More summer produce is rolling into the market. First of the season shishito peppers from Spreadwing Farm. More heirlooms this week from our friends at Burns Blossom Farm. FIRST PEACH PIZZA OF THE SEASON, beautiful suncrest peaches in from Double Wild Farm on Saturday, do not miss it. Wild Porcini mushrooms keep rolling in from higher elevations in Shasta, with increased aroma and flavor, on the pasta this week. Might have a surprise or 2 for the weekend. See you soon:)

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

Tuesday - Thursday (4-8PM)

Burrata, Yellow Peaches, Aged Balsamico

Shishito Peppers 

Cali King Salmon Crudo

Fried SF Halibut with Heirloom Tomato Salad

Tagliatelle with Wild Porcini Mushrooms

Oxtail Ravioli

Cacio e Pepe

Basque Cheesecake 

Friday - Saturday (4-10pm)

Burrata, Yellow Peaches, Aged Balsamico

Shishito Peppers

Cali King Salmon Crudo

1/2 Roasted Chicken 

Tagliatelle with Wild Porcini Mushrooms

Sweet Corn Triangoli 

Rabbit Agnolotti 

Basque Cheesecake 

Tuesday 6/2: heirloom tomatoes, garlic, mozzarella di bufala, parmigiano reggiano, olive oil, genovese basil (+$8 pancetta)

wine pairing: Haarmeyer ’24 Nebbiolo 

Wednesday 6/3: summer squash, basil pine nut pesto, jersey milk ricotta, mozzarella di bufala, parmigiano reggiano, olive oil, genovese basil (+$8 add pancetta)

wine pairing: Pepiere ’25 Muscadet 

Thursday 6/4: cremini + shiitake mushrooms, garlic, creme fraiche, cave aged gruerye, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Thibaud Boudignon ’24 Rose

Friday 6/5: sweet corn, pickled jalapeño + red onion, creme fraiche, bulgarian feta, mozzarella, parmigiano reggiano, olive oil, cilantro, lime (+$10 add nduja)

wine pairing: Domaine Serol NV Turbulent Sparkling Rose

Saturday 6/6: suncrest peaches, gorgonzola, mozzarella, parmigiano reggiano, baby arugula, olive oil, 12 year balsamico (+$8 add pancetta)

wine pairing: Marie Thibault ’22 Sparkling Chenin Blanc