APERITÍVO

CAMPARI & SODA

LEMON TWIST. 7

AMERICANO

GIN, CAMPARI, VERMOUTH, SODA. 7

BELLINI

WHITE PEACH PUREE, PROSECCO. 8

* FELLINI

housemade LIMONCELLO, BLOOD ORANGE, PROSECCO. 8

MARKET ANTIPASTI

ASSORTMENT FOR THE TABLE

CHEF’S CHOICE. 26

FROM THE GARDEN

ITALIAN VARIETAL OLIVES

OREGANO, OLIVE OIL, PEPPER FLAKES. 4/6

bloomsdale spinach

olive oil, garlic, chili flakes. 3/5

SAUTÉED brussel sprouts

bacon & GARLIC. 4/7

BRUSCHETTA della stagione

MCEVOY OLIVE OIL, GRILLED BREAD. 6

FORAGED SAUTÉED MUSHROOMS

GARLIC CHIPS. 8

SALUMI WORKSHOP

PROSCUITTO DI PARMA

quince mostarda, GRISSINI. 15

* pork LONZO

CONFIT OF PEARS & FENNEL. 7

*HOUSE-CURED PLATE

JOHN’S CHOICE. 18

MADE FROM MILK

MOZZARELLA

marinated in olio nuovo, sea salt, foccacia. 10

ITALIAN CHEESE TRIO

THREE CONDIMENTS. 14

FROM THE WOOD FIRED OVEN

white pizza with mushrooms

bitto, pancetta, farm egg. 12

red pizza

roasted garlic, four cheese, balsamic onions. 12

cauliflower & romanesco gratin

bread crumbs, sage, cauliflower cream. 7

THE CHEF’S FAVORITES

braised tripe

tomato sauce, crispy farm egg. 7

CHICKEN LIVERS

BITTER GREENS, grappa currants, AGED BALSAMIC VINEGAR 8

POTTED DUCK LIVER

IN A JAR WITH TOAST, MALDON SALT. 15

FROM THE SEA

diver scallop carpaccio

chiogga & golden beets, chives. 6

baby OCTOPUS

SAUTÉED FENNEL, SCALLIONS, SMOKED PAPRIKA VINAIGRETTE. 8

SALAD

chicory salad

shaved sunchokes, red onions, currant-balsamic vinaigrette. 8

hearts of romaine

parmigiano reggiano, chopped egg, lemon anchovy vinaigrette. 10

OAK HILL FARM GREENS

PINE NUTS & AGED SHERRY VINAIGRETTE. 7

PASTA AND POLENTA

BUCATINI

parmigiana reggiano cream, wilted spinach, walnuts. 8/15

pappardelle

pork & lamb ragu, trentino grana. 18

estate-crafted goat cheese ravioli

butternut squash, orange-sage butter, chanterelles, pumpkin seeds. 17

COARSE & CREAMY POLENTA

foraged mushrooms, roasted garlic, mascarpone. 10/16

ENTREÉS

tuna

fingerling potatoes, black olives, cardoons, salsa verde. 24

ricotta stuffed SONOMA CHICKEN

roasted butternut squash, bloomsdale spinach, SMASHED POTATOES. 21

wood fired rack of PORK

parsnips, russian red kale, huckleberry compote. 24

braised short ribs

coarse & creamy polenta, cipollini onions, horseradish. 20

LEG OF LAMB

WHITE BEANS, ROSEMARY LAMB JUS, GREMOLATA. 24

flat iron STEAK

sunchokes, peppercress, blu del moncensio, pickled onions. 22

DESSERTS

MASCARPONE CHEESECAKE

espresso caramel, toasted almonds.  8

ZEPPOLE

sugar doughnuts, nutella sauce. 6

LEMON CURD

huckleberry compote, blood orange sorbet.  7

CHOCOLATE BUDINO

pine nut crust, candied cocoa nibs, sea salt, evoo. 8

TRIO OF ITALIAN CHEESE

three condiments. 14

BISCOTTI

MONBAZILLAC noble rot for dipping & sipping. 8

GELATI & SORBETTO

two scoops, assorted flavors. 5

BÍRRA - QUENCH YOUR THIRST

BOTTLED BEER

MORETTI. 4.5
BLUE STAR WHEAT. 3.75
STONE PALE ALE. 3.75
BEAR REPUBLIC “RACERS” IPA. 3.75
BITBURGER – NON ALCOHOLIC. 3.75

TAP BEER

SCRIMSHAW PILSNER. 3.75
ANDERSON VALLEY BOONT AMBER. 3.75
LOST COAST GREAT WHITE. 3.75

QUENCH YOUR THIRST

NATURA WATER – STILL, SPARKLING. 5 REFILLS. 2
SAN PELLEGRINO LIMONATA OR ARANCIATA. 3
NANA MAE’S ORGANIC APPLE JUICE. 3
ELDERBERRY ITALIAN SODA. 3
ADAGIO TEA – BLACK OR OOLONG. 3