Lunch— 11am – 2pm Tuesday thru Friday
SANDWICHES and PANINI
TALEGGIO — 14
Panini-pressed focaccia, taleggio cheese, pear compote, cipollini agrodolce, walnuts, arugula.
SALUMI — 15
Grilled flatbread, salumi, piparras, chevre, roasted tomatoes, balsamic, greens, dijon.
GRILLED CHICKEN — 15
Panini-pressed focaccia, sliced grilled chicken, roasted tomatoes, pickled onion, gruyere, sage aioli.
MEATBALL — 12
Hand-made marvelous meatballs, marinara and mozzarella.
STEAK SALAD — 19
Arugula, grilled flat iron steak, applewood-smoked bacon, grilled spring onions, fingerling potato medallions, red onion vinaigrette, feta cheese. (gf)
PASSA UVA — 16
Variegated seasonal greens, pickled sultanas, shaved carrots, Midnight Moon aged goat, pecans, champagne pear vinaigrette, orange zest. (gf)
RADICCHIO CAESER — 16
Radicchio and frisée greens, avacados, farm fresh eggs, grape tomatoes, pork belly lardons, brioche croutons, house caeser.* -add grilled chicken - 19 (gf)
gluten free crust available
FUNGHI — 17
Herbed mushroom confit, Cypress Grove Truffle Tremor, mozzarella, olive oil.
FORMAGGI — 16
Gruyere, chevre, mozzarella, rosemary, plum tomato sauce.
SALUMI — 17
Cured Italian meats, Italian sausage, cherry bomb peppers, mozzarella, plum tomato sauce.
Pastas are bronze-die extruded using traditional semolina & durum flours. Housemade
BOSCAIOLA — 16
Creamy tomato and bolognese sauce, forest mushrooms, walla walla sweets, rosemary, rigatoni pasta. (gf)
RAVIOLI di MELANZANE — 19
Roasted eggplant and Moroccan olive ravioli, peperonata sauce, cream-center burrata, basil chiffonade.
LASAGNA BOLOGNESE — 16
Free-formed fresh pasta lasagna, traditional beef and pork ragú, béchamel, mozzarella, reggiano.
SPAGHETTI BOLOGNESE — 15
Traditional beef and pork ragú with red wine and pancetta over spaghetti. (gf)
SPAGHETTI CARBONARA — 18
Farm egg yokes, pork belly, applewood smoked bacon, parmesan, spaghetti pasta. (gf)
Please ask your server for today’s fresh fish offering.
PICCATA — 18
Chicken breast, white wine, lemon juice, capers and artichoke. Spaghetti pasta with garlic and herbs.
CHITTARE al MARE — 21
Black tiger prawns, calamari, diver scallop, manila clams and fresh fin fish in an aromatic tomato & vegetable broth with saffron, chorizo and chittare nere pasta. (gf)
ROASTED CAULIFLOWER STEAK — 16
Roasted cauliflower steak, spiced tomato and chickpea sauce, fennel, pine nuts, crumbs yo, pecorino. (gf)
Fett'Unta — 12
Garlicky charred baguette toasts, ricotta, Ligurian olive oil, Maldon sea salt
Marvelous Meatballs (2) — 5
Brussel Sprouts — 6
Charred with pancetta
Olive Plate — 7
(gf) items can be altered to be gluten-free. Please inform your server if you are gluten-sensitive or have any allergies.