Late Summer into Early Fall
PRIMI
Little Gem Caesar, focaccia croutons, shaved Parmesan — 18
Butter lettuce, Black Mission figs, toasted sliced almonds, creamy Gorgonzola Dolce dressing — 18
Heirloom tomatoes, Persian cucumbers, pickled torpedo onions, burrata, basil, sherry vinaigrette — 20
Red endive, Pink Pearl apples, candied pecans, aged white cheddar, arugula, honey whole-grain mustard vinaigrette — 18
Crostini with Sicilian Rosa Bianca eggplant caponata, feta, and Kalamata olives — 20
Sweet potato gnocchi, sherry cream, smoked bacon or sage — 22
House-made focaccia — 8
SECONDI
House-made meatballs - 20
Side of spaghetti marinara - 8
Fresh pappardelle, Parmesan cream, roasted wild mushrooms, cavolo nero, toasted breadcrumbs — 29
Spaghetti amatriciana, crisped guanciale, caramelized onions, garlic, chili flakes, and grated Pecorino Fresco — 29
Squid-ink spaghettini, braised Monterey Bay squid, fresh Italian butter beans, lemon, and extra-virgin olive oil — 30
Risotto with slow-braised Mary’s duck-leg ragù, aged Pecorino, wilted radicchio, and fried shallots — 34
Pan-seared Pacific halibut, salt cod and whipped potato cake, romesco aioli, and salsa verde — 40
Chicken parmigiana, breaded and fried cutlet, marinara, smoked mozzarella, angel hair pasta, arugula, and sherry vinaigrette — 30
Puccini sausage, sweet Jimmy Nardello peppers, toasted polenta, and crème fraîche — 28