Menu

Little gem lettuce, Meyer lemon, anchovy, egg white dressing, radishes and garlic croutons

Roasted beets, Di Stefano burrata, mint, saba and watercress

Butter bean, garlic confit, Castelvetrano olives, parsley, heirloom cherry tomatoes

Roasted artichoke hearts, Meyer lemon, feta cheese, garlic confit, watercress, arugula, and breadcrumbs

Butternut squash "jam," Calabrian chili salsa, arugula and sourdough toast

Manila clams, buckwheat polenta, white verjus, La Quercia nduja, and tomato vinaigrette

Pomodoro, fior di latte mozzarella, Di Stefano burrata, and basil

Fior di latte mozzarella, fontina, sottocenere al tartufo, maitake mushrooms, shallots, and watercress

Pomodoro, fior di latte mozzarella, La Quercia prosciutto + nduja, and basil

Fior di latte mozzarella, fontina, Parmesan Reggiano, and green salad

Poached shrimp, Calabrian chili, pink pomodoro, mint + basil, and linguine

Pomodoro, olive oil, basil, garlic sugo, and bucatini

Bottarga, Meyer lemon, capers, Parmesan Reggiano, linguine

Parmesan reggiano, black pepper, and bucatini

Duroc pork, Mishima Reserve wagyu beef, tomatoes, Parmesan Reggiano, and linguine

Buttermilk Jidori Chicken, Peewee Potatoes, Meyer Lemon, Crème Fraiche, Soft Herbs

Pachamama Farms Pork, Fennel Pollen, Herbs, Garlic, Peewee Potatoes, and Pistachio Salsa

New Zealand Lamb Chops, Tomato Jam, Roasted Baby Carrots, Pine Nuts, and Pomodoro

Whole Roasted Branzino, Shallot and Fennel Mix, Little Green Salad

CAB 22 oz, Green Salad, Perfect for Two

Roasted Brussels Sprouts, Meyer Lemon, Battuto, Parmesan Pangrattato

Eggplant, Herbed Labneh, Pine Nut Salsa, Preserved Lemons, Parsley and Dill

Baby Carrots, Green Goddess, Arugula, Pistachio Salsa, and Valbreso Feta

Marscarpone, Cocoa Powder, Coffee Chantilly

Meyer Lemon, Grand Marnier, Pacific Coast Olive Oil

Chocolatey, Fudgey, and Coffee Chantilly