Chef Chiarello has created a menu of micro-regional Italian cuisine, selecting the best dishes from across Italy and anchoring them with artisanal, heritage, or house-made ingredients. Chef and his team carefully select the purveyors for produce, meat and fish, and focus as much as possible on local sources. Pastas, cured meats, fresh cheeses, cured olives and the like are all made in house.

The menu is divided into, Antipasti, Pasta, Secondi (main course) and Contorni (vegetable side dishes). Dessert and Cheese, Specialty Cocktail and Lounge menus are also available.

Download a pdf of our bar menu and dessert menu.

Below is our Spring 2012 dinner menu. Click here for our Lunch Menu.

• Pesce Crudo market fresh raw selection from the sea. Changes Daily A.Q.


• Insalata del Uve organic greens, verjus vinaigrette, oven-dried grapes, candied hazelnuts, pecorino


• Caramelized Brussels Sprout Salad citrus segments, toasted Marcona almonds, prosciutto bits, aged balsamic dressing


• Spring Split Pea Soup mint essence, crispy guanciale, shaved pecorino, aged balsamic


• "Green Egg & Ham" confit of Delta asparagus, culatello, crispy soft cooked egg, whipped prosciutto butter & bits, Cambozola crema


• Pasta Fritta organic Prosciutto "house cured", white balsamic strawberries, lambrusco "nuvola", pickled crosnes & basil


• Burrata Kalamata olive crema, black anise crostini, fava beans, pickled spring onions, saba vinaigrette


• Monterey calamari, crisped with Arborio rice flour & aioli nero


• Roasted baby golden & chiogga beets, Point Reyes blue cheese spuma & pistachio vinaigrette


• Shortrib Meatballs carrot caponata, citrus emulsion, Sicilian spice


• Wood Grilled Octopus olive oil braised potatoes, pickled red onion & salsa verde


• Polenta Under Glass, caramelized mushrooms & balsamic game sauce

• Risotto del Giorno A.Q.


• "Ancient Roman" Fettuccine Cocoa nib pasta, Dolce salame, Trimiti olives, Sicilian capers, artichokes, anchovy, oregano – pinenut crumble, ginger essence


• Black Pepper Bucatini alla Carbonara soft cooked hen egg, asparagus, guanciale & parmigiano brodo


• Ricotta Gnocchi Salsa di pomodoro della nonna, pecorino


• Rigatoni tomato braised Sonoma rabbit sugo, caramelized mushrooms, housemade ricotta


• Pan Roasted Potato Gnocchi spring vegetables, English pea fonduta, Valley Ford Montasio


• Butternut Squash Caramelle Bosc pear, Pecorino, crispy sage, brown butter emulsion & Amaretti - poppy seed gremolata


• Potato dough Raviolo filled with spinach and ricotta, black truffles, farm fresh egg yolk, sage browned butter


• Red Wheat Tagliarini Bolognese veal, pork & porcini mushroom sugo, rosemary, parmigiano reggiano


• Black Garlic Spaghetti Grande head-on gulf prawns, hen-of-the-woods mushrooms, fava beans, calabrian chili, citrus essence & bonito flakes

• "Vitello Tonnato" pan roasted veal loin with tuna emulsion and wild arugula


• Twice Cooked Natural Pork Chop peck seasoning, cinnamon stewed plums, natural pork jus & crispy cavolo nero


• Forno Roasted Chicken Breast "Marsala" sautéed forest mushrooms, marinated grilled onions, truffle honey and sherry vinaigrette


• Mediterranean Seafood Brodetto mussels, Gulf prawns, clams and Monterey calamari, forno-confit tomato broth, olive oil croûton, paprika saffron rouille


• Duck Three Ways Roasted breast, confit leg, watercress, poached rhubarb, Sierra Beauty apples, spiced hazelnuts & duck liver mousse


• Wood-Oven Roasted Whole Fish Delta asparagus, meyer lemon, sage brown butter


• Wood Grilled Loin of Grass-Fed Lamb saffron braised potatoes, green onions, pistachio pesto & rosemary scented lamb jus


• Smoked & Braised Natural Short Ribs whole grain mustard spaetzle, Sicilian pickles, quince paste & smokey horseradish jus

• Creamy ancient grain polenta


• Delfina potatoes, smashed & fried with crisp garlic, parsley, lemon, flake salt


• Olive oil confit of green asparagus, Blood orange zabaglione, mint essence


• Truffle-parmigiano fries

Chef de Cuisine: Robert Hohmann

Dinner Hours
Sunday - Thursday 5:00 – 9:30pm
Friday - Saturday 5:00 – 10:00pm