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 hokkaido scallop crudo, summer melons, fresno chiles, finger lime, basil sprouts | 16 smoked burrata, eggplant caponata, parsley oil, saba, grilled bread | 15 arancini, summer squash, basil pesto, tomato sugo, parmigiano | 11 polpette, house meatballs, tomato sugo, pecorino | 11 salads add : flat iron steak | 8 pulled chicken | 4 arugula, frisee, blenheim apricots, 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, sungold 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 piadina | prosciutto San Daniele, house made mozzarella, arugula | 15 piadina | house-made sausage, shallots, san andrea latteria | 15 piz z a margherita, tomatoes, house made mozzarella, basil, olive oil | 16 verdure, tomatoes, house made mozzarella, eggplant, summer squash, marjoram, capers, garlic, sheep ricotta | 19 chanterelle mushrooms, tomatoes, house made mozzarella, prosciutto cotto, stracchino, shallots | 22 house made sausage, tomatoes, house made mozzarella, tuscan kale, onions, pecorino romano | 19 pomodoro, heirloom tomatoes, smoked buffalo provola, anchovies, squash blossom & zucchini pesto, micro basil |20 tonno, tomatoes, house made mozzarella, poached ahi tuna, red onions, leccino olives, parsley | 20 pasta & risotto carnaroli risotto, heirloom tomatoes, crispy parmigiano reggiano, micro basil | 22 stinging nettle mezzi rigatoni, braised pork sausage ragu, parmigiano reggiano | 18 tagliatelle, bolognese, parmigiano reggiano | 18 cavatelli, rosa bianca eggplant & almond pesto, cicerchie beans, shaved sheeps milk ricotta | 18 pollo arrosto brined for 24 hours | slow roasted | natural jus half chicken (two sides) | 24 whole chicken (three sides) | 42 sides bintje potatoes | 6 cranberry beans, guanciale, breadcrumbs | 8 green beans, toybox tomatoes, roasted garlic | 8 roasted mixed peppers | 8 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 , Fruitlands Sour ’Gose,’ il doge | aperol, prosecco, soda, orange Modern Times Prosecco Andreola Dirupo, 12|49 Schiava Gump “Vernatsch,” Alto Adige ’14 13|50 San Diego, CA (4.8% ABV) | 8 DOCG, Veneto NV sbagliato | campari, carpano antica “formula,” Marzemino Costaripa “Mazana,” 13|50 Deschutes, Pacific Wonderland Lager, prosecco, orange Franciacorta Brut Bellavista “Alma,” 18|76 Lombardia ‘13 Bend, OR (5.5% ABV) | 8 Lombardia NV proibito | cappelletti, grapefruit juice, prosecco Roero Ermanno Costa “Cascina Spagnolo,” 19|70 Fieldwork Brewing, “Green Rest” IPA, l’alpino | dolin blanc, salers gentian, genepi, Franciacorta Brut Rosé Contadi Castaldi, 15|64 Piemonte ‘12 Berkeley, CA (7% ABV) | 8 Lombardia NV lemon, prosecco Cabernet Blend La Cappuccina “Madego,” 14|52 bastardo | amaro ciociaro, pineapple gum, bottle Lambrusco Medici Ermete “I Quercioli,” 9|34 Veneto ‘13 Emilia Romagna NV apricot liqueur, lime, lambrusco Birra Menabrea, Blonde Lager, Italy | 8 Petit Verdot Casale del Giglio Lazio ‘13 12|44 La Fin Du Monde, Belgian Style Montepulciano Fantini, Abruzzo ‘15 11|40 Triple Ale, Canada | 9 APERITIVO bianchi & rosé Savuto Rosso Cantine Odoardi, Calabria ‘14 11|40 Weihenstephaner, Hefe Weissbier Etna Rosso Giovi “Akraton,” Sicilia ‘11 16|60 Germany | 8 Gruner Veltliner Valle Isarco, Alto Adige ’15 12|44 Sauvignon & Timorasso Ten. Montemagno 12|44 EACH | 10 Lagunitas, “Aunt Sally,” Sour Mash Ale, “Monferrato Bianco,” Piemonte ’16 mixed with Fever Tree Indian Tonic Petaluma, CA | 7 Roero Arneis, Cascina Val del Prete “Luet,” 14|52 Cappelletti & Tonic Uinta Brewing, “Baba” Black Lager, Salt Lake City, UT | 7 Piemonte‘’16 Tamburnin Vermouth Bianco & Tonic Baladin, “Nora” Spiced Ale Soave Classico Pra “Otto,” Veneto ’15 12|44 Alessio Vermouth Rosso & Tonic Italy, 750mL | 48 Vermentino Olianas, Sardegna ’16 11|40 Ace Perry Hard Cider, Sonoma, CA | 6 Falanghina Villa Raiano “Beneventano,” 11|42 Campania ‘’14 Chardonnay, Feudi del Pisciotto, Sicilia‘’15 14|52 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.