Arugula, red endive, sierra beauty apples, candied pecans,
white cheddar, honey whole grain mustard vinaigrette.
A classic Caesar with focaccia croutons.
Butter lettuce with Fuyu persimmon, pomegranate, toasted pumpkin seeds and creamy Gorgonzola dressing.
Roast chiogga beets, cara cara oranges, pickled red Italian sweet onions, black olive vinaigrette, feta cheese and pickled parsley.
Cream of pumpkin soup, roast garlic oil, chives and toasted sliced almonds.
Brandade, salt cod whipped with Yukon gold potatoes, served warm with crostini, lemon and castelvetrano olives.
Sweet potato gnocchi, in a sherry cream sauce with smoked bacon or sage.
House made tagliatelle with slow braised duck leg sugo and wilted escarole.
Orecchiette with roast mixed wild mushrooms, castelfranco radicchio and Parmesan cream sauce.
Manicotti, crepes stuffed with veal Bolognese baked Il forno in a gypsy pepper cream with aged provolone.
Meza rigatoni with Calabrese sausages, broccoli rabe, marinara, toasted breadcrumbs.
Risotto with butternut squash purée, spinach, smoked mozzarella, and fried shallots.
Pesce en brodo, fresh cracked Dungeness crab, petrale sole, dayboat scallops and Manila clams in a rich fennel, tomato and saffron broth, with Meyer lemon aioli, crostini and marinated shaved fennel.
Spice rubbed pork tenderloin, celery root and Swiss chard gratin, Agro dolce cippolini onions, balsamic glaze and fried sage.