Dinner Menu
Tuesday thru Saturday
We welcome takeout orders on a limited basis. For larger requests (5 entrees or more), advanced notice is requested. All wines by the bottle are 30% off regular list price with your takeout order.
EVENING DISHES 9.26.25
ROCKFISH BACCALA — 19
Whipped rockfish on bruschetta toasts with Calabrian chilis, chili aioli, grated bottarga.
COHO SALMON — 39
Pan seared salmon, lentils, pancetta, potato puree,, frisee and soft herb salad, lemon oil. (gf)
BRAISED PORK SHANK — 40
Lemon mashed potatoes, peach and cherry mostarda, roasted brussels. (gf)
ANTIPASTI & SHAREABLES
CALAMARI — 19
Sautéed calamari, roasted tomato broth, white wine, basil, garlic, capers, feta. (gf)
CARLTON FARMS PORK BELLY — 19
Braised & seared pork belly, rhubarb, ginger & golden raisin compote. (gf)
BURRATA — 20
Imported cream-center burrata mozzarella, grilled peaches, crispy prosciutto rosemary, thyme honey balsamic. (gf)
POLPO — 20
Braised and grilled mediterranean octopus, marinated corona beans, guanciale, charred lemon vinaigrette. (gf)
TOMATO BRUSCHETTA — 17
Tomato, olive oil, fresh basil pesto, toasted baguette. (v)
PENN COVE MUSSELS — 23
Pastis crema, fennel, bay, soft herbs, fennel pollen, baguette toasts. (gf)
ENTREE SALADS
GRILLED STEAK SALAD — 35
10oz grilled hangar steak, arugula, cipollini onion agrodolce, applewood smoked bacon, fingerling potatoes, feta, sherry vinaigrette. (gf)
CAESAR SALAD — 18 w/Chicken_23 w/Prawns_25
Little gem lettuce, frisee, shaved fennel, fried parsley and bagna cauda croutons, housemade caesar dressing, parmesan. (gf)
PIZZA
gluten free crust available
SALUMI — 29
Cured Italian meats, Italian sausage, cherry bomb peppers, mozzarella, plum tomato sauce
DIAVOLA — 29
Pepperoni, pickled serrano peppers, shallots, smoked honey, basil, walnut-red pepper sauce.
FORMAGGI — 27
Gruyere, chèvre, mozzarella, rosemary, plum tomato sauce. (v)
MAIN
all entrees served with house salad
CARBONARA — 29
Spaghetti, fresh egg yolks, Nueske's applewood smoked bacon, reggiano, pecorino, black pepper. (gf)
BOSCAIOLA — 29
Creamy tomato and bolognese sauce, forest mushrooms, ham, walla walla sweets, rosemary, rigatoni pasta. (gf)
CAPPELLACCI — 30
Butternut squash and pecan filled cappellacci pasta, sage brown butter, currants, amaretti crumble.
SPAGHETTI BOLOGNESE — 27
Spaghetti, traditional tomato, beef and pork ragú with red wine and pancetta. (gf)
LASAGNA BOLOGNESE — 29
Free-formed fresh pasta lasagna, traditional beef and pork ragú, béchamel, mozzarella, reggiano.
COGNIGLIO — 37
Pan-braised rabbit with white wine, pancetta and hard herbs, creamy polenta, and Adam’s Farmers Market mushrooms. (gf)
CAPESANTE — 40
Pan-seared scallops, roasted mushroom risotto, onion soubise, pickled shallots. (gf)
GNOCCHI — 35
Potato gnocchi, braised beef cheek ragu, Pedro Ximinez, warm spices, lemon-parsley gremolata.
CHITARRE al MARE — 45
Tiger prawns, calamari, diver scallop, Penn Cove mussels, and fresh fin fish in an aromatic tomato & vegetable broth with saffron, chorizo and chitarre nere pasta.*^ 45
FILETTO di MANZO — 79
24oz Prime beef Rib-Eye, duck fat rosemary fingerling potatoes, Adam’s Farmers Market mushrooms, barrel-aged balsamic vinegar, maldon sea salt flakes. (gf)
(gf) indicates gluten free dishes or dishes that can be altered to be gluten free.
CONTORNI
Marvelous meatballs (2) 8
Roasted brussel sprouts, red pepper romesco, green onion labneh. pangratatto. 10
Roasted baby carrots, whipped marscapone, salsa verde, pepitas. (gf) 9
DOLCI
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