Red endive, D’ anjou pear, toasted pecans, chèvre,
Arugula, champagne shallot vinaigrette.
A classic Caesar with focaccia croutons.
Farro verde, radicchio, crisped bacon, grated hard boiled egg, toasted pumpkin seeds and honey balsamic vinaigrette.
Butter leaf lettuce, cara cara oranges, toasted sliced almonds, herbed green goddess dressing.
Crostini with creamy Tuscan white bean purée, marinated portobello mushrooms, shaved grana and fried sage.
Cream of butternut squash soup, roast garlic oil, toasted crouton and chives.
Sweet potato gnocchi, sherry cream and smoked bacon or sage.
House made tagliatelle, slow braised beef short rib sugo, tomato, rosemary and cippolini onions.
Spaghetti with fresh cracked Dungeness crab, Uni cream, caramelized fennel, chili flakes mand eyer lemon zest.
Manicotti , crepes stuffed with spinach and ricotta baked Il forno in a wild mushroom , leek, and pecan pesto cream and aged provolone.
Orecchiette, Calabrese sausages, broccoli rabe, toasted breadcrumbs and extra virgin olive oil.
Fish of the day A.Q celery root purée, arugula, flambeau radish and hearts of palm salad with lemon caper aioli.
Pork chops di cugino Marko... slow cooked in a rich marinara over wilted winter greens and creamy polenta.
Osso Buco, fork tender and braised with white wine, tomato and oregano, saffron and pecorino fresco risotto with gremolata.