Ado - Venice, CA

dungeness crab, valencia oranges, and wild arugula tossed in vin cotto dressing served on a bed of braised fennel, topped with wild salmon caviar

watercress salad with pecorino cheese, hearts of palm and roasted almonds in a balsamic dressing

thin sliced branzino rolled with sea urchin, served with fresh lemon and scallions

seared buffalo rib eye served with grilled and marinated portobello mushrooms with grain mustard dressing

ahi tuna tartare served with avocado, capers and balsamic essence

18-months black label prosciutto di parma and burrata cheese

grilled sea scallops served on a bed of parmesan cheese fondue and topped with shaved black truffles

seared foie-gras served with poached pear and a quail egg canape

home-made square spaghetti with fried japanese eggplant and tomato sauce, topped with ricotta salata and basil pesto

home-made ricotta cheese cavatelli with milk-braised organic goat shoulder ragu and leeks

home-made red beet tagliolini pasta in a marsala quail ragu served on a bed of taleggio cheese fondue

home-made ravioli filled with beef tenderloin and black kale, served on a bed of tomato sauce, finished with browned butter and sage

home-made pappardelle in a white wine rabbit ragu with porcini mushrooms and prunes

grilled mediterranean sea bass served on a bed of braised maui onions and sicilian cucuzza finished with mint and fresh tomatoes

colorado lamb chop rolled with basil pesto served with roasted potatoes, seasonal vegetables, with a red wine-mustard sauce

grilled wild boar tenderloin served with a white port and raspberry sauce on a bed of white bean puree

pan seared beef filet mignon served with a barolo truffle butter sauce

crisp maple leaf farms duck breast sliced and served on deglazed onions and finished with aged balsamic vinegar