Fall cruciferous vegetables are in, and it’s one of my favorite times of the year. Mountain grown broccoli from Patrick’s Garden is going to be so good with prairie breeze cheddar! Song cauliflower roasted with some curry is one of my favorite pizzas we make, truly. Come out and see what it is all about. Potato Gruyere makes its return. We use real cave aged gruyere from renowned Affineurs, not that Emmi corporate plastic wrapped Gruyere! Special salad this week, passionfruit vinaigrette is made from fresh passionfruit that we juice ourselves! Weekend small plates menu is going to be out of control, take a look below you will not want to miss it! 

salad: little gem lettuces, fuyu persimmon, toasted walnuts, pecorino sardo, passionfruit vin. 

Tuesday-Thursday Specials 4-8pm

Fritto Misto

Bluefin Tuna Crudo

Braised Beef with Polenta

Tagliatelle alla Bolognese 

Koginut Squash Ravioli, Balsamico, Hazelnut

Panna Cotta

Friday + Saturday Specials 4-10pm

Fritto Misto

Bluefin Tuna Crudo

1/2 Roasted Chicken with Nantes Carrots

Celery Root Agnolotti

Ziti alla Genovese 

Bucatini La Matriciana 

Tajarin al Tartufo Bianco (WHITE TRUFFLE)

Panna Cotta

Tuesday 11/4: first of the season broccoli, red onion, garlic, prairie breeze cheddar, mozzarella di bufala, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Mongarda ’23 Glera 

Wednesday 11/5: san marzano tomato, baby spinach, garlic, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add Italian sausage)

wine pairing: Ellsworth Wine ’21 Syrah

Thursday 11/6: song cauliflower, red onion, garlic, bulgarian feta, mozzarella, parmigiano reggiano, olive oil, cilantro, lime (+$8 add pancetta)

wine pairing: Herve Villemade ’23 Cheverny Blanc

Friday 11/7: baby yukon gold potato, garlic, creme fraiche, cave aged gruyere, mozzarella, parmigiano reggiano, olive oil, fresh herbs  (+$8 add pancetta)

wine pairing: Domaine de Chevillard ’22 Jacquere

Saturday 11/8: cremini + king trumpet mushrooms, garlic, creme fraiche, fresh goat cheese, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Fumey - Chatelain ’22 Arbois Sauvagny