Bar La Grassa Menu

Escarole and green leaf lettuce with a soft boiled egg, radish, fennel, celery, and croutons, with a garlic anchovy dressing

Red leaf lettuce is tossed with a cashew butter dressing and Pecorino Romano, topped with a spiced red wine poached pear .\r\n\r\nGluten free, vegetarian, can be vegan without pecorino, can be nut free without dressing

Harissa roasted carrots and parsnips tossed with brown butter dressing, sautéed kale, and bulgur wheat. Garnished with chopped parsley and sunflower seeds.\r\n\r\nVegetarian, can be vegan without dressing. Nut free. Contains gluten but can be done without.

Arancini of lemon risotto around taleggio cheese. Served with a spicy yogurt. 4 per order.\r\n\r\n*Spicy yogurt contains fish sauce

4 ounces of Prosciutto di Parma, served with curls of unsalted butter and house made grissini.

5 grilled Blue Prawns garnished with chermoula and grilled scallions.

Castelvetrano and Nicoise olives marinated with olive oil, orange, and spices. Served warm, tossed with toasted fennel seed and rosemary.

Braised octopus tentacle is glazed in an octopus caramel. Served with a ginger salsa verde and garnished with Serrano and Fresno peppers and scallions.\r\n\r\nGluten free, dairy free.

Cherry tomatoes pickled with ginger and turmeric, over fresh ricotta. Served on grilled bread.

Grilled bread topped with a mixture of charred red onion, toasted pine nuts, and sherry gastrique, finished with crumbled goat cheese.

Chicken liver mousse topped with pickled shallots and mint. Served on grilled bread.

Berkshire pork shoulder, roasted overnight, is shredded, fried in olive oil, and served over a spiced carrot purée on grilled sourdough. Garnished with chives.

Chilled, spice encrusted rare beef tenderloin is thinly sliced, served on grilled sourdough with a salad of baby arugula, shaved Grana Padano, and truffle aioli.

Grilled sourdough topped with sliced ripe avocado, white anchovies, and thinly sliced scallions.

Sliced sourdough is dipped in an egg wash, dredged in polenta, and deep fried. Topped with mascarpone and sliced prosciutto.

Grilled sourdough is topped with roasted beet and kale pesto and house made chili oil. \r\n\r\n*Pesto contains hazelnuts and cheese

2 pieces of grilled sourdough are rubbed with garlic, drizzled with lemon-oregano olive oil, and finished with a light grating of Parmesan.

Traditional fettuccine alfredo, tossed with butter and Parmesan.

Potato gnocchi sautéed with thinly sliced cauliflower in an orange cream sauce.

Slow-cooked pork bolognese with a touch of cream is tossed with mafalda pasta and finished with ricotta salata.

Fresh cut pappardelle pasta with braised veal in San Marzano tomato sauce.

Cavatelli pasta is tossed with a braised rabbit sugo made with pancetta, porcini mushrooms, white wine, and tomato.

Gemelli pasta and chicken confit are tossed with a slightly spicy, slightly sweet garlic chili tomato sauce.

House made maltagliati pasta is tossed with milk braised short ribs, ricotta, and parmesan, finished with green onion.

Fusilli pasta is served with an orange and kalamata olive lamb sausage, tossed with a rapini pistachio pesto. Topped with grated Pecorino Romano. *The lamb sausage does contain pork and white wine.

Egg crespelle is cut into ribbons, tossed with sautéed lobster, stewed artichokes, a shallot beurre blanc, and finished with chives.

Fresh ziti with sautéed shrimp, shallots, and fresh basil in a Vin Santo cream sauce.

Bigoli pasta tossed with lemon butter, parsley, and chili flake, served with garlic and white wine sautéed Littleneck clams.

Calamarata pasta is tossed with Fresno chili sauce, finished with lemon juice and butter. Topped with diced sushi grade Ahi tuna marinated in lime juice, red onion, and cilantro.

Traditional spaghetti carbonara, with house-made pancetta, grana padano cheese, and egg yolk.

10 house made ravioli filled with crab, grated onion, and heavy cream. Topped with shellfish vermouth cream sauce and minced chives.

Fresh pasta filled with a mushroom mousse and taleggio cheese. Served with sautéed oyster mushrooms and shallots. 10 agnolotti per order.\r\n\r\n*Not available gluten free

Red pepper pasta is filled with a mixture of ricotta cheese and Nduja, a Calabrian soft salami, and an egg yolk. Topped with thyme brown butter. 1 raviolo per order.

2 house made Duroc pork sausages served with marinated red peppers.

Branzino is grilled until the skin is crispy. It is topped with toasted garlic, parsley, dill, and chili flake, and served with a grilled lemon.

A boneless, skin-on, whole chicken is brined, grilled, and pressed, garnished with chili flakes and parsley.

A 6-bone rack of ribs is covered in rub, slow roasted until tender, and then caramelized on the grill. Finished with chili flake, parsley, and lemon.

A 12oz New York Strip is grilled to order. Topped with chives and parsley, served with lemon wedges.

A 3 ½ pound bone-in porterhouse is grilled to order, sliced thin, and garnished with chives, parsley, and lemon wedges.

Anderson Ranch grass fed lamb shank braised with sofrito and berbere spices, served over a buckwheat testarolo.\r\n\r\nGluten free. Cannot be dairy free.

Oyster mushroom confit topped with salsa verde.\r\n\r\nGluten free, vegan, nut free.

Bagna cauda roasted sunchokes, served with sauteed spinach.\r\n\r\nContains fish and dairy. Gluten free, nut free.

White wine and mascarpone risotto, garnished with basil and crispy speck.\r\n\r\nContains dairy. Gluten free. Cannot be vegetarian (cooked with chicken stock).

A savory baked custard with collard greens, shallot, and ricotta. \r\n\r\nGluten free, vegetarian.

2 crepes filled with salted caramel sauce.

Cheesecake made with gjetost, a Scandinavian cheese made from caramelized goat milk. Baked in a gluten free chocolate almond crust. Served with orange marmalade, whipped creme fraiche, and a gluten free cocoa cookie.