We got the last of the Royal Blenheim apricots from Spreadwing so running it back one more time on the pizza Thursday. New chicken set this week, Khao Mun Gai style (Chicken, Fat, Rice)! We’ve been talking for a while about making falafel for a small plate but never got around to it. Evyn whipped a batch up for Saturday family and it was decided. He also made the best tzatziki I’ve ever tasted so you might want to order it this week! Italian truffles are in and the pasta menu is better than ever. Chinese eggplant + vodka sauce is a killer combo. See you soon:)

salad: little gem lettuces, santa rosa plums, pecorino sardo, macrona almonds, lemon mint vin. 

Tuesday - Thursday (4-8PM)

Burrata, Yellow Peaches, Aged Balsamico

Falafel with Tzatziki 

Cali King Salmon Crudo

Fried SF Bay Halibut

Rabbit Agnolotti 

Rigatoni with Pork Ragu

Tagliatelle with Cherry Tomato Pomodoro 

Apricot + Blueberry Cake

Friday - Saturday (4-10pm)

Burrata, Yellow Peaches, Aged Balsamico

Falafel with Tzatziki 

Cali King Salmon Crudo

1/2 Roasted Chicken 

Sweet Corn Triangoli 

Oxtail Agnolotti 

Tagliatelle with Black Truffle

Saffron Paccheri with Spicy Shrimp

Apricot Amaretti Semifreddo with Blueberries

Tuesday 6/16: local heirloom tomatoes, garlic, mozzarella di bufala, parmigiano reggiano, sicilian olive oil, fresh basil (+$8 pancetta)

wine pairing: Haarmeyer ’24 Nebbiolo 

Wednesday 6/17: vodka sauce, chinese eggplant, garlic, mozzarella di bufala, parmigiano reggiano, sicilian olive oil, fresh basil (+$8 add italian sausage)

wine pairing: Ronchi di Cialla ’23 Schioppettino 

Thursday 6/18: royal blenheim apricots, poblano chile, yellow onion, fresh chèvre, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: BXT ’23 California Immersion 

Friday 6/19: japanese sweet potato, garlic, cave aged gruyere, mozzarella, parmigiano reggiano, miso shoyu glaze, fresh herbs (+$8 add pancetta)

wine pairing: Marie Thibault ’22 Sparkling Chenin Blanc

Saturday 6/20: sweet corn, poblano chile, red onion, bulgarian feta, mozzarella, parmigiano reggiano, olive oil, cilantro, lime  (+$10 add nduja)

wine pairing: Scar of the Sea ’25 Sparkling Rose of Pinot Noir