Both white and green asparagus are in peak season right now, thus it is all over the menu and you should eat it all. Artichoke pizza makes its return this week, it’s been a while and it’s a fan favorite. Very strong menus all week, hard to go wrong. See you soon:) ps. roman rosa slice has never been better, you should probably get one. 

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

Tuesday - Thursday (4-8PM)

Zuckerman’s Farm Asparagus

Bluefin Tuna Crudo

Crispy Chicken, White Asparagus, Beurre Blanc

Tagliatelle with Oxtail Ragu

English Pea Agnolotti 

Cacio e Pepe

Chocolate Mousse Tart (contains peanuts)

Friday - Saturday (4-10pm)

Zuckerman Farms Asparagus

Suppli

SF Bay Halibut Crudo

1/2 Roasted Chicken with White Asparagus

Lamb + Polenta Doppio Ravioli 

Fava Bean Agnolotti 

Tagliatelle, Asparagus, Bottarga 

Rhubarb Strawberry Crostata 

Tuesday 4/14: san marzano tomato, baby spinach, garlic, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 Italian sausage)

wine pairing: Salvatore Marino ’24 Nero d’Avola 

Wednesday 4/15: cremini + shiitake mushroom, leeks, creme fraiche, raclette, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Francois Cain ’23 Cheverny Blanc

Thursday 4/16: grilled artichokes, baby spinach, garlic, béchamel, jersey milk ricotta, mozzarella, pecorino romano, olive oil, fresh herbs (+$8 add Italian sausage)

wine pairing: Maunoury ’21 ‘Consonance

Friday 4/17: baby yukon gold potato, poblano chile, red onion, feta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add italian sausage)

wine pairing: Scar of the Sea ’25 Sparkling Rose of Pinot Noir

Saturday 4/18: Zuckerman Farm’s Asparagus, sugar snap peas, RAMPS, mozzarella di bufala, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Sylvain Pataille ’22 Aligote