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 lunch menu. Click here for our Dinner 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


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


• 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


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


• Monterey Calamari crisped with Arborio rice flour & aïoli nero


• Roasted Baby Golden & Chiogga beets, Point Reyes blue cheese spuma & pistachio vinaigrette


• 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


• Ricotta Gnocchi, salsa di pomodoro della nonna, pecorino


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


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


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


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


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


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


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

• Paprika Oil Marinated Grilled Skirt Steak yukon gold potato chips, salsa rossa, arugula


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


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


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


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


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



Chef de Cuisine: Robert Hohmann

Lunch Hours Tuesday - Sunday 11:30 – 2:30pm