LUNCH MENU 11:30 AM – 3:00 PM

SMALL PLATES

CHEF’S SIGNATURE BURRATA 14 MUSHROOM TOAST 14 fresh tomato salad | grilled bread | calabrian herb roasted woodland mushrooms | aged provolone agrodolce | herbs crescenza cheese | pickled mustard seeds

CRISPY SUNCHOKES 13 NONNA’S MEATBALLS 14 smoked tomato-almond sauce | olive | basil tomato sauce | grated parmesan | grilled bread

PROSCIUTTO BRUSCHETTA 12 BLACK MUSSELS 16 crescenza cheese | olive oil | arugula | parmesan nduja | garlic butter | chives | grilled bread

CHEF’S BOARD* 14 | 24 serves 2-4 people prosciutto di parma | soppresseta | crescenza cheese | roasted pepper | marinated artichoke hearts marcona almonds | aged manchego cheese | handmade mozzarella | giardiniera

SALADS add grilled chicken 6 add shrimp 9 add salmon* 12 CAESAR* 12 TUSCAN KALE 13 gem lettuce | garlic croutons | grana padano shaved kale | arugula | pistachio | cranberries snap peas | whole lemon vinaigrette | parmesan SIDE SALAD 7 mixed greens | whole lemon vinaigrette | grana padano

PIZZA 16

MARGHERITA SALUMI homemade nduja sausage | mozzarella mozzarella | fresh basil | olive oil | red sauce roasted pepper | parmesan CACIO E PEPE pecorino crema | mozzarella | cracked pepper

SANDWICHES served with fries or side salad PROSCIUTTO AND CHEESE PANINI 14 NONNA’S MEATBALL SANDWICH 15 prosciutto | mozzarella | aged provolone | nduja spread handmade meatballs | marinara | mozzarella

CHICKEN SANDWICH 14 WAGYU BEEF BURGER* 24 crispy or grilled | cabbage slaw | calabrian chili aioli brioche bun | tomato | spring mix | bacon aioli provolone | caramelized onion | pickle

FRESH PASTA & ENTRÉES

CHEF’S SIGNATURE RIGATI BOLOGNESE 24 ROASTED SALMON* 24 fresh pasta made in house | bolognese-pork & fingerling potato salad | caper-mustard dressing veal ragu | tomato | grana padano mediterranean carrot puree | charred lemon

CACIO E PEPE 22 VEGAN GRAIN BOWL 18 handmade fresh pasta | pecorino romano farro | quinoa | charred onions | grilled broccolini butter | black pepper gremolata | add vegan alternative “meat” for 14 SUNCHOKE RISOTTO 18 peas | mushrooms | parmesan

*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, fish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. We reserve the right to add 18% gratuity to parties of 6 or more. COCKTAILS

OLD FASHIONED 12 BELLINI 76 11 bourbon | raw sugar | angostura aromatic bitters vodka | peach | st-germain | lemon prosecco MARTINI 12 CUCUMBER COUPE 12 vodka or gin | dolin dry vermouth | angostura orange bitters mint & cucumber botanical vodka | lemon white sugar castelvetrano olives + lemon twist cucumber | club soda NEGRONI OR BOULEVARDIER 14 MANHATTAN 12 gin or bourbon | campari | dolin sweet vermouth rye | dolin sweet vermouth | angostura aromatic bitters HEMINGWAY DAIQUIRI 11 MARGARITA 12 rum | luxardo maraschino | grapefruit | lime silver tequila | luxardo triplum | lime GRANDUCA COCKTAIL 12 APEROL SPRITZ 10 bourbon | tx honey | montenegro | lemon aperol | prosecco | club soda

RED WHITE | ROSE SPARKLING

Alamos Malbec, Argentina 9 | 36 Malene Rose, CA 18 | 72 Lamarca Prosecco, Italy 8 | 32 Bella Gloss Pinot Noir 22 | 88 Onward “Hawkeye” Ranch Rose 24 | 96 Cleto Chiarli Brut Rose, Italy 17 | 68 Rickshaw Pinot Noir 15 | 60 Trefethan Rieseling, CA 14 | 56 Chandon Brut, Napa Valley 15 | 60 Chalone Pinot Noir 16 | 64 Kung Fu Girl Riesling 12 | 48 Veuve Clicquot Rose, France | 150 Firestone Cabernet 14 | 56 Barone Fini Pinot Grigi 13 | 52 Veuve Clicquot Yellow Label | 150 Roth Cabernet 14 | 56 Pascal Jolivet Sancerre 26 | 104 Mount Veeder Cabernet 22 | 88 Banshee Sauvignon Blanc, CA 13 | 52 Eos Cabernet 10 | 40 Cliff Lede Sauvignon Blanc 18 | 72 The Prisoner Red Blend 24 | 96 Ferrari Carano Fume Blanc 14 | 56 Trinitas Mysteriama, CA 14 | 56 Trinitas Sauvignon Blanc, CA 22 | 88 Trinitas Cabarnet, CA 28 | 112 Trinitas Chardonnay, CA 16 | 64 Chalk Hill Chardonnay 16 | 64 Chalone Chardonnay 16 | 64 Eos Chardonnay 10 | 40

RESERVE WINES RED WHITE BUBBLES

Barolo Mascarello, 2013, Italy 750 Merry Edward, Sauvignon Blanc Ca’Del Bosco-Franciacorta, Opus One, 2014, Napa Valley, Sonoma, 2017 90 Cuvee Prestige, France 80 Red Blend-Retail 600 Durell Vinyard, Three Sticks Perrier-Jouet, Grand Brut, Lynch Bages, Grand Cru Classe Chardonnay, Sonoma, 2013 120 France 110 France, 2012 380 Matthiason Ribolla Gialla, 2021 90 Iron Horse, Wedding Cuvee, Montefalco Sagrantino, Vacheron, Sancerre, France- 150 Sonoma, 2014 100 Italy, 2013 225 Kistler, Chardonnay, Sonoma Comtes de Champagne, Grand Cuvee, Casanova di Neri Brunello, Coast 140 France, 2007 380 Italy, 2012 250 Cotarella Montiano Falesco, Italy, 2009 125 Blonde du Seigneur Cote-Rotie France, 2013 230 Vigneto Bordini Barbaresco, Italy, 2016 120

BEER

Miller Lt 6 Live Oak Hefeweizen 8 Thirsty Planet Buckethead IPA 6 Budweiser 6 Austin Beer Works Pearl Snap 8 Dance Pants Kolsch 6 Dos XX 6 Peacemaker 8 Thirsty Goat Amber 6 Shiner Bock 6 Fireman’s #4 8 Lonestar 4 Fairweather Cider 6

COFFEE BEVERAGES

Espresso 2.50 Soda 3 Americano 4.50 diet coke | coke | sprite | dr. pepper Latte 5 Juice 4 apple | orange | pineapple | cranberry | grapefruit Cappuccino 5 Iced Tea 3 Coffee 4 Topo Chico 3.50 Hot Tea 4 Lemonade 4 early grey | breakfast | tropical green tea orange blossom Milk 4 Add ons Chocolate Milk 4 half & half | whole milk | 2% milk | skim milk soy milk | almond milk | oat milk