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, mustard seasonal compote, truffle honey, oat crackers, Prosciutto San Daniele 36 mo. | 14 grilled bread Prosciutto Cotto ham | 11 Dolce cow, soft | 12 Porchetta rosemary, thyme, sage | 11 di Capra goat, soft | 13 Ciccioli pork terrine | 10 Ubriaco di Capra al Traminer goat, semi-hard | 13 Mortadella pistachio, black pepper | 12 Casazza cow, semi-hard | 12 Duck Pate dried cherries, sage, port | 12 Asiago cow, semi-hard | 12 Salame al Pepe black pepper, red wine | 12 Caprino Sardo goat, semi-hard | 12 Salame al Parmigiano green garlic, sage | 12 Parmigiano Reggiano Vacche Rosse 30 mo. | 12 cow, hard Pancetta black pepper, bay leaves | 11 N’duja Calabrese calabrian chile, hot paprika | 12 to start swordfish crudo, blenheim apricots, oat crackers, basil oil | 16 fried rock shrimp, fennel, sage, saffron aioli | 13 smoked , eggplant caponata, parsley oil, saba, grilled bread | 15 saffron and asparagus arancini, pomodoro, romano | 11 salads arugula, frisee, blenheim apricots, candied pistachios, costata romanesco, whipped , 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, italian frying peppers, sundried tomato vinaigrette, sheeps milk ricotta salata | 14

add : bistro steak | 8 pulled chicken | 4 tuna conserva, mixed greens, soft boiled eggs, bintje potatoes, leccino olives, sungold tomatoes, green beans, torpedo onions, whole grain mustard vinaigrette | 17 panini choice of red romaine with marjoram vinaigrette OR fried amarosa potatoes with saffron aioli focaccia | pulled chicken, basil pesto, spicy pickled cherry tomatoes, house made | 15 focaccia | roasted lamb, mint and buffalo ricotta spread, arugula, olive pate | 16 piadina | prosciutto San Daniele, house made mozzarella, arugula | 15 piadina | salsiccia, shallots, san andrea latteria | 15 piz z a margherita, tomatoes, house made mozzarella, basil, olive oil | 16 house made sausage, tomatoes, house made mozzarella, tuscan kale, onions, | 20 porchetta, tomatoes, house made mozzarella, wild porcini mushrooms, shallots, arugula, parmigiano | 22 tonno, tomatoes, house made mozzarella, poached ahi tuna, red onions, leccino olives, parsley | 22 verdure, tomatoes, house made mozzarella, eggplant, summer squash, marjoram, capers, garlic, sheeps ricotta | 19 pasta & risotto carnaroli risotto, asparagus, lemon zest, thyme, , micro basil | 20 stinging nettle mezzi rigatoni, braised pork sausage ragu, parmigiano reggiano | 20 pappardelle, duck sugo, parmigiano reggiano | 24 senise paccheri, genovese di pesce, basil, pecorino romano | 22 spinach tagliatelle, tartufata, wild porcini mushrooms, spring onions, parsley | 22

house-made focaccia served upon request One check per table. Please limit 3 credit cards per check. executive chef/owner ANDREA GIULIANI | chef de cuisine DAN MUSSULMAN SPRITZ APERITIVO BY THE GLASS

EACH | 12 EACH | 10 bolle rossi il doge | aperol, prosecco, soda, orange mixed with Fever Tree Indian Tonic Prosecco Andreola Dirupo, 12|49 Schiava Gump “Vernatsch,” Alto Adige ’14 13|50 & Tonic DOCG, Veneto NV proibito | cappelletti, grapefruit juice, prosecco Cappelletti Marzemino Costaripa “Mazana,” 13|50 l’alpino | dolin blanc, salers gentian, genepi, Tamburnin Vermouth Bianco & Tonic Franciacorta Brut Bellavista “Alma,” 18|76 Lombardia ‘13 Lombardia NV lemon, prosecco Alessio Vermouth Rosso & Tonic Roero Ermanno Costa “Cascina Spagnolo,” 19|70 bastardo | amaro ciociaro, pineapple gum, Franciacorta Brut Rosé Contadi Castaldi, 15|64 Piemonte ‘12 Lombardia NV apricot liqueur, lime, lambrusco BEER Barbera d’Alba Cascina Val del Prete 13|50 Lambrusco Medici Ermete “I Quercioli,” 9|34 “Serra de’ Gatti,” Piemonte ‘15 Emilia Romagna NV Cabernet Blend Ca’Emo “La Montecchia,” 14|52 COCKTAIL draft (12oz ) Veneto ‘13 Magnolia, Kalifornia Kolsch, bianchi & rosé Montepulciano Fantini, Abruzzo ‘15 11|40 San Francisco, CA (4.7% ABV) | 8 EACH | 12 Kerner Valle Isarco, Alto Adige ’14 12|44 Negroamaro Castello Monaci, 12|44 Devil’s Canyon, Silicon Blonde Ale, Salento - Puglia ‘13 Roero Arneis, San Silvestro “Sabbie,” 12|44 Pausa sour | city of London gin, cappelletti, Belmont, CA (6% ABV) | 8 Savuto Rosso Cantine Odoardi, Calabria ‘13 11|40 lemon, gum syrup, egg white Piemonte, ’15 Fieldwork Brewing, “Burning Daylight” IPA, Sauvignon & Timorasso Ten. Montemagno 13|50 Etna Rosso Pietradolce, Sicilia ‘14 14|52 more e menta | rum, singani 63, blackberry, lime, Berkeley, CA (6.8% ABV) | 8 “Monferrato Bianco,” Piemonte ’15 vanilla, mint bottle Falanghina Villa Raiano “Beneventano,” 11|42 il viaggio | yuu baal mezcal, midori, lemon, Birra Menabrea, Blonde Lager, | 8 Campania ‘’14 pineapple gum, orange bitters La Fin Du Monde, Belgian Style Trebbiano Spoletino Raina “Spoleto,” 12|44 lavanda | gin, lime, lavender Triple Ale, Canada | 9 Umbria ’15 messico e nuvole | tequila blanco, limoncello Weihenstephaner, Hefe Weissbier Chardonnay, Feudi del Pisciotto, Sicilia‘’15 14|52 creme, pineapple gum, lemon Germany | 8 Vermentino Olianas, Sardegna ’14 11|40 padrino | yuu baal mezcal, dolin blanc, salers Lagunitas, “Aunt Sally,” Sour Mash Ale, Rose Scaia “Rosato,” Veneto ’16 12|44 gentian, lemon twist Petaluma, CA | 7 strozzino | tequila reposado, cynar ‘70’, sweet Baladin, “Nora” Spiced Ale vermouth, maraschino liqueur, orange twist Italy, 750mL | 48 0 PROOF sfumato | bourbon, sfumato, gum syrup, lemon Ace Perry Hard Cider, Sonoma, CA | 6 giovane spritz, chinotto, fever tree tonic, ginger limeade, soda | 6 Pausa 50/50 Martini | leopold’s gin OR ca pineapple gum, lemon juice | 6 courage vodka, dolin dry vermouth, orange ginger beer, bundaberg, Australia 375mL | 4 bitters lavender lemonade, soda | 6 chinotto soda, Italy (275mL) | 5