Wild Chanterelle mushrooms keep coming in better and better. Whole animal butchery program is in full effect: house made merguez sausage from whole Emigh lamb, and pork sugo, porchetta + terrine from whole Riverdog pigs! Very last week of peaches! Merguez is served with whipped yogurt, house made pita, and roasted Jimmy Nardello peppers. Don’t miss it! Menu has never been better. See you soon:)

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

Tuesday - Thursday (4-8PM)

Burrata, Yellow Peaches, Aged Balsamico

Pork Terrine

Melon + Prosciutto 

Kanpachi + Honeydew

MERGUEZ

Tagliatelle with Chanterelle Mushrooms

Rigatoni with Pork Sugo

Bucatini alla Carbonara  

Basque Cheesecake

Friday - Saturday  (4-10pm)

Burrata, Yellow Peaches, Aged Balsamico

Pork Terrine

Melon + Prosciutto 

Kanpachi + Honeydew

PORCHETTA!!

Tagliatelle with Wild Chanterelle Mushrooms

Rigatoni with Pork Sugo

Bucatini alla Carbonara

Spinach Ricotta Ravioli 

Basque Cheesecake

Tuesday 9/8: broccoli, red onion, garlic, prairie breeze cheddar, fior di latte, parmigiano reggiano, olive oil, fresh herbs (+$8 add PORCHETTA)

wine pairing: Bonhomme ’22 Sauvignon Blanc

Wednesday 9/9: warren pears, walnuts, mozzarella di bufala, gorgonzola, parmigiano reggiano, baby arugula, aged balsamico (+$8 add PORCHETTA)

wine pairing: David Trousselle ’23 Aligote

Thursday 9/10: vodka sauce, garlic, chinese eggplant, mozzarella di bufala, parmigiano reggiano, olive oil, genovese basil (+$8 add italian sausage)

wine pairing: Vino di Anna ’22 Sfuso

Friday 9/11: baby yukon gold potato, poblano chile, red onion, bulgarian feta, mozzarella, parmigiano reggiano, avocado crema, cilantro, lime (+$8 add chorizo)

wine pairing: Frantz Saumon ’25 Vin de Frantz

Saturday 9/12: sweet corn, poblano chile, red onion, tomatillo salsa, bulgarian feta, mozzarella, parmigiano reggiano, olive oil, cilantro, lime (+$8 add CARNITAS!)

wine pairing: Frantz Saumon ’24 Cave Se Rebiffee