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UPCOMING EVENTS


ROSH HASHANAH DINNER SPECIALS, September 20th & 21st

ANTIPASTI

POMEGRANATES & HONEY

traditional new fruits & honey

TUSCAN CHOPPED LIVER

anchovy, capers & vin santo, akasha’s olive oil challah

PRIMI

TORTELLI en BRODO, chicken filled pasta with broth & vegetables

SECONDI

BRANZINO LEEKS, TOMATOES,  & OLIVES

fregula with roasted squash & carrots

DOLCI

ALMOND CAKE, apple & honey compote

 

••••••••••••

 

save the date-thursday october 5th

dinner with fabrizia lanza of anna tasca lanza

We will be cooking her recipes, and serving wines from her
Tasca d’Almerita family of estates, which are celebrated world wide and known for their outstanding value and prestigious history.

Antipasti

uova alla monacale & panelle | stuffed fried eggs & chickpea fritters

Almerita Brut 2011

Primi

involtini di melanzane

eggplant roll ups with angel hair pasta, tomato sauce & parmagiano-reggiano

Mozia Grillo 2016

Secondi

spezzatino di agnello con patate allo zafferano

stewed lamb & saffron potatoes

Lamuri-Nero d' Avola 2015

Dolci

almond cake

gelato alla vaniglia with strawberries

Capafaro Malvasia 2016

 

Fabrizia Lanza runs the Anna Tasca Lanza cooking school, a "farm-to-table cooking school" located in the 19th-century wine estate of Tasca D'Almerita in the beautiful Sicilian countryside. The courses are held by Fabrizia, author of cookbooks and documentaries, the daughter of Anna Tasca Lanza. The school includes a farm and large vegetable garden, an orchard and herb garden, all cultivated with biological principles. At the schools "Cook the Farm" experience, you can study Sicilian cuisine through hands-on kitchen and garden workshops, lectures, local field trips, and a one-week culinary journey around the island. Come meet Fabrizia and taste recipes from her acclaimed book Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie.

 

 

 

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UPCOMING EVENTS


ROSH HASHANAH DINNER SPECIALS, September 20th & 21st

ANTIPASTI

POMEGRANATES & HONEY

traditional new fruits & honey

TUSCAN CHOPPED LIVER

anchovy, capers & vin santo, akasha’s olive oil challah

PRIMI

TORTELLI en BRODO, chicken filled pasta with broth & vegetables

SECONDI

BRANZINO LEEKS, TOMATOES,  & OLIVES

fregula with roasted squash & carrots

DOLCI

ALMOND CAKE, apple & honey compote

 

••••••••••••

 

save the date-thursday october 5th

dinner with fabrizia lanza of anna tasca lanza

We will be cooking her recipes, and serving wines from her
Tasca d’Almerita family of estates, which are celebrated world wide and known for their outstanding value and prestigious history.

Antipasti

uova alla monacale & panelle | stuffed fried eggs & chickpea fritters

Almerita Brut 2011

Primi

involtini di melanzane

eggplant roll ups with angel hair pasta, tomato sauce & parmagiano-reggiano

Mozia Grillo 2016

Secondi

spezzatino di agnello con patate allo zafferano

stewed lamb & saffron potatoes

Lamuri-Nero d' Avola 2015

Dolci

almond cake

gelato alla vaniglia with strawberries

Capafaro Malvasia 2016

 

Fabrizia Lanza runs the Anna Tasca Lanza cooking school, a "farm-to-table cooking school" located in the 19th-century wine estate of Tasca D'Almerita in the beautiful Sicilian countryside. The courses are held by Fabrizia, author of cookbooks and documentaries, the daughter of Anna Tasca Lanza. The school includes a farm and large vegetable garden, an orchard and herb garden, all cultivated with biological principles. At the schools "Cook the Farm" experience, you can study Sicilian cuisine through hands-on kitchen and garden workshops, lectures, local field trips, and a one-week culinary journey around the island. Come meet Fabrizia and taste recipes from her acclaimed book Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie.

 

 

 

 
 
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book a table


 

 

 

 

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our menus


 change with the seasons, highlighting the local California ingredients, using domestic and imported artisan ingredients that are carefully and lovingly sourced. Many components of the dishes — breads, pickled vegetables, sausage, and red onion jam — are created in-house.

our menus


 change with the seasons, highlighting the local California ingredients, using domestic and imported artisan ingredients that are carefully and lovingly sourced. Many components of the dishes — breads, pickled vegetables, sausage, and red onion jam — are created in-house.


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Dinner



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