Wild mushroom season has begun! Fresh Matsutake mushrooms coming down from Shasta by harvesters we work with directly. Super high quality this year, going to be a great season. Golden Chanterelle as well from the coast, both making an appearance on the pizza Wednesday. Matsutake will be on a small plate and pasta all week along, highly recommended. Warren pears are in as well. These are our favorite pears of all time, grown by Double Wild Farm. We’ve been buying these pears for 5 years now and they are awesome. On the pie Friday, add the speck. See you soon:)

salad: little gem lettuces, local yellow peaches, marcona almonds, manchego, lemon mint vin. 

Tuesday-Thursday Specials 4-8pm

Jimmy Nardello Peppers

Matsutake, Pecorino, Pine Nut, Arugula

Local Albacore Crudo

Crispy Pork with Heirloom Tomato + Cucumber

Tagliolini with Matsutake

Spinach Ricotta Ravioli with Pork Sugo

Key Lime Pie

Friday + Saturday Specials 4-10pm

Cherry Tomato Caprese 

Matsutake, Pecorino, Pine Nut, Arugula 

Local Albacore Crudo

1/2 Roasted Chicken with Sweet Peppers

Tagliolini with Matsutake

Cavatelli, Cranberry Beans, Mussels

Cacio e Pepe Ravioli

Tuesday 9/16: cherry tomatoes in pomodoro, mozzarella di bufala, parmigiano reggiano, olive oil, genovese basil 

wine pairing: Ellsworth ’23 Grenache 

Wednesday 9/17: MATSUTAKE + golden chanterelle mushrooms, pine nuts, mozzarella, pecorino calcagno, olive oil, fresh herbs

wine pairing: Marco Sara ’23 Ribolla Gialla 

Thursday 9/18: fried chinese eggplant, san marzano marinara, mozzarella di bufala, parmigiano reggiano, olive oil, genovese basil 

wine pairing: Mario Bagella ’22 Cannonau

Friday 9/19: warren pears, walnuts, gorgonzola dolce, mozzarella, parmigiano reggiano, baby arugula, aged balsamico (+$8 add speck)

wine pairing: Frantz Saumon ’23 Menu Pineau 

Saturday 9/20: sweet corn, poblano chile, red onion, bulgarian feta, mozzarella, parmigiano reggiano, olive oil, cilantro, lime(+ $8 add chorizo)

wine pairing: Peillot NV Montagnieu Brut