First of the season asparagus is in from our good friends at Durst Organics! So excited for this pizza. More potato with Avocado Crema because it was too good. Last week of the potato salad then we switch to asparagus sides! Beef tartare toast is the real deal with grass fed New York Strip hand cut fine with caper aioli. Saffron tagliatelle for the weekend. See you soon:)

salad: little gem lettuces, asian pear, pecorino sardo, marcona almonds, lemon mint vin

Tuesday - Thursday (4-8PM)

White Asparagus

Scallop Crudo

Gambas al Ajillo

Pappardelle with Calabrese Ragu

Tortelloni Burro e Oro

Basque Cheesecake with Candied Kumquats

Friday - Saturday (4-10pm)
White Asparagus

Beef Tartare Toast

Scallop Crudo

1/2 Roasted Chicken with Mustardy Potato Salad

Ziti with Oxtail Genovese 

Spinach Ricotta Ravioli 

Saffron Tagliatelle with Shrimp + Spring Onions

Basque Cheesecake with Candied Kumquats 

Tuesday 3/17: baby yukon gold potato, prairie breeze cheddar, mozzarella, parmigiano reggiano, creme fraiche, fried garlic, scallions (+$8 pancetta)

wine pairing: Thibaud Boudignon ’24 Rose

Wednesday 3/18: cremini + shiitake mushrooms, garlic, creme fraiche, raclette, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add Italian suasage)

wine pairing: Marco Sara ’24 Ribolla Gialla 

Thursday 3/19: baby yukon gold potato, poblano chile, red onion, feta, mozzarella, parmigiano reggiano, olive oil, cilantro, lime (+$8 add Italian sausage)

wine pairing: Mas Goma NV La Planta  

Friday 3/20: first of the season asparagus, green garlic, lemon, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Frantz Saumon ’23 Sparkling Gamay

Saturday 3/21: san marzano tomato, roasted fennel, fried garlic, mozzarella di bufala, parmigiano reggiano, olive oil, fresh basil (+$8 add Italian sausage)

wine pairing: Praesidium ’22 Cerasuolo