One of my favorite things about the end of winter and beginning of spring is the Bok Choy Rabe from Riverdog Farm. It is one of the most tender, sweet, and delicious tasting vegetables I have ever had. On the pizza Friday, definitely do not miss! Sorpresine (little surprises), with mussels and saffron was a delicious pasta we had at Sa.to Palato in Rome, one of the most impressive places we dined. We hope to do it justice! Our current 1/2 roasted chicken with a light, vinegary, mustardy, herby potato salad is just a perfect pairing. See you soon:)

salad: little gem lettuces, navel + blood orange, pecorino sardo, marcona almonds, lemon mint vin

Tuesday - Thursday (4-8PM)

White Asparagus

Scallop Crudo

Polpette 

Tagliatelle win Ragu Napoletano

Tortelloni Burro e Oro

Chocolate Cremeux 

Friday - Saturday (4-10pm)
White Asparagus

Dungeness Crab Toast

Scallop Crudo

1/2 Roasted Chicken with Mustardy Potato Salad

Rigatoni with Oxtail Genovese 

Gnocchi with Wild Mushrooms

Sorpresine, Mussels, Saffron

Chocolate Cremeux 

Tuesday 3/3: san marzano tomato, broccoli rabe, garlic, fior di latte, parmigiano reggiano, sicilian olive oil, fresh herbs (+$8 Italian sausage)

wine pairing: Roagna ’24 Dolcetto d’Alba

Wednesday 3/4: cremini + shiitake mushrooms, creme fraiche, garlic, raclette, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Marco Sara ’23 Ribolla Gialla 

Thursday 2/26: romanesco, garlic, mozzarella di bufala, pecorino romano, sicilian olive oil, fresh basil (+$8 add pancetta)

wine pairing: I Fabbri ’23 Rose

Friday 2/27: cremini + shiitake mushroom, bok choy rabe garlic, mozzarella di bufala, parmigiano reggiano, sicilian olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Fumey-Chatelain NV Cremant du Jura

Saturday 2/28: baby yukon gold potato, king richard leeks, marcel petite comte, mozzarella, parmigiano reggiano, sicilian olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Mas Goma NV La Planta