We are back and full of food, wine, and new ideas! It was truly an unforgettable trip that we were so lucky to get to share with our team. A bunch of fresh ingredients this week for Valentines Day weekend: First of the season white asparagus, prime black truffles, and that fresh SF Bay Dungeness crab! Pretty excited for the weekend, hope y’all come out to enjoy with us. See you soon:)

salad: little gem lettuces, pink lady apple, pecorino sardo, marcona almonds, lemon mint vin

Tuesday - Thursday (4-8PM)

Beets, Fourme d’Ambert, Candied Walnut

Bluefin Tuna Crudo

Polpette 

Bucatini all’Amatriciana 

Spinach Ricotta Ravioli 

Raspberry Ricotta Cake

Friday - Saturday (4-10pm)
White Asparagus

Bluefin Tuna Crudo

Polpette

1/2 Roasted Chicken

Pink Ravioli

Paglia e Fieno with Black Truffle

Tagliatelle with Dungeness Crab

Rigatoni alla Carbonara

Burnt Basque Cheesecake

Tuesday 2/10: san marzano tomato, rapini, garlic, mozzarella di bufala, parmigiano reggiano, olive oil, fresh herbs (+$8 add Italian sausage)

wine pairing: Ellsworth Wines ’21 Syrah

Wednesday 2/11: cauliflower, capers, raisins, pine nuts, mozzarella di bufala, parmigiano reggiano, olive oil, fresh herbs(+$8 add pancetta)

wine pairing: Mongarda ’23 Prosecco Col Fondo

Thursday 2/12: san marzano tomato, baby spinach, garlic, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Herve Villemade ’24 Cheverny Rouge

Friday 2/13: baby yukon gold potato, king richard leeks, fontina val d’aosta, mozzarella, parmigiano reggiano, olive oil, fresh herbs  (+$8 add pancetta)

wine pairing: Champagne Chavost NV Brut Nature

Saturday 2/14: cremini + shiitake mushrooms, garlic, creme fraiche, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Frantz Saumon ’23 Sparkling Rose