Super menu all around this week. The return of shrooms with miso shoyu glaze! Amagaki persimmons are in from Twin Peaks Orchards, paired with beautiful arugula from Azolla farm, add the sopressata! Special Halloween pizza this year: roasted honey nut squash with toasted Piedmonte hazelnuts and pine nuts and a salad of mizuna, frisee, and arugula with a delicious Italian goat cheese. Don’t miss it! 4 pastas for the weekend, with our house made spaghettoni holding two wild ingredients: Fort Bragg Uni and Wild Chanterelle Mushrooms! Last weekend for Koginut Squash Ravioli! See you soon:)

salad: little gem lettuces, jonagold apples, toasted walnuts, prairie breeze cheddar, lemon mint vin. 

Tuesday-Thursday Specials 4-8pm

Fritto Misto

Bluefin Tuna Crudo

Braised Beef with Polenta

Tagliatelle alla Bolognese 

Koginut Squash Ravioli, Balsamico, Hazelnut

Matcha Panna Cotta

Friday + Saturday Specials 4-10pm

Fritto Misto

Bluefin Tuna Crudo

1/2 Roasted Chicken with Nantes Carrots

Spaghettoni with Fort Bragg Uni

Spaghettoni with Chanterelle Mushrooms

Maccheroni alla Zucca e Salsiccia 

Koginut Squash Ravioli, Balsamico, Hazelnut

Matcha Panna Cotta

Tuesday 10/28: baby yukon gold potato, garlic, creme chraice, fontina val d’aosta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Mongarda Sparkling Glera 

Wednesday 10/29: cremini + king trumpet mushrooms, scallions, mozzarella, parmigiano reggiano, miso shoyu glaze, fresh herbs (+$ add pancetta)

wine pairing: Herve Villemade ’23 Cheverny Blanc

Thursday 10/30: amagaki persimmon, jersey milk ricotta, mozzarella di bufala, parmigiano reggiano, arugula, lemon mint vin. (+$8 add salami sopressata)

wine pairing: Marco Sara ’23 Ribolla Gialla 

Friday 10/31: HoneyNut Squash, hazelnuts + pine nuts, mozzarella, Italian goat cheese, parmigiano reggiano, arugula, herby dressing  (+$8 add pancetta)

wine pairing: Champagne Chavost NV Blanc Brut Nature

Saturday 11/1: san marzano tomato, baby spinach, garlic, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add Italian sausage)

wine pairing: Rosanna Sandri ’22 Nebbiolo