Vivace

Wine Spectator

Ingredients of Italy (Click! Click!)

Food & Wine

Vivace restaurant is a food-lovers paradise, featuring contemporary Italian cuisine. Pastas are made in-house daily, using only organic ingredients. Menu highlights include Risotto all'Astice, Short Rib Bolognese and Branzino ai Frutti di Mare. The award-winning robust wine list features some of Italy’s finest wines as well as some hidden gems from lesser known regions of the country. Plan a romantic evening in our sophisticated restaurant, just a short drive from San Diego at Park Hyatt Aviara Resort.

Click Here to
Download Menu

VIVACE | Appetizer, Pasta, Choice of Dessert or Cheese | 46.00

ALLEGRETTO | Appetizer, Entrée, Choice of Dessert or Cheese | 56.00

LENTO | Appetizer, Pasta, Entrée, Choice of Dessert or Cheese | 66.00

ADAGIO | Two Appetizer, Pasta, Entrée, Choice of Dessert or Cheese | 76.00

 

APPETIZER

Local Albacore Crudo, Pine Nuts, Currents, Lard, Preserved Meyer Lemon
Tonni Bianchi Crudo con Lardo e Caponata
~
Cured Meats, Grilled Bread, Seasonal Mostarda, Pickled Fennel
Affetato Misto di Salumi
~
Burrata Cheese, Balsamic “caviar” Heirloom Tomatoes, Basil Syrup
Insalata Caprese con Burrata
~
Berkshire Proscuitto, Strawberries, Fried Yeast Doughnut, 25 year Balsamico
Prosciutto con Gnocchi Fritti e Fragole
~
Chicken Liver Mousse, Braised Jidori Legs, Grilled Bread, Egg
Bruschetta con Fegato di Pollo Toscana
~
Smoked Tomato Gazpacho, Cucumber, Marcona Almonds, Baby Heirloom Tomatoes
Gazpacho con Pomodoro con Mandorle e Cetrioli
~
Peterson Farms Baby Greens, Goat Cheese, Pickled Cucumbers, Tomato Vinaigrette
Insalata Mista con Cetrioli in Agrodolce


PASTA

Fettucini, Braised Shortrib Bolognese, Parmesan Cheese
Fettucine alla Bolognese
~
Rigatoni, Grilled Baby Octopus, Red Wine Tomato Sauce, Parsley
Rigatoni con Polipetti e Pomodoro
~
Saffron Tagliatelle, Braised Lamb, Favetta, Sheep’s Milk Cheese
Tagliatelle con Zafferano e Agnello Brasato
~
Squid Ink Bucatini, Confit Tuna, Red Onions, Arugula, Bottarga
Bucatini di Nero con Tonno Confit
~
Beef Cheek Agnolotti, Leeks, Pearl Onions, Horseradish
Agnolotti con Guancia di Manzo e Rafano
~
Sweet Corn Risotto, Brown Butter, Summer Truffle
Di Mais Dolce Risotto ai Tartufo
~
Butter Poached Maine Lobster Risotto, Basil Froth, Stone Fruit
Risotto all’ Astice
(add 5 dollars)
~
Potato Gnocchi, Berkshire Sausage, Rapini Pesto, Pine Nuts, Tomato
Gnocchi con Salsiccia e Rapini


ENTRÉE

Roasted Jidori Chicken Breast, Panzanela Salad, Crispy Polenta, Peach Vinaigrette
Pollo Arrosto con Panzanela e Polenta Croccante
~
Local White Sea Bass, Carlsbad Mussels, Shrimp, Oven-Dried Tomatoes
Branzino con Frutti di Mare e Pomodori
~
Berkshire Pork Scallopini, Runner Beans, Dried Apricots, Preserved Lemon, Salsa Verde
Filetto di Maiale con Fagioli
~
Wood Grilled Wagyu Flat Iron Steak, Sangiovese Faro, Saba Cipollini, Porcini Mostarda
Bistecca alla Griglia con Cipolle e Mostarda di Porcini
~
Roasted Lamb Chop, Eggplant, Baby Squash, Ricotta, Smoked Yellow Tomato
Agnello al Forno con Melanzane e Ceci
~
Alaskan Halibut, Lentil Vinaigrette, Kale, Pickled Peach
Ippoglosso con Lenticchie
~
Smoked Scallops, Grilled Gem Romaine, Fregola, Bagna Cauda
Affumicato Capesante con Romaine e Bagna Cauda


“Our Produce is sourced from local sustainable farms when possible. Our meats are hormone free,
Chickens are Free Range and Natural, and Seafood is sustainable. Pastas are made in house with organic flours and eggs. Our sausages and pancetta are made in house.”

“A cook is creative, marrying ingredients in the way a poet marries words." Roger Verge

A la carte menu available upon request

Click Here to
Download Menu

dolci - 10

TIRAMISU
Rich Lady Fingers, Mascarpone Cheese, Espresso, Cocoa Powder

LO ZIBELLINO DI CIOCCOLATO
Manjari Chocolate Sable, Banana Fritta, Strawberry Gelato Lollipop

TORTA di FRAGOLA e RABARBARO
Strawberry Rhubarb cake, Vanilla Gelato, Strawberry Foam

TORTA di CIOCCOLATA e POLENTA
Warm Chocolate Polenta Cake, Amarena Cherry Gelato

NAPOLEONE di FRUTTA STAGIONALLE
Seasonal Fruit Napoleon, Lemon Jam, Fresh Seasonal Fruit Sauce

TORTA al RICOTTA e FRAGOLE
Carlsbad Grown Strawberries, Homemade Ricotta, Ground Vanilla Bean and Citrus Zest, Graham Crackers Tuiles, Strawberry-Champagne Granita

CROSTATA alle PESCHE
Fresh Poached California Peaches in Phyllo Dough, Tahitian Bean Vanilla Sauce, Mascarpone Sorbet, Fresh Raspberries

GELATI & SORBETTI del GIORNO
Daily Selection of Homemade Gelatos and Sorbets

 

formaggi - 14

VERDE CAPRA
Goat’s Milk Cheese;
Blue Cheese

TRUFETTO
Sheep's & Cow’s Milk Cheese;
Pecorino with Truffles

PECORINO CON PEPE
Sheep’s Milk Cheese;
Peppercorns

TALEGGIO
Cow’s Milk Cheese;
Washed Rind

 

DESSERT WINE

Inniskillin, Vidal, Ice Wine, Canada - 35

PORT

Fonseca Ruby - 10
Taylor Fladgate, LBV 2005 - 11
Taylor Fladgate Tawny 10 Year - 12
Sandeman’s Vau Vintage 2007 - 18
Sandeman's Tawny 20 Year - 20
Penfolds “Grand Father” Tawny - 25

COGNAC & ARMAGNAC

Courvoisier VSOP - 13
Francis Darroze, Bas-Armagnac “Reserve Speciale” - 13
Hennessy VSOP - 15
Sempe “1975” Armagnac - 15
Martell Cordon Bleu - 20
Courvoisier XO - 22
Martell XO - 20
Rémy Martin XO - 30
Hennessy Paradis - 75
Hennessy Richard 1.5oz - 175

GRAPPA & LIQUEURS

B. Lo Nardini “Rue flavored Grappa” - 11
Fernet-Branca - 12
Ricard “Pastis de Marseille” - 12
Caravella Limoncello Italiano - 13
Luigi Francoli “Grappa di Moscato” - 13
Trimbach “Liqueur de Poire” - 16
Luxardo Grappa - 20
Antinori Grappa Tignanello - 25
Jacopo Poli “Moscato Brandy” - 37

 

Large Parties

Please contact Elizabeth Cooney  at 760.448.1234 to discuss your special occasion and menu options.

 

 

 

 

 

 

 

 

Facebook YouTube