L' Artusi menu — United States

Thinly sliced raw yellowtail served with cantaloupe, pink peppercorns, long pepper, and fresh mint.

Thinly sliced raw Wagyu beef served with shallots, rye crisps, and a horseradish cream sauce.

Thinly sliced raw tuna served with olive tapenade, fresh tomato, basil, and crunchy chili-spiced breadcrumbs.

Roasted beets served with watermelon, blackberries, mizuna, mint, feta crema, and puffed farro.

This appetizer features a refreshing salad of heirloom tomatoes, strawberries, and arugula tossed with creamy stracciatella cheese, sourdough croutons, and a chardonnay vinaigrette.

This summer salad features a refreshing mix of chicories, peaches, blueberries, fennel, and pistachios, topped with goat cheese and a sherry vinaigrette.

Roasted mushrooms served with crispy pancetta, a fried egg, chili peppers, and shaved ricotta salata cheese.

Grilled octopus served with spicy chorizo sausage, saffron-infused pasta pearls, and a red pepper pesto.

Ribbon-style pasta served with a white meat sauce and Parmesan cheese.

Thick, straw-like pasta tossed in a spicy tomato sauce with cured pork and pecorino cheese.

Spaghetti tossed with garlic, chili flakes, and Parmesan cheese, finished with a crunchy sourdough breadcrumb topping.

Hand-rolled pasta tubes served with a savory mushroom sauce and topped with shaved salted sheep's milk cheese.

Long, hollow pasta served with crab, spicy Calabrian chili, tomato, and a crunchy nori seaweed topping.

Thick, hand-rolled pasta tossed in a creamy sauce of black pepper, pecorino cheese, and a savory parmesan broth.

Rigatoni pasta tossed in a savory sausage ragu with spicy soppressata, kale pesto, and pecorino cheese.

Artichoke-filled pasta served with summer truffle, five-year-aged Parmesan cheese, and fresh chives.

Thick, whole-wheat pasta served with Manila clams, Meyer lemon, spicy peppers, and a toasted breadcrumb topping.

Pan-seared scallops served with cauliflower, pea leaves, pickled honshimeji mushrooms, and a pine nut herb topping.

Pan-seared Mediterranean sea bass served with tomatoes, artichokes, olives, basil, and a creamy butter sauce.

Pan-seared halibut served with summer squash, corn, nardello peppers, and a house-made Old Bay seasoning.

Roasted chicken served with hen of the woods mushrooms, scallions, and a savory pan sauce.

A tender hanger steak served with crispy potatoes and a creamy white sauce.

A pan-seared Iberian Duroc pork chop served with a plumcot fruit preserve, crispy pancetta, a sunflower seed herb topping, and a red wine reduction.

Roasted duck served with a cherry sauce, onion soubise, sautéed chanterelle mushrooms, and Swiss chard.

A 30-ounce dry-aged ribeye steak served with salsa verde and garlic confit.

House-made focaccia topped with sesame seeds and Nonna Rose's signature peppers.

Crispy potatoes served with a white sauce.

Tender broccolini sautéed with garlic, sweet peppers, and a crunchy breadcrumb topping.

Roasted corn served with scallions, peppers, and juniper-infused ricotta cheese.

Roasted eggplant served with yellow tomato, fresh basil, whipped ricotta, and a topping of breadcrumbs.

A moist olive oil cake served with golden raisin marmalade, a Madeira wine reduction, and a light crème fraîche mousse.

A rich, four-cheese cheesecake made with cream cheese, mascarpone, pecorino, and taleggio, served with a tangy strawberry sauce.

A light lime-flavored sponge cake served with a refreshing watermelon and mint-infused foam.

A rich dark chocolate cake served with sweet cherries, a tangy labne whipped ganache, and a dusting of sumac.

This dessert features a trio of Italian-style ice cream flavors: blueberry sweet corn, espresso chocolate chip, and vanilla.

A refreshing selection of chilled fruit sorbets in passion fruit, raspberry, and lemon flavors.