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Cena

Stuzzichini         *This is a Sample menu we change the menu a few times a week, all prices are subject to change

Olive ​– marinated olives with​ citrus zest, calabrian chili, confit garlic, caper berries, rosemary, anise                                                                                          9
Giardiniera di Agrodolce ​– traditional northern italian style sweet & sour pickled vegetables                                                                                                      9
Bagna Caôda – “hot bath” of olive oil, anchovies, garlic, & butter with raw & poached local vegetables                                                                                       16
Ascolani – fried olives filled with red wine braised oxtails, caramelized onion, parmigiano, rosemary                                                                                         14
‘Nduja – house cured Stemple Creek Ranch pork spicy, smoky, spreadable calabrian salumi, pickled red onion, calabrian chili, pickled Lonely Mountain    16    Farm’s peppers, grilled Acme levain


Antipasti

Lumache –​ escargot braised with veal jus, porcini, anise, fennel, garlic & white wine served with creamy polenta, gremolata, olio extra vergine di oliva        19

Tonno e Fagioli –​ olive oil poached albacore tuna, gigante beans, Tenbrink's jimmy nardello peppers, fennel, capers, preserved lemon, bottarga                    19

breadcrumbs, Tenbrink’s olio nuovo extra vergine di oliva
Barbabietole – marinated Fifth Crow Farm’s beets, gorgonzola picante spuma, mountain berries, toasted pecans, orange blossom honey, mustard greens,     18  chardonnay vinaigrette
Insalatina ​–​ Star Route Farm’s greens, K&J apples & asian pear, Dirty Girl chicories, radish, fennel, cusie al malto d’orzo e whiskey, hazelnuts                       16       pomegranates, apple cider & mustard vinaigrette, saba
Bruschetta​ – cannellini beans crushed with slow cooked garlic, rosemary, evoo & chili flakes, braised Star Route Farm's broccoli rabe, orange zest                17

calabrian chili, capers, tinned anchovies
Prosciutto di San Daniele – gnocco fritto, K&J persimmons, olio extra vergine di oliva, 3 year aceto balsamico di modena                                                       21


Primi

Tajarin al Burro e Salvia– traditional 40 yolk piemontese thin cut pasta, parmigiano-reggiano, butter, sage leaves                                                                     24
Agnolotti al Plin –​ truffle and button mushroom filling served in a roasted veal and red wine jus, black trumpet mushrooms, parmigiano                             26
Pappardelle ​–​ 10 hour bolognese-Rossotti Ranch veal, Schmitz Ranch dry aged beef, Stemple Creek pork, prosciutto di san daniele, soffritto                        25
baby spinach, parmigiano-reggiano

Stracci di Castagne – chestnut "rags" with Schmitz Ranch pork rib ragu, savoy cabbage, fennel, porcini mushrooms, lemon, juniper                                       25
pork jus, rosemary, parmigiano-reggiano

Tagliatelle –​ spinach pasta ribbons, wild winter mushroom ragu, fennel, onion, black trumpet, yellow feet, hedgehog and porcini mushrooms                      26
rosemary, sage, thyme, porcini crema, parmigiano-reggiano

Malloreddus – saffron semola pasta with Schmitz Ranch spicy pork fennel sausage, tomato sugo, caramelized onion, pecorino, toasted breadcrumbs           24
Triangoli – filled with roasted Tenbrink Farm’s autumn squash, mascarpone, parmigiano, warm spices, served with brown butter, sage                                  25
toasted hazelnuts, K&J pomegranates, saba


Secondi

Cioppino – dungeness crab, salt springs mussels, manila clams & black cod poached in a tomato fish broth, shaved fennel, citrus zest                                     39
saffron, capers, chili, herbs, fennel pollen, trout roe

Coppa alla Griglia – grilled, slow roasted Schmitz Ranch pork coppa, brown butter roasted apples, braised cabbage, toasted hazelnuts                                  41
grilled polenta, roasted pork and truffle jus     

La Fiorentina ​–​ 1 kilo (35 oz) Schmitz Ranch dry aged grilled porterhouse steak, corona beans, balsamic braised radicchio, gremolata, bone marrow            147
15 year aceto balsamico tradizionale di modena

Il Pesce Grosso – choice of whole fish grilled over oak coals, shaved fennel & herb salad, salsa verde, calabrian chili, crushed castelvetrano olives, grilled lemon, sicilian extra virgin olive oil
          
Sardine – Santa Barbara –  10
          Serves 1 person.

          complex, delicate balance of saltiness and sweetness, tender texture.
          Chili Pepper Rock Fish – Mendocino – 69
          Serves 4-6 people.
          mild, sweet with a firm, large flaked texture.
         
Petrale Sole – Fort Brag – 58  
          Serves 2-4 people.
           Light, flaky texture & sweet, briny flavor.

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