We received the call from our forager, and MATSUTAKE mushrooms are in! These super flavorful mushrooms grow wildly in Shasta and are foraged just for us. This week we will serve them in a tempura, the steak tartare, and on the PIZZA on Friday. Friday pizza should not be missed! Beef cheeks with sauce americaine for the weekend! See you soon:)

salad: little gem lettuces, WARREN PEARS, pecorino lucano, marcona almonds, lemon mint vin. 

Tuesday - Thursday (4-8PM)

Jimmy Nardello Peppers

Matsutake + Green Bean Tempura

Lamb Sausage

Pork Terrine

Wild CA Bluefin Tuna Crudo

Pork Chop + Gailan

Rigatoni with Pork Ragu

Spinach Ricotta Ravioli 

Gnocchi with Wild Chanterelle Mushrooms

Carrot Cake

Friday - Saturday  (4-10pm)

Jimmy Nardello Peppers

Matsutake + Green Bean Tempura

Pork Terrine

Wild CA Bluefin Tuna Crudo

Steak Tartare 

Beef Cheeks with Sauce Americaine 

Gnocchi with Wild Chanterelle Mushrooms

Rigatoni with Pork Ragu 

Lamb Shank Agnolotti 

Spaghettoni al Pomodoro 

Carrot Cake

Tuesday 9/29: san marzano tomato, baby spinach, garlic, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add italian sausage)

wine pairing: Vajra ’25 Clare JC

Wednesday 9/30: broccoli, red onion, garlic, prairie breeze cheddar, mozzarella di bufala, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Thibaud Boudignon ’24 Rose de Loire 

Thursday 10/1: sweet corn, poblano chile, red onion, bulgarian feta, mozzarella, parmigiano reggiano, avocado crema, cilantro, lime (+$8 add chorizo)

wine pairing: Frantz Saumon ’24 Cave Se Rebiffe

Friday 10/2: MATSUTAKE, cremini + shiitake mushrooms, garlic, creme fraiche, pine nuts, mozzarella, pecorino, arugula, olive oil, lemon (+$8 add pancetta)

wine pairing: Frantz Saumon ’24 Mineral +

Saturday 10/3: baby yukon gold potato, garlic, creme fraiche, marcel petite comte, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Laherte Freres NV Rose de Meunier