We received some beautiful wild mushrooms, foraged just for us up in Shasta County. Morels and Porcini’s all over the menu this week! Raclette Mezzelune (half moon ravioli) with the morels is absolutely delicious and not to be missed. Fan favorite oxtail ragu is back this week. First of the season heirloom italian zucchini is in from our friends at Azolla Farm. King Salmon has begun! See you soon:)

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

Tuesday - Thursday (4-8PM)

Porcini Salad

Bluefin Tuna Crudo

Pork Milanese

Tagliatelle with Oxtail Ragu

Raclette Mezzelune with Wild Morels

Cacio e Pepe

Strawberry Rhubarb Tart

Friday - Saturday (4-10pm)

English Peas w/ Jersey Milk Ricotta

King Salmon Crudo

1/2 Roasted Chicken

Tagliatelle with Oxtail Ragu

Porcini Tortelloni  

Bucatini, Shrimp, Peas

Strawberry Rhubarb Tart

Tuesday 4/28: san marzano tomato, grilled artichokes, baby spinach, garlic, black olive, jersey milk ricotta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 Italian sausage)

wine pairing: Roagna ’24 Dolcetto d’Alba

Wednesday 4/29: costada romanesco zucchini, garlic, jersey milk ricotta, mozzarella di bufala, parmigiano reggiano, olive oil, fresh basil (+$8 add pancetta)

wine pairing: Mas Goma NV La Planta

Thursday 4/30: cremini, shiitake and morel mushrooms, leeks, garlic, béchamel, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Thibaud Boudignon ’24 Rose

Friday 5/1: baby yukon gold potato, leeks, garlic, creme fraiche, fontina val d’aosta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Frantz Saumon ’23 Cave Se Rebuff Rose

Saturday 5/2: local asparagus, green garlic, ramps, mozzarella di bufala, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Herve Villemade ’24 Cheverny Blanc