Olio e Limone Ristorante

Santa Barbara, CA

11 W Victoria St, Santa Barbara, CA, 93101-3122
28 itemsUpdated May 25, 2026
Structured menu data

Carpaccio di Pere Bella Elena

Thinly sliced pears, mixed baby greens, gorgonzola cheese, walnuts

Mozzarella di Buffalo con Pomodoro e Basilico

Fresh-imported buffalo mozzarella cheese, vine-ripened tomatoes, basil

Timballo di Melanzane

Eggplant soufflé with goat cheese center; tomato-basil sauce

Zuppa di Asparagi

Asparagus soup

Burrata con Pepperoncini

Imported Italian burrata cheese, heirloom tomato; roasted and marinated eggplant and bell peppers; mixed greens

Grigliata Saporita

Grilled radicchio, endive, eggplant, Portobello mushrooms, prosciutto-wrapped goat cheese; balsamic drizzle

Prosciutto di Parma con Bruschetta

Imported Italian prosciutto, toasted country bread; chopped tomatoes, garlic, basil

Tortino di Granceaola

Italian-style crab cake with arugula and bell pepper sauces; mixed greens

Assorted Italian Antipasti

Bresaola with arugula, roasted artichoke hearts, prosciutto di Parma, roasted bell peppers, grilled eggplant, bruschetta, white anchovy fillets, buffala mozzarella

Bauletto di Cioccolato

Chocolate-banana bread pudding with warm chocolate ganache center & caramelized bananas

Bauletto di Cioccolato e Banana

Chocolate-banana bread pudding with warm chocolate ganache center & caramelized bananas

Crostata di Pere al Caramello

Pear tart with thin marzipan layer served in warm caramel sauce with vanilla gelato

Crème Brulée ai Lamponi

Raspberry crème brulée

Panna Cotta

Italian eggless custard, mixed fresh berries; aged balsamic emulsion

Torta di Limone

Lemon tart topped with shaved white chocolate

Dolci Assortiti

Family-style platters of assorted house-made desserts

Costolette d'Agnello con Balsamico e Menta

New Zealand lamb chops; balsamic vinegar reduction sauce

Filetto di Branzino

Pan-roasted Loup de Mer (European sea bass), sautéed spinach; piccata sauce

Filetto di Salmone con Spinaci, Carciofi, Olive e Pomodori

Salmon filet, sautéed spinach, artichoke hearts, olives, tomatoes

Petti di Pollo Saltimboca alla Val d'Ostana

Thin-pounded sliced chicken breast, prosciutto, fontina cheese; Marsala wine reduction

Scaloppine di Vitello con Carciofi e Limone

Thinly sliced veal, fresh artichoke hearts; lemon sauce

Spaghetti alla Bottarga

Spaghetti with olive oil, garlic, chili flakes, parsley; Sicilian tuna roe

Tortelloni di Spinaci al Burro e Salvia

House-made spinach and ricotta-filled tortelloni, tomato sauce; fresh sage butter

Tritico di Pasta

Pasta sampling: House-made pumpkin ravioli with cream sauce, butter & sage; spinach tortelloni with tomato sauce; garganelli with lamb ragù

Linguine Arrabbiata

Linguine with spicy tomato sauce, fresh Dungeness crab meat & jumbo prawn

Tagliata di Bue con Rugola e Tortino di Patate

Sliced beef tenderloin over thin potato tart with arugula, shaved parmesan; truffle oil

Filetto di Branzino al Limone

Pan-roasted Loup de Mer (European sea bass), puréed potatoes; piccata sauce

Pesce Spada con Caponata

Lightly breaded swordfish filet; Sicilian "ratatouille"