| Cuisine type | Californian | |
| Price range | $30 and under |
| Top tags |
|
| Cuisines | Californian, Italian |
| Dining style | Casual Dining |
| Phone number | +1 831 457 2782 |
| Website | www.lapostarestaurant.com |
| Dress code | Smart Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Rodrigo Serna |
| Location | 538 Seabright Avenue, Santa Cruz, CA 95062 |
| Warm House-Marinated Olives | $6.00 | |
| Salumi Misti | $17.00 | a selection of Italian and house-cured meats |
| Farm Lettuces | $8.00 | sherry-shallot vinaigrette, parmigiano reggiano |
| Chicories | $12.00 | with Freddy's pears, roasted delicata, pumpkin seeds and ricotta salata |
| Heirloom Tomato Salad | $13.00 | with crescenza, beet relish and pistachios |
| Albacore Tuna Confit | $14.00 | with green beans, radish, lime and avocado |
| Ricotta and Nettle Ravioli | $19.00 | with braised leeks and toasted walnuts |
| Chitarra | $20.00 | with padrons, pancetta, peperonata and toasted breadcrumbs |
| Fennel Braised Pork Cannelloni | $21.00 | with rapini and blistered cherry tomato |
| Halibut | $30.00 | with summer squash, cucumbers and romesco sauce |
| Fogline Farm Chicken Sausage | $29.00 | with cannellini beans, braised fennel and roasted figs |
| Braised Lamb | $30.00 | with chickpeas, early girl tomato and mint salsa verde |
| Roasted Eggplant | $8.00 | with olive, pine nuts, mint and ricotta salata |
| Rainbow Chard | $8.00 | with tahini dressing and toasted sesame |
| Romanesco | $8.00 | with thyme and bagna cauda |
| Margherita | $16.00 | Tomato sauce, basil, mozzarella and olive oil |
| Peperoncino | $18.00 | Padrons, braised leeks, mozzarella, prosciutto and salsa de uova |
| Salsiccia | $17.00 | House-made sausage, burrata, dandelion greens and calabrian chili |
| Amatriciana | $18.00 | Tomato sauce, pancetta, roasted onion, pecorino and black pepper |
| Affogato | $7.00 | vanilla gelato and espresso |
| Chocolate Panna Cotta | $9.00 | poached Bartlett pears and buckwheat crumble |
| Peach Semifreddo | $9.00 | raspberry compote, pistachios and yogurt |
| Bayleaf Rice Pudding | $9.00 | green gage plum compote and cornmeal cookie |
| Stepladder Creamery "Paso Vino" - Cow's Milk - Cambria, CA | $9.00 | pickled green walnuts and black mission figs |
| Vanilla | ||
| Toasted Oak | ||
| Hazelnut | ||
| Earl Grey | ||
| Chocolate Caramel | ||
| Plum Sorbetto |
| Andreola Prosecco "Mas de Fer", Veneto | ||
| NV Ferrari Brut Chardonnay, Trentino (375ml) | ||
| Cavicchioli Lambrusco Sorbara, Emilia-Romagna 2014 | ||
| Ferghettina Franciacorta "Saten" Brut Chardonnay 2010 |
| Vietti Roero Arneis, Piemonte 2016* | ||
| La Distesa "Terre Silvate" Verdicchio IGT, Marche 2015 | ||
| Cuome "Ravello" Falanghina, Campania 2015 | ||
| Vadiaperti Coda di Volpe, Iripina, Campania 2015 |
| Podere Casale Barbera/Bonarda, Emilia-Romagna 2012 | ||
| Le Chiuse Rosso di Montalcino Sangiovese, Toscana 2014* | ||
| Cascina Fontana Dolcetto d'Alba, Piemonte 2015 | ||
| La Ca'Nova Langhe Nebbiolo, Piemonte 2015 |
| Durin Riviera Ligure di Ponente Vermentino, Liguria 2015 | ||
| San Michele Riesling, Alto-Adige 2010 | ||
| Villa Dora "Vigna del Vulcano" Lacryma Christi del Vesuvio, Campania 2006 | ||
| Cantine della Vernaccia "Juighissa" Vernaccia di Oristano, Sardegna 2006 | ||
| G. Quintarelli "Ca'del Merlo" Garganega, Veneto 2015 |
| Manincor "Mason" Pinot Nero, Alto Adige 2013* | ||
| Boscarelli "Prugnolo" Rosso di Montepulciano, Toscana 2015 | ||
| Castell in Villa Chianti Classico Sangiovese, Toscana 2011 | ||
| Ar PePe Rosso di Valtellina, Nebbiolo, Lombardia 2014 | ||
| Cantina del Pino Barbaresco "Ovello", Piemonte 2012 | ||
| Cascina Fontana Barolo, Piemonte 2012 | ||
| Guido Porro "Gianetto" Barolo, Piemonte 2011 | ||
| Brocatelli Galli Montefalco Sagrantino, Umbria 2008 |
| Ferrando "Etichetta Bianca" Carema, Nebbiolo Pie., 2007 (1.5L)* | ||
| Produttori del Barbaresco "Rabaja" Barbaresco, Piemonte 2009 | ||
| Produttori del Barbaresco "Pajé" Barbaresco, Piemonte 2011 | ||
| Produttori del Barbaresco "Montefico" Barbaresco, Piemonte 2011 | ||
| Produttori del Barbaresco "Asili" Barbaresco, Piemonte 2011 | ||
| Produttori del Barbaresco "Ovello" Barbaresco, Piemonte 2011 | ||
| Produttori del Barbaresco "Rabaja" Barbaresco, Piemonte 2011 | ||
| Produttori del Barbaresco "Muncagota" Barbaresco, Piemonte 2011 | ||
| Pietracupa Taurasi Montefredane, Aglianico, Campania 2008 | ||
| San Giusto a Rentennano "Percarlo" Sangiovese, Toscana 2009 | ||
| Marchesi di Barolo "Cannubi" Barolo Nebbiolo, Piemonte 2006 (1.5L) | ||
| Giuseppe Quintarelli "Primofiore" Corvina/Cab Sauv, Veneto 2011 | ||
| Giuseppe Quintarelli "Ca del Merlo" Rosso, Veneto 2005 | ||
| Giuseppe Quintarelli "Ca del Merlo" Rosso, Veneto 2007 | ||
| Cavallotto "Bricco Boschis" Barolo Nebbiolo, Piemonte 2007 | ||
| Colpetrone Montefalco Sagrantino, Umbria 2007 (1.5L) | ||
| Brovia "Garblet Sué" Barolo Nebbiolo, Piemonte 2009 | ||
| Bertani "Villa Arvedi" Amarone della Valpolicella, Veneto 2011 | ||
| Bertani "Villa Arvedi" Amarone della Valpolicella, Veneto 2008 (1.5L) |
| Stuzzichino | Kusshi oyster, preserved yuzu and radish. Wine Pairing: Andreola Prosecco "Mas de Fer", Veneto |
| Citrus Salad | Punterelle, walnut aioli, olive and sorrel. Wine Pairing: Dipoli Sauvignon, Alto Adige 2014 | |
| Squid Ink Tagliolini | Manila clams, miso, fried nettles and sesame. Wine Pairing: Giacomelli Riviera Levante Vermentino "Pianacce", Liguria 2015 | |
| Rabbit Confit | Shaved porcini, beet relish, watercress sauce and rillettes crostino. Wine Pairing: Burlotto Pelarverga, Piemonte 2016 |
| Rainbow Chard Farroto | Roasted winter squash, chanterelles and pine nut gremolata. Wine Pairing: Manincor Pinot Nero, Alto Adige 2015 | |
| Scallops | Butter-steamed leeks, Dungeness crab, celery root and blood orange. Wine Pairing: Kante Vitovska, Friuli 2014 | |
| Lamb Sirloin | Roasted cauliflower, bulgur and pomegranate salad and mint salsa verde. Wine Pairing: Cinque Campi Malbo Gentile, Emilia Romagna, 2010 |
| Spiced Chocolate-almond Cake | Orange curd, mandarin and cocoa nib. Wine Pairing: Drapò Vermouth "Gran Riserva Tuvè" | |
| Coconut Tapioca | Pomegranate, candied ginger, macaroon crumble. Wine Pairing: Cantine Vernaccia Vernaccia Oristano, Sardegna 2006 | |
| Stepladder Creamery - "Ragged Point" - Cow's milk | Date butter, apple and toasted pecans. Wine Pairing: Vignalta Colli Euganei Moscato, Veneto 2014 |
| Piccolo Pasticciera |
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