tomato sauce.

Wide, flat pasta ribbons served in a savory rabbit meat sauce.

Long, flat pasta ribbons served with a slow-cooked oxtail meat sauce.

Hand-cut, irregular pasta ribbons served with a savory duck meat sauce.

Pan-seared halibut topped with savory prosciutto, artichokes, capers, and a bright lemon sauce.

Pan-seared sea scallops served with a side of summer succotash and spring onions.

Grilled 8 oz. sliced beef served with arugula, shaved Parmigiano Reggiano cheese, and a balsamic vinegar glaze.

Crispy duck leg served with sautéed Brentwood corn and a sweet and spicy pear condiment.

Grilled yellowtail served with a celery leaf pesto, chickpeas, and Sicilian pine nuts.

Grilled lamb chops marinated in tahini, served with roasted eggplant and a spicy herb sauce.

A whole grilled Mediterranean sea bass served with celery, fennel, and Trasimeno beans.

Pan-seared beef served with a parmesan-infused sauce, beech mushrooms, and roasted shallots.

A 24-ounce bone-in ribeye steak seasoned with a porcini mushroom rub, served with fried potatoes and rosemary.

These sweet, mild heirloom peppers are roasted and finished with extra virgin olive oil and sea salt.

Lightly charred wax beans tossed in a mustard vinaigrette and topped with crunchy almonds.

Tender shell beans served with sweet Sungold tomatoes and crunchy olive oil croutons.

A mixed salad of cucumbers, radishes, and fresh herbs.

A buttery, toasted pastry topped with tangy cream, fresh stone fruit, and crunchy spiced almonds.

Small rosemary-infused olive oil cakes served with olive oil gelato and rosemary brittle.

A classic Italian coffee-flavored dessert layered with caramel and topped with hazelnuts from Trufflebert Farms.

A chilled chocolate and amaretti custard topped with caramel and served with crunchy hazelnut cookies.

A refreshing dessert featuring melon sorbet served with creamy crème fraîche, local honey, and crunchy pistachios.

A selection of crunchy Italian-style cookies flavored with pistachio, currant, almond, and anise seed.

A curated selection of Italian-style ice creams and fruit-based sorbets.