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Braised Monterey squid, tomato, white wine, herbs, potatoes, fregola.
Wood oven-roasted Brussels sprouts, toasted hazelnuts, lemon, guanciale.
Crab and baby artichoke salad, black truffle, lemon.
Garlic and rosemary.
Red and green baby oak leaf lettuces, red wine shallot vinaigrette.
Chanterelle mushrooms, caramelized onion, mozzarella.
Tuna "conserve" with cannellini beans, red onion, mint, and hot pepper.
Wild arugula salad, pears, pomegranate, walnuts, balsamic vinaigrette.
Chef's selection of salumi, prosciutto, speck, mortadella and Parmigiano.
Little gem lettuces, anchovy, lemon, extra virgin olive oil, Parmigiano-Reggiano.
House made potato dumplings, wild boar ragu.
Clams, mussels, prawns and calamari.
Butternut squash filled ravioli brown butter, sage, crumbled amaretti.
Braised carnaroli rice, green apple, chicken, Gorgonzola.
Filled with ricotta and spinach in pommarola.
Classic Emilian meat sauce.
Wood oven-roasted lemon oregano boneless mary's chicken, fennel, artichokes, potatoes.
Marinated vegetables, eggs, anchovies, lemon, capers, and extra virgin olive oil.
Grilled prawn, and calamari salad with lemon, and tarragon farro, fennel, carrots, radishes, and small lettuces.
Slow simmered Tuscan style pot roast, red wine, soffritto, braised chard.
Sliced Piemontese rib-eye steak, truffled Sugo, broccoletti, potato chanterelle mushroom galette.
Air-dried beef with truffle oil, arugula, lemon, and Parmigiano.
Grilled hearts of romaine, pinenuts, pecorino.
Grilled fresh Monterey calamari, fennel, celery, radishes, cannellini, beans, and lemon.
Hedgehog mushrooms, grilled onions, Val d'Aosta fontina.
Treviso, red endive, citrus, olives, anchovy, vinegar, extra virgin olive oil.
Roasted beet and arugula salad walnuts, Humboldt fog goat cheese, balsamic vinaigrette.
Carnaroli rice braised with Barolo wine, pears treviso, and "Moliterno" truffled pecorino.
Filled with braised short ribs and Parmigiano, and brown butter.
House-made potato dumplings, hopper prawns, Brussels sprouts, hot Calabrian chile.
Wood oven-roasted boneless mary's chicken with rosemary Brussels sprouts, cured pork jowl, lemon, cipollini onions.
Fennel, potato and artichoke timballo with farro, leeks, and soffritto.
Grilled pork rib chop with salsa verde roasted tri-color cauliflower and fingerling potatoes.
Tuscan style pot roast long-simmered with tomato, soffritto and red wine.
Grilled Piemontese beef rib-eye steak truffled Sugo, broccoletti, potato mushroom galette.
Chocolate almond guava layer cake with guava cream and vanilla tuille.
Prima's trifle of ladyfingers, mascarpone, espresso, rum, and cocoa.
Pistachio "Cooked Cream" with chocolate sauce.
Filled with sweetened ricotta, chocolate, orange, and pistachio.
2 scoops, vanilla, chocolate, coffee dutch almond, Sicilian pistachio, salted caramel.
2 scoops, mango, lemon, or strawberry.
Menu for Prima Restaurant provided by Allmenus.com
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