La Botte

620 Santa Monica Blvd. Santa Monica CA

Phone: 310-576-3072 | Fax:

today's ordering times: not available

CARPACCI E CRUDI

PROSCIUTTO D'ANATRA

Home cured duck breast, thinly sliced, drizzled with a mild gorgonzola dressing.

CARPACCIO DI BRANZINO E RICCI DI MARE

Sea urchin rolled with Mediterranean sea bass, served with lemon, olive oil and green onions.

PROSCIUTTO DI PARMA E BURRATA

Thinly sliced prosciutto and fresh burrata cheese.

ROSTO DI FILETTO ALLA SENAPE, RUCOLA E PARMIGIANO

Roast beef filet mignon with arugola, parmesan cheese and mustard dressing.

TARTARA DI TONNO E AVOCADO

Ahi tuna tartar with avocado.

INSALATA DI CRESCIONE E PALMITO

Watercress salad with avocado, hearts of palm, roasted pine nuts, shaved parmesan in a balsamic dressing.

CRUDO DI CARCIOFI E PARMIGIANO

Thinly sliced celery and artichoke hearts served with arugola, shaved parmesan and a lemon dressing.

ZUPPE E ANTIPASTI

PASSATO DI VERDURE E MALTAGLIATI

Fresh country-style seasonal vegetable soup and maltagliati pasta.

ZUPPA DI GRANOTURCO BIANCO CON CODE DI ARAGOSTA

White corn soup served with grilled slipper lobster tail and chive pesto.

ANIMELLE CON POLENTA E SALSA AL MARSALA

Pan seared sweet breads served in a bed of soft polenta and marsala wine demiglace'.

TERRINA DI FEGATINI DI POLLO CON CROSTINI DI PANE ALL'AGLIO

Cognac chicken liver terrine served with Tuscan crotons.

ASPARAGI GRATINATI

Steamed asparagus, melted fontina and a porcini mushroom sauce.

CAPPELLO D'ALPINO AL DOLCE LATTE

Grilled polenta, gorgonzola cheese, Portobello mushroom cap and roasted garlic.

PASTE

LINGUINE NERE AL GRANCHIO E AGLIO ARROSTO

Homemade black linguine served with Dungeness crab meat and roasted garlic.

TAGLIOLINI ROSSI CON SALSICCIA DI QUAGLIA E SALSA DI PARMIGIANO

Homemade beet tagliolini with homemade quail sausage in a bed of parmesan fondue.

RAVIOLI DI BRASATO SU SALSA DI PORCINI

Homemade ravioli filled with braised beef filet mignon served in a bed of porcini mushrooms and topped with butter and sage sauce.

TAGLIOLINI ALL'ARAGOSTA E ARUGOLA

Homemade tagliolini pasta with slipper lobster tail, braised onion and fresh arugola.

CARAMELLE VEGETARIANE IN CONCASSE AL SALTO

Homemade candy shaped pasta stuffed with a fresh vegetable mousse and served in tomato concasse and Genova's pesto sauce.

TAGLIATELLE ALLA BOLOGNESE

Homemade tagliatelle with traditional Bolognese sauce.

SPAGHETTI ALLE LENTICCHIE

Spaghetti with autumn lentils, oven roasted tomatoes and spinach.

GNOCCHI DI ZUCCA AL PESTO DI NOCI

Homemade butternut squash dumplings served in walnut sauce.

RAVIOLINI DI CONIGLIO IN SALSA DI BURRO TARTUFATO

Homemade raviolini filled with rabbit mousse and served with truffle butter sauce.

RISOTTO AL RAGU D'AGNELLO

Italian Carnaroli rice with lamb ragout.

SECONDI

GIARRETTO DI VITELLO BRASATO ALLE VERDURE

Veal shank slow-braised in white wine and fresh garden vegetables and served with soft polenta.

CODA ALLA VACCINARA

Traditional Italian braised ox tail served with soft polenta.

FILETTO AL BAROLO TARTUFATO

Beef filet mignon with truffle Barolo wine sauce.

ROTOLO DI FAGIANELLA AL MELOGRANO

Breast of pheasant filled with chestnuts and porcini and served with pomegranate demiglace'.

COSTICCINE D'AGNELLO NOSTRANO ALLE DUE SENAPI

Marinated Colorado lamb chops served with Dijon and grain mustard sauce.

IL PESCE DEL MERCATO

Fish of the day.