Chef Chiarello has created a menu of micro-regional Italian cuisine, selecting the best dishes from across Italy and anchoring them with artisanal, heritage, or house-made ingredients. Chef and his team carefully select the purveyors for produce, meat and fish, and focus as much as possible on local sources. Pastas, cured meats, fresh cheeses, cured olives and the like are all made in house.

The menu is divided into, Antipasti, Pasta, Secondi (main course) and Contorni (vegetable side dishes). Dessert and Cheese, Specialty Cocktail and Lounge menus are also available.

Download a pdf of our bar menu and dessert menu.

Below is our Fall 2011 dinner menu. Click here for our Lunch Menu.

• Pesce Crudo market fresh raw selection from the sea. Changes Daily A.Q.


• Insalata del Uve organic greens, verjus vinaigrette, oven-dried grapes, candied hazelnuts, pecorino


• Carmelized Brussels Sprout Salad citrus segments, toasted Marcona almonds, prosciutto bits, aged balsamic dressing


• Wild Porcini Mushroom & Onion Soup Ciabatta croûtons, Valley Ford Montasio & truffled "sunny-side up" hen egg


• Lamb & Egg "House made" lamb sausage, pepperonata, crispy soft boiled egg, red endive & smoked olive oil poached mushrooms


• Organic Prosciutto "house cured", pasta fritta, pomegranates, prosecco "nuvelo" & daikon radish sprouts


• Organic Prosciutto "house cured", pasta fritta, pomegranates, prosecco "nuvelo" & daikon radish sprouts


• Mozzarella Burrata "house cured" coppa, walnut pesto bruschetta, peppercress, truffle vinaigrette & orange essence


• Monterey calamari, crisped with Arborio rice flour & aioli nero


• Roasted baby golden & chiogga beets, Point Reyes blue cheese spuma & pistachio vinaigrette


• Shortrib Meatballs with pine nut agrodolce, Fuyu persimmons, crispy rosemary, autumn squash passatina


• Wood Grilled Octopus olive oil braised potatoes, pickled red onion & salsa verde


• Polenta Under Glass, caramelized mushrooms & balsamic game sauce

• Risotto del Giorno A.Q.


• 65° Cabernet Strozzapretti Toasted black walnuts, plumped raisins, Ricotta Salata, fried rosemary, Syrah grapeseed oil


• Butternut Squash Caramelle Bosc pear, Pecorino, crispy sage,brown butter emulsion & Amaretti - poppy seed gremolata


• Black Pepper Bucatini alla Carbonara soft cooked hen egg, broccolini, guanciale & parmigiano brodo


• Rigatoni tomato braised Sonoma rabbit sugo, caramelized mushrooms, housemade ricotta


• Pan Roasted Potato Gnocchi autumn root vegetables, heirloom squash pesto, Valley Ford Montasio


• Ricotta Gnocchi salsa di pomodoro della nonna, pecorino


• Potato dough Raviolo filled with spinach and ricotta, black truffles, farm fresh egg yolk, sage browned butter


• Red Wheat Tagliarini Bolognese veal, pork & porcini mushroom sugo, rosemary, parmigiano reggiano


• Black Garlic Spaghetti Grande head-on gulf prawns, cherry tomatoes, calabrian chili, green onions & bonito flakes

• "Vitello Tonnato" pan roasted veal loin with tuna emulsion and wild arugula


• Twice Cooked Natural Pork Chop peck seasoning, cinnamon stewed plums, natural pork jus & crispy cavolo nero


• Forno Roasted Chicken Breast "Marsala" sautéed forest mushrooms, marinated grilled onions, truffle honey and sherry vinaigrette


• Mediterranean Seafood Brodetto mussels, Gulf prawns, clams and Monterey calamari, forno-confit tomato broth, olive oil croûton, paprika saffron rouille


• "Liberty" Duck Three Ways Roasted breast, salad of confit, pickled pomegranates, watercress, Sierra Beauty apples, spiced hazelnuts & duck liver mousse


• Wood-Oven Roasted Whole Fish carrot caponata, citrus emulsion, Sicilian autumn spice


• Wood Grilled Loin of Grass-Fed Lamb saffron braised potatoes, green onions, pistachio pesto & rosemary scented lamb jus


• Smoked & Braised Natural Short Ribs whole grain mustard spaetzle, Sicilian pickles, quince paste & smokey horseradish jus

• Creamy ancient grain polenta


• Delfina potatoes, smashed & fried with crisp garlic, parsley, lemon, flake salt


• Preserved Meyer lemon spinach


• Truffle-parmigiano fries

Chef de Cuisine: Robert Hohmann

Dinner Hours
Sunday - Thursday 5:00 – 9:30pm
Friday - Saturday 5:00 – 10:00pm