From the Upstairs Kitchen

Crudo of bigeye tuna with pink lemon, shallots, capers, chives, and whole wheat. crackers

18.

Burrata and arugula salad with bee pollen and old aceto balsamico

15.

Fried oyster salad with chicories, Calabrian chili, and anchoïade dressing

16.

*Soup: Vellutata of red peppers with sherry crema

13.

Pasta

Chitarra with smoked salmon, Meyer lemon, cream, and chives
22.

Spaghetti all’ amatriciana

18.

Wild mushroom risotto with mascarpone and crispy onions
21.

Gnocchi with pork ragù and Parmigiano Reggiano
22.

Chicken braised with shiitake mushrooms, fingerling potatoes, Cipolline onions, and rosemary

26.

Half Moon Bay Halibut with Borlotti beans, basil aïoli, fennel and artichoke fritto, and saffron brodo
37.

Spit -roasted Piedmontese prime rib with salsa verde, sunchoke-turmeric crema, and sautéed greens

43.

Roasted Liberty duck breast with persimmon agrodolce, mashed Yukon Gold potatoes, and pomegranate sugo
38.

Coconut ice cream with chocolate sauce

10.

Strawberry gelato with whipped crème fraîche and salted chocolate sablé cookie

10.

Chocolate croquant with pecan butter, hazelnuts, almonds; vanilla ice cream

10.

Pumpkin mousse with graham cracker-walnut crumble and whipped cream

10.

“Coffee cake” of cinnamon-pecan streusel with mascarpone filling

10.