Nocciola Menu (2025 Update)
Welcome to Nocciola, a hidden gem nestled in Ojai, California, where Italian culinary traditions meet modern gastronomy. The menu is thoughtfully curated, featuring exquisite pasta dishes that are sure to captivate any food lover. Highlights include the Plin beef tenderloin ravioli, which showcases tender meat enveloped in delicate pasta, and the slow-roasted duck ragu tagliatelle, bursting with rich flavors.
For those seeking a true culinary adventure, the Degustazione offers a remarkable five-course tasting menu, designed by the chef, delivering a symphony of flavors for $130.
The antipasti section is equally impressive, with items like the seared sea scallops and beef tenderloin tartar stealing the spotlight. Each dish reflects Nocciola's commitment to quality ingredients and innovative preparation, inviting guests to indulge in a memorable dining experience.
Located at 314 El Paseo Rd, Ojai, CA, Nocciola is not just a meal; it’s a celebration of food.
Antipasti
Rucoletta
Arugula, artichokes, almonds, piave, lemon dressing
Cesare
Little gems, endives, croutons, marinated anchovies, caesar dressing
Crescione
Watercress, avocado, hearts of palm, pine nuts, grana wafer, balsamic-mustard emulsion
Bietole
Roasted beets, hazelnuts, orange, parsley-creme fraiche
Carpaccio d'Orata
Seabream, cucumber, capers, lemon-thime and bell peppers coulis
Battuta
Beef tenderloin tartar, shallots, quail egg
Capesante
Seared sea scallops, parmesan fondue, truffle perlage
Quaglia
Pan roasted quail, polenta, porcini, marsala reduction
Polipo
Grilled octopus, caponata, bagnacauda
Zuppa
Soup of the day
Spaghetti
Roma tomato fillets, almond pesto, basil
Casoncelli
Roasted beets ravioli, poppy seeds, piave, brown butter
Pappardelle
Slow braised wild boar
Tagliatelle
Slow roasted duck ragu, seasonal mushrooms
Rigatoni
Italian pork sausage, peas, tomato, cream
Plin
beef tenderloin ravioli: rosemary tomato
Mare
Seafood pasta, Daily Preparation
Risotto
Vialone Nano rice with daily preparation
Pasta
Degustazione
5 Course Tasting Menu
Entire table only. Chef's Choice
Anatra
Pan-seared duck breast, balsamic-raspberry glaze
Tagliata
12 oz. Grass-fed NY steak, rosemary-mustard aioli
Agnello
NZ rack of lamb, rhubarb-port demiglace
Braciola di Maiale
Pan-roasted Kurobuta pork chop, grapes-marsala
Pesce
Fresh fish of the day, preparation changes daily