We brought in forequarter beef from Carman Ranch (pasture raised, grass fed). Most will go into our bolognese for our holiday lasagna, but we kept the best steaks for you this week! Denvers and Delmonicos for the weekdays, and Ribeyes for the weekend. Next we have the return of our potato + kimchi with cave aged gruyere pizza! Made famous by non other than the New York Times, this pie is a real treat. Napa Cabbage from Riverdog / 6 O’Clock Farms, Nantes Carrots from Patrick’s Garden, and Korean Alpine Daikon from Root 64 Farms, a true local farm product (and all vegetarian). Might rain this weekend, order early and often! See you soon:)

salad: little gem lettuces, amagaki persimmons, pecorino, marcona almonds, lemon mint vin. 

Tuesday - Thursday (4-8PM)

Baby Red Beets

Puntarelle

Steak Tartare

Polpette

Denver Steak with Yu Choy

Cavatelli, Broccoli Rabe, Italian Sausage

HoneyNut Squash Ravioli 

Cacio e Pepe

Upside Down Sticky Pear + Walnut Cake

Friday - Saturday  (4-10pm)

Baby Red Beets 

Puntarelle

Steak Tartare

Polpette

Ribeye Steak with Yu Choy

Cavatelli, Broccoli Rabe, Italian Sausage

Cacio e Pepe

Tortellini en Brodo

Tagliatelle al Tartufo Bianco

Upside Down Sticky Pear + Walnut Cake

Tuesday 11/10: san marzano tomatoes, chanterelle mushrooms, leeks, fior di latte, parmigiano reggiano, olive oil, fresh herbs (+$8 add italian sausage)

wine pairing: Maxime Crotet ‘Opulence’ Pinot Noir

Wednesday 11/11: san marzano tomato, baby spinach, garlic, ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add italian sausage)

wine pairing: La Onda ’23 Tinto Americano

Thursday 11/12: japanese sweet potato, scallions, garlic, raclette, mozzarella, parmigiano reggiano, miso shoyu glaze, fresh herbs  (+$8 add pancetta)

wine pairing: Mas Goma NV La Planta

Friday 11/13: broccolini, king richard leeks, garlic, prairie breeze cheddar, fior di latte, parmigiano reggiano, olive oil, fresh herbs (+$8 add house smoked bacon)

wine pairing: Clos Thierriere ’25 Vouvray

Saturday 11/14: baby yukon gold potato, house made kimchi, cave aged gruyere, mozzarella, parmigiano reggiano, olive oil, fresh herbs  (+$8 add pancetta)

wine pairing: Falkenstein ’25 ‘Onkel Peter’ Riesling