selected traditional italian cold cuts served with grilled garlic ciabatta, parmiggiano and marinated olives
Mission figs with burrata cheese and pistachio gremolata
marinated calamari on grilled ciabatta with taggiasche olives, trevisio and calabrian chili
Grilled octopus soup with celery heart, butter beans, fennel, and Calabrian chili
Devil's Gulch rabbit sausage, butter beans, and creamed cavolo nero
Black mussels with spicy tomato broth and grilled crostini
mixed greens from farm lot 59 and our rooftop garden, grana, taggiasche olives, and red wine
spinach salad with warm pancetta dressing, poached duck egg, pickled red onions, and pecorino cheese
Little gems, apples, pears, walnuts, pecorino, pomegranate, and red onion in a honey vinaigrette
Red Russian river kale with blackberries, gorgonzola, sliced almond and white balsamic
Roasted beet salad with goat cheese mousse, heirloom carrots, watercress, farro, and hazelnuts
speck, buffalo mozzarella, basil pesto and sweet peppers
confit baby artichokes, basil pesto and goat cheese
italian sausage, roasted peppers, basil pesto and mozzarella
forest mushrooms, basil pesto and taleggio cheese
homemade chitarra pasta with prosciutto di parma, plum tomatoes, garlic, onions, and basil
ear-shaped pasta with pork sausage, rapini and garlic
hand-rolled pasta with maine lobster tail, san marzano tomatoes, roasted garlic, white wine and spicy calabrian peperoncino
spinach pasta layered with meat sauce, mozzarella, parmesan and tomato guanciale sauce
carnaroli rice with maine lobster, leeks, and cream
stuffed pasta with forest mushrooms and ricotta, brown butter and lemon sauce
House made gnocchi with Chianina beef bolognese
Pumpkin stuffed past with brown butter, thyme and balsamic reduction
Kauai sweet prawns, garlic, white wine, and linguine
carved prime new york strip steak with cipollini onions, potato gnocchi, and spigarello greens
whole grilled mediterranean sea bass with confit artichokes, potatoes and taggiasche olives
black mussels, manilla clams, kauai shrimp, octopus, sea bass, guanciale and lobster broth
Pan seared snapper with sunchoke puree, fregola, sarda, Farm Lot 59 rainbow chard, and lemon-caper butter
Seared Liberty Farm duck breast with farrotto, Chanterelle mushrooms and quince
Grilled Devil's Gulch pork chop with mashed potatoes ,heirloom carrots, and apple mostarda
Jidori chiken roulade with roasted potatoes, chorizo piccante, and arugula salad
Speck wrapped diver scallops with pumpkin risotto and bacon lardons
Chianina beef tartar with local micro greens and aged Pecorino. Wine Pairing: Syrah "Zelia Rosato" 12
Squid ink pasta with Santa Barbara uni and chickpeas. Wine Pairing: Trebbiano & Malvasia "Coreno" 12
Speck wrapped Devil's Gulch rabbit leg stuffed with fig and apple, polenta, and beet greens. Wine Pairing: Sangiovese & Syrah "Memento" 07
Roasted Colorado lamb loin, heirloom carrots agrodolce, sunchoke, and cauliflower. Cabernet Sauvignon & Merlot "Tempore" 05; Cabernet Sauvignon & Merlot "Tempore" 06
Assorted cookies with Vin Santo
Selected traditional Italian cold cuts served with grilled garlic ciabatta, Parmiggiano, and marinated olives.
Mussels and clams with spicy tomato broth and grilled crostini.
Grilled octopus soup with celery heart, butter beans and fennel.
House made spicy chicken sausage with rattatouille.
Marinated calamari on grilled ciabatta with Taggiasche olives, Treviso, and Calabrian chili oil.
Ricotta stuffed squash blossoms with honey basil pesto.
Seared Hudson Valley Foie Gras on toasted brioche with blackberry jam.
Beer battered swordfish with leeks, asparagus tips, peppadew peppers, and artichokes.
Mission figs with burrata cheese and pistachio gremolata.
Farm Lot 59 mixed greens, Grana Padano, shaved radish and red wine vinaigrette.
Spinach salad with pancetta dressing, poached duck egg, pickled red onions, and pecorino cheese.
Little gems, apples, pears, pomegranate, walnuts, pecorino, in a honey vinaigrette.
Homemade chitarra pasta with prosciutto di Parma, plum tomatoes, garlic, onions, and basil.
Spinach pasta layered with meat sauce, mozzarella, parmesan and tomato guanciale sauce.
Carnaroli rice with Main lobster, corn and cream.
Ear-shaped pasta with pork sausage, rapini, and garlic.
Half moon shaped pasta stuffed with braised Liberty Farm duck neck and Ricotta, shallots, and pistachios.
Kauai sweet prawns, garlic, white wine, and linguine.
House made pasta stuffed with forest mushrooms and ricotta cheese, brown butter and sage.
Hand-rolled pasta with Maine lobster tail, San Marzano tomatoes, roasted garlic, white wine and spicy Calabrian peperoncino.
Potato gnocchi with braised Chianina bolognese.
Speck, buffalo mozzarella, basil pesto, and sweet peppers.
Confit baby artichokes, basil pesto, and goat cheese.
Italian sausage, roasted peppers, basil pesto, and mozzarella.
Forest mushrooms, basil pesto, and Taleggio cheese.
Whole grilled Mediterranean sea bass with confit artichokes, potatoes, and Taggiasche olives.
Manila clams, black mussels, shrimp, octopus, and sea bass in a lobster broth.
Pan seared, speck wrapped diver scallops with pumpkin risotto.
Carved prime New York strip steak with cipollini onions, potato gnocchi, and baby zucchini.
Seared Liberty Farm duck breast with farrotto, heirloom carrots, and chanterelle mushrooms.
Jidori chicken roulade with roasted potatoes, chorizo piccante, and arugula salad.
Prosciutto wrapped Devil's Gulch rabbit roulade stuffed with beer sausage, creamy polenta, braised greens, and pear mostarda.
Grilled Devil's Gulch pork chop with roasted fingerling potatoes, garlic rapini, and caramelized apples.
Beef filet tartar on grilled ciabatta bread with arugula, lemon and pancetta aioli
Crispy risotto stuffed with bolognese sauce
Seasonal farmers market grilled vegetables with Malpighi white balsamic
Grilled prime beef with roasted potatoes and garlic aioli
Selection of cured meats, grilled bread and olives
Selection of three cheeses
Wild arugula with grana padano, extra virgin olive oil and lemon
Cipollini onions in agrodolce
Melted fontina cheese skillet
Italian doughnuts served with orange glaze
Almond cake with rosemary simple syrup and vanilla whipped cream
Crispy cannoli shells filled with Ricotta impastata cream, candied orange peels and Valrhona chocolate
Homemade gelato or sorbet selection
Chef's choice of three desserts served with moscato
Light fennel custard with hazelnut biscottis
Rich chocolate custard with cream and sugar cookies
House made cheesecake with seasonal jam
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.