L'Opera
101 Pine Ave, Long Beach, CA 90802 (562) 491-0066Main
Per Stuzzicare L’Antipasto
tuscan sourdough bread crisped in olive oil, topped with diced red, yellow and orange cluster tomatoes, mozzarella, roasted garlic, green and opal basil, shallots, chives and sea salt, drizzled with black pepper mascarpone and basil oil
deep- fried calamari and white bait, served with a spicy tomato vodka sauce
center cut ahi tuna crusted with sesame seeds and pan seared rare in a light soy garlic sauce, served with baby spring lettuce, enoki mushrooms and roma tomatoes, sprinkled with crushed toasted almonds and an aromatic herb wasabi soy sauce
slices of ripe tomatoes, chopped mozzarella and avocadoes, accompanied with baby mesclun and endive,drizzled with balsamic dressing
succulent black tiger prawns, poached and served with an Italian style spicy cocktail sauce
jumbo tiger shrimp dusted in semolina flour, fried and placed over an english pea velvet, surrounded by a curry infused olive oil
thin slices of prosciutto di parma, topped with caramelized pear, burrata cheese and micro arugula, drizzled with extra virgin olive oil
crepes stuffed with sauteed red onions, golden raisins and pinenuts, accompanied with a grilled diver scallop and micro greens
thin slices of speck topped with caramelized chantrelle mushrooms and robiola cheese slices, drizzled with extra virgin olive oil
small cubes of sashimi grade ahi tuna and red onions, tossed in an orange chili vinaigrette, served with toasted focaccia, olive tapenade and fresh chopped tomatoes, garnished with basil and basil oil
Le Insalate
baby greens tossed in a balsamic dressing, kissed with feta, strawberries and toasted almonds
baby mache and radicchio, tossed in a roasted garlic dressing, topped with spicy grilled lamb chops
baby mache and radicchio, tossed in a lemon dressing, set over red cluster tomato slices and topped with marinated seafood
baby frisee, apples and belgian endive, tossed in a light peach dressing with a tricolor of cluster tomatoes, pine nuts, gorgonzola cheese and crispy prosciutto di parma, finished with balsamic vinegar reduction
fresh golden and red cluster tomatoes, tossed in a light balsamic dressing with capers, green onions and chives, topped with fresh arugula and black tiger shrimp
spinach, arugula and endive, tossed in a balsamic dressing, topped with grilled beef tenderloin, grilled onions and crumbled gorgonzola
crisp romaine lettuce tossed with parmigiano cheese, homemade focaccia croutons and a classic caesar dressing, topped with anchovy fillets
romaine, arugula, radicchio and spinach, tossed with roma tomatoes, black olives, carrots, zucchini and cucumbers, in a balsamic dressing
Le Zuppe
fresh vegetable soup
bean and pasta soup
Primi Piatti
homemade spinach half moon shaped ravioli, stuffed with black tiger shrimp, ancho chile and ricotta cheese, served over a pool of roasted bell pepper tomato cream sauce
homemade thin flat noodles, sautéed with fresh chopped tomatoes, basil and garlic sauce
homemade potato dumplings sautéed with a fresh tomato and basil sauce or homemade traditional pesto, finished with fresh mozzarella
sunflower shaped red chile ravioli filled with roasted chicken and ricotta cheese, blooming in a golden tomato sauce, finished with fresh arugula
tube shaped pasta sautéed with roasted garlic, in a spicy chopped roma tomato sauce, tossed with imported romano cheese
homemade tortelloni filled with fresh mozzarella, ricotta, gorgonzola and romano pecorino cheese, served in a pool of porcini mushroom cream sauce
thin round noodles sauteed with clams and mussels, in a spicy tomato sauce
large spinach ravioli stuffed with eggplant and gorgonzola cheese, sauteed in a parmigiano cream sauce
homemade large raviolo stuffed with spinach, ricotta cheese and egg yolk, sauteed with butter and parmigiano, topped with black truffle shavings and sauteed shiitake mushrooms
homemade pasta filled with yellow butternut squash and ricotta, served over spicy marinara sauce, finished with shaved parmigiano cheese and a brown butter sage sauce
homemade ravioli stuffed with black truffles, wild mushrooms and robiola cheese, finished with a brown butter sage sauce
homemade pasta rolled with slow cooked veal osso buco and ricotta cheese, served over porcini mushrooms, in a brandy veal sauce
thin round noodles sautéed with capers, kalamata olives, peperoncino, crushed garlic and anchovies, in a light tomato sauce
red wine braised short rib of beef, stuffed into homemade pasta ravioli, sautéed in a gorgonzola cream sauce
homemade ravioli filled with fresh spinach, green swiss chard savoy cabbage and ricotta cheese, sauteed with zucchini, in a fresh tomato and garlic sauce
a little bite Italian style-four pastas of your choice served on a large platter for two or more to share
homemade egg fettuccine pasta sauteed with roasted muscovy duck and shiitake mushrooms, in a light cognac veal broth, finished with grated romano cheese
half moon shaped ravioli stuffed with ricotta and lobster, finished with a fresh tomato and marsala sauce
Secondi Piatti
grilled great omaha beef filet topped with a port wine braised veal cheek, served with potato parmigiano lasagna, sauteed spinach, asparagus spears, slow cooked tomato and a carrot puree
baked northern halibut smothered with manila clams, crab meat, plum and golden tomatoes, cannellini beans and roasted garlic, in a basil white wine sauce
grilled great omaha flat iron steak served with sautéed spinach, potato lasagna and baked beets, finished with a balsamic reduction and shaved parmigiano cheese
grilled great omaha tenderloin medallions nestled over a bed of light and fluffy mashed potatoes, accentuated with roasted garlic, spinach, capers and white wine sauce
pancetta wrapped pork tenderloin served with mascarpone polenta and seasonal vegetables, accompained with an apple thyme marmalade and fried sage cream
rosemary roasted half chicken served with olive oil steeped potatoes, slow cooked tomato petals, kalamata olives and sauteed spinach, topped with fried lemon, in a sweet garlic brown chicken reduction
veal scaloppine sautéed with mascarpone cheese and mushrooms, served over grilled eggplant, accompanied with roasted potatoes and seasonal vegetables
slices of veal leg topped with imported prosciutto di san daniele and sage, in a white wine sauce, served with a spicy vegetable caponata and mashed potatoes
colorado lamb shank braised in barolo wine and aromatic herbs, resting on a bed of mascarpone polenta and honey stewed bell peppers, drizzled with a rapini pesto, lemon, mint yogurt
grilled, pounded, double chicken breast, topped with wild mushrooms, roasted garlic, lemon and fresh herbs, served over sautéed spinach
pounded veal chop breaded with potato flakes, cooked in olive oil and served with organic arugula, fresh chopped tomatoes, parmigiano and lemon essence
new zealand roasted rack of lamb, presented with deep fried baby artichokes, drizzled with mint dressing, served over sauteed spinach and roasted potatoes
grilled provini veal chop topped with a fresh ginger sauce, accompanied with grilled vegetables and soft polenta
bison medallion wrapped with prosciutto di san daniele, sautéed with slices of red apple and fresh thyme, in a brandy sauce, accompanied with a spicy vegetable caponata
grilled great omaha porterhouse topped with aromatic herbs, marinated in a balsamic vinaigrette dressing, served with roasted potatoes and seasonal vegetables
