atlantic trolled yellowfin, di qualita sushi, seared rare with black, Asian sesame seeds and served with pickled ginger, seaweed salad and wasabi-joyu.

Salmon farmed in the fjords of the north sea, smoked over a collection of woods with hints of heather and sage, pastrami-seasoned and offered with traditional garnishes of chopped red onion, horseradish, capers and pumpernickel toast points.

Full georgia coastal white shrimp, peppercorn steamed and served, just warm, on butter lettuce, with a marie louise.

A selection of cheeses, focusing on varities, textures and pairings, prepared for two or four persons, and served with seasonal, available fruits, and fond thoughts of ristorante gino summer lunches.

Traditional scia crudo from parma, of the emilia romagna region of central Italia, thinly sliced and dribbled with olio, and served with whole milk mozzarella.

Named for the Venetian renaissance painter vittore carpaccio and originated in harrys bar in venice, this chilled and sliced raw filetto is offered over California arugula with fried capers, a horseradish cream and shaved parmigiano.

Baby marine mollusk of both rings and tentacles, lightly floured and fried, sprinkled with sliced red and yellow peppers and finished with a homemade tomato basil sauce.

A staple of Natalia for over two decades, robust shrimp sauteed in a guarded creole recipe with hints of garlic and thyme.

The house signature, swimming Atlantic blue crab cake, sauteed and finished over a classic remoulade sauce.

As a point of departure, this traditional Russian pastry is stuffed with spicy Italian sausages, beef, seared white onions and served with a hand-beaten Bearnaise.

Shell-stuffed field snails, prepared in the classic style of brandy, shallots, melted butter and garlic, with a touch of tomato sauce.

House salad of organic oak leaf lettuce, mixed with spinach leaves and arugula, tossed with cherry tomatoes, julienne cucumbers and sliced carrots, dressed with dark balsamic vinaigrette and finished with freshly shaved parmigiano.

Living butter lettuce topped with sliced, seasonal pears from the pacific northwest, and drizzled with a white balsamic vinaigrette.

Legendarily created by the Italian immigrant Caesar cardini at his Caesars hotel in Tijuana in the 1920s for san Diego airmen; ours is the traditional Caesar dressing, a soft but tangy essence, offered on romaine with homemade croutons, shaved parmigiano and a whim of Kalamata olives.

Invented in the 1950s on the isle of capri by margherita mellino at trattoria da vincenzo for her sun-bronzed beachgoers, we adhere to her original recipe of fresh vine-ripe tomatoes, fior di latte or whole milk mozzarella, drizzled with extra virgin olive oil, a turn of cracked pepper, and finished with shredded and whole basil leaves.

Bed of organic spinach greens, topped with a warm pancetta dressing and a single poached egg.

Organic, baby arugola with a white balsamic vinaigrette, extra virgin olive oil and freshly shaved parmigiano.

Literally meaning quills, penne assumes its name from its angular, diagonal ends, like old pen nibs, and will be cooked al dente and finished with a sheeps milk ricotta salata, from the isle of Sicily, a dollop of creme fraiche and a touch of basil.

This hearty ridged noodle, traditionally popular in southern and central Italia, will be cooked spicily with Italian sausage and red and yellow peppers in a homemade marinara.

Homemade lasagna with a traditional bolognese, a touch of spinach, and bechamel.

Chefs nightly selection of delicate and seasonal risotto.

Tomato and basil.

Angry womans pasta.

Fishermans pasta with shrimp, scallops and squid.

Egg, bacon and parmigiano.

Graded, aged filetto de mignon prepared to temperature and finished with Natalias homemade peppercorn or bearnaise sauce.

Nightly creation of the chef, typically using medallions of filetto de mignon, but can incorporate other cuts of meat.

Delicate canadian duck cured, deboned and roasted, served fully sliced and slightly crispy, with raspberry or black cherry sauce.

Sauteed with sherry, mushrooms and capers.

Sauteed with mushrooms and Marsala wine.

Lightly breaded and pan cooked with dollops of butter and squeezed lemon.

Alla Oscar tschirky, sauteed, topped with king crab, steamed asparagus spears and Bearnaise.

An old menu staple, our olive oil marinated organic Scottish salmon is wrapped in thin ribbons of potato, seared then baked, and offered with a champagne sauce.

Yellowfin tuna, sashimi grade, grilled to temperature, served with sauteed ginger and scallions, and drizzled with our homemade tamari sauce.

These 5 to 7", deep-water shrimp, are lightly grilled, then covered with mixed mushrooms sauteed in sherry and butter with a touch of scallions.