Kick off Dine LA’s 15th annual Restaurant Week with an elevated dining experience at Long Beach’s established farm-to-table Italian Eatery, Michael’s on Naples! The specialty menu, curated by Executive Chef Eric Samaniego, features dishes crafted with locally-sourced and housemade ingredients, giving guests the experience of enjoying organic flavors from California’s backyard in the ultimate fine dining atmosphere! The prix fixe menu, available from October 6th through 20th, is $65 per person (+tax and gratuity), or $105 (+tax and gratuity) with a carefully selected wine pairing to elevate flavors of each course. Your entire table must participate in the Dine LA menu. The menu offers 2 options for each course, including:

ANTIPASTI

• CRUDO: albacore tuna, radish-grape salad, Sardinian olive oil — paired with Vermentino, Argiolas “Costamolino” ’22 Sardinia
• BURRATA: local burrata, wood fired sunchokes, herbs salad — paired with Sangiovese rosé, Fattoria Svetoni ’21 Toscana

PRIMI

• CASUNZIEI: beet and poppy seed filled pasta, brown butter, pine nuts, Grana Padano — paired with Schiava, Elena Walch ’21 Alto Adige
  RASCHIATELLI con sugo alla genovese: hand rolled pasta, roasted veal shoulder, carrots and onions — paired with Aglianico, Feudi di San Gregorio “Rubrato” ’18 Campania

SECONDI

• QUAGLIA: grilled California quail, roasted fennel, potatoes, taggiasca olives — paired with Primitivo, Villa Amoris “Granato” ’15 Puglia
• CODA DI ROSPO: roasted monkfish tail, charred leeks, shellfish emulsion — paired with Trebbiano Spoletino, Bocale ’21 Umbria

DOLCE

• PANNA COTTA CON PERE: almond panna cotta, white wine poached pear — paired with Moscato D’Asti, Marchesi di Barolo “Zagara” ’21
• Piemonte TORTA DI PISTACCHIO: pistachio cake, orange mascarpone whip — paired with Passito di Pantelleria, Cantine di Pellegrino ’16 Sicilia

For more information about upcoming events at Michael’s on Naples, we invite you to visit www.michaelsonnaples.com/events.