The Caprese di farro ($15) is a plate with a heap of farro in the middle surrounded by buffalo mozzarella, roasted tomatoes and pesto. (Jenn Harris / Los Angeles Times)
The Gamberoni ($16) are jumbo shrimp wrapped in prosciutto with a sticky balsamic glaze. (Jenn Harris / Los Angeles Times)
he Aventino meatball ($14) comes stuffed with mozzarella on a bed of soft polenta peppered with sweet, golden raisins. (Jenn Harris / Los Angeles Times)
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The ravioli ($15) stuffed with wild mushrooms and ricotta and served with small squares of d’anjou pears in a marjoram cream sauce. (Jenn Harris / Los Angeles Times)
Agnolotti ($22) are rectangular shaped pasta pouches filled with short ribs and rice and served with swiss chard and a demi cream sauce. (Jenn Harris / Los Angeles Times)
The Scottadito grilled lamb chops ($29) come piled high over a greens with a kumquat confit, fingerling potato chips and a sweet balsamic and mint reduction. (Jenn Harris / Los Angeles Times)
The butterscotch panna cotta ($9) comes with maldon salt. (Jenn Harris / Los Angeles Times)
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The cannoli ($9) come served on a a board with each half either dipped in Sicilian pistachios or flecks of candied orange. (Jenn Harris / Los Angeles Times)
