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Onotria

Italian Restaurant and Wine Bar$$$$

Costa Mesa

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Onotria

7.7^/10

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26 Photos

Dinner 2017 7

Dinner 2017

We use Tenute Nicola Chiaromonte First Cold Press Extra Virgin Olive Oil (E.V.O.O) ~ 2 oz. serving $4. Onotria proudly serves locally produced Di Stefano Cheeses (Mozzarella, Ricotta, Cacicavallo and Burrata) . All our products are 100% natural, hormone-free, antibiotic free, & of the highest quality of available organic & biodynamic seasonal offerings

Soups

Seafood Soup

12.00

Prepared in a light creamy Lemon Basil Broth

Garden Vegetables & Lentils

8.00

In a savory mediterranean broth

Starters

Bruschetta Farmer Bread

12.00

With fresh tomatoes, basil, & shavings of grana cheese

Zucchini Blossoms

14.00

Stuffed with ricotta cheese over tomato coulis

Burrata Di Stefano

18.00

Over pave' of parma prosciutto and sundried tomato pesto

Whole Calamari Ceviche

18.00

Over cannellini beans crema, onions micro greens in a citrus habanero sauce

Focaccia of Rosemary

12.00

Garlic, & ricotta salata cheese with E.V.O.O.

Calamari

14.00

Golden fried, and served with a spicy marinara sauce

Shishito Peppers

14.00

Flesh fried and sprinkled with sicilian sea salt & saba

Antipasto Misto of Cured Artisanal Meats

20.00

Cheeses, olives, & crostini

Salads

Butter Lettuce Wedge

10.00

Drizzled with a lemon vinaigrette & parmigiano cheese

Mozzarella Di Stefano

14.00

Chopped tomatoes and a fresh basil pesto dressing

Hearts of Romaine

16.00

Towered with tempura calamari in a creamy mint dressing

Tomatoes & Cucumbers

12.00

With Kalamata olive, ricotta salata, in a citrus vinaigrette

Spinach & Arugula

14.00

With pears & toasted almonds in a passion fruit dressing

Vegetables & Gluten Free

Rapini

12.00

Sautéed in roasted garlic red chili

Cauliflower

10.00

Baked in a creamy parmigiano cheese sauce

Mashed Potatoes

10.00

Truffle scented

Fingerling Potatoes

10.00

Roasted with rosemary & garlic

Seasonal Vegetables

12.00

Grilled and lightly drizzled with agliata sauce

Pasta & Casseroles

100% Durum Wheat Semolina Flour

Fettuccine Pasta

16.00

With roasted garlic in a mélange of summer vegetables

Fusilli Pasta

18.00

Baked in rich tomato meat sauce and a blend of cheeses

Rigatoni Pasta

18.00

In a Mangalitsa pork sausage peppers in a marsala sauce

Potato Gnocchi

22.00

In a spinach & gorgonzola cheese sauce

Arborio Risotto

26.00

Porcini mushrooms and shrimp in a asiago cheese finish

Spaghetti Pasta

18.00

Beef &Lamb and Pork Meatballs' in a creamy tomatoes'

Pappardelle Pasta

20.00

With pancetta & mushrooms in a creamy mascarpone sauce

Penne Pasta

22.00

With wild boar ragout in a red currant tomato sauce

Baked Eggplant

16.00

With mozzarella and parmigiano cheese, in a tomato sauce

Fish & Seafood

Seafood Stew

28.00

Market fish, tiger shrimps, calamari, in a spicy herb tomato broth

Baked Salmon

28.00

Roasted tomatoes fresh herb julienne of vegetable vodovuan spice

Calamari Grilled

22.00

Over polenta in a piccata sauce

Whole Branzino

Fire roasted & deboned table side, accompanied with agliata Sauce

Meat & Fowl

Half Chicken

22.00

Brick-pressed; and seasoned with garlic, fresh herbs, & lemon sauce

Chicken Breast

26.00

Lightly breaded; over spinach sautéed in a creamy prosecco sauce

8 Oz. Filet Mignon

35.00

Pan seared; with a pomegranate dry cherry & port reduction, over mash potato's

Porchetta

25.00

Slow roasted pork fresh herb, over herb risotto

Lamb Chops

35.00

Grilled; over asiago cheese polenta in a garlic rosemary balsamic sauce

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