Lunch

To Start

MARINATED OLIVES

herbs and spices
5

TOASTED ALMONDS

chili sea salt
5

BURRATA DI STEFANIO

roasted sunchokes / hazelnuts / balsamic condimento / filone
12

BRUSCHETTA PLATTER

roasted tomato and mozzarella / ricotta basil-pine nuts pesto / eggplant caponata
8

CHEF’S SELECTION OF SALUMI

11 / 18

salads and …

PEAR AND ENDIVE

gorgonzola piccante / mosto cotto / toasted hazelnuts
13

LITTLE GEM

anchovy dressing / parmigiano / radishes / house cured anchovy / batard croutons
13

TUNA SALAD

pole beans / potato / pickled onion / olives / lemon aioli / olive / boiled egg
9 / 12

MIX CHICORY

seasonal citrus / fennel / ricotta salata
13

BUTCHER SALAD

salumi / hearts of romaine / spinach / peppers / mozzarella / giardinera vinaigrette
9 / 12

sandwiches

served on acme bread or on our house made gluten free roll

SHRIMP AND SQUID “ALLA PIASTRA”

shaved fennel / chili / preserved meyer lemon / aioli
14

PROSCIUTTO COTTO

arugula / tomato / spicy aioli
14

EGGPLANT

peppers / tomato / basil / scamorza cheese
13

soup

SOUP OF THE DAY

7 / 10

pasta etc.

RIGATONI - spinach pasta

braised lamb ragu / tomato / mint / pecorino
17

ORECCHIETTE

“little ears” / broccoli di ciccio / fennel sausage / pecorino cheese
17

FARROTTO

farro “risotto” / butternut squash / spinach / truffle oil
17

CORN FUSILLI (GLUTEN FREE)

tomao sugo / fava beans / ricotta cheese
17

mains

DAILY FISH

daily fish preparation
20

CHICKEN THIGHS

roasted caponata / raisins / natural chicken jus
17

POLPETTE

pork meatballs with porcini mushrooms / cipolline onion / tomato sugo
16

SCALOPPINE

semolina dusted pork loin / mushrooms / squah agrodolce / seasonal salad
16

sides

FRIED BRUSSELS SPROUTS

capers / anchovy / red wine vinaigrette
6

BRAISED BROCCOLINI

lemon / chili
6

ROASTED BUTTERNUT SQUASH

pomegranate / saba
6

cheese

each 7 two 12 three 15

TALEGGIO

mosto cotto / wahs rind cow's milk with soft interior, sweet flavors

GORGONZOLA PICCANTE

chestnut honey / blue, cow’s milk with piquant flavors

HUMBOLT FOG

red wine poached cherries / goat’s milk layered with ash, subtle flavors

TOMETTA CREMOSA DI PECORA CARLETTA

honey almond / sheep's milk, soft and delicate, buttery flavor

MOLITERNO

mostarda di frutta / sheep’s milk, firm interior veined with black truffle earthy flavors

Dessert and Cheese

dessert

HOUSE-MADE GELATO/AFFOGATO

spiced kabocha / vanilla beans / mint chocolate chip / bitter sweet chocolate
4 / 6

SEASONAL SORBETTO

4

Panettone Bread Pudding

cacao nibs / crema inglese / citrus / molasses gelato
6

BUTTERSCOTCH PANNA COTTA

melted meringue / milk chocolate / candied sour mandarins
6

NEMESIS CAKE

vanilla bean crema / white chocolate crunch / perserved dark cherries

PANFORTE

spiced fruit and chocolate bar, almond, hazelnut, sweet spices and cocoa powder
2

BISCOTTI

cookies that have been baked twice, almond anise
1

cheese

each 7 two 12 three 15

TALEGGIO

mosto cotto, wash rind cow's milk with soft interior, sweet flavors

GORGONZOLA PICCANTE

chestnut honey, a formidable cow's milk blue cheese with a sharp and sweet flavor from the region north of milan, is italy's answer to roquefort

HUMBOLT FOG

poached dry cherries, goat milk cheese made by cypress grove , in humboldt county. buttermilk and fresh cream, complemented with floral notes, herbal overtones and a tangy flavor from the layer of edible vegetable ash, clean citrus finish

TOMETTA CREMOSA DI PECORA CARLETTA

honey almond, sheep milk cheese produced in the area of cuneo. the texture is soft and delicate, slightly elastic. this is a cheese with a delicate and buttery flavor with a hint of acidity

MOLITERNO

mostarda di frutta, sheep’s milk, firm interior veined with black truffle, earthy flavors

Beer

BEER ON TAP

Hawkhill

Heifenwizen (California - 4.5%)
8

Scrimshaw

Pilsner (S.F. – 4.7 %)
8

Rise and Pine

Dark Ale (6.5 %)
8

Palisade Loco

IPA (6%)
8

BOTTLED BEER

PETRUS

Aged Pale (7.3%), bronze in color, sour aroma, tart finish
12

MORETTI LA ROSSA

Doppelbock (Italy - 7.2%), aromas of caramelized malt
8

BALADIN WAYAN 750ml (5.8%)

Sour (Italy - 5.8%) cloudy, aroma of pale clean barley, with a taste of grape
28

CHIMAY BLUE

DARK ALE ( Germany - 5.7%) DRIED FRUIT, BROWN SUGAR, SWEET MALT FINISH
12

DOUBLE AUGHT

Pilsner (California - 5%) Malty yet crisp and refreshing
7

ACME

IPA ( California - 6.9%) strong hops, aromas of fruit, crisp finish
7

DUST BOWL

AMBER ALE (California - 5%) oat, clean, crisp
7

Wine

WINE ON TAP

glass / mezzo / liter

2014 "Patelin the tablas creek"

Tablas Creek Vineyard / Santa Barbara / California
15 / 38 / 76

2015 Chardonnay

Carmel Road / Monterey / California
12 / 30 / 60

2015 Cabernet Sauvignon

Eberle Winery / Paso Robles / California
14 / 35 / 71

2015 Zinfandel

Dry Creek / Sonoma County / California
13 / 33 / 66

BUBBLES

2016 PROSECCO DI VALDOBBIADENE

Ca di Rajo / Veneto
48

2012 FRANCIACORTA

"Saten" / Contadi Castaldi / Lombardia
68

N.V. LAMBRUSCO GRASPAROSSA DI CASTELVETRO

"Vigna Ca del Fiore" / Manicarti / Emilia Romagna
48

2010 PAS DOSE

Contratto / Piemonte
75

N.V. SAGRANTINO ROSE

Scacciadiavoli / Umbria
60

WHITE

2016 Sauvignon

Erste Neue / Alto Adige
48

2014 Riesling "Kaiton"

Kuen Hof / Alto Adige
65

2015 Soave Classico

Pra / Veneto
48

2015 Pinot Grigio "Jesera"

Venica & Venica / Friuli Venezia Giulia
56

2014 Verdicchio dei Castelli di Jesi "Il Cantico della Figura"

Andrea Felici / Marche
65

2014 Fiano di Avellino

Pietracupa / Campania
60

2014 Falanghina "Flora"

I Pentri / Campania
48

2014 Greco del Sannio "Vento"

Capolino Perlingeri / Campania
52

2015 Salina Bianco

Hauner / Sicilia
48

2016 Etna Bianco

Graci / Sicilia
64

2015 Inzolia "Terre di Giumara"

Caruso & Minini / Sicilia
48

2014 Vermentino di Gallura

Mura / Sardegna
52

ROSE

2015 Rose "Rosamara"

Costaripa / Lombardia
52

2014 Rose "Il Rogito"

Cantine del Notaio / Basilicata
56

ORANGE

2013 "Ograde"

Skerk / Friuli Venezia Giulia
68

2015 Pithos Bianco "Anfora"

Cos / Sicilia
75

2009 "Origine"

Vodopivec / Friuli Venezia Giulia
110

2005 "Bianco"

Massa Vecchia / Toscana
150

RED

2014 Barbera d"Asti "Nizza"

Oddero / Piemonte
60

2013 Roero Rosso

Matteo Coreggia / Piemonte
52

2015 Verduno Pelaverga "Speziale"

Fratelli Alessandria / Piemonte
60

2005 Barolo

Rocche di Castelletto / Piemonte
130

2013 Langhe Nebbiolo

Pelissero / Piemonte
60

2010 Barbaresco "Tulin"

Pelissero / Piemonte
140

2012 Sassella Valtellina Superiore "Grisone"

Alfio Mozzi / Lombardia
75

2012 Sforzato della Valtellina

Alfio Mozzi / Lombardia
110

2013 Cabernet Sauvignon "Palazzotto"

Maculan / Veneto
75

2013 Amarone della Valpolicella

Farina / Veneto
85

2011 Schioppettino di Cialla

Ronchi di Cialla / Friuli Venezia Giulia
95

2014 IGT Toscana

La Massa / Toscana
52

2014 Soffocone di Vincigliata

Bibi Graetz / Toscana
75

2007 Brunello di Montalcino

Il Paradiso di Manfredi / Toscana
100

2013 Chianti Classico

Il Mulino di Grace / Toscana
52

2012 Montefalco Rosso

Tenuta Alfredosa / Umbria
75

2015 Montepulciano d'Abruzzo

Contesa / Abruzzo
48

2015 Susumaniello "Ascos"

Masseria Li Veli / Puglia
56

2016 Furore Rosso

Marisa Cuomo / Campania
60

2014 Aglianico "l'Atto"

Cantine del Notaio / Basilicata
60

2013 Cannonau "Sa Mola"

Alberto Loi / Sardegna
60

2013 Carignano "Assaje"

Capichera / Sardegna
95

2010 Etna Rosso "Aetneus"

I Custodi / Sicilia
58

2015 Frappato

Valle dell'Acate / Sicilia
56

2011 Nero d'Avola "Tane"

Valle dell'Acate / Sicilia
75

2010 Phitos Rosso

Cos / Sicilia
75

Dinner

ANTIPASTI

VEGETABLES

each 5

TOASTED ALMONDS

chili sea salt
5

MARINATED OLIVES

herbs and spices
5

SEAFOOD

ROASTED OCTOPUS

poached cauliflower / radishes / black chickpeas puree / olie - Calabria condimento
14

SALUMI, ETC.

CHEF'S SELECTION OF SALUMI

11 / 18

MIXED CHARCUTERIE ANTIPASTO

24

SELECTION OF FRESH CHEESES

mozzarella di bufala / ricotta fresca / burrata
12

APPETIZERS AND SOUP

PEAR AND ENDIVE SALAD

gorgonzola crema / toasted hazelnuts / mosto cotto
14

CHICKEN LIVER MANTECATO

crostini / apple and pear mostarda / crostini
11

MIXED CHICORY SALAD

seasonal citrus / fennel / ricotta salata
13

LITTLE GEM SALAD

baby beets / anchovy dressing / radishes
13

SOUPS

SOUP OF THE DAY

7

PASTA

FETTUCCINE - handmade pasta

rabbit sugo / roasted apple / parmigiano cheese
17

LUMACHE BOLOGNESE - red wine pasta

beef and pork ragu' / tomato / rosemary / oregano / chili flake / parmigiano
17

CORN FUSILLI (GLUTEN FREE)

tomato sugo / fava beans / ricotta cheese
17

ORECCHIETTE - "little ears"

broccoli di ciccio / fennel sausage / pecorino
17

RISOTTO

bay shrimp / leeks / meyer lemon / parmigiano cheese
18

MAINS

FROM THE SEA

daily fish preparation
a.q.

CHICKEN AL MATTONE "CHICKEN UNDER THE BRICK"

polenta / root vegetable ragu' / salsa rustica
20

TAGLIATA - seared flat iron steak

peperonata / salsa verde / red wine reduction
24

POLPETTE

pork meatballs with porcini mushrooms / cipolline onion / spicy tomato sugo
16

SIDES

FRIED BRUSSELS SPROUTS

capers / anchovy / red wine vinaigrette
6

BRAISED BROCCOLINI

lemon / chili
6

ROASTED BUTTERNUT SQUASH

pomegranate / saba
6