CineOpera Menu & Prices

Foccacia sandwich is layered with garlic lemon aioli, arugula, grilled steak, chorizo, and green chimichurri. Served with a lemon wedge and french fries.

Foccacia sandwich is layered with beef milanesa, tomato sugo, mozzarella, grated parm, and basil. Served with a lemon wedge and french fries.

Baby iceberg lettuce is covered in caesar dressing, parmesan cheese, chives, toasted breadcrumbs, fried capers, bacon, white anchovies, with grated horseradish.

Cured vegetables are cured/marinated overnight with garlic, red wine vinegar, and olive oil. When served, the vegetables are tossed with garlic croutons, basil, and heirloom tomatoes. Salad is finished with burrata, basil oil, black pepper, and sea salt.

Torn black kale is lightly massaged with sherry vinaigrette and salt. When kale is lightly massaged, hazelnuts, dried mango, apples, and cheese are added. Salad is placed in a bowl and finished with additional mango, apples, hazelnuts, and fresh cracked black pepper.

Rigatoni pasta is tossed in a garlic and tomato sauce. The pasta is finished with grated parmesan, olive oil, confit tomatoes, and basil.

Manila clams are steamed in white wine and garlic and then tossed with bucatini pasta. The pasta is finished with lemon juice, parsley, and chile pequin.

Strozzapreti pasta is tossed in a mushroom and marsala cream sauce. The pasta is finished with roasted mushrooms, whipped créme fraiche, toasted pumpkin seeds, pumpkin seed oil, and fried sage.

Tagliatelle pasta is tossed in bolognese sauce, butter, and parmesan. The pasta is finished with grated parmesan, lemon oil, lemon juice, and basil.

Peppadews are stuffed with diced provolone cheese. The peppers are served cold with sliced prosciutto, olive oil, balsamic reduction, arugula, and crushed black pepper.

A mix of gruyere, oaxaca cheese, and provolone is melted and caramelized under the salamander. The cheese is then finished with red chimichurri, fried shallots, and fresh oregano. Served with grilled focaccia.

A mix of shrimp, calamari, zucchini, eggplant, and french fries are tossed in flour before being fried golden brown. Served with a lemon wedge and Calabrian chili aioli.

Roased beets are shaved and shingled down on a plate. The beets are then garnished with raw/seared tuna, tomato sauce, habanero onions, parsley, grilled scallions, and shaved radishes.

Octopus is slow cooked for 2 hours before being finished in a garlic tomato sauce. Served with olive and caper tapenade, crispy potatoes, confit tomatoes, parsley, and lemon oil. Served with grilled focaccia.