Beautiful Romanesco is in for the pizza on Wednesday. Otherwise known as Roman Broccoli, it is chartreuse in color with fractal like heads spiraling. Absolutely delicious with a bit of garlic, pecorino romano, lots of good olive oil, and fresh basil! White Asparagus is finally in, serving it up with a bottarga aioli that is to die for, don’t miss it. Maybe the last week of Crab? Get your fill this weekend, and have an olive oil cake for dessert! See you soon:)

salad: little gem lettuces, navel + cara cara oranges, pecorino sardo, marcona almonds, lemon mint vin

Tuesday - Thursday (4-8PM)

Beets, Fresh Pecorino, Hazelnut

Bluefin Tuna Crudo

Polpette 

Spinach Ricotta Cannelloni 

Agnolotti del Plin

Orange Olive Oil Cake

Friday - Saturday (4-10pm)
White Asparagus

Bluefin Tuna Crudo

Polpette

1/2 Roasted Chicken

Tagliatelle with Dungeness Crab

Rigatoni al Ragu Napoletano

Tortelloni Burro e Oro 

Orange Olive Oil Cake

Tuesday 2/24: san marzano tomato, baby spinach, garlic, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 Italian sausage)

wine pairing: Ellsworth Wine ’21 Syrah

Wednesday 2/25: romanesco, garlic, mozzarella di bufala, pecorino romano, olive oil, fresh basil (+$8 add pancetta)

wine pairing: Roagna ’23 Langhe Bianco

Thursday 2/26: baby yukon gold potato, king richard leeks, marcel petite comte, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Mongarda ’23 Prosecco Col Fondo

Friday 2/27: san marzano tomato, broccoli rabe, garlic, mozzarella di bufala, parmigiano reggiano, olive oil, fresh herbs (+$8 add Italian sausage)

wine pairing: Roagna ’24 Dolcetto d’Alba

Saturday 2/28: cremini + shiitake mushrooms, sweet peppers, red onion, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Scar of the Sea ’25 Sparkling Rose of Pinot Noir