Hawaiian pizza Friday with house smoked ham! Chanterelle pizza on Thursday! Highlight for me this week is that winter squash is in, specifically HoneyNut squash from Zuckerman Farm. Roasted, marinated in vinegar, honey, and chili and served with jersey milk ricotta and some Piedmont hazelnut! Whole Emigh Lamb 4 ways for the weekend. Beautiful Esmee arugula from Azolla Farm is back! See you soon:)

salad: little gem lettuces, philo gold + king david apples, pecorino, marcona almonds, lemon mint vin. 

Tuesday - Thursday (4-8PM)

HoneyNut Squash Agrodolce

Pate en Croute

Matsutake + Green Bean Tempura

Matsutake + Esmee Arugula 

Wild CA Bluefin Tuna Crudo

Pork Chop + Gailan

Rigatoni with Pork Ragu

Spinach Ricotta Ravioli 

Gnocchi with Wild Chanterelle Mushrooms

Profiterole w/ Chocolate Sauce + Almonds

Friday - Saturday  (4-10pm)

HoneyNut Squash Agrodolce

Pate en Croute

Matsutake + Green Bean Tempura

Matsutake + Esmee Arugula 

Lamb Saddle Tartare 

Lamb Rib Chops

Leg of Lamb with Nantes Carrots

Gnocchi with Wild Chanterelle Mushrooms

Tagliatelle with Lamb Shank Ragu

Paccheri with Spicy Shrimp

Ditalini e Fagioli 

Profiterole w/ Chocolate Sauce + Almonds

Tuesday 10/13: baby yukon gold potato, garlic, creme fraiche, raclette, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add porchetta)

wine pairing: Frantz Saumon ’25 Vin de Frantz

Wednesday 10/14: san marzano tomato, fennel, garlic, mozzarella di bufala, parmigiano reggiano, esmee arugula, sicilian olive oil (+$8 add italian sausage)

wine pairing: Ronchi di Cialla ’23 Schioppettino 

Thursday 10/15: san marzano tomato, golden chanterelle mushrooms, shallots, mozzarella di bufala, vacche rosse parmigiano, olive oil, fresh herbs (+$8 add porchetta)

wine pairing: Marco Pezzuto ’24 Nebbiolo d’Alba 

Friday 10/16 HAWAIIAN!: san marzano tomato, pineapple, jalapeño, red onion, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add house made ham!)

wine pairing: Vajra ’25 Clare JC (Nebbiolo)

Saturday 10/17: butternut squash, garlic, aged gouda, mozzarella, parmigiano reggiano, olive oil, fried sage (+$8 add porchetta)

wine pairing: COS ’24 Rosa di Lupo