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 current Dolci & Formaggi, Bar Menu, Wine List, and Dessert Menu.

Below is our Summer 2010 lunch menu. Click here for our Dinner Menu.

• Pesce Crudo Market fresh Raw selection from the Sea. Changes Daily A.Q.



• Insalata del Bosco Organic greens, balsamic vinaigrette, sliced pear, candied hazelnuts, Pecorino



• Shaved Sugar Snap Pea Salad marcona almonds, sieved egg, pecorino, whole citrus vinaigrette



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



• Bruschetta Trio Pepperonata, olive oil poached asparagus & salsa rossa, carrot & eggplant caponata with goat cheese



• House-cured salumi: Dolci, Bresaola, Fuet, Chorizo, with pickled vegetables giardinara



• Organic Prosciutto “house cured”, pasta fritta, zuppa di melone



• Green-Egg and Ham Olive oil poached Delta asparagus, crispy soft-boiled egg, pecorino cheese pudding & prosciutto bits



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



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



• Polenta Under Glass, caramelized wild mushrooms, balsamic game sauce



• Warm Frisée & Goat Cheese Salad pancetta-sherry vinaigrette & local apricots



• Burrata Creamy mozzarella burrata, beech mushroom conserva, crispy red beets



• Ribolita Tuscan Vegetable & Bread Minestrone white beans, cavolo nero, olive oil, parmiggiano

• Risotto del Giorno A/Q



• Ricotta Gnocchi, salsa di pomodoro della Nonna, pecorino



• Hand-cut Taglierini with Mount Shasta porcini mushroom sugo & parmigiano



• Spaghetti alla Chitarra with White Gulf Prawns imported Chitarra cut spaghetti, head-on prawns, tomato-fennel broth with basil and tarragon



• Hand-cut Whole Egg Linguine, Manilla clams, Calabrese sausage, garlic, basil, parsley, white wine



• Crispy Potato Gnocchi with english pea & tallegio fonduta, early spring vegetables, prosciutto crisp



• Garganelli with tomato braised rabbit sugo, wild mushrooms & ricotta



• House-made egg pappardelle veal, pork & porcini mushroom Bolognese, rosemary & parmigiano-reggiano



• Wild Nettles, Swiss Chard & Ricotta Raviolo, farm fresh egg yolk & sage browned butter parmigiano

• Wild Alaskan Sokeye Salmon zucchini “spaghettini” with tomato & basil, balsamic-pine nut vinaigrette



• Adriatic Seafood Brodetto monkfish, mussels, rock cod & fresh Monterey calamari, forno-confit tomato broth, olive oil-crouton, paprika-saffron rouille



• Grilled “angry” Gulf Prawns on heirloom tomato steaks, crispy garlic, basil, orange & Calabrian chili dressing, lemon aioli



• Toasted Trade Spice Fulton Valley Chicken Breast sweet corn & potato velutata, arugula & shaved corn salad, sherry vinegar pan sauce



• Twice Cooked Natural Pork Chop Peck seasoning, pancetta wrapped stone fruit, pork jus



• Confit of Half Duck mostarda di frutta, Forni-Brown greens, red wine duck jus



• Paprika Oil Marinated Grilled Skirt Steak Parmigiano Reggiano and parsley fries, salsa rossa, arugula



• Smoked & Braised Natural Short Ribs preserved lemon spinach, smokey jus