Gjelina: Cooking from Venice, California

Arugula & Radicchio Salad with Crispy Shallots & Shallot Oil-Sherry Vinaigrette

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Baby Radishes with Black Olive & Anchovy Aioli

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Bagna Cauda

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Basic Aioli

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Beef Bone Broth with Greens & Poached Egg

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Beef Stock

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Black Olive and Anchovy Aioli

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Blackberry-Ginger Sorbet

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Blackberry, Huckleberry & Ginger Pie

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Blood Sausage

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Bloomsdale Spinach Salad with Honey-Garlic Dressing, Feta & Pine Nuts

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Braised Fava Beans, Lemon, Black Pepper & Peccorino

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Braised Green Chickpeas with Pomegranate & Feta

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Braised Rabbit with Black Trumpet Mushrooms & Paprika

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Braised Spiced Romano Beans with Yogurt & Mint

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Braised Sweet Corn, Chile, Cilantro, Feta & Lime

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Broccoli Rabe Pesto

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Buttermilk Creme Fraiche

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Butterscotch Pots de Creme with Salted Caramel

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California Za'atar

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Carrot Top Pistou

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Charmoula

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Charred Blade Steak with Green Peppercorns & Sherry Pan Sauce

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Charred Brussels sprouts with Bacon & Dates

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Cherry Tomato Confit

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Chicken & Duck Liver Pate with Pickled Beets & Mustard Greens on Brioche Toasts

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Chicken & Escarole Soup with Charmoula & Lemon

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Chicken Stock

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Chickpea Stew with Tomato, Turmeric, Yogurt & Harissa

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Chimichurri

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Chocolate Tart

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Chorizo

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Cioppino

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Coconut Sorbet

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Crispy Shallots & Shallot Oil

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Dandelion Greens with Lemon-Anchovy Dressing

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Eggplant Caponata & Burrata on Toasted Baguette

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Escarole & Sunchoke Salad with Smoked Almonds & Preserved Lemon

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Farro Piccolo Cooked in Pomodoro

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Farro with Beet & Mint Yogurt

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Fennel, Chile & Orange Sauce

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Fermented Leeks

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Fish Stock

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Fresh Chile Hot Sauce

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Garlic Chips & Garlic Oil

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Garlic Confit

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Gems with Fuyu Persimmon, Pomegranate, Crisp Garlic & Blue Cheese Dressing

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Giardiniera

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Ginger Gelato

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Gjelina Pizza Dough

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Green Harissa

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Grilled Broccolini with Garlic, Crushed Red Pepper Flakes & Red Wine Vinegar

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Grilled Chicories with Crispy Fried Eggs & Bacon Vinaigrette

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Grilled Eggplant, Mojo de Ajo & Basil Salsa Verde

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Grilled Escarole Wedges with Lemon-Anchovy Dressing & Roasted Peppers

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Grilled Jumbo Asparagus with Gribiche & Bottarga

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Grilled Kabocha Squash with Mint-Pomegranate Pesto

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Grilled Kale with Shallot-Yogurt Dressing & Toasted Hazelnuts

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Grilled King Oyster Mushrooms with Tarragon Butter

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Grilled Mackerel with Ginger, Garlic, Lime & Green Onion

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Grilled Octopus with Braised Black-Eyd Peas

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Grilled or Toasted Bread

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Grilled Red Romaine with Bagna Cauda

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Grilled Summer Squash, Za'atar & Cherry Tomato Confit

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Guajillo-Glazed Lamb Ribs

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Harissa

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Heirloom Bean Stew with Barley & Green Harissa

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Horseradish Gremolata

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Jalapeno-Ginger-Mint Pesto

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Kabocha Squash & Goat Cheese Agnolotti with Brown Butter & Walnut Picada

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Kabocha, Olive Oil & Bittersweet Chocolate Cake

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Kampachi with Sesame & Chile Oil

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Kimchee with Guajillo Chile Paste

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Lamb Sausage

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Mackerel with Jalapeño Vinegar, Roasted Garlic, Toasted Sesame & Green Onions

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Meatballs Braised in Red Wine & Tomato

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Mint-Pistachio Pesto

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Mint-Pomegranate Pesto

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Mixed Lettuces with Yogurt Dressing & Warm Croutons

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Mojo de Ajo

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Mushroom Toast

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Mussels with Chorizo& Tomato Confit

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Olive Oil Gelato

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Orecchiette with Chicken Hearts, Turnip Greens, Pecorino & Black Pepper

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Oven-Roasted Parsnips with Hazelnut Picada

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Pan-Roasted Baby Carrots, Orange, Cilantro, Sesame & Spiced Yogurt

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Pan-Roasted Baby Turnips with Their Greens & Chimichurri

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Pan-Roasted Romanesco with Golden Raisins, Tahini & Sumac

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Pan-Seared Calf Liver with Leeks and Red Wine

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Parsley Salsa Verde

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Pickled Eggplant with Anchovies & Fresno Chile

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Pickled Fresno Chiles

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Pickled Red Onions

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Pickled Turnips with Meyer Lemon

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Pimenton Aioli

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Pizza Pomodoro

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Pizza Pomodoro Crudo

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Pizza with Anchovies & Roasted Pepper

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Pizza with Asparagus, Sottocenere & Sunny Egg

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Pizza with Bacon & Radicchio

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Pizza with Guanciale, Castelvetrano Olives & Fresno Chile

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Pizza with Lamb Sausage & Broccoli Rabe

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Pizza with Mushrooms & Truffle-Studded Goat Cheese

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Pizza with Nettles, Raclette & Fresno Chile

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Pizza with Spinach, Feta & Garlic Confit

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Pomodoro Sauce

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Pork & Fennel Sausage with Fava & Cherry Tomatoes

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Pork Shoulder & Duck Liver Pate with Paprika & Garlic

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Potato, Leek & Chard Gratin with Taleggio

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Preserved Lemons

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Raspberry Rose Sorbet

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Razor Clams Seared in Cast Iron with Parsley Butter

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Red Onion & Black Pepper Mignonette

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Ricotta Gnocchi with Cherry Tomato Pomodoro

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Roasted Acorn Squash with Hazelnuts, Brown Butter & Rosemary

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Roasted Apple, Rosemary & Black Pepper Mustard

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Roasted Artichokes with Calabrian Chile, Anchovy & Crispy Shallots

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Roasted Beets with Avocado, Orange, Toasted Hazelnuts & Sherry Vinegar

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Roasted Beets with Tops, Herbed Yogurt & Horseradish

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Roasted Cauliflower with Garlic, Parsley & Vinegar

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Roasted Fennel with Orange & Crushed Red Pepper Flakes

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Roasted Half Chicken with Smoky Braised Kale

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Roasted or Grilled Red Peppers

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Roasted Prawns with Garlic, Parsley, Crushed Red Pepper Flakes & Lemon

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Roasted Purple Potatoes with Aioli, Horseradish, Pickled Red Onion & Dill

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Roasted Sunchokes with Parsley Salsa Verde

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Roasted Yams with Honey, Espelette & Lime Yogurt

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Romesco

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Rustic Chicken & Duck Liver Pate

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Rustic Corn Grits with Mushroom Sugo & Poached Egg

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Rye Rags with Sausage, Mushrooms & Fennel

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Salmon with Horseradish, Aioli, Green Onions & Lemon

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Sardines Baked in Tomato-Pepper Sauce

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Sauteed Green Beans, Smoked Almonds, Shallot Confit & Preserved Lemon

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Seared Marcella with Roasted Apple, Rosemary & Black Pepper Mustard & Chimichurri on Toasted Baguette

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Seared Okra, Black Olives, Tomato Confit, Pine Nuts & Chile

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Shallot Confit

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Slow-Cooked Lamb Shoulder with Orange, Yogurt & Herbs

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Smoked Almond Aioli

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Smoked Ocean Trout Rillettes & Fermented Leeks on Rye Toast

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Smoked Trout Salad with Grapefruit & Avocado

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Smoky Tomato Butter

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Snap Peas & Tendrils with Prosciutto, Soffrito & Mint

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Snapper with Citrus Chile Paste, Cilantro Flowers & Olive Oil

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Soffrito

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Spaghetti Pomodoro

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Spaghetti with Anchovies, Crushed Red Pepper Flakes, Garlic & Oregano

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Spiced Yogurt

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Spicy Ginger, Jalapeno & Lime Sauce

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Spicy Herb Salad with Ginger-Lime Dressing

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Spicy Sweet Cucumbers

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Squid Ink Chitarra with Anchovies

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Squid with Lentils & Salsa Verde

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Steaks with Smoky Tomato Butter & Cipollini

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Strawberry & Meyer Lemon Sorbet

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Strawberry-Rhubarb Polenta Crisp

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Striped Bass Stew with Kohlrabi, Fennel, Saffron & Pimenton Aioli

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Sweet Potato Hash

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Tomato Confit

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Tomato, Beet & Carrot Soup

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Tomato, Horseradish & Lime Cocktail Sauce

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Tuna & Buckwheat-Pasta Gratin

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Tuscan Kale Salad with Fennel, Radish & Ricotta Salt

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Vegetable Stock

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Warm Date Cake with Ginger Gelato

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Wheat Berries with Fennel Broth

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Whole Grilled Sea Bream with Green Tomatoes, Basil & Mint

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Wild Rice with Chorizo, Walnuts & Pomegranate

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Yogurt Panna Cotta with Winter Citrus

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