Pizza dal Forno a Legna Antipasti e Insalate MARGHERITA INSALATA COTOGNE E UOVO T oma to sau ce, b asil, oregano & fresh mozzarella 1 6 Baby kale, Jelich farm quince, sweet balsamic onions Crispy egg & guanciale; mustard dressing 1 2 PROSCIUTTO COTTO Tomato sauce, home made “p ro sciu tto co tto ”, mozzarella INSALATA PRIMAVERILE Rico tta & organic arugula 18 Org an ic local baby lettuces, rad ish es, fresh herbs SALSICCIA E FUNGHI Sunflower seeds, Go rgo nzo la Dolce, red wine vinaigrette 1 0 Tomato sauce, homemade spicy sausage, wild mushrooms & mozzarella 1 8 B U R R AT A E CORNO DI TORO SCHIACCIATA NDUJA E BROCCOLI RABE Fresh burrata cheese, marinated “corno di toro” peppers Housemade “nduja” spicy sausage, marinated broccoli rabe & caciocavallo cheese 1 9 Basil oil & carta musica 1 4 PIZZA PESTO E CALAMARI Basil pesto sauce, cherry tomatoes, potato, fresh calamari, olives & mozzarella 1 8 TERRINA DI POLIPO Poached and pressed Mediterranean octopus, potato Add Prosciutto 5 Add Farm egg 3 Add Arugula 3 Add Mushrooms 3 Olives, cherry tomato, celery hearts & wild ar ug ula 1 5 INSALATA POLLO La Carne e Pesce Marinated grilled chicken breast with organic arugula and frisée greens GUAZZETTO ALLO ZAFFERANO roasted bell peppers, cherry tomatoes & Taggiasca olives 1 5 Pan roasted cod, salt spring mussels, fresh bay scallops, whole shrimp INSALATA GAMBERI Clams & calamari, sa ffron , cherry tomatoes broth with fregola Sard a 2 9 Grilled prawns with mixed greens salad, organic che rr y tom atoe s, garbanzo beans and shaved almonds 16 BRANZINO E RI SO N E RO E ZUC C HINE Grille d Mediterranean Se a b ass filet , black Venere rice P OLPETTE DI AGNELLO Organic summer squash & white wine lem on cape rs sauce 2 9 Oven baked domestic lamb sausage “Polpette” with caciocavallo cheese Broccoli rabe, spicy tomato sauce & focaccia bread 14 POLLO ARROSTO IN TECIA Terra cotta roasted natural free -ra nge M ary’s chicken, Yukon potatoes Bosane olives & o reg an o 2 6 Paste Fatte in Casa e Risotti AGNOLOTTI DEL PLIN Panini Ho use m ade small ravioli “del plin” of three meats; sausage, veal, r abb it T omato & onion sauce 1 9 FOCACCIA POLLO Br ead ed crispy fried chicken breast, Caciocavallo che ese RAVIOLI BERGAMASCHI “SCARPINOC C ” Traditional Bergamo ravioli of wild greens & “Taleggi o Ver o” olive & vegetable spread; mixed green salad 13 Br own butter sauce, crispy sh allo ts 19 MANZO E CI PO L LE SPAGHETTI CARBONARA Grilled and marinated Angus bee f, r oa ste d on io ns, Branzi cheese Housemade spaghetti pa sta , smoked pork guanciale m ixed lettu ce , roasted potatoes 1 4 e gg yolk & Grana Padano che ese 1 4 PASTIN DI AGNELLO House baked bun with lamb sausage, roasted zucchine FOIADE DI FUNGHI Organic buckwheat pasta, mixed wild mushrooms, garlic Grain mustard & Provolone cheese; arugula salad 1 4 Parsley & Grana Padano 1 9 P I A D I NA D I VE R D U R E LINGUINI GAMBERI E CANNELLINI Roasted medley of seasonal vegetables, basil, oregano an d mo zzare lla ch ee se 1 1 Ho use m ade linguine pasta, cannellini beans Add Farm egg 3 Add Guanciale 3 Wild gulf prawns & cherry tomatoes , Soave white wine sauce 21 TONNARELLI AL NERO DI SEPPIA Contorni Fr esh tonnarelli pasta with Monterey bay calamari Squid ink sauce, fresh Roma tomatoes , ba sil, Calabria peppers & b ottar ga 21 ERBETTE Sautéed dandelion greens, Grana Padano cheese 6 BIGOLI E CODA ZUCCHINE TRIFOLATE “Bigoli” pasta with N ebbiolo braised oxtail & a sp ara gu s 20 Mixed organic summer squash, garlic, parsley & mint 6 R I SO T T O E PANCIA DI MAIALE Carnaroli risotto parmigiana, crispy Niman Ranch pork belly, Bread and Water Available upon request | 18% Gratuity added to parties of six or more Zucchine, demi -glace sauce 2 2 A 3.0 % surcharge will be added to help provide a living wage for our staff .