View Convivo at 901 E. Cabrillo Blvd, Santa Barbara, CA 93103 on Google Maps Call Convivo by phone at 805-845-6789
View Convivo at 901 E. Cabrillo Blvd, Santa Barbara, CA 93103 on Google Maps Call Convivo by phone at 805-845-6789
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  • Carpaccio
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  • Pasta
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  • Chef Peter Mcnee
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    • Make a Reservation Here

    Menus

    Dinner

    CICCHETTI | EARTH & SEA    

    Pesce crudo | raw ahi tuna, avocado, squid ink cracker, mustard seed    18

    Octopus | pork belly, poached egg, radish, frisee GF  16 

    Charcoal prawns | shaved fennel, dukka, spring onion labneh, citrus GF|N   15

    Lamb meatballs | chickpea, rhubarb, tapenade   12 

    Chicken liver | crostone, celery, strawberries, hazelnuts    11

    Beef carpaccio | shallot, grated horseradish, fried caper, creamy bagna cauda GF   16


    AGRICOLA | SALADS & VEGETABLES 

    Salatasi | tomato, cucumber, curly kale, lemon tahini, crispy chickpeas VG|GF   15

    Insalata mercato | SB market & Parmigiano salad V|GF   15

    Charcoal avocado | ponzu, watermelon, strawberries, citrus, radicchio VG|GF   15 

    Ojai black mission figs | burrata, apple, beets, kabocha squash, fried brussels V|GF   16 

    Carrots | baba ganoush, saffron cauliflower, dukka, golden raisins VG|N|GF   12

    Summer corn | herb butter, cherry tomato confit & shishito peppers V|GF   13

    Brussel sprouts | herbed tehina, chicken skin scratchings, Aleppo chile GF   15

    Crispy yellow potatoes | za’atar, sauce romesco & lemon tahini VG|N|GF    11


    FORNO | WOOD OVEN 

    Za’atar flatbread | chickpea hummus, baba ganoush, labneh V    10

    Fattoush | sesame flatbread, herbed tehina, cherry tomato, cucumber, mint, sumac VG   18

    Margherita pizza | fresh mozzarella, tomato, basil, sea salt V   19 

    Chorizo sausage pizza | dino kale, red onion, castelvetrano olive, mozzarella   20

    Peach pizza | Jamón serrano, gorgonzola, rosemary, caramelized onion, brussels   23

    Add | arugula, castelvetrano olive, anchovy or egg    2.5 each     

              crispy Jamón serrano   8  


    GRANO | HOUSE MADE PASTA 

    Zafferano | saffron risotto, SB uni butter, mussels, clams & prawns GF   28

    Guinzaglio | 7 hour veal bolognese & Parmigiano   20

    Bucatini | pancetta, chile, crushed tomato, pecorino   20

    Ink mafaldine | gulf prawns, broccoli, garlic, cherry tomato confit   23


    CONVIVO | MAIN COURSE

    SoCal white seabass | cherry tomato confit, shishitos & summer corn ragoût GF  34

    Pesce misto | mixed grill of seafood, blistered peppers, preserved lemon salsa GF   48

    Veal chop Milanese | stone fruit, cucumber, Fresno chile agrodolce, green beans   43

    Costolette | 1/2 rack of smoked & slow roasted pork baby back ribs, giardiniera GF    21   

    Spit roasted chicken | harissa, charmoula, olive, almonds, cauliflower GF   24|42

    Grilled bone in ribeye | herb butter, cherry tomatoes, chimichurri, arugula GF   48

    Bistecca | 40oz Porterhouse steak, za’atar, heirloom tomatoes, arugula GF   84


    Our focaccia | basil oil, onion & caciocavallo V   4 

    Sott’olio | marinated olives VG|GF   6


    VG- VEGAN | V- VEGETARIAN | N- CONTAINS NUTS | GF- GLUTEN FREE

    Looking for Delivery?

    Download PDF of the Dinner 4:30 pm - 9 pm menu

    Lunch

    UOVO | EGG DISHES

    Chorizo & egg scramble piadina | sweet peppers & fontina GF   15

    Frittata | fresh mozzarella, chives & crispy Jamón serrano GF   15

    Forever roasted pork | sweet peppers, crispy polenta, two fried eggs GF   15

    In purgatorio | two oven baked eggs in cazuela with tomato & harissa V   15


    AGRICOLA | SALADS 

    Salatasi | heirloom tomato, cucumber, lemon tahini, kale, crispy chickpeas VG|GF    15

    Insalata mercato | SB market & Parmigiano salad V|GF   15

    Ojai black mission figs | burrata, apple, beets, kabocha squash, fried brussels V|GF   16

    Add | chicken breast   8 | prawns   10


    FORNO | WOOD OVEN 

    Za’atar flatbread | chickpea hummus, baba ganoush, labneh V   10

    Fattoush | sesame flatbread, herbed tehina, cherry tomato, cucumber, mint, sumac VG   18

    Margherita pizza | fresh mozzarella, tomato, basil, sea salt V   19 

    Peach pizza | Jamón serrano, gorgonzola, rosemary, caramelized onion, brussels   23

    Chorizo sausage pizza | dino kale, red onion, castelvetrano olive, mozzarella   20

    Add | arugula, castelvetrano olive, anchovy or egg   2.5 each     

          crispy Jamón serrano   8   


    GRANO | HOUSE MADE PASTA 

    Guinzaglio | 7 hour veal bolognese & Parmigiano   20

    Bucatini | pancetta, chile, crushed tomato, pecorino   20 

    Ink mafaldine | gulf prawns, broccoli, garlic, cherry tomato confit   23


    CONVIVO | MAIN COURSE

    Diavola | grilled chicken breast, chile, mozzarella, romesco & aioli on our focaccia   17

    Brisket | tsukemono pickle, horseradish onion & buttermilk dressing on our focaccia   17

              accompanied by a market lettuce salad & pickled vegetables


    Costolette | 1/2 rack of smoked & slow roasted pork baby back ribs, giardiniera GF    21   

    Grilled bone in ribeye | herb butter, cherry tomatoes, chimichurri, arugula GF   48

    Spit roasted chicken | harissa, charmoula, olive, almonds, roasted cauliflower GF   26|44


    Our focaccia | basil oil, onion & caciocavallo V   4 

    Sott’olio | marinated olives VG|GF   6

    Condimenti | kimchi, tsukemono & giardiniera VG|GF    8


    VG- VEGAN | V- VEGETARIAN | N- CONTAINS NUTS | GF- GLUTEN FREE

    Download PDF of the Lunch 11 am - 1:30 pm menu

    Mid Day Menu

    CICCHETTI | EARTH & SEA    

    Lamb meatballs | chickpea, rhubarb, tapenade   12
    Charcoal prawns | shaved fennel, dukka, spring onion labneh, citrus GF|N   15
    Octopus | pork belly, poached egg, radish, frisee GF  16
    Beef carpaccio | shallot, grated horseradish, fried caper, creamy bagna cauda GF   16

    AGRICOLA | SALADS & VEGETABLES 

    Salatasi | heirloom tomato, cucumber, lemon tahini, kale, crispy chickpeas VG|GF    15
    Insalata mercato | SB market & Parmigiano salad V|GF   15
    Ojai black mission figs | burrata, apple, beets, kabocha squash, fried brussels V|GF  16
    Brussel sprouts | herbed tehina, chicken skin scratchings, Aleppo chile GF   15
    Crispy yellow potatoes | za’atar, sauce romesco & lemon tahini VG|N|GF    11

    FORNO | WOOD OVEN 

    Za’atar flatbread | chickpea hummus, baba ganoush, labneh V    10
    Margherita pizza | fresh mozzarella, tomato, basil, sea salt V   19
    Spicy soppressata salame | tomato, mozzarella, arugula   20
    Chorizo sausage pizza | dino kale, red onion, castelvetrano olive, mozzarella   20
    Peach pizza | Jamón serrano, gorgonzola, rosemary, caramelized onion, brussels   23
    Add | arugula, castelvetrano olive, anchovy or egg    2.5 each    
              crispy Jamón serrano   8  

    GRANO | HOUSE MADE PASTA 

    Guinzaglio | 7 hour veal bolognese & Parmigiano   20
    Bucatini | pancetta, chile, crushed tomato, pecorino   20
    Ink mafaldine | gulf prawns, broccoli, garlic, cherry tomato confit   23

    CONVIVO | MAIN COURSE

    Grilled bone in ribeye | herb butter, cherry tomatoes, chimichurri, arugula GF   48
    Costolette | 1/2 rack of smoked & slow roasted pork baby back ribs, giardiniera GF    21  
    Spit roasted chicken | harissa, charmoula, olive, almonds, cauliflower GF   24|42

    Our focaccia | basil oil, onion & caciocavallo V   4
    Sott’olio | marinated olives VG|GF   6
    Condimenti | kimchi, tsukemono & giardiniera VG|GF    8

    VG- VEGAN | V- VEGETARIAN | N- CONTAINS NUTS | GF- GLUTEN FREE

    Download PDF of the Mid Day 1:30 pm - 4:30pm menu

    Breakfast

    7 am - 11 am Monday - Friday

    Crispy Yellow Potatoes, Za’atar, Romesco & Lemon Tahini VG|N|GF 11

    Chorizo & Egg Scramble Piadina, Sweet Peppers & Fontina GF 15

    Frittata of Fresh Mozzarella, Chives & Crispy Jamón Serrano GF 15

    Heirloom Tomato Tartine, Buttery Brioche, Labneh, Two Fried Eggs V 12

    Forever Roasted Pork, Two Fried Eggs, Sweet Peppers, Crispy Polenta GF 15

    Croissant Sandwich, Two Fried Eggs, White Cheddar, Arugula V 13

    Add Pork Belly 5   Add Avocado 5


    Any Coffee Drink, Juice & Croissant 12  

    Individual Fruit Yogurt V|GF 5

    Greek Yogurt, Honey, Fresh Berries, Cashew Granola V|GF 12

    Plain or Chocolate Croissant V 5

    Steel Cut Oats, Brown Sugar & Fresh Berries VG|GF 8

    Fresh Berries VG|GF 10

    Toast with Accompaniments V 3

    Bagel with Accompaniments V 5

    Freshly Baked Spiced Pecan Cinnamon Roll 5


    VG- VEGAN | V- VEGETARIAN | N- CONTAINS NUTS | GF- GLUTEN FREE


    BEVERAGES

    Mimosa | Prosecco & Orange Juice 12

    Bellini | Prosecco & White Peach or Guava 12

    Bloody Mary | Spiced Tomato Juice, Vodka  12

    Fresh Juice 5

    Coffee | Lavazza | Italy 

    House Drip   3.00

    Espresso     3.25   X2  3.95

    Cappuccino   3.95   X2  4.95

    Latte        3.95   X2  4.95

    Americano    3.95   X2  4.95

    Tea | Mighty Leaf | San Francisco   3.75

    Download PDF of the Breakfast 7 am - 11 am menu

    COCKTAILS 13
    Paint It Green | vodka, basil eau de vie, elderflower syrup, green chartreuse, lemon
    Antica Old Fashioned | Antica Carpano vermouth, lemon essence
    Cherry Kiss | sour cherry, gin, limoncello, Benedictine, Luxardo maraschino, grapefruit
    Paloma | tequila, grapefruit, agave, sea salt
    Convivo Spritz | Contratto Italian bitter, prosecco, orange peel
    Plenty of Thyme | bourbon, Earl Gray infused aperitivo, lemon, thyme, honey
    Walking on Sunshine | rum, lime, passionfruit, mint, falernum

    SPARKLING & CHAMPAGNE
    Prosecco, Brut, Sorgente, Friuli-Venezia Giulia, Italy, NV   12
    Brut Sparkling, Keush, ‘Origins’Vayodz Dzor, Armenia NV   14
    Brut Rosé, Crémant de Alsace, Lucien Albrecht, France NV    12

    WHITE WINE & ROSE

    Hondurrabi Beltza, 2018 Camino Roca Altxerri Rose Txakolina, Basque, Spain   10
    Rose of Grenache, 2019 Folded Hills Lilly Santa Ynez Valley, CA   13
    Viura/Tempranillo Blanco, 2017 Gomez Cruzado,Rioja,Spain  11
    Chardonnay, 2017 Valravn, Sonoma County, CA   15
    Pinot Grigio, 2018 Fortunato Vineyards, Napa Valley, CA   12
    a Pinot Grigio produced exclusively for Convivo by Peregrine Ranch and winemaker Leo Steen

    RED WINE
    Pinot Noir, 2015 Zoto by Zotovich, Santa Rita Hills, CA   14
    Schiava, 2018 Erste + Neue, Kalterersee, Alto Adige, Italy   11
    Barbera d’ Alba, 2016 Franco Conterno Cascina Sciulun Piemonte, Italy   14
    Nebbiolo d’ Alba, 2016 Fratelli Serio & Battista Borgogno, Piemonte, Italy   13        Cabernet Sauvignon, 2017 J. Wilkes, Paso Robles Highlands, CA  15

    FROM OUR VERY OWN FORTUNATO VINEYARDS:
    Sangiovese, Fortunato Vineyards, Mendocino County, CA 2017   12
    This Sangiovese/Cabernet blend was exclusively produced for Convivo by Peregrine Ranch with winemaker Leo Steen. 

    BEER
    Pilsner, ‘Cheater 5’ Leashless Brewing, Ventura   8
    Avocado Honey Ale, Island Brewing, Carpenteria    8
    Juicy IPA, ‘Mind Haze’ Firestone Brewing, Paso Robles   8
    Hazy IPA, ‘Spectro’ Topa Topa Brewing, Ventura   8
    Tropical Lager, Island Brewing, Carpenteria   8
    Blonde Ale, ‘Bates Blonde’ Rincon Brewing, Carpenteria   8
    Lager, ‘Dos Topas’ Topa Topa Brewing, Ventura   8

    NON ALCOHOLIC
    Pineapple Press | pineapple, lime, sprite, soda water   7
    Coke | Diet Coke | Sprite | Soda Water   3.75

    Download PDF of the Cocktails, Wine by the Glass, & Beer menu

    THANKSGIVING FEAST

    ANTIPASTI (choose one)

    Insalata mercato | SB market & Parmigiano salad GF|V

    Zuppa | puree of autumn squash & ginger soup, hazelnuts, pomegranates GF|VG|N

    Savory mushroom bread pudding | fontina fonduta & shaved persimmon V

    Marinated beets | persimmon, apple, burrata, crispy brussels & kabocha squash GF|V

    Charcoal avocado | ponzu, pineapple guava, pomegranate, radicchio GF|VG


    Lamb meatballs | chickpea, pomegranate, tapenade

    Beef carpaccio | grated horseradish, fried caper, shallot, creamy bagna cauda GF

    Chicken liver | crostone, celery, pomegranates, Fresno chile agrodolce, hazelnuts


    Octopus | pork belly, poached egg, radish, frisee GF

    Charcoal prawns | winter citrus, fregola, shishito peppers

    Pesce crudo | raw ahi tuna, avocado, squid ink cracker, mustard seed

    SB stone crab cakes | pimenton aioli, radish salad



    GRANO (choose one)

    Raviolo | ricotta with egg yolk, brown butter, sage, Parmigiano V

    Zafferano | saffron risotto, SB uni butter, mussels, clams & prawns GF

    Ink mafaldine | gulf prawns, broccoli, garlic, cherry tomato confit

    Guinzaglio | 7 hour veal bolognese, Parmigiano



    CONVIVO (choose one)

    Whole roasted turkey | potato puree, cavolo nero & brussels, Manchego biscuit, 

    sage giblet gravy, kumquat & pomegranate marmalade

    Pesce spada | SoCal swordfish, roasted fennel, green olive, grapefruit, shishitos GF 

    Spit roasted chicken | harissa, charmoula, olive, almonds, cauliflower GF

    Forever roasted short ribs | potato puree, heirloom carrot, mushroom, horseradish GF

    Roasted NY strip steak | roasted bone marrow & potato gratin GF - $10 supplement -

    Charcoal lamb chops | brussels, celery root, farro, pinenut salsa rustica - $10 supplement -


    Roasted SB spiny lobster | Fresno chile, ginger & mint, lemon butter, sweet peppers

    - $19 supplement -


    Chef will prepare a vegetarian entrée upon request


    DOLCE (choose one)

    Pumpkin tart | cinnamon gelato 

    Roasted apple, quince & almond crumble | vanilla gelato

    Panna cotta | lemon verbena, persimmon, shortbread crumble

    Chocolate caramel bar | salted caramel gelato

    Lemon tart | meringue & huckleberry

    Affogato | vanilla gelato with candied hazelnuts & espresso


    3 course 70 dollars per person

    4 course 85 dollars per person

    children’s menu 30 dollars for 12 and under


    Download PDF of the Thanksgiving menu

    Private Events

    Throwing a party? Planning a wedding? Hosting a business meeting?
    From our main dining room, to our outdoor patios with views of the ocean, to our 90-seat "Montecito" private dining room, Convivo provides the perfect setting for your next event.

    Click on the Inquire Now button below, share some basic details, click "Send" and we'll get right back to you!

    Download Wedding Package Brochure Inquire Now

    Montecito Room

    Our 90 seat private dining room is an elegant space for any occasion, wedding, rehearsal dinner or company event.

    • Capacity 90
  • Montecito Room
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  • Classroom in the Montecito Room
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  • Cocktail
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  • Wedding
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  • Fireplace Patio
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  • Oceanview :awn Reception
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  • Appetizer
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  • Wedding Table
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  • Ahi Tuna Entree
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  • Panisse
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  • Salad
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    • Large Patio

    Our oceanview patio is heated and can accommodate groups up to 60 guests.

    • Capacity 60
    a dining table

    Fireplace Patio

    Our smaller oceanfront patio, adjacent to the fireplace, is perfect for more intimate gatherings of 14-20 guests.

    • Capacity 20
    a group of people sitting at a table
    Download Wedding Package Brochure Inquire Now

    Location

    Info

    View Convivo at 901 E. Cabrillo Blvd,
    Santa Barbara, CA 93103 on Google Maps
    Call Convivo by phone at 805-845-6789
    info@convivorestaurant.com

    Get Directions to Convivo via Google Maps

    Convivo is located in the Santa Barbara Inn,
    across the street from East Beach.

    Daily Hours
    7 am - 11 am Breakfast
    11 am - 2 pm Lunch
    2 pm - 9 pm Dinner

    Join our Email List

    Press

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    • Team

  • a dining room table
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    • Photo of Peter McNee

      Peter McNee

      Chef | Owner

      A tireless pursuit of the bounty of seasonal ingredients, a new home rich in culture and community and a passion for Italian culinary traditions led Chef McNee to Santa Barbara and the opening of Convivo. McNee describes the cooking at Convivo as ‘nomad Italian’, sourcing inspiration...

    • Photo of Amy Svendberg

      Amy Svendberg

      Director of Operations

      Growing up in culture rich Chicago, IL, surrounded by culinary enthusiasts, it is no surprise that Amy Svendberg ended up leading a life in restaurants. Amy not only has a zest for food and wine, but also has experience in top-rated eateries around the world.

      After earning a bachelor’s degre...

    • Photo of Larry Mindel

      Larry Mindel

      Proprietor

      Larry Mindel has been at the forefront of the dining industry for over 40 years. Deeply influenced by the culinary traditions of Italy, his trailblazing restaurants have influenced California’s dining zeitgeist.

      Millions of people across the country have enjoyed visiting Larry’s restau...

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    • Gift Cards

    Click here to purchase Convivo gift cards.


    Contact

    Questions? Comments?
    We would love to hear from you.
    reservations@convivorestaurant.com

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    Accessibility

    ACCESSIBILITY
    Convivo is committed to making our products and services accessible to everyone, including people with disabilities.  To accomplish this, Convivo is implementing the relevant portions of the World Wide Web Consortium’s Web Content Accessibility Guidelines 2.1 Level AA as its web accessibility standard to the greatest extent feasible with the assistance of our website developer and host, BentoBox.  Please be aware that our efforts are ongoing.  If at any time you have specific questions or concerns about the accessibility of any web page on our website, please use our email form to contact us.  If you do encounter an accessibility issue, please be sure to specify the web page in your email, and we will make all reasonable efforts to make that page accessible for you.  If you have questions or need any assistance with obtaining our products or services, please call us at (805) 845-6789 during our regular business hours, or use our email form above to contact us.