Family meal is an important part of restaurant life. This past weekend was extremely busy, and we were short staffed, so I threw a pasta together at the end of Saturday for everyone. Asparagus, garlic, anchovy, bottarga, and ramp butter with spaghettoni. All the ingredients melded together beautifully and it was absolutely delicious, everyone agreed. On the menu this weekend, don’t miss it! Porcini should be coming in this week, so it will start to be all over the menu. See you soon:)

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

Tuesday - Thursday (4-8PM)

Zuckerman’s Farm Asparagus

SF Bay Halibut Crudo

Pork Milanese 

Pappardelle with Ragu Bianco

Fava Bean Agnolotti 

Cacio e Pepe

Rhubarb Ricotta Cake

Friday - Saturday (4-10pm)

Porcini Mushroom Salad

Suppli

SF Bay Halibut Crudo

1/2 Roasted Chicken 

Pappardelle with Ragu Bianco

Porcini Tortelloni  

Spaghettoni, Asparagus, Ramps, Anchovy

Cacio e Pepe

Rhubarb Tart

Tuesday 4/21: san marzano tomato, ramps, leeks, green garlic, olive, mozzarella di bufala, parmigiano reggiano, olive oil, fresh basil (+$8 Italian sausage)

wine pairing: Roagna ’24 Dolcetto d’Alba

Wednesday 4/22: baby yukon gold potato, poblano chile, red onion, mozzarella, parmigiano reggiano, avocado crema, cilantro, lime (+$8 add italian sausage)

wine pairing: AT Roca ’23 Reserva Corpinnat

Thursday 4/23: Zuckerman Farm’s Asparagus, sugar snap peas, jersey milk ricotta, mozzarella, parmigiano reggiano, ramp butter, fresh herbs(+$8 add Italian sausage)

wine pairing: Pepiere ’25 Muscadet 

Friday 4/24: grilled artichokes, baby spinach, garlic, béchamel, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs(+$8 add italian sausage)

wine pairing: Domaine Serol NV Turbullent Sparkling Rose

Saturday 4/25: cremini + shiitake mushrooms, leeks, garlic, creme fraiche, double creme brie, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Domaine Tripoz ’22 Cuvee de Clocher