mora soup focaccia I T ALI A N PUMPKIN SOUP FOCACCIA di RECCO black truffle ricotta, stracchino cheese, sea salt 16 chili spiced hazelnuts 12 italian bread antipasti salads BURRATA LITTLE GEM LETTUCES FOCACCIA GENOVESE radish sprout pesto, concentrate tomato roasted garlic & parmesan spread 5 caesar style dressing, eggs, pickled eggplant, croutons 12 bottarga 11 STROMBOLI eggplant caponata 6 YELLOWTAIL CRUDO* ARUGULA & GOAT CHEESE maple vinaigrette, walnuts, fennel, blood orange, ginger, calabrian chili 17 COUNTRY BREAD, pomegranate seeds 12 STROMBOLI, FOCACCIA artichoke bomba, mascarpone TUNA CRUDO* RADICCHIO & ENDIVE SALAD butter, roasted garlic, spread crispy olive, pickled fennel pignoli vinaigrette, shaved parmigiano 13 & eggplant caponata 10 cara cara orange 17 ANTIPASTI SALAD POLENTA “BOSCAIOLA” farm greens, , provolone, tomato, eggplant, artichoke, seasonal mushrooms, truffle, bacon 16 mushrooms, roasted peppers, oregano vinaigrette 16 TOMATO FRITTO MISTO ricotta, basil 10 calamari, shrimp, herbs, vegetables 17 FOIE GRAS pizza chicken liver, fried capers, RICOTTA FRITTERS agrodolce onion 12 spiced honey peperonata 12 MARGHERITA tomato, fior di latte, basil 14 PORCHETTA GRILLED OCTOPUS salsa verde, fresno chili 12 cannellini beans, chistorra , calabrian chili, tomato, sausage 16 taggiasca olives 18 PANCETTA caramelized onions, fior di latte & VEAL MEATBALLS salumeria potato, egg 16 CHEESE & semolina pudding, pesto, ricotta salata 12 chef selection of meat PORCHETTA fior di latte, salsa verde, and cheese 22 homemade pastapickled chilli 16

PASTA al POMODORO chef’s signature 19 TORCHIO sausage, porcini ragu 20

BLACK CAMPANELLE clams, fresno chilis, bottarga 22 RIGATONI VERDE bolognese, fontina fonduta 21

RAVIOLINI ricotta, melted tomatoes, basil, parmesan 22 FETTUCCINE mushrooms, roasted garlic, escarole 18

CALAMARETTI shrimp, tomato sauce, rosemary, chili 24 RICOTTA & MASCARPONE GNUDI lobster and 25 guanciale ragu *ask your server for gluten free options! the main course vegetable BRUSSELS SPROUTS 9 GRILLED NIMAN RANCH PORK CHOP “MILANESE” * 35 double smoked bacon, pickled chilli mustard seed crust, spring bean insalata lemon vinaigrette

ROASTED CAULIFLOWER 9 WOOD FIRE ROASTED CHICKEN * 23 calabrian chili, roasted garlic, charred vegetables, potato, salsa verde ricotta, crispy shallot, tempura

BEETS 8 WHOLE ROASTED ORATA * 29 house pesto, goat cheese mascarpone, fregola, tomato, basil puree, charred lemon pumpkin, seeds

FINGERLING POTATO “J.W. Style” 8 SEARED DIVER SCALLOPS * 38 fried garlic, rosemary salt baked sunchoke, charred radish currants, capers, pignoli vinaigrette OVEN CHARRED SQUASH 9 currants, pignoli vinaigrette

MEYER LEMON DUSTED LAMB LOIN * 35 food with responsibility seared baby kale, date jus, almond-anchovy gremolata We care deeply about where our ingredients come from. We partner with farmers, ranchers, and other suppliers whose practices emphasize quality and responsibility. See how we're making GRILLED NIMAN RANCH FLAT IRON STEAK * 34 choices with farmers, animals, and the environment in mind. vegetable ash crust, chickpea panisse, red wine jus TASTING MENU AVAILABLE, $55/PERSON

SEAFOOD AL TEGAME 38 snapper, shellfish, fregola, red chili lobster brodo Chef Scott Conant

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions.