Thank you all so much for the support this past week, felt so good to have the restaurant running on all cylinders! We’ve been getting in really beautiful blood orange that we pair with bluefin and chili flake. Super simple, super delicious. Escarole is back for a Majka Classic Pizza. Orange Olive Oil Cake is one of the best cakes Chu makes so make sure to order it. Hopefully some surprises for the weekend! 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 

Tagliatelle with Black Truffle

Ziti with Spicy Italian Sausage Ragu

Orange Olive Oil Cake

Friday - Saturday (4-10pm)
White Asparagus

Bluefin Tuna Crudo

Polpette

1/2 Roasted Chicken

Tagliatelle with Dungeness Crab

Agnolotti del Plin

Spinach Ricotta Cannelloni 

Orange Olive Oil Cake

Tuesday 2/17: broccoli, red onion, garlic, cheddar, mozzarella di bufala, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Herve Villemade ’23 Cheverny Blanc

Wednesday 2/18: san marzano tomato, escarole, raisins, pine nuts, mozzarella di bufala, parmigiano reggiano, olive oil, fresh herbs(+$8 add pancetta)

wine pairing: Herve Villemade ’24 Cheverny Rouge

Thursday 2/19: cremini + shiitake mushrooms, scallions, mozzarella, parmigiano reggiano, miso shoyu glaze, herbs (+$8 add pancetta)

wine pairing: Champ Divin ’18 Cotes du Jura Castor 

Friday 2/20: san marzano tomato, sweet peppers, olives, capers, jersey milk ricotta, mozzarella, parmigiana reggiano, olive oil, fresh herbs (+$8 add Italian sausage)

wine pairing: Marco Pezzuto ’24 Nebbiolo 

Saturday 2/21: baby yukon gold potato, king richard leeks, raclette, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Marie Thibault ’23 Sparkling Chenin Blanc