Still heavy on asparagus as the season continues to produce. Roasted green asparagus from Zuckerman Farms is the best in the world, with sauce gribiche and some smoky pancetta. Hopefully first of the season SF Bay Halibut will come in this week for our crudo! Swordfish with sugar snaps and English peas this week should be delicious. If you missed the lamb skewers last Friday, make sure you get some this week, they are incredible. Beautiful lamb from Emigh Lamb Company out of Dixon has incredible flavor. See you soon:)

salad: little gem lettuces, english peas, sugar snap peas, chabichou, pine nuts, herby lemon vin. 

Tuesday - Thursday (4-8PM)

White Asparagus

Zuckerman Farms Asparagus, Gribiche, Pancetta

SF Bay Halibut Crudo

Swordfish with Peas

Tagliatelle with Oxtail Ragu

Fava Bean Agnolotti 

Cacio e Pepe

Chocolate Mousse Tart (contains peanuts)

Friday - Saturday (4-10pm)
White Asparagus

Zuckerman Farms Asparagus, Gribiche, Pancetta

SF Bay Halibut Crudo

Spring Lamb Skewers 

1/2 Roasted Chicken 

Spring Lamb Agnolotti 

English Pea Agnolotti  

Bucatini, Mussels, Saffron 

Spinach Artichoke Lasagna 

Chocolate Mousse Tart

Tuesday 4/7: cremini mushrooms, garlic, creme fraiche, raclette, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 pancetta)

wine pairing: Les Clos Perdus ’22 L’Annee Blanc

Wednesday 4/8: broccolini, red onion, garlic, prairie breeze cheddar, mozzarella di bufala, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Domaine Serol NV Sparkling Rose

Thursday 4/9: baby yukon gold potato, poblano chile, red onion, feta, mozzarella, parmigiano reggiano, avocado crema, cilantro, lime (+$8 add Italian sausage)

wine pairing: Marco Sara ’23 Ribolla Gialla 

Friday 4/10: Zuckerman Farm’s Asparagus, spring onion, green garlic, pesto genovese, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Fumey Chatelain NV Cremant du Jura 

Saturday 4/11: san marzano tomato, shiitake mushroom, piquillo pepper, red onion, garlic, mozzarella, parmigiano reggiano, olive oil, fresh herbs  (+$8 add Italian sausage)

wine pairing: Vaira Aurelj ’23 Barbera d’Alba