first menu
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| Celery root - ANTIPASTA | Sliced thin, tossed with julienned apples, parsley, parmesan, truffle oil, champagne vin.
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| Tuscan kale salad - INSALATA | Calavo nero, toasted pine nuts, croutons, anchovy dressing, parmesan.
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| Bitter greens salad - INSALATA | Lolla rosa, radicchio, endive, castelfranco, frisee, red oak & green oak. Tossed w/sherry vin, pickled red onion, ricotta salata & toasted almonds.
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| Rocola & fennel salad - INSALATA | Arugula w/shaved fennel, blood oranges, candied fennel seeds. Shaved Pecorino Ramano on top.
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| Little gem lettuce w/crab salad - INSALATA | Cross between baby romaine and butter lettuce, grilled (smokiness). Dungeness tossed w/olive oil, preserved lemon & chives. Shaved watermelon radish on top.
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| Eggplant caponata - ANTIPASTA | Eggplant relish(w/red & yellow pepper, red onion, EVOO, sherry vinegar, & chives) w/ marinated white anchovies & vincotto.
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| Monterey squid - ANTIPASTA | Squid, grilled w/pureed borlotti beans w/tesa and salsa verde.
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| Cotechino - ANTIPASTA | House made sausage sliced, poached, dusted w/ Wondra flour and pan seared. On bed of green lentils, garlic, herbs, sherry & EVOO.
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| Cardoons - ANTIPASTA | Cardoons, peeled, braised then breaded & fried. Served w/bagna cauda.
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| Mussels - ANTIPASTA | West coast mussels w/San Marzano tomatoes, white wine, guanciale, chick pea & calabrian chili w/grilled bread.
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| Lamb's tongue salad - ANTIPASTA | Lamb's tongue pickled w/red wine & herbs, sliced thin w/frisee, arugula, pickled red onion & poached quail egg.
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| Polenta - ANTIPASTA | Polenta (cooked w/water n milk, finished w/butter and parm) topped w/wild mushroom saute w/sherry finish.
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| Ribollita - ANTIPASTA | Tuscan bread soaked in minestrone for 24hrs, then seared for crunch, topped w/sunny side up egg, Tuscan OO finish.
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| Burrata - ANTIPASTA | Burrata served w/house cured & smoked salmon. Finished w/ sea salt & EVOO.
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| Tuna - CRUDO | 1 oz. tuna sliced thin, shaved celery, lemon, sea salt, EVOO.
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| Swordfish - CRUDO | Swordfish marinated in sweet brined, hot smoked 15 min, rare, thinly sliced. Topped w/red pepper, capers, chives, sea salt & EVOO.
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| Sea Bass - CRUDO | Sea bass sliced thinly, topped w/grapefruit segments, sea salt & EVOO finish.
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| Scallop - CRUDO | Day boat scallop w/preserved lemon, sea salt & EVOO.
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| Speck - CURED MEAT | Origin: Alto Adige. Shoulder cut ham, deboned, brined, smoked then hung for 5 months. Differs from bone in, leg cut, unsmoked prosciutto.
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| Prosciutto - CURED MEAT | Salted and cured (1-2 yrs) ham from Friuli-Venezia Giulia region of Italy. Cross between Duroc (red US) & Landrace (white Danish) pigs.
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| Mortadella - CURED MEAT | House made "Italian bologna", salami of shoulder and fat back (emulsified, poached). Pistachios, black pepper, olives, fat back, hints of nutmeg.
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| Salami cotto - CURED MEAT | House made poached salami of pork butt, belly, cayenne, garlic & pepper. Cotto = cooked
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| Coppa de Testa - CURED MEAT | House made terrine (rustic pate) w/pigs' head, cheeks, trotters, tongue w/cinn, clove & coriander. Chopped, & cased, gelatin to bind.
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| Lardo - CURED MEAT | House made "white prosciutto" fat back cured with salt & cinnamon.
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| Coppa - CURED MEAT | House cured shoulder/neck cut w/coriander, allspice, juniper berry & nutmeg.
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| Genovese salami - CURED MEAT | House made Genoa salami w/pork butt, white wine, pepper & garlic.
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| Pizza dough & sauce - PIZZA | House made w/Caputo 00 flour(= powder fine, stretchable/extensible vs. elastic). Cold rise for 36/48 hrs. Sauce = san marzano toms, oregano, thyme, EVOO & salt. Gluten free option.
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| Margherita - PIZZA | Tomato sauce, fresh mozzarella, fresh basil
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| Ligurian - PIZZA | (Liguria,coastal Northwest region of Italy) Gaeta olives, red onion, garlic cloves, & white anchovies.
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| Wild mushroom - PIZZA | Seasonal, w/caramelized onions, Taleggio cheese, thyme & white truffle oil.
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| Sausage - PIZZA | House made fennel sausage, fingerling potatoes, arugula, tomato sauce, fresh mozzarella.
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| Meatball (lamb) - PIZZA | House made lamb meatballs (w/lamb shoulder, pork, bread crumbs, eggs, parmesan), sweet roasted peppers, calabrian chili, & fresh mozzarella.
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| Calzone - PIZZA | Fresh mozzarella, fontina, parmesan cheeses inside. Baked, topped w/San Daniele prociutto, arugula, and shaved parmesan.
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| Farinata - PIZZA | (gluten free)"made of flour", but chickpea flour, w/gaeta olives, artichoke & rosemary.
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| Pasta - PASTA | House made with Naples-imported Caputo flour, & semolina. Formed by hand, extruder, & artisanal tools. Gluten free option.
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| Corzetti - PASTA | "Stamp" style of disk pasta from Liguria (NW coastal region), made w/hand carved wooden stamps (about the size of a silver dollar). Pork cheek ragu w/golden raisins & pine nuts.
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| Chitarra - PASTA | *key-TAHR-rah*"Cut w/ guitar strings" Squid ink (briny black cuttle fish ink), w/tesa, white wine & bottarga (pressed cured tuna roe).
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| Bucatini - PASTA | *BOO-kah-TEE-nee* Type of hollow spaghetti. W/guanciale, san marzano tomatoes & calabrian chili.
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| Trofie - PASTA | *TROH-fee-yay* NW coastal Liguria, thin tootsie roll, corkscrew-shaped pasta w/arugula, basil & hazelnut pesto & oven dried roma tomatoes.
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| Ravioli - PASTA | Kabocha squash (strong sweet, moist fluffy), roasted & pureed w/ricotta, mascapone & amaretti cookie. Ravioli served w/kale, sage, almonds & brown butter.
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| Gnocchi - PASTA | *nee-YO-key* Kennebec potatoes, baked & riced (pressed through a fine mesh) w/spicy braised octopus, tomatoes & fresh herbs.
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| Risotto - PASTA | *REE-zoh-toh* Acquerello *ah-kwah-rehl-lo* (NW Italy) carnaroli rice (aged & polished) cooked w/onion, white wine & stock. Carrot puree, mascarpone *MAHS-scar-pone-aye*, preserved lemon & seared day boat scallops.
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| Porchetta - PANINI | *por-ketta* Pork belly, loin & sausage rolled & rotisserie roasted, w/pickled red onion, arugula & aioli.
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| Panini sandwich - PANINI | Sandwich served on Acme (Berkeley, CA estb. 1983) ciabatta rolls.
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| Chicken - PANINI | Shredded rotisserie chicken, tossed w/oven dried tomatoes & taleggio cheese.
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| Lamb - PANINI | Lamb, shoulder cut, braised w/romesco, goat cheese & arugula.
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| Vegi / Eggplant - PANINI | Grilled eggplant, zucchini, red pepper, basil & arugula pesto.
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| Prosciutto - PANINI | San Daniele ham, salami, provolone cheese, romaine lettuce, pickled onion & herbed aioli.
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| Ligurian fish stew - ENTREE | Mussels, clams, sea bass, laughing bird shrimp, Monterey squid, fish stock, tomato, saffron, orange, fennel, white wine,Tuscan kale & potato, served w/grilled bread & romesco.
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| Monkfish - ENTREE | 5oz. monkfish, "poor man's lobster", wrapped in speck, served w/celery root & potato puree,topped w/salsa verde.
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| Chicken - ENTREE | 1/2 Mary's organic chicken, sweet-brined & rotisserie cooked. W/farro (nutty, semi-pearled grain) & roasted beets.
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| Veal - ENTREE | Veal breast pounded out, rolled up w/Tuscan kale, slow braised, served w/creamy polenta & reduced braising liquid.
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| Porchetta - ENTREE | Berkshire (rare English breed) porchetta (Pork belly, loin & sausage rolled & rotisserie roasted), served w/fregula sarda (Italian cous cous), caramelized endive & vincotto (like aged balsamic).
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| Rib eye - ENTREE | Cut of beef from the middle rib area. Cooked to order.
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| Bisteca - ENTREE | Beef cut w/both the new york & filet attached to the bone. Cooked to order.
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| Flat iron - ENTREE | Beef, cut from the shoulder, delicate. Cooked to order.
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| Whole fish - WHOLE FISH | About 1 pound each
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| Branzino - WHOLE FISH | Mediterranean sea bass
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| Daurade - WHOLE FISH | "Orata" in Italian for "golden" filets, delicious seabream fish.
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| American snapper - WHOLE FISH | Southern Atlantic, flaky, buttery fish.
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