So much incredible produce is in this week. Royal Blenheim apricots from Spreadwing Farm are here, these are my favorite, and are on the best fruit pizza we make. The apricots, smokey poblano chiles, and fresh goat cheese is just an excellent combo, do not miss Wednesday! Brentwood corn is in from Dwelley Family Farms, the star of the California corn scene, it is super sweet. More heirlooms are in from Burns Blossom Farm, these are the best early season tomatoes I have ever had. So excited for this week, see you soon:)

salad: little gem lettuces, flavorosa pluots, pecorino sardo, macrona almonds, lemon mint vin. 

Tuesday - Thursday (4-8PM)

Burrata, Yellow Peaches, Aged Balsamico

Shishito Peppers 

Cali King Salmon Crudo

Fried Ling Cod, Heirloom Tomato Salad

Oxtail Agnolotti 

Sweet Corn Triangoli 

Cacio e Pepe

Strawberry Rose Pavlova 

Friday - Saturday (4-10pm)

Burrata, Yellow Peaches, Aged Balsamico

Shishito Peppers

Cali King Salmon Crudo

1/2 Roasted Chicken 

Sweet Corn Triangoli 

Rabbit Agnolotti 

Rigatoni with Pork Ragu

Tagliatelle with Burnt Spring Onion + Black Truffle 

Strawberry Rose Pavlova  

Tuesday 6/9: porcini + shiitake mushrooms, garlic, creme fraiche, cave aged gruyere, mozzarella, parmigiano reggiano, olive oil, fresh herbs(+$8 pancetta)

wine pairing: Haarmeyer ’24 Gold Hill Chenin Blanc  

Wednesday 6/10: royal blenheim apricots, poblano chile, spring onion, fresh chèvre, mozzarella di bufala, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Cantina della Volta ’24 Lambrusco di Sorbara

Thursday 6/11: sweet corn, poblano chile, red onion, bulgarian feta, mozzarella, parmigiano reggiano, avocado crema, cilantro, lime (+$10 add nduja)

wine pairing: BXT ’23 California Immersion 

Friday 6/12: heirloom tomato, garlic, mozzarella di bufala, parmigiano reggiano, sicilian olive oil, genovese basil (+$8 add pancetta)

wine pairing: Olek Bondonio ’24 Langhe Nebbiolo 

Saturday 6/13: baby yukon gold potato, spring onion, garlic, cave aged gruyere, mozzarella, parmigiano reggiano, olive oil, genovese basil (+$8 add pancetta)

wine pairing: Florez ’23 ‘Peg Leg’ Chardonnay