Osteria Coppa exterior at night house made salumi farm to table fritto of shrimp, tuna, fennel and meyer lemon
Chef Chanan Kamen making pasta Chef Chanan Kamen making pasta wild nettle sformato with bechamel sauce and parmesan crisp lamb, fava bean and pecorino pizza
Fettuccine with lobster, celery root, lemon verbena pink peppercorn martini satsuma, sunchoke, watermelon, radish and olive salad chicken al mattone with farro
panna cotta dining room papardelle pork shoulder with creamy polenta
Chef Chanan Kamen at Palo Alto Farmer's Market buying herbs watermelon salad peppers Crudo of local halibut, radish, cucumber, preserved lemon
artichoke, feta, caramelized onion pizza tagliatelle bolognese exterior la zucca
Chocolate pot de creme with vanilla infused sea salt agnolotti dal plin dining room pork sausage pizza
Coppa exterior Sliced Fuyu persimmons with aged balsamico, duck prosciutto, mizuna and pomegranate seeds Littleneck clam pizza Roasted ribeye steak, whipped potatoes, creamy braised chard
Beet salad Fuyu persimmon pudding cake served over bourbon creme anglaise Coppa patrons Warm Acme walnut bread pudding with malted creme anglaise and candied walnuts
fresh pasta taliatelle serpente making Agnolotti dal plin house made salumi plate
Osteria Coppa photos