Our Menu

Four Truffle Deviled Eggs

Truffle egg mousse with gold leaf

Steak Tartare

Hand-cut beef tenderloin with piquillo pepper sauce, capers, and shallots, served with fake lays chips

Heirloom Tomato Miscela

A mix of heirloom tomatoes sliced thin with house-made ricotta cheese, tomato water, basil, and micro herbs

Cold Farro Salad

Exceptionally flavorful salad with tomato, taralli crumble, gorgonzola, red onion, and fresh basil

Whipped Ricotta Crostini and Oyster Mushroom

Creamy ricotta spread over sourdough and served with a new age inspired mushroom sidecar

Six Freshly Shucked Oysters

Served chilled with house made cocktail sauce

Mussels n’ Bianco

White style sauce cooked with pancetta, hot cherry peppers, and with potate fritte

Burrata Salad

Creamy burrata with figs, pecans, wood-fire roasted beets, crispy prosciutto and fresh arugula

Cold Bean Salad

A mix of spring beans seasoned with Italian vinaigrette and feta cheese

Kale Caesar Salad

Complete with croutons, anchovies, and parm crisp

Octopus Carpaccio

Thinly sliced with pickled long hot peppers, onion, lemon thyme, and cold-pressed extra virgin olive oil

Green Goddess Salad

Romaine hearts in an herb forward dressing and complete with croutons, crispy pecorino, radish, and chives

Wood Fire Roasted Eggplant

Topped with whipped goat cheese and finished with red pepper harissa and puffed quinoa

Pipette

Spicy vodka sauce, grated parmigiano, basil

Corn Agnolotti

Sweet corn–filled pasta with silky corn pudding, corn velouté, and mini popcorn

The Sunday Special

Spaghetti and meatballs, pomodoro, grated parmigiano

Lasagnette Pasta

Delicate pasta layered with ricotta béchamel, spicy sausage ragù, burrata filling, and tomato powder

Spinach Fettuccine

Creamy avocado pesto with pistachios, lemon thyme, and fresh basil

Caramelle Pasta

Sweet potato–filled “Candy” pasta with sage brown butter, smoked speck, and shaved Parmigiano

Brick Oven Chicken

Half chicken roasted over live fire with citrus suco, gem lettuce, radish, jalapeños, and housemade Italian hot sauce

Steel Head Trout

Served with white bean hummus, chimichurri, truffle pea sauce, and a pea shoot & tendril salad

New Age Chicken Picatta

Breaded chicken with a modern take including lemon, fried capers, and baby arugula salad

New York Strip

14 oz Pat La Frieda New York Strip served with a roasted bone marrow log and red wine suco, with your choice of mashed potatoes or sautéed spinach

Pork Chop Parmigiana

Layered with vodka sauce, stracciatella cheese, crispy speck, parmigiano, and basil

Chicken Parmigiano

Breaded chicken topped with pomodoro sauce, stracciatella cheese, parmigiano and basil

36 Month Aged Comte Cheese

Shaved and paired with fig gelato, honeycomb, honey toffee, cheese espuma

Pistacchio Stracciatella Gelato

Topped with smoked maldon salt, olive oil, and toasted marshmallow

Tiramisu

Starts with a layer of lady finger sponge, next mascarpone cream and finished with fresh grated chocolate

Basque Cheese Cake

Caramelized Basque-style cheesecake served with blueberry compote and a cloud of frozen whipped cream

Oyster Mushrooms

Spaghetti Pasta with Pomodoro

Mashed Potato

Spinach

Potato Chips