The evolution of epicurean expression that is Massimo Navarretta has taken many beautiful forms along the more than 30 year journey. Along the way, I’ve been fortunate enough to express myself with restaurants like Enoteca, Scampi, and now Onotria. Growing up on a farm in the vibrant agricultural Italian town of Caserta I stay true to my roots and it is expressed in every dish, as I share glimpses of the first flavors introduced to me as a boy. Starting from my travels in culinary school, I came to understand how through food I could clearly express the essence of each regional cuisine.

Forging relationships with what were, at that time unknown artisanal wine producers (who would later become known as the great producers of their respective regions), I isolated the pronounced flavors inherent in the soil and paired them with local ingredients and intensifying the flavors of each hand crafted dish. This creative and calculated gamble has lead to one of the finest and most sought after cellars in Orange County, coupled with a menu offering dishes whose flavors are complimentary down to your last bite. I am pleased and honored to have you as my guest.

Mangia bene, vivi felice

Wednesday, July 18, 2012

Table d'hôte

July's Prix Fixe Menu is available through the end of the month (Mondays thru Wednesdays).

 Lunch $25.00 per person, plus tax & gratuity.

First Course 
Heirloom Tomato Salad towered with Arugula, Maui Onion & Parmigiano Reggiano Cheese in a Pomegranate Vinaigrette
Second Course
Choice of:Pappardelle Pasta with Veal Sausage & Summer Porcini Mushrooms in a Moscato Cream Finish
or
Filet of Branzino seared over a Nest of Spinach & Fennel spiked in a Kaffer Lime Sauce
Third Course
White Peach Tart in a Saffron Lavender Cream Sauce drizzled with Amaretto Caramel
or
Lemon Sorbet with fresh seasonal Berries

Dinner $35.00 per person, plus tax & gratuity.

First Course
Burratta dressed with Arugula, Boston Lettuce & fresh Figs
With Grape Molasses Vinaigrette
or
Andouille Sausage over fire-roasted Sweet Red Peppers with a Zinfandel BBQ Sauce
Second Course
Choice of:
Slow fire-roasted Pork Loin with Linguica Sausage, Spinach & Asiago Cheese in a Pepper-Tomato Butter Sauce
Accompaniment of Potato Souffle
or
Parchment Paper Purse filled with Wild Salmon, King Crab & Asparagus Spears in a Saffron Absinthe Broth

Third Course
Fig Tart in a Balsamic Vanilla Creme
or
Tahitian Vanilla Gelato with Flor De Cana Dark Rum Caramel
& Bittersweet Chocolate Shavings
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