Snacks

Carmelized onion, gorgonzola and walnut focaccia  5
Antipasti plate-marinated olives, roasted beets, wild mushroom crostini   6
Spring green salad with fava beans, radishes, parmesan and white balsamic vinaigrette  7
Seasonal soup of the day   7
Fritto Misto- fried prawns, calamari, lemon, fennel and olives   9
Duck, pheasant and pork terrine with red wine mustard, pickled cherries and toast   9

Salumi e Formaggi

Small (4 selections)   9
Large (6 selections)   12

Sandwiches

Mozzarella, preserved tomatoes and rapini   7
Albacore tuna salad with capers and lemon   8
Bresaola, Robiola and arugula   8
Van de Rose ham, Fontal and pear  8 
Braised wild boar, pickled onions and provolone picante  9

PASTA

Spring vegetable panzoti filled with ricotta, green garlic, nettles and seasonal herbs tossed with a walnut and lemon pesto   12  
House made potato gnocchi, oxtail ragu and Pecorino Romano   14
Chestnut tagliatelle- smoky braised pork, and wild mushrooms   13
Bucatini carbonara with pancetta, pecorino and a rich egg sauce   13
 

PLATES

Saffron Arancini- rice croquettes filled with Dungeness crab and house made ricotta  10
Spring Minestra- a rich soup of great northern white beans, potatoes and seasonal vegetables   13
Braised beef short ribs agrodolce- sweet and sour braise, butter roasted potatoes and a salad of celery, cherries and figs   17
Pan roasted Steelhead- celery root and potato gratin, orange gastrique, fennel and frisee   17