Pausa Lunch September
Total Page：16
File Type：pdf, Size：1020Kb
LUNCH salumi formaggi Butcher’s Board house selection Chef’s Board house selection 3 | 22 or 5 | 30 3 | 22 or 5 | 30 tigella, cunza, pickles, seasonal compote, truffle honey, oat crackers, mustard grilled bread to start house made focaccia | 3.5 fried mediterranean mussels, summer squash, gypsy pepper aioli | 15 smoked burrata, eggplant caponata, parsley oil, saba, grilled bread | 15 arancini, summer squash, basil pesto, tomato sugo, parmigiano | 11 salad add : flat iron steak | 8 pulled chicken | 4 arugula, frisee, peaches, candied pistachios, costata romanesco, whipped ricotta, marjoram vinaigrette | 14 red romaine, radishes, avocado, fines herbes, creamy poppyseed & colatura di alici dressing | 14 chopped gem lettuces, arugula, fresh cranberry beans, roasted corn, heirloom summer squash, romano beans, cherry tomatoes, italian frying peppers, sundried tomato vinaigrette, sheeps milk ricotta salata | 14 tuna conserva, mixed greens, soft boiled eggs, bintje potatoes, leccino olives, toybox tomatoes, green beans, torpedo onions, whole grain mustard vinaigrette | 17 panini choice of red romaine with marjoram vinaigrette OR fried bintje potatoes with gypsy pepper aioli focaccia | pulled chicken, basil pesto, spicy pickled cherry tomatoes, house made mozzarella | 15 tigellone | seasonal mushrooms, porchetta, gorgonzola, shallots, frisee | 15 tigellone | prosciutto cotto, stracchino, squash pesto, arugula | 15 piz z a margherita, tomatoes, house made mozzarella, basil, olive oil | 16 fichi, house made mozzarella, mission figs, gorgonzola, caramelized onions, arugula, crispy parmigiano/prosciutto | 19/24 maitake mushrooms, tomatoes, house made mozzarella, prosciutto cotto, smoked burrata, shallots | 22 pomodoro, heirloom tomatoes, stracchino, anchovies, squash blossom & zucchini pesto, micro basil | 20 pasta & entrees stinging nettle mezzi rigatoni, bolognese, parmigiano reggiano | 19 pappardelle, duck sugo, parmigiano reggiano | 19 carnaroli risotto, heirloom tomatoes, crispy parmigiano reggiano, micro basil | 19 polpette, house meatballs, tuscan kale, onions, cranberry beans, tomato sugo, pecorino | 19 swordfish sausage, saffron fregola sarda, grilled scallions, peperonata, basil pesto | 19 sides bintje potatoes | 6 cranberry beans, guanciale, breadcrumbs | 8 roasted mixed peppers | 8 green beans, toybox tomatoes, roasted garlic | 8 pollo arrosto brined for 24 hours | slow roasted | natural jus half chicken (for the table) with two sides | 25 whole chicken (for the table) with three sides | 42 One check per table. Please limit 3 credit cards per check. executive chef/owner ANDREA GIULIANI | chef de cuisine DAN MUSSULMAN SPRITZ BEER BY THE GLASS EACH | 12 draft (12oz ) bolle rossi , Pacific Wonderland Lager, il doge | aperol, prosecco, soda, orange Deschutes Prosecco Andreola Dirupo, 12|49 Schiava Gump “Vernatsch,” Alto Adige ’14 13|50 Bend, OR (5.5% ABV) | 8 DOCG, Veneto NV sbagliato | campari, carpano antica “formula,” Marzemino Costaripa “Mazana,” 13|50 Devil’s Canyon, Silicon Blonde Ale, prosecco, orange Franciacorta Brut Bellavista “Alma,” 18|76 Lombardia ‘13 Belmont, CA (6% ABV) | 8 Lombardia NV proibito | cappelletti, grapefruit juice, prosecco Bonarda Castello di Luzzano 12|44 Fieldwork Brewing, “Hazy Train” IPA, l’alpino | dolin blanc, salers gentian, genepi, Franciacorta Brut Rosé Contadi Castaldi, 15|64 “Oltrepo’ Pavese,” Lombardia ‘13 Berkeley, CA (6.9% ABV) | 8 Lombardia NV lemon, prosecco Roero Ermanno Costa “Cascina Spagnolo,” 19|70 bastardo | amaro ciociaro, pineapple gum, bottle Lambrusco Medici Ermete “I Quercioli,” 9|34 Piemonte ‘12 Emilia Romagna NV apricot liqueur, lime, lambrusco Birra Menabrea, Blonde Lager, Italy | 8 Cabernet Blend La Cappuccina “Madego,” 14|52 La Fin Du Monde, Belgian Style Veneto ‘13 Triple Ale, Canada | 9 Montepulciano Fantini, Abruzzo ‘16 12|44 bianchi & rosé APERITIVO Weihenstephaner, Hefe Weissbier Savuto Rosso Cantine Odoardi, 12|44 Germany | 8 Kerner Valle Isarco, Alto Adige ’15 12|44 Calabria ‘14 Sauvignon & Timorasso Ten. Montemagno 12|44 Lagunitas, “Aunt Sally,” Sour Mash Ale, Etna Rosso Graci, Sicilia, ‘14 16|60 EACH | 10 Petaluma, CA | 7 “Monferrato Bianco,” Piemonte ’16 mixed with Fever Tree Indian Tonic Uinta Brewing, “Baba” Black Lager, Roero Arneis, Cascina Val del Prete “Luet,” 14|52 Cappelletti & Tonic Salt Lake City, UT | 7 Piemonte‘’16 Tamburnin Vermouth Bianco & Tonic Ace Perry Hard Cider, Sonoma, CA | 6 Chardonnay Di Lenardo “Monovitigno,” 13|50 Alessio Vermouth Rosso & Tonic Friuli-Venezia Giulia ’16 Vermentino Dolianova “Naeli,” 12|44 Sardegna ’16 Rose Scaia “Rosato,” Veneto ’16 12|44 0 PROOF strawberry lemonade, soda | 6 ginger beer, bundaberg, Australia 375mL | 4 lavender lemonade, soda | 6 chinotto soda, Italy (275mL) | 5 ginger limeade, soda | 6.