Lunch

To Start

MARINATED OLIVES

herbs and spices
5

TOASTED ALMONDS

chili sea salt
5

BRUSCHETTA

roasted tomato condimento / mozzarella / basil
3 each / 8 for 3 pieces

CHEF’S SELECTION OF SALUMI

11 / 18

salads and …

ROMAINE SALAD

anchovy dressing / parmigiano / radishes / house cured anchovy / ACME bread crostino
13

ALBACORE TUNA SALAD

potatoes / green beans / cucumber / tomato / egg / olives / capers / lemon vinaigrette
11 / 14

BUTCHER SALAD

salumi / hearts of romaine / spinach / peppers / onion / mozzarella / giardiniera vinaigrette
10 / 13

sandwiches

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

CHICKEN PARMIGIANA

tomato sauce / arugula / tomato conserva / mozzarella cheese
14

BLT

apple wood smoked bacon / heirloom tomatoe / little gem lettuce / cracked pepper aioli
14

ROASTED MUSHROOM & AUTUMN SQUASH

black truffle aioli / arugula / taleggio cheese
13.

soup

SOUP OF THE DAY

7 / 10

pasta etc.

FETTUCCINE BOLOGNESE

beef and pork ragu / tomato / oregano / parmigiano reggiano
18.

TUFFOLI "large semolina pasta tubes"

tuscan beef shortrib / tomato sangiovese / black pepper
19.

ORECCHIETTE “little ears”

braised kale / kale pesto / fennel sausage / pecorino
18.

GARGANELLE "hand rolled windpipes"

roasted mushroom ragu / spinach / truffle ricotta
17

TROFIE al PESTO "hand twisted pasta"

basil-pine nut pesto / potato / haricot vert
17

mains

POLLO ALLA PIASTRA

seared chicken on the piastra / autumn squash / arugula / pomegranate / pumpkin seed pesto
17

POLPETTE

pork meatballs - pine nuts / raisins / tomato sugo / broccoli di cicco
17

ROASTED PORK SHOULDER

soft polenta / balsamico roasted pears
17.

sides

FRIED BRUSSELS SPROUTS

capers / anchovy / red wine vinaigrette
7

ROASTEDFINGERLING POTATOES

brown butter / sage / parmigiano regiano
7

Dessert and Cheese

dessert

HOUSE-MADE GELATO/AFFOGATO

vanilla bean / brown butter / lemon verbena
4 / 6

SEASONAL SORBETTO

Strawberry
4

CHOCOLATE NEMESIS CAKE

whipped cream / candied hazelnut
9

LEMON TART

lemon curd / strawberries / tomato conserva / basil / strawberry sorbetto
8

PEACH PANNA COTTA

roasted peaches / smoked vanilla gelato / brown sugar crunch
8

BISCOTTI

cookies that have been baked twice, almond anise
1

cheese

each 7 two 12 three 15

ROBIOLA TRE LATTI

mostarda di frutta

GORGONZOLA DOLCE

honey pears

FONTINA

red wine cherry

FIORE SARDO

quince paste

Beer

BEER ON TAP

Sudwerk Hefeweizen

Heifenwizen (Davis, CA - 5%)
8.

Henhouse Saison

Saison (Sonoma, CA – 5%)
8.

Faction Seasonal IPA

IPA (Alameda, CA 6.8 %)
8.

Barebottle Brewing

Patio Pils (San Francisco, CA 4.4%)
8.

BOTTLED BEER

Angelo Poretti #4

Lager (Lombardia, Italy 5.5%)
8

Spaghetti Western

Chocolate Stout (Lombardia, Italy, 8.6%)
15

Granna 40

Single Hop Blond (Fruili, Italy, 4.9%)
10

Fuoco Birra 550ml.

Belgian Tripel (Assisi, IT - 5.8%)
15

Menabrea Ambrata

Round Body, soft toasted malt, clean and mildly bitter finish
8

Delirium "Red"

Cheery and Elderberry sour ( Belgium 8%)
12

Wine

WINE ON TAP GLASS / MEZZO / LITER

glass / mezzo / liter

BUBBLES GLASS / MEZZO / BOTTLE

2016 PROSECCO FARRA BRUT

Brut Millesimato, Veneto
12 / 30 / 48

2012 FRANCIACORTA

"Saten" / Contadi Castaldi / Lombardia
17 / 43 / 68

WHITE GLASS / MEZZO / BOTTLE

2016 PINOT GRIGIO

Marjan Simic / Friuli Venezia Giulia / Slovenia
12 / 30 / 48

2015 SAUVIGNON BLANC "CEP"

Hopkins Ranch / Russian River Valley
14 / 35 / 56

2015 CHARDONNAY

Calera / Central Coast
14/ 35 / 56

2015 FURORE BIANCO

Marisa Cuomo / Costa d'Amalfi
14 / 35/ 56

2015 VERNACCIA "TRADIZIONALE"

Montenidoli / Toscana
13 / 32 / 52

2016 GRILLO

Zagra / Valle dell'Acate
12 / 30 / 48

N/V VERMENTINO "RENOSU"

Dettori / Sardegna
13 / 32 / 52

2014 VIOGNIER

Barboursville Vineyards / Virginia
12 / 32 / 52

ROSE GLASS / MEZZO / BOTTLE

2015 ROSE

Famille Perrin Reserve / Cote du Rhone
12 / 30 / 48

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

SMALL BITES

TOASTED ALMONDS

chili sea salt
5

MARINATED OLIVES

herbs and spices
5

APPETIZERS AND SOUP

CHEF'S SELECTION OF SALUMI

mix of charcuterie
11 / 18

MIXED ANTIPASTO

salumi / pickled vegetables / marinated olives / crostini
24

BURRATA

burrata cheese / roasted beets / autumn plums / pistachio / basil / fillone bread
13

ROASTED & RAW PEAR SALAD

radicchio / endive / quince vinaigrette / gorgonzola dolcelatte / hazelnuts
12.

ROMAINE SALAD

house cured anchovy / radish / acme bread crostino / anchovy dressing / parmigiano
13

SOUP

soup of the day
7

BRUSCHETTA (3 Pieces)

crushed avodado / crescanza cheese / heirloom tomatoes / basil
8.

PASTA

ORECCHIETTE "little ears"

braised kale / fennel sausage / pecorino romano
18.

TROFIE al PESTO "hand twisted pasta"

basil-pine nut pesto / potato / haricot vert
17

TUFFOLI "large semolina pasta tubes"

tuscan beef shortrib / tomato sangiovese / black pepper
19.

FETTUCCINE BOLOGNESE

beef and pork ragu / tomato / rosemary / parmigiano reggiano
18.

SAFFRON SPAGHETTI

saffron pasta with seasonal shellfish / garlic / chili / white wine
19.

GARGANELLI "hand rolled windpipes"

roasted mushroom ragu / spinach / truffle ricotta
18.

MAINS

POLLO ALLA PIASTRA

seared chicken on the piastra / autumn squash / arugula / pomegranate / pumpkin seed pesto
22.

BISTECCA- PAN SEARED SIRLOIN STEAK

roasted mushrooms and cipolline / late summer sweet corn / roaste cipolline / salsa verde
25.

POLPETTE - SICILIAN PORK MEATBALLS

pine nuts / raisins / tomato sugo / broccoli di cicco
17

SIDES

FRIED BRUSSELS SPROUTS

capers / anchovy / red wine vinaigrette
7

ROASTED FINGERLING POTATOES

brown butter / sage / parmigiano reggiano
7