Experience Taste

Our Menus

Nesso's menu offers a sampling of seafood, locally sourced meats and vegetables, fresh pasta, and other inspirational plates by Chef Carl Chambers, Chef Layton Roberts and the Nesso culinary team. The wine program is led by Sommelier Roddy Kirschenman, former General Manager of Vida.

Beverages Custom Dining Options

antipasti

Oysters* (GF)

on the half shell, red wine mignonette

Carpaccio*

arugula, lemon, parmesan, fried polenta

Meatballs

pomodoro, pecorino romano

Calamari

artichoke, lemon, tarragon aioli

Fried Olives

mozzarella, Italian sausage, olive oil aioli

Tuna* (GF)

tomato oil, crispy garlic, basil, cauliflower giardiniera

Mussels (GF)

white beans, fennel, garlic, pepperoni, Calabrian chili, white wine

bread

Bread (VG)

focaccia, baguette, grissini, olive oil, balsamic

Burrata (VG)

cherry tomato, candied onion, salsa verde, semolina sourdough

Shrimp Bruschetta

aioli, caponata jam, olive oil

salad & soup

Caesar

romaine, grissini, egg, parmesan

Spinach & Arugula (GF) (VG)

pecorino romano, red wine vinaigrette, red onion, fennel

Beets (VG)

mint, basil, seeded toast, walnut vinaigrette, herbed yogurt

Tuscan Bean Soup

white bean, kale, cabbage, carrot, onion, potato, tomato, bread crumb

entrées

Short Rib (GF)

olive, kale, crispy potato, balsamic cipollini

Chicken Saltimbocca

prosciutto, sage, spinach, butter sauce, artichoke, mozzarella

Scallop*

sunchoke risotto, asparagus, basil, hazelnut butter

Swordfish

lemon-caper sauce, Sardinian couscous, caponata

Trout

herb crust, citrus-fennel salad, tarragon aioli

Pork Loin* (GF)

marsala, mushroom, onion, squash

Veal Mondello*

garlic shrimp, lemon, tomato, kale

pasta

Spaghettini & Meatballs

pomodoro, basil, parmesan

Tagliatelle (VG)

black pepper, pecorino romano

Agnolotti (VG)

mushroom, truffle, parmesan broth

Linguini Nero

shrimp, octopus, oil-cured tomato, garlic, pepper flakes, herbs

Cheese Ravioli

chicken, mushroom, caper, olive, pecorino pepato

Gnocchi

Italian sausage, Castello Rosso cheese

Spinach Pappardelle

bolognese, parmesan

Rigatoni

short rib ragù, pea, parmesan, mint, basil

sides

dolci

Tiramisu (VG)

house made lady finger, "songbird" espresso syrup, mascarpone mousse, cocoa nib-espresso crumble, black cocoa budino

Chocolate Mint Bomb (VG)

white chocolate mousse, mint chocolate ganache, chocolate pudding, cocoa nib, mint oil

Chocolate Budino Terrine

chocolate fudge cake, butterscotch budino, chocolate mousse

Bombolino (VG)

raspberry sugar, vin cotto, berry compote, cream cheese mousse

Gelato

chocolate, pistachio, or hazelnut

Sorbet

seasonal selection

XO Egg Nog (GF) (VG)

Aged in house 6 moths, Old Elk Bourbon, Hamilton Demerara Rum, Walcher Amaretto, Madagascar Bourbon Vanilla Bean, Cream, Yolks

coffee

Small French Press

Large French Press

Espresso

Cappuccino

4.5

Caffè Corretto

shot of espresso with choice of grappa or sambuca

hot tea

All selections are $4.50.

dessert wine

2018 la Spinetta, Moscato d'Asti "Bricco Quaglia" Veneto, Italy

2014 Fattori, Recioto di Soave "Motto Piane" Veneto, Italy

2015 la Biancara di Angiolino Maule, Passito "Monte Sorio" Veneto, Italy

2013 Maculan, Torcolato, Veneto, Italy

2015 Donnafugata, Passito di Pantelleria 'Ben Ryé' Sicily, Italy

2012 Marco di Bartoli, Passito di Pantelleria 'Bukkuram' Sicily, Italy

2013 Marchese Antinori, Vin Santo del Chianti Classico, Chianti, Italy

2007 IL Poggione, Vin Santo Riserva 'Sant' Antimo' Montalcino, Italy

1999 Villa Sant'Anna, Vin Santo, Montepulciano, Italy

2011 Buglioni, Recioto della Valpolicella 'IL Recioto' Veneto, Italy