Our Menu
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Small Plates
Rosemary, sea salt, and cultured butter.
Lemon pepper and chili aioli.
Caper remoulade and relish.
Lemon aioli, pickled chilis, and pomodoro.
Salads
Caesar, apple, radish, goat cheese, and almonds.
Sourdough, stracciatella, and dukkah.
Peach shrub, tomatoes, sesame crema, and shallots.
Onion, cucumber, ricotta, basil, and crumbs.
Fromage, pickled blueberries, za'atar, and alliums.
Pasta
Chorizo, tomato, jalapeños, shrimp, and crumbs.
Peppers, tomatoes, garlic, onions, basil, and Parmesan.
Crab, corn, tomato passata, shallots, and pickled chilis.
Bolognese the real way, mascarpone, and Parmesan.
Ricotta, Parmesan, mushrooms, zucchini, and mustard seed.
Entrees
Polenta, broccoli, lemon, and garlic.
Rapini, gigante beans, peppers, and vincotto.
Baby carrots, corn succotash, risotto, and giardiniera.