Vivace

Wine Spectator

Food & Wine

Vivace restaurant is a food-lovers paradise, featuring contemporary Italian cuisine. Pastas are made in-house daily, using only organic ingredients. 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. Menu is seasonal and subject to change. For confirmation of menu items, please contact the restaurant directly.

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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

Chef de Cuisine - Jason Seibert

 

APPETIZER

Carpaccio di Vitello con Tartare di Tonno
Veal Carpaccio, Tuna Tartare, Castelveltrano Olives, Pickled Celery Root
~
Affettato Misto di Salumi
Cured Meats, Testa, Grilled Bread, Seasonal Mostarda, Pickled Fennel
~
Carciofo con Burrata e Balsamico
Burrata Cheese, Braised Artichoke, Arugula, Walnut Pesto, 25 Year Balsamic
~
Prosciutto San Daniele con Uva e Mascarpone
San Daniele Prosciutto, Pickled Grapes, Black Pepper Mascarpone, Port Gelee
~
Bruschetta con Bistecca alla Tartara
Grilled Bread, Steak Tartare, Sunny Side Up Egg
~
Zuppa di Sedano Radice con Pera
Celery Root Soup, Caramelized Pear, Saba, Pine Nuts, Duck Prosciutto
~
Insalata Mista con Cachi
Blue Heron Farms Organic Baby Greens, Laura Chenel Goat Cheese, Fuyu Persimmons Pomegranate Vinaigrette
~
Pancetta di Maiale Affumicato con Scarola
Smoked Pork Belly, Cipolini Agrodulce, Onion Crema, Escarole


PASTA

Rigatoni alla Bolognese
Rigatoni, Braised Shortrib Bolognese, Parmesan Cheese
~
Agnolotti al Funghi Selvatici
Wild Mushroom Agnolotti, Porcini Crema, Pine Nuts, Baby Red Chard
~
Linguine Rosmarino con Frutti di Mare
Rosemary Linguini, Wood Grilled Octopus, Calabria Shrimp, Saffron, Capers, Grilled Lemon
~
Orecchiette Brasato di Agnello e Locatelli
Orecchiette, Braised Lamb Shoulder, Rapini, Pumpkin, Locatelli
~
Risotto al Spinaci
Spinach Risotto, Duck Confit, Porcini Mushrooms, Melted Leeks, Asiago Cheese
~
Risotto all’ Astice
(add 5 dollars)
Butter Poached Maine Lobster Risotto, Fennel Froth
~
Gnocchi di Patate Dolce con Cervo Salsiccia
Sweet Potato Gnocchi, Venison Sausage, Brussels Sprouts, Cranberries, Bloomsdale Spinach


ENTRÉE

Arrosto di Pollo Ruspante Zucca
Roasted Jidori Chicken Breast, Pumpkin Fregola, Escarole, Black Truffle Vinaigrette
~
Scallopini di Vitello con Insalata Estiva
Veal Loin Scallopini, Arugula, Heirloom Radish, Sunny Side Up Egg, Parmesan
~
Lonza Arrosto di Agnello con Gnocchi Romana
(add 5 dollars)
Roasted Loin Of Lamb, Roman Gnocchi, Chard, Smoked Tomato, Red Onion Jam
~
Braciola di Maiale e Prosciutto
Kurobuta Pork Chop, Cranberry Beans, Rapini, Prosciutto, Pickled Cherries, Chimichurri
~
Legno di Bistecca alla Griglia e Potate
Wood Grilled Brandt Hanger Steak, Delfina Potatoes, Maitake Mushroom Saba Cipollini, Salsa Verde
~
Salmone con Insalata di Lenticchie
Roasted King Salmon, Warm Lentil Salad, Beets, Crème Fraiche
~
Orata di Baja con Germogli Brussels
Baja Sea Bream, Brussels Sprouts, Chanterelle Mushrooms, Pancetta Vinaigrette
~
Capesante Scottate con Mista di Mela
Seared Sea Scallops, Caper Raisin Puree, Pine Nuts, Apple Frisee Salad
~
Lenticchie Verdi e Spinaci (Vegetarian)
Green Lentils, Bloomsdale Spinach, Baby Artichokes, Celery Root


Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.

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dolci - 10

TORTA alla CREMA di LITCHI
Lychee Mousse, Raspberry Sable, Raspberry Scented Sorbet

ANANAS ARROSTO con MOUSSE al CIOCCOLATO
Oven Roasted Pineapple, Caramelized White Chocolate Mousse Citrus Risotto

TORTA di CARAMELLO
Salted Caramel Cake, Chocolate Amaretto Foam, Honey Frittas

DELIZIA al FORMAGGIO DOLCE e LIMONE
White Chocolate Lemon Cheesecake, Grapefruit Confit

BUDINO FLIGHT
A Trio of Budinos: Tahitian Vanilla, Coffee, Nutella Warm Caramel Sauce, Biscotto Fritto

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

CROSTATA alle MELE
Apple Crostata, Vanilla Sauce, Apple Compote, Almond Gelato

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

 

FORMAGGI - 14

GORGONZOLA DOLCE
Cow’s Milk Cheese;
Blue Cheese

TALEGGIO
Cow’s Milk Cheese;
Washed Rind

ROBIOLA BOSINA
Sheep's & Cow’s Milk Cheese

PECORINO
Sheep’s Milk Cheese

 

DESSERT WINE

Michele Chiarlo “Nivole” Moscato d’Asti, Piedmont, Italy - 10
Inniskillin, Vidal, Ice Wine, Canada - 18
Chateau De Rayne-Vigneau, 1er Grand Cru Classe de Sauternes, Bordeaux, France, 2005 - 20

PORT

Fonseca Ruby - 10
Taylor Fladgate, LBV 2007 - 11
Taylor Fladgate Tawny 10 Year - 12
Sandeman’s Vau Vintage 2011 - 18
Sandeman's Tawny 20 Year - 20

COGNAC & ARMAGNAC

Courvoisier VSOP - 13
Francis Darroze, Bas-Armagnac “Reserve Speciale” - 13
Martell Cordon Bleu - 20
Martell XO - 20
Rémy Martin XO - 30
Hennessy Richard - 175

GRAPPA & LIQUEURS

Pernod “Pastis de Paris”- 10
B. Lo Nardini “Rue flavored Grappa” - 11
Fernet-Branca - 12
Caravella Limoncello Italiano - 13
Luigi Francoli “Grappa di Moscato” - 13
Luxardo Grappa - 20
Antinori Grappa Tignanello - 25
Jacopo Poli “Moscato Brandy” - 37

 

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Award Winning Wine Selection

Vivace is pleased to be a Wine Spectator Best of Award of Excellence Winner.

This award, created to give special recognition to restaurants that clearly exceed the requirements of the Award of Excellence. These lists typically offer 350 or more selections, along with superior presentation, and display either vintage depth, with several vertical offerings of top wines, or excellent breadth across several wine regions.

Large Parties

Please contact Elizabeth Cooney  at 760.603.6907 to discuss your special occasion and menu options.

 

 

 

 

 

 

 

 

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