From the Upstairs Kitchen

Wednesday through Saturday, September 15th through September 18th, 2021
Vaccination required for upstairs dinning

Antipasti and Insalata

Frito misto of Brussels sprouts, artichokes. and delicate squash with mint presto

12.

Grilled corn and green chile soup with sage crema

12.

Heirloom tomatoes with goat cheese crema, pepita pesto, avocado, and upland cress

15.

Little gem lettuce salad with warm bagna cauda dressing, garlic crostini, cherry tomatoes, and shaved Parmesan cheese

14.

Melon and cucumber salad with borage, upland cress and toasted sesame seeds
14.

Chicory, fig, and gorgonzola salad with pickled torpedo onions and old balsamico

14.

Pasta

Maltagliati with roasted corn, roasted red pimento peppers, fennel and Parmigiano Reggiano
18.

Poblano chile pappardelle with pork ragù, cilantro, and cotija
22.

Cavatelli with spigarello, roasted tomatoes, and and Parmesan
18.

Spaghetti with basil and mint pesto and roasted padron peppers
17.

Main Courses

Piedmontese flat-iron steak with black garlic mushroom sauce, bone marrow arancini, and grilled zucchini
38.

Chicken al mattone with spicy bacon, cherry tomato confit, frilly mustard greens, and potato sformato
34.

Eggplant rotolo with fregola, old balsamico, corn salsa, and upland cress

23.

San Francisco halibut with caper citrus citronette, ciambotta and heirloom tomatoes
32.

Dessert

Peach almond crostata with crème anglaise and blackberries

10.

Matcha panna cotta with white chocolate wafer and blueberry compôte

8.

Strawberry, lemon, and sorbetto with old balsamico, olive oil, and Maldon salt

8.

Zeppole with marscapone whipped cream and chocolate mint sauce

10.

Torta Caprese of chocolate mousse, raspberry sauce, and whipped cream
10.