SM A LL PL AT E S PI Z Z AS

gluten free crust +2.50

SEASONAL SOUP 8 C HEF ’ S BOAR D 18 ZUCCA CHIPS 8 D A I LY P I Z Z A M P P R O S C I U T TO 17 BACON & EG G* 16 . 5
(serves 2-3) (yum!) chef ’s choice mission fig, goat cheese, grilled asparagus, roasted potato,
GRILLED prosciutto di parma, artisan cheese, arugula garlic confit, rosemary
A R T I C H O K E 14 marinated eggplant, roasted pepper, B U R R ATA 1 3 . 5 M A R G H E R I TA 1 5 . 5 FUNGHI 16 THE PIG 18
(when available) castelvetrano olive, marcona almond date conserva, roasted pistachio, mozzarella, fresh basil, roasted mushroom, cipollini onion, spicy pepperoni, soppressata,
sea salt, truffle, crispy pancetta, olive oil, red sauce smoked mozzarella italian sausage
grana padano cheese, GRILLED arugula, grilled bread
lemon aioli C A U L I F LO W E R * 1 3
fried egg, baby asparagus, ARANCINI 12 .5
P R O S C I U T TO toasted breadcrumb, crispy mushroom risotto
PAS TAS
B R U S C H E T TA 1 2 . 5 pancetta cream, lemon stuffed with scamorza cheese & PASTA MADE FRESH IN HOUSE DAILY
crescenza cheese, served with red sauce
grilled asparagus, C R I S P Y C A L A M A R I 14 . 5 gluten-free pasta or zucchini & sweet potato noodle +2.50
truffle, grana padano arugula & grilled lemon vinaigrette B L AC K
S PA G H E T T I & M E AT B A L L S - traditional tomato sauce, basil, olive oil, pecorino cheese 18
MEDITERRANEAN
I TA L I A N WHITE TRUFFLE MUSSELS 15 C H I C K E N P E S TO - gigli pasta, toasted pine nut, garlic, basil, crispy caper 18.5
M E AT B A L L S 14 GARLIC BRE AD 13 . 5 spicy salumi, butter, garlic,
marinara, pecorino, house made ricotta, mozzarella, fresh herbs, grilled bread R OA S T E D M U S H R O O M TO R T E LLO N I - caramelized sweet potato, brussels sprout, hazelnut, saba 17. 5
grilled bread grana padano, herbs
B O LO G N E S E (house specialty) - traditional meat sauce, tagliatelle noodle & grana padano cheese 20

S T R OZ Z A P R E T I - chicken, roasted mushroom, spinach, toasted pine nut, parmesan cream 19.5
S A L AD S
S H O R T R I B R A D I ATO R I - parmesan cream, fresh horseradish, wilted arugula, herbed breadcrumb 22

S I M P L E - farm greens, baby tomato, toasted pine nut, gorgonzola vinaigrette 9 S Q U I D I N K M A FA L D I N E - white shrimp, calamari, acqua pazza, mint, fennel pollen, calabrian chili 22

C A E S A R - romaine hearts, shaved radicchio, grana padano, classic crouton 11

MA I NS
A R U G U L A & R OA S T E D F E N N E L - lemon, extra virgin olive oil, grana padano 10
GRILLED BRANZINO* 29 ROSEMARY CHICKEN 23
T U S C A N K A L E - crispy pancetta, charred grape, apple, pistachio, breadcrumb, parmesan vinaigrette 12 .5 cipollini onion, fennel, broccolini, farro, roasted seasonal vegetable, lemon pan sauce
lemon & butter
S E A S O N A L V EG E TA B L E - butternut squash, brussels sprout, cauliflower, kale, radicchio, pecorino, 13 FILET OF BEEF* 38
farro, pistachio, date, white balsamic vinaigrette crispy potato, roasted mushroom,
BRAISED SHORT RIB 31
cipollini onion, marsala
heirloom carrot, swiss chard,
I TA L I A N FA R M - salami, provolone, pepperoncini, olive, campari tomato, red onion, cucumber, 15 creamy mascarpone polenta
roasted pepper, italian dressing ROASTED SALMON * 25
white bean ragu, broccolini,
DIVER lemon olive oil gremolata, saba
S C A L LO P S * 2 9
ADD GRILLED CHICKEN 6 OR SALMON* 10 parmesan risotto, roasted butternut squash, C H I C K E N PA R M E S A N 2 2
brussels leaf, crispy shallot, pancetta crushed tomato, aged provolone, mozzarella,
parmesan rigatoni

While we offer gluten free items our kitchen is not gluten free.
*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
 BUBBL ES & SA NG RI A WHITE WINE
G L A S S , T E R ZO , B OT T L E
PROSECCO P I N O T G R I G I O matteo braidot, friuli 8 11 32
11 44
dolci colline P I N O T G R I G I O barone fini, valdadige 10 14 40

F R I U L A N O ronchi di pietro, friuli 10 14 40

C H A M PA G N E O R V I E TO argillae, umbria 10.5 14 42
16 84
moet & chandon VER M ENTIN O guado al tasso, bolgheri 15 20 60
“ brut imperial”
R I E S L I N G snoqualmie, columbia valley 8 11 32

RED SANGRIA S AU V I G N O N B L A N C vavasour, awatere valley, nz 11 15 44

10 31 C H A R D O N N AY edna valley, central coast 9 12 36
brandy, blood orange,
red wine, strawberry, lime C H A R D O N N AY sanford “flor de campo”, santa barbara county 11 15 44

glass
C H A R D O N N AY banshee, sonoma coast

C H A R D O N N AY newton “skyside”, sonoma

13

16
1 7. 5

21
52

64 D I N N E R
bottle
pitcher ROSÉ WINE
A G L I A N I C O feudi di san gregorio “ros’aura”, campania 11 15 44

RED W I N E
CHIANTI SUPERIORE PIN OT N O IR M E R LO T
santa cristina antinori, tuscany sandhi “ fox block twelve”, columbia winery, columbia valley
10. 5 14 4 2 santa rita hills 10 14 4 0
16 21 64
CHIANTI CL ASSICO MALBEC
cecchi “storia di famiglia”, tuscany PIN OT N O IR terrazas de los andes, mendoza, arg
12 16 48 bottega vinaia, trentino 10 14 4 0
12 16 48
R O S S O D I M O N TA LC I N O CABERNET SAUVIGNON
caparzo (sangiovese grosso), tuscany Z I N FA N D E L guenoc, california
14 1 9 5 6 manifesto, lodi 9 12 36
10. 5 14 4 2
SUPER TUSCAN CABERNET SAUVIGNON
ornellaia “ le volte”, tuscany D O LC E T TO D ’A L B A skyfall vineyards, columbia valley
17 23 6 8 gagliardo, piedmont 12 16 48
11 15 4 4
M O N T E P U LC I A N O CABERNET SAUVIGNON
D ’A B R U Z Z O N E B B I O LO L A N G H E q collection, napa valley
tritano, abruzzo damilano “marghe”, piedmont 16 21 64
12 16 48 14 19 5 6
P R O P R I E TA R Y
VA L P O L I C E L L A B A R O LO RED BLEND
masi “ bonacosta”, veneto fontanafredda “silver label”, piedmont delille cellars “ d2”, columbia valley
12 16 48 17 23 6 8 17 23 6 8