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 and the Nesso culinary team. The wine program is led by Sommelier Roddy Kirschenman.

Beverages

antipasta & bread

Bread

focaccia, olive oil, balsamic

Meatballs

pomodoro, pecorino romano

Burrata

cherry tomato, candied onion, salsa verde, demi baguette

Fritto Misto

calamari, broccolini, lemon, artichoke, lemon aioli

Parmesan Cauliflower

breadcrumb, cauliflower cream, pine nut, salsa verde

Octopus

eggplant, fingerling, garlic chip, calabrese sauce

Carpaccio*

arugula, parmesan, fried caper, crispy polenta, garlic aioli, garlic chip

insalata

Caesar

baby lettuce, anchovy, crouton, parmesan

House

mixed lettuce, radicchio, tomato, gorgonzola, pistachio, pickled red onion, apple cider vinaigrette

Beet

watercress, orange, fennel, pistachio, goat cheese, sherry vinaigrette

primi

Spaghetti & Meatballs

pomodoro, basil, parmesan

Basil Casarecce

oyster mushroom, heirloom cherry tomato, charred fennel, preserved lemon, pecorino, lemon oil

Tagliatelle

bolognese, basil, parmesan, olive oil

Pesto Lumache

basil, lemon oil, pine nut, parmesan

Orecchiette

braised lamb ragù, english pea, calabrian chili, mint, ricotta, chili oil

Fennel Sausage Rigatoni

rainbow chard, pecorino romano, olive oil

Linguini Nero*

scallop, shrimp, octopus, oil-cured tomato, garlic, pepper flake, herbs, pomodoro

Gnocchi

black truffle, parmesan cream

secondi

New York Strip*

brussels sprout, confit potato, cipollini onion, salsa verde, demi

Halibut

farro verde, snap pea, orange, chile butter, pomegranate molasses

Salmon*

red quinoa, cauliflower, english pea, lemon, calabrian chile, almond purée, blood orange oil, red pepper sauce

Short Rib

broccolini, baby carrot, lemon polenta, gremolata

Scallop Risotto*

oil-cured tomato, swiss chard, broccolini, parmesan

Chicken Milanese

arugula, mozzarella, radish, heirloom cherry tomato, roasted red pepper

chef's tasting menu

1st - Garden

Baby lettuce, fennel, snap pea, strawberry, parmesan, apple cider vinaigrette. Wine Pairing: 2022 Olianas Vermentino, Sardegna, IT

2nd - Cacio e Pepe

Black pepper, pecorino romano. Wine Pairing: 2021 Monte Bernardi Chianti Classico "Retromarcia", Tuscany, IT

3rd - Filet Medallions Scampi*

Swiss chard, parmesan polenta, charred heirloom tomato, shrimp in roasted garlic-herb butter sauce. Wine Pairing: 2018 Caligaris Luca Gattinara, Piedmont, IT

4th - Olive Oil Cake

Candied orange, chocolate gelato. Wine Pairing: 2018 Maculan "Torcolato", Veneto, IT

dolci

Tiramisu

mascarpone mousse, ladyfingers, espresso, chocolate pudding, cocoa nib

Bombolino

lemon-ricotta donut, toasted poppyseed sugar, raspberry, lemon curd, mint

Panna Cotta

cardamom, strawberry, rhubarb, lemon, pistachio crumble, strawberry sorbeto

Gelato

choice of pistachio, vanilla-almond, or sorbeto

coffee

Regular

Decaf

Espresso

Cappuccino

Latte

Caffè Corretto

shot of espresso with your choice of grappa or sambuca

hot tea

All selections are $4.50.

dessert wine

La Biancara di Angiolino Maule Passito 'Monte Sorio' 2015 Veneto

Maculan 'Torcolato' 2018 Veneto

Donnafugata Passito di Pantelleria 'Ben Rye' 2021 Sicily

Castella di Volpaia Vin Santo del Chianti 2017 Tuscany

Uggiano Vinsanto del Chianti 2009 Tuscany

Villa Sant'Anna Vinsanto 1991 Tuscany