Early Spring Menu
Roast chiogga beets, cara cara orange, red endive, fennel, black olive vinaigrette and feta cheese.
A classic Caesar with focaccia croutons.
Butter leaf lettuce, creamy Gorgonzola dolce latte dressing, best pears and toasted sliced almonds.
Wagyu beef Bresaola, pickled red spring onions, arugula and shaved pecorino fresco.
Roast asparagus, gribiche sauce ( hard boiled egg, capers, ) toasted sliced almonds.
Crostini with fava bean puree, meyer lemon oil, mint, shaved asiago cheese.
Sweet potato gnocchi, sherry cream, sage and smoked bacon.
House made squid ink tagliatelle, fresh Monterey squid, roast tomato sauce, chili flakes, lemon and extra virgin olive oil.
Rigatoni, slow braised pork ragu, broccoli rabe and asiago.
Orecchiette, artichoke hearts, and caramelized fennel with arugula pesto cream.
Risi bisi, risotto with sweet peas, crisped smoked proscuitto, pecorino fresco and
extra virgin olive oil.
Fish of the day.. A.Q. Fava bean purée, roast asparagus and meyer lemon aioli.
Pollo involtini, chicken thighs stuffed with spring nettles and chèvre, spinach and tree oyster mushroom ragout with balsamic glaze。
Slow braised lamb shoulder, tomato, herbs, white
wine, olive oil mashed potatoes and green garlic gremolata。