Seven Hills

Maccheroncelli

Crushed tomato, chili, basil, house-made ricotta—simple yet deeply flavorful with a gentle heat and creamy ricotta balance

Tortelli

Shiitake mushroom and house-made ricotta filled pasta in brown butter with toasted walnuts—earthy, rich, and texturally nuanced

Straus Vanilla Panna Cotta

Creamy panna cotta with mandarin and Bourbon vanilla—silky and fragrant

Agnolotti

Delicate pasta parcels with seasonal filling (currently Brentwood corn, chanterelles, sweet tomatoes) in a silky burro fuso

Tomato and Ricotta Maccheroncelli

The simplest pasta on the menu — creamy, tomato-rich, the dish to order

Tagliatelle

Ribbons of fresh pasta in a rich tomato and prosciutto-braised chicken sugo, finished with pecorino — deeply comforting

Squid Ink Fettuccine with Dungeness Crab

Squid ink-blackened pasta loaded with fresh Dungeness crab

Duck Liver Pâté

Silky pâté with kumquat marmalade and toasted crostone—rich, balanced by bright marmalade

Black Truffle Tortellini

Earthy tortellini finished with fresh black truffle shaved tableside

Triangoli

Pasta triangles with honeynut squash, mascarpone, pomegranate seeds, and chive burro fuso — sweet-savory seasonal perfection

House Made Focaccia

Warm focaccia, classic opener

Focaccia

House-made focaccia, warm and fragrant with olive oil — the perfect start to your meal

Chocolate Budino

Rich chocolate budino with hazelnut, sea salt, Chantilly cream and biscotti—decadent with a balanced sweet-salty finish

Tomato-Braised Polpette

Slow-braised meatballs in tomato sauce

American Wagyu Carpaccio

Thinly sliced wagyu with radicchio, puntarelle, charred scallion, bagna cauda and Parmigiano—delicate, savory, and texturally layered

Pappardelle

Wide ribbon pasta with tomato-braised beef & pork rib sugo, fines herbs and Pecorino—hearty, rich, and comforting

Squid Ink Pasta with Shrimp

Pan-Seared Salmon With Black Rice And Vegetables