Old world cuisine demands the best ingredients available … the finest cuts of meat, the freshest seafood, and in-season vegetables are chosen for freshness and flavor. The fresh pasta is exquisite. Each entree is individually prepared with the magic touch of Marco Cudazzo.
We look forward to sharing this tradition of Italian cooking – considered the world’s healthiest, with all of you. We welcome you to our trattoria and it is our sincere wish that you watch us grow not only in tradition, but in spirit.
Pantina Los Angeles Dinner Menus
Menu and prices subject to change
Three Course Dinner Menu
$109 per person
SOMMELIER'S WINE PAIRING
$45 per person
FIRST COURSE
Appetizer | Selection of one
ROASTED ROOT VEGETABLE SALAD
heirloom beet, turnip, goat cheese, pear
HOKKAIDO SCALLOP CRUDO
passion fruit, uni aioli, kombu
SWEETBREAD
parsnip, curry, papadum, truffle jus
SPRING PEA AGNOLOTTI
meyer lemon, ricotta salata, mint
EUROPEAN WHITE ASPARAGUS
brown butter sabayon, morel, mentaiko vinaigrette
SECOND COURSE
Selection of one fish or meat
RHODE ISLAND BLACK BASS
charred Persian cucumber, passe-píerre, beurre blanc
ATLANTIC COD
manila clam, sunchoke, lardo di colonnata
EUROPEAN TURBOT
tapioca, radish, champagne nagé, caviar
SNAKE RIVER FARMS AMERICAN WAGYU RIBEYE
veal cheek, potato parmesan mille feuille, watercress
JIDORI CHICKEN
weiser carrot, mustard green, charred onion
PASTURE RAISED COLORADO LAMB
fava beans, lebni, harissa, garlic jus
CALIFORNIA SQUAB
spring pea, morel, quinoa, sauce poivrade
GUERIDON
WHOLE ROASTED MUSCOVY DUCK
Braised red cabbage, potato noodles, kumquat jus
MONKFISH ROASTED ON THE BONE + Supplement P.P.
fennel, tomato, niçoise, saffron sauce | 10
DESSERT
PISTACHIO TART
blood orange, elderflower, chantilly
SWEET CORN CRÈME BRÛLÉE
gaviota strawberries, crème fraîche, sablé
DARK CHOCOLATE
espresso, valrhona chocolate, almond
Chef's Tasting Menu
SEVEN COURSE
$170 per person
SOMMELIER'S WINE PAIRING
$75 per person
FIRST COURSE
SANTA BARBARA SPOT PRAWN
carrot, ginger, celery
SECOND COURSE
HOKKAIDO SCALLOP CRUDO
passion fruit, uni aioli, kombu
THIRD COURSE
EUROPEAN WHITE ASPARAGUS
brown butter sabayon, morel, mentaiko vinaigrette
FOURTH COURSE
SPRING PEA AGNOLOTTI
meyer lemon, ricotta salata, mint
FIFTH COURSE
RHODE ISLAND BLACK BASS
charred persian cucumber, passe-píerre, wasabi beurre blanc
SIXTH COURSE
Choice of:
SNAKE RIVER FARMS AMERICAN WAGYU RIBEYE, BOISE, IDAHO
veal cheek, potato parmesan mille feuille, watercress
BINCHOTAN GRILLED A5 WAGYU FROM HASEGAWA FARMS, SAITAMA PREFECTURE, JAPAN supplement
okinawa sweet potato, scallion, burnt onion | 50
SEVENTH COURSE
DARK CHOCOLATE
espresso, valrhona chocolate, almond
CHEF'S SELECTION OF CAVIAR
CHEF'S SELECTION OF CAVIAR Market Price
buckwheat blinis, traditional condiments |
ARTISANAL CHEESE SELECTION
THREE CHEESE SELECTION 25
FOUR CHEESE SELECTION 30
FIVE CHEESE SELECTION 35