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 current Dolci & Formaggi, Bar Menu, Wine List, and Dessert Menu.

Below is our Summer 2010 dinner menu. Click here for our Lunch Menu.

• Pesce Crudo Market fresh raw selection from the Sea



• Insalata del Bosco Organic greens, balsamic vinaigrette, sliced pear, candied hazelnuts, Pecorino



• Shaved Sugar Snap Pea Salad marcona almonds, sieved egg, pecorino, whole citrus vinaigrette



• Organic Prosciutto “house cured”, pasta fritta, zuppa di melone



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



• Burrata Creamy mozzarella burrata, beech mushroom conserva, crispy red beets



• House-cured salumi: Dolci, Bresaola, Fuet, Chorizo, with pickled vegetables giardinara



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



• Green-Egg and Ham Olive oil poached Delta asparagus, crispy soft-boiled egg, pecorino cheese pudding & prosciutto bits



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



• Warm Frisée & Goat Cheese Salad pancetta-sherry vinaigrette & local apricots



• Polenta Under Glass, caramelized wild mushrooms, balsamic game sauce



• Ribolita Tuscan Vegetable & Bread Minestrone white beans, cavolo nero, olive oil, Parmiggiano Reggiano

• Risotto del Giorno A/Q



• Wild Nettles, Swiss Chard & Ricotta Raviolo, farm fresh egg yolk, sage browned butter, parmigiano - reggiano



• Spaghetti alla Chitarra, imported chitarra cut spaghetti, white head-on prawns, tomato-fennel broth, basil & tarragon



• Ricotta Gnocchi, salsa di pomodoro della Nonna, pecorino



• Crispy Potato Gnocchi, english pea & tallegio fonduta, spring vegetables, prosciutto crisp



• Hand-cut Taglierini, Mount Shasta porcini mushroom sugo & parmigiano



• Garganelli, tomato braised Sonoma rabbit sugo, wild mushrooms, housemade ricotta



• Hand-cut Whole Egg Linguine, Manilla clams, Calabrese sausage, garlic, basil, parsley, white wine



• House-made egg pappardelle veal, pork & porcini mushroom Bolognese, rosemary, parmigiano-reggiano

• Wild Alaskan Sokeye Salmon zucchini “spaghettini” with tomato & basil, balsamic-pine nut vinaigrette



• Adriatic Seafood Brodetto monkfish, mussels, rock cod & fresh Monterey calamari, forno-confit tomato broth, olive oil-crouton, paprika-saffron rouille



• Wood-Oven Roasted Whole Fish with lemon, Forno roasted Delta asparagus & Romesco sauce



• Twice Cooked Natural Pork Chop Peck seasoning, pancetta wrapped stone fruit, pork jus



• Grilled “angry” Gulf Prawns, heirloom tomato steaks, crispy garlic, basil, orange & Calabrian chili dressing, lemon aioli



• Toasted Trade Spice Fulton Valley Chicken Breast sweet corn & potato velutata, arugula & shaved corn salad, sherry vinegar pan sauce



• Confit of Half Duck mostarda di frutta, Forni Brown greens, red wine duck jus



• Smoked & Braised Natural Short Ribs preserved Meyer-lemon spinach, smokey jus



• Wood Grilled Rack of Grass-Fed Lamb fresh local cherry & fennel seed dressing, creamy ancient grain polenta



• Piedmontese Beef Rib-Eye sherry vinegar-honey glazed shallots, truffle-parmiggiano fries

• Creamy ancient grain polenta



• Preserved-lemon spinach



• Forno roasted Delta asparagus



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



• Truffle-parmiggiano fries