Spring produce is in full swing. Zuckerman Farm’s Asparagus is prime right now, english peas from Half Moon Bay are super sweet, zucchini is coming in beautifully from Azolla Farm, Riverdog Farm little gems are super crisp, and wild porcini and morel mushrooms are bountiful! Really awesome time of the year for super fresh local produce, AND California King Salmon season has started! Expect an excellent crudo set the whole week. Some fun season pastas this weekend, and TRES LECHES CAKE! See you soon:)

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

Tuesday - Thursday (4-8PM)

Porcini Salad

CALIFORNIA King Salmon Crudo

Crispy Chicken 

Tagliatelle with Oxtail Ragu

Raclette Mezzelune with Wild Morels

Cacio e Pepe

Mascarpone Cheesecake

Friday - Saturday (4-10pm)

English Peas w/ Jersey Milk Ricotta

CALIFORNIA King Salmon Crudo

1/2 Roasted Chicken 

Tagliatelle with Oxtail Ragu

Rigatoni, Fava Beans, Peas, Feta, Mint

Asparagus + Ricotta Triangoli with English Peas

Tres Leches Cake

Tuesday 5/5: costata romanesco zucchini, garlic, jersey milk ricotta, mozzarella di bufala, parmigiano reggiano, olive oil, genovese basil (+$8 italian sausage)

wine pairing: Luigi Giordano ’21 Nebbiolo 

Wednesday 5/6: artichokes, baby spinach, garlic, béchamel, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 italian sausage)

wine pairing: Pepiere ’25 Muscadet 

Thursday 5/7: zuckerman farm’s asparagus, green garlic, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Frantz Saumon ’24 Chenin Blanc

Friday 5/8: porcini, morel, and shiitake mushrooms, garlic, creme fraiche, raclette, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Scar of the Sea ’25 Sparkling Rose

Saturday 5/2: baby yukon gold potato, leeks, garlic, creme fraiche, marcel petite comte, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Frantz Saumon ’23 Romorantin