dineLA 2014

 

ZUPPA DI FAGIOLI E GERMOGLI
Beans and sprouts soup 

CANEDERLI DI CORTINA
Bread Canederli, brown butter, parmesan 

SPAGHETTI CHITARRA, COZZE & VONGOLE
Homemade spaghetti, clams, mussels, light spicy cherry tomato sauce 

 

GNOCCHI DI RAPE, POMODORO E RICOTTA AFFUMICATA
Red beet gnocchi, tomato sauce, house made smoked ricotta 

TROTA SALMONATA CON FUNGHI SELVATICI
Steelhead Trout, wild mushrooms, cherry wood smoke 

MALLOREDDU CODA E  UVETTE
Malloreddu pasta, oxtail and resins sauce

 

TORTINO DI CIOCCOLATO CALDO
Warm chocolate tart

GELATO AL PANETTONE
Creamy Panettone gelato

CHIACCHIERE VENEZIANE
Typical of the period of carnival…

 

Free corkage for dineLA Retaurant Week, Chef Stefano De Lorenzo

At La Botte, we are committed to using organically grown, sustainable produce available at our local farmers’ markets. We support sustainability and consumption on all our meat and seafood. It is our goal to help you connect your individual buying decisions to the health of the soil and the oceans.