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 Bar Menu, Wine List, and Dessert Menu.

Below is our Fall 2009-2010 lunch menu. Click here for our Dinner Menu.

• Pesce Crudo Market fresh Raw selection from the Sea. Changes Daily A.Q.



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



• Shaved Brussels Sprout Salad marcona almonds, sieved egg, pecorino, whole citrus vinaigrette



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



• Bruschetta Trio Pepperonata, roasted rapini & salsa rossa, carrot & eggplant caponata with goat cheese



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



• Organic Prosciutto “house cured”, pasta fritta, Lambrusco



• Pecorino cheese pudding with crispy soft-boiled egg & forno roasted rapini



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



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



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



• Warm Frisée & Goat Cheese Salad pancetta-sherry vinaigrette & sour cherries



• Burrata Creamy mozzarella burrata with roasted butternut squash, caramelized mushroom & shallots
  brown butter vinaigrette & balsamic “caviar”



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

• Risotto del Giorno A/Q



• Handkerchief pasta with local black chanterelles, heirloom carrot sugo, crispy leeks, fresh goat cheese



• Ricotta Gnocchi, salsa di pomodoro della Nonna, pecorino



• Spaghetti alla Chitarra with White Gulf Prawns imported Chitarra cut spaghetti, head-on prawns, tomato-fennel broth with basil and tarragon



• Fusilli Lucani with veal, pork & porcini mushroom Bolognese, rosemary & Parmigiano Reggiano



• Potato Gnocchi with duck, fall squash & chestnut ragu, Parmigiano Reggiano



• Blue hubbard squash filling, sage-browned butter, Robiola fresca & Amaretto gremolata



• Hand-cut saffron Fettuccine, Manilla clams, Calabrese sausage, garlic, basil, parsley, white wine



• Garganelli with tomato braised rabbit sugo, wild mushrooms & ricotta

• Sautéed Sole alla Vendemmia grapes & rosemary browned butter fingerling potato purée



• Confit of Half Duck Mostarda di frutta, wild arugula, pomegranate salad, red wine duck jus



• Wood-Grilled Pork & Olive Sausage, Five onion braised Tuscan black cabbage & honey sage roasted Black Jonathan apples Red wine reduction



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



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



• Garlic & Calabrian Chili Roasted Dungeness Crab crab-saffron aïoli, bruschetta



• Paprika Oil Marinated Grilled Skirt Steak Parmigiano Reggiano and parsley fries, salsa rossa, arugula