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Pausa Dinner 06-20

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Pausa Dinner 06-20 DINNER salumi formaggi Butcher’s Board house selection Chef’s Board house selection 3 | 24 or 5 | 32 3 | 24 or 5 | 32 tigella, cunza, pickles, mustard seasonal compote, truffle honey, oat crackers, grilled bread Prosciutto di Parma 24 mo. | 14 Stracchino cow, soft | 12 Prosciutto Cotto ham | 11 Robiola di Capra goat, soft | 13 Porchetta rosemary, thyme, sage | 12 Gorgonzola Dolce Blu cow, soft | 12 Ciccioli pork terrine | 11 Bergamino di Bufala buffalo, semi-soft | 13 Mortadella pistachio, black pepper | 12 Marzolino Rosso di Pienza sheep, semi-soft | 13 Chicken Liver Mousse saba, grilled bread | 12 San Pio X cow, semi-soft | 12 Duck Pate dried cherries, pistachios, port | 12 Toma cow, semi-hard | 12 Coppa cinnamon, black pepper, red wine | 13 Latteria San Andrea cow, semi-hard | 12 Lonza coriander, fennel, white wine | 13 Pecorino di Filiano sheep, semi-hard | 12 Finocchiona Salame fennel pollen, garlic, white wine | 12 Arrocca Pecorino Sardo Riserva sheep, hard | 13 Salame al Parmigiano green garlic, sage | 12 Parmigiano Reggiano Vacche Brune 5 Year | 13 Salame Toscano black pepper, red wine | 12 cow, hard Salame del Doge squid ink, lemon zest, garlic | 12 to start house made focaccia | 3.5 buffalo burrata, fava bean puree, roasted porcini mushrooms, sprouted quinoa, friselle | 16 fish crudo, tiny cucumbers, fresno chile, pickled watermelon radish, caramelized coriander, avocado-lime sorbet | 17 swordfish pate, croutons, semi-dried cherry tomatoes, fennel, dill, caper berries, aged balsamic | 14 pork belly, kumquat marmalade, salsify puree, radicchio di castelfranco, crispy parmigiano | 15 roasted bone marrow, caramelized onions, blue fin tuna heart, micro parsley, grilled bread | 15 coraline & red endive, frisee, strawberries, candied hazelnuts, torpedo onions, balsamic vinaigrette, goat cheese ricotta salata | 15 lollo rossa lettuce, radishes, avocado, fines herbes, creamy poppyseed & colatura di alici dressing | 15 piz z a margherita, tomatoes, house made mozzarella, basil, olive oil | 17 porcini mushrooms, tomatoes, house made mozzarella, roasted red endive, gorgonzola | 23 +pork porchetta | 25 lamb porchetta, house made mozzarella, summer squash pesto, graffiti eggplant, summer squash, saffron pecorino | 24 asparagus, house made mozzarella, parmigiano, prosciutto cotto, tartufata, agretti, egg yolk crumble | 25 house made sausage, house made mozzarella, taleggio, savoy cabbage, butterball potatoes, rosemary | 24 pasta & risotto carnaroli risotto, porcini mushrooms, taleggio cheese fonduta, red wine reduction | 23 tomato ravioli filled with buffalo ricotta & english peas, parmigiano fonduta, chives, poppy seeds, confetti flower | 24 chestnut gnocchetti sardi, fava beans, asparagus, shiitake mushrooms, spring onions, vegetable demi, goat milk ricotta | 24 monococco spaghetti, swordfish sausage, piennolo tomatoes, calabrian chile, red onion, basil, pecorino romano | 25 spinach tagliatelle, pancetta, hazelnut & sage pesto, semi-dried cherry tomatoes, pecorino romano | 24 senise pepper casarecce, lamb sugo, mint, caprino sardo | 25 stinging nettle mezzi rigatoni, braised pork sausage ragu, parmigiano reggiano | 23 entrees veal chop, english pea mash, roasted shiitake mushrooms, buffalo ricotta fonduta, watercress | 38 flat iron steak, saffron potato and leek puree, roasted scallions, broccoli di ciccio, calabrian chile, almonds | 35 duck breast, sunchoke puree, spring onions, duck bacon, swiss chard, roasted sunchokes, bing cherry jus | 32 lamb shank, controne beans, fava beans, pickled ramps, mint and pistachio pesto | 35 alaskan halibut, fennel & green garlic puree, asparagus, spring onions, preserved lemon, tapenade | 35 sides shiitake mushrooms, scallions, basil pesto | 9 romano beans, guanciale, roasted garlic vinaigrette, breadcrumbs | 10 butterball potatoes | 8 One check per table. Please limit 3 credit cards per check. A 20% gratuity may be added to tables greater than 6. executive chef/owner ANDREA GIULIANI | chef de cuisine/butcher DAN MUSSULMAN SPRITZ BEER BY THE GLASS EACH | 13 draft (12oz ) bolle rossi il doge | aperol, prosecco, soda, orange Birra Menabrea, Blonde Lager, Prosecco Andreola Dirupo, Veneto NV 13|54 Barbera d’Alba Mauro Veglio, Piemonte ‘15 14|56 Italy (4.8% ABV) | 8 hugo | st. elderflower, prosecco, soda, mint Franciacorta Brut Bellavista “Alma,” 18|76 Roero Ermanno Costa “Cascina Spagnolo,” 19|76 Golden Road, Hefeweizen, Lombardia NV Piemonte ‘14 (100% Nebbiolo) proibito | cappelletti, grapefruit juice, prosecco Los Angeles, CA (5% ABV) | 8 l’alpino | carpano bianco, salers gentian, genepi, Franciacorta Brut Rosé Contadi Castaldi, 16|70 Cabernet & Merlot Blend Vignalta 18|72 Devil’s Canyon, Silicon Blonde Ale, lemon, prosecco Lombardia NV “Marrano,” Veneto ‘10 San Carlos, CA (6% ABV) | 8 bastardo | amaro ciociaro, pineapple gum, Lambrusco Medici Ermete “I Quercioli,” 9|36 Carmenere & Oseleta Blend La Cappuccina 16|64 Fieldwork Brewing, “Howling Forest” IPA, apricot liqueur, lime, lambrusco Emilia Romagna NV “Campo Buri,” Veneto ‘13 Berkeley, CA (6.6% ABV) | 8 Chianti Classico Rocca delle Macie 16|64 bianchi & rosé “Sant’ Alfonso,” Toscana ‘11 bottle COCKTAIL Sauvignon & Timorasso Ten. Montemagno 13|52 Montepulciano d’Abruzzo Fantini, 12|48 Amstel Light, Lager, Holland | 7 “Monferrato Bianco,” Piemonte ’17 Abruzzo ‘16 Augustiner-Bräu München “Edelstoff,” Nero d’Avola Cantine Mothia “Mosaikon,” 13|52 EACH | 13 Friulano Specogna, 13|52 Helles Lager, Munich, Germany | 9 Friuli-Venezia Giulia ’16 Sicilia ‘15 pisco punch | pisco, blackberry puree, lemon, Einstok Olgerd, White Ale, Iceland | 8 Pinot Grigio Pighin “Collio,” 15|60 Etna Rosso Graci, Sicilia ‘15 16|64 pineapple gum (100% Nerello Mascalese) Weihenstephaner Hefeweissbier, Friuli-Venezia Giulia ’16 improved daiquiri | aged white rum, Germany | 8 Falanghina & Biancolella Marisa Cuomo 15|60 pierre ferrand dry curacao, lime, simple rossi riserva Unibroue La Fin Du Monde, Tripel Ale, “Ravello Bianco,” Campania ’16 five spice mule | vodka, lime, ginger, five spice Canada | 9 Rose Pierpaolo Pecorari “Ros Alba”, 13|52 Tazzelenghe Conte D’Attimis-Maniago, 25|100 simple, soda, bitters Friuli-Venezia Giulia ’09 Uinta Brewing “Baba,” Black Lager, Friuli-Venezia Giulia ’17 brezza | London dry gin, yellow chartreuse, Salt Lake City, UT | 8 simple, lemon, soda, basil bianchi riserva Ace Perry Hard Cider, Sonoma, CA | 7 lavanda | gin, lime, lavender simple Chardonnay Bellavista “Uccellanda,” 24|96 messico e nuvole | tequila blanco, limoncello Lombardia ’11 creme, pineapple gum, lemon fico d’India | mezcal, opuntia, lime, tamarind, 0 PROOF agave, tajin rim strozzino | tequila reposado, cynar, sweet blueberry lemonade, soda | 7 ginger beer, Fentimans, UK 275mL | 4 vermouth, maraschino liqueur, orange twist lavender lemonade, soda | 7 chinotto soda, Lurisia, Italy 275mL | 5 sfumato | bourbon, sfumato, gum syrup, lemon ginger limeade, soda | 7.
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