Experience Taste

Our Menus

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

Beverages Custom Dining Options

appetizers

Oysters* (GF)

on the half shell, red wine mignonette

Prosciutto Wrapped Prunes (GF)

almond, chèvre, romesco, honeycomb

Bread (VG)

focaccia, baguette, grissini, olive oil, balsamic

Heirloom Tomato (GF) (VG)

cantaloupe, Humboldt Fog cheese, mint, black pepper frico

Burrata (VG)

cherry tomato conserva, red wine candied onion, pesto, semolina sourdough

Radicchio (GF) (VG)

radish, pea, sunchoke, ricotta salata, parmesan vinaigrette

Tuna* (GF)

tonnato, red onion, tomato oil, crispy garlic, cauliflower giardiniera, basil

Beets (VG)

mint, basil, yogurt, walnut vinaigrette, seeded toast

Carpaccio*

crispy polenta, basil, pine nut, lemon, charred fennel, parmesan emulsion

Mixed Greens (VG)

fennel, tomato, red wine vinaigrette, focaccia, pecorino

pasta

Calamarata

Calabrian chile, lamb sausage, yogurt, pesto, oil-cured tomato

Spaghettini

basil, lemon oil, pomodoro

Agnolotti (VG)

mushroom, truffle, whey, parmesan

Risotto (GF)

squid ink, octopus, eggplant tartare

Uni Linguini

uni butter, Meyer lemon, seafood broth

Lobster Spaghettini

chile, mint, basil, pomodoro, bread crumb

Cappelletti al Ragù*

pea, oxtail, chile, parmesan, herb oil

Ravioli

foie gras, leek, pear mostarda, gorgonzola, walnut

entrées

Chicken

pan roasted breast, black kale, caramelized beet, pearl onion confit

Scallop* (GF)

sunchoke, asparagus, pancetta, chive, brown butter-hazelnut sauce

Sea Trout* (GF)

celery, pepperone, fava bean, olive, pea

Pork Loin

chanterelles, heirloom tomato, summer squash, blackberry, pork jus

Halibut

citrus-herb crusted, prosciutto lentil, salsa verde

Meagre Bass (GF)

broccoli, snap pea, pesto, seafood broth, olive oil

8oz Filet*

perfuma salt, potato, garlic, baby greens, cipollini onion

Short Rib (GF)

polenta, gorgonzola, tomato jus, rapini

sides

Creamy Polenta (GF) (VG)

Broccolini + Anchovy (GF)

Mushroom + Kale (GF) (VG)

Parmesan Roasted Cauliflower (VG)

dolce

All selections are $10.

Tiramisu (VG)

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

Bombolino (VG)

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

Budino

roasted white chocolate, amaretto, peach, strawberry, pistachio

Cannoli Sundae (VG)

seasonal gelato, house cannoli, ricotta cream, hot fudge, candied orange & frosted pistachio

Tartufo di Cioccolato (VG)

dark chocolate mousse, caramel crémeux, caramelized hazelnut crunch, hazelnut mousseline

coffee

Small French Press

Large French Press

Espresso

Cappucino

4.5

Caffè Corretto

shot of espresso with choice of grappa or sambuca

hot tea

All selections are $4.50.