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 lunch and dinner menus.

• House cured Chiarello Olives Classic brine, pickling spice & garlic



• Pesce Crudo Market fresh raw selection from the Sea…Changes Daily



• Insalata del Bosco Organic greens, cabernet vinaigrette, roasted-garlic crostini, aged-balsamic



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



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



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



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



• House cured salumi: Dolci, Fuet, Bresaola, Duck prosciutto with pickled vegetables



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



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



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



• Warm Frisée & Goat Cheese Salad pancetta-sherry vinaigrette & oven-dried Mission figs



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

• Risotto del Giorno A/Q



• 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



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



• Potato Gnocchi with duck, fall squash & chesnut ragu, parmigiano reggiano



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



• Whole egg taglierini, Manilla clams, Calabrese sausage, garlic, basil, parsley, white wine



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

• Wood-Grilled Spiced Quail with Pork & Olive Sausage, five onion braised Tuscan black cabbage & honey sage roasted Black Jonathan apples, red wine-quail reduction



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



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



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



• Wood Grilled Grass-Fed Lamb Rib Chops fresh figs with tarragon, fennel seeds, white balsamic vinegar, California olive oil, creamy ancient grain polenta



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



• Tortino Rustico Southern Italian ratatouille in a mascarpone pastry shell, fresh goats’ cheese, heirloom tomato sauce & arugula salad



• Wood-Oven Roasted Whole Fish with Lemon, heirloom tomato steaks, California olive oil & bottarga



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

• Forno roasted fall squash with pinenut & golden raisin agrodolce



• Preserved-lemon spinach



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



• Creamy ancient grain polenta



• Fingerling potato purée



• Truffle-parmiggiano fries

• House cured Chiarello Olives Classic brine, pickling spice & garlic



• Pesce Crudo Market fresh Raw selection from the Sea…Changes Daily



• Insalata del Bosco Organic greens, Cabernet vinaigrette, roasted-garlic crostini,
  aged balsamic



• 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, Fuet, Bresaola, Duck prosciutto with pickled vegetables



• 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 & oven-dried Mission figs



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



• Creamed Cauliflower Velvet Soup Brown butter florets, blood orange oil & gremolata

• Risotto del Giorno A/Q



• 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



• Potato Gnocchi with duck, fall squash & chestnut ragu, parmigiano reggiano



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



• Whole Egg Taglierini, Manilla clams, Calabrese sausage, garlic, basil, parsley, white wine



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

• Sautéed Sole alla Vendemia 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



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