meats $5 ea / $14 platter
country paté
ciccioli
rillettes
accompaniments for meats $4
freshly baked sourdough, grain mustard and pickled vegetables
antipasti
marinated olives $7
roasted beets with gorgonzola and walnuts $9
roasted carrots with ras el hanout goat cheese,
pistachios and cumin honey $9
braised fennel with aioli $9
brandade with grilled bread $12
fried farm egg bruschetta with confit fat $9
wood-grilled duck sausage with lentils and guanciale $10
salad
spicy greens with smoked trout, farm egg,
sourdough croutons and mustard vinaigrette $12
arugula and shaved fennel with celery root,
almonds, cocoa nibs and sherry vinaigrette $10
soup
lentil $9
pasta
penne with arugula pesto annd almonds $9/17
wood grill, oven & rotisserie
wood-grilled hanger steak with gorgonzola polenta $26
spit-roasted chicken with roasted turnip panzanella $20
spicy pig head stew with polpettini, chick peas and braised greens $23
wood-grilled rainbow trout with white beans
and cider brown butter $25
crispy mutton belly with shaved fennel, meyer lemon and olives $24
porchetta: spit-roasted pork loin and belly with bordeaux spinach $27
sides $5
rosemary-roasted potatoes
creamy polenta
chef’s week menu $30 prix fixe
first course:
flatbread with ricotta, toasted hazelnuts and arugula
spicy greens with smoked trout, farm egg,
sourdough croutons and mustard vinaigrette
lentil soup
second course:
penne with arugula pesto annd almonds
wood-grilled rainbow trout with white beans and cider brown butter
spicy pig head stew with polpettini,
chick peas and braised greens