Just wanted to say a big thank you to everyone that has been coming out to support us with our expanded menu on Friday and Saturday. Really means the world to us. We apologize if wait times have been longer than usual, it has been an overwhelming amount of support from you all and we are working on systems to reduce waits. We appreciate the patience and will keep working hard on bringing you the best food and wine we can! Spring lamb is in from Riverdog Farm, along with fava beans and English peas. Pork Rib Ragu is going to be wild. Saturday’s pie is a spring delight! See you soon:)

salad: winter lettuces, local asparagus, toasted pine nuts, pecorino calcagno, meyer lemon tarragon vin. 

This Week’s Pasta (Friday and Saturday 4-10pm)

Gnocchi with Pork Rib Ragu

Ravioli Cacio e Pepe

Maltagliati with English Peas

This Week’s Small Plates (Friday + Saturday 4-10pm)

Spring Lamb with Fava Beans

Artichokes and Burrata 

Asparagus and Prosciutto 

Bluefin Tuna Crudo

Tuesday 4/1: baby yukon gold potato, fontina val d’aosta, mozzarella, parmigiano reggiano, olive oil, fresh herbs

Wine Pairing: Ellsworth ’21 Chardonnay 

Wednesday 4/2: house marinara, olives, spring onion, green garlic, mozzarella di bufala, parmigiano reggiano, olive oil, fresh herbs

wine pairing: COS ’21 Frappato 

Thursday 4/3: cremini + king trumpet mushrooms, baby spinach, garlic, mozzarella, parmigiano reggiano, olive oil, fresh herbs

wine pairing: Fronton ’22 Tinto

Friday 4/4: house marinara, escarole, garlic confit, mozzarella di bufala, parmigiano reggiano, olive oil, fresh herbs

wine pairing: Occhipinti ’23 SP68 Rosso 

Saturday 4/5: zuckerman farm’s asparagus, spring onion, green garlic, mozzarella di bufala, parmigiana reggiano, sugar snap peas, baby arugula, meyer lemon mint vin. 

wine pairing: Scar of the Sea ’24 Sparkling Rose of Pinot Noir