March 17, 2017

ANTIPASTI PIZZA baby kale salad with smoked ricotta, tokyo turnip & 14 margherita – san marzano, fior di latte, basil & 16 d’anjou pear extra virgin olive oil stracciatella with furikake, black trumpet mushroom & 12 bianco verde- pea tendrils, caccio di fossa, 18 sourdough mozzarella di bufala, green garlic & salsa verde fried duck rillettes with yukon gold potato, 14 maiale- tessa, fior di latte, savoy cabbage & 21 meyer lemon & fava leaf whole grain egg emulsion salumi board with tuscan butter, roman mustard, 18 salsiccia- san marzano, pork sausage, baby leeks, 21 apple butter & ciabatta provolone & taggiasca olive culatello  rabbit terrine  coppa  lonza add: anchovy, arugula +2 mozzarella di bufala, farm egg +3 asparagus with toasted pistachio, whey & 19 SECONDI fines herbs 30 seared salmon with charred frisée, 19 pea tendril paglia e fieno with guanciale & chervil preserved blood lime & thumbelina carrot gargati with smoked hen, coal roasted parsnip & 20 speck wrapped rabbit with oaxacan green polenta & 29 balsamic braised chicories broccoli relish carrot top with braised rabbit , 22 mixed roast of pork with coal roasted cabbage & celery 28 fermented baby carrot & garlic chives root 22 smoked duck tortelloni with san marzano, fennel & CONTORNI taggiasca olives sautéed spigarello with meyer lemon, chili & 8 dal plin 21 breadcrumbs alla bolognese 23 roasted asparagus with calçot onion, lemon & 8 herring bottarga

bacon glazed thumbelina carrots with fried almonds & 8 signed cookbook: flour+water pasta by Thomas McNaughton 35 fava leaf salsa verde

bread and water are available upon request

a 5% charge is added to cover SF restaurant mandate charges *consumption of raw or undercooked meat, poultry, shellfish or eggs may increase your risk of -borne illness