From the Upstairs Kitchen

Wednesday through Saturday, June 9th through June 12th, 2021

Antipasti 

Carciofi fritti alla romana with roasted pepper relish, Meyer lemon aïoli, and olive and herb salad
16.

Salumi plate with lonza, crespone, and ‘nduja with pickled onions and olives; sourdough crackers
16.

Vellutata soup of zucchini with tzatziki sauce
14.

Insalate

Burrata salad with olive oil, honeycomb, pepper, arugula, and Meyer lemon
14.

Grilled stone fruit with goat cheese, pepita brittle, endive, and blood orange citronette
17.

Ceviche seafood salad with campachi, Monterey Bay calamari, Gulf Coast shrimp, pickled ginger, shiso, avocado, and Serrano chile
18.

Pasta

Green tea spaghetti alla carbonara 
18.

Epazote gnocchi with rotisserie Devil’s Gulch Ranch pork & Oaxacan red mole
18.

Chitarra with mussels, Thai basil, and fried lemon
22.

Beet tortelli with goat cheese and saffron butter
14.

Main Courses

Roast breast of Liberty duck with crispy panisse, spring vegetables, and rose harrisa
36.

Tagliata of Piedmontese flat-iron steak with mushroom ragù, bone marrow fonduta, sautéed spigarello, and old balsamico
38.

Ft. Bragg black cod with Manila clams, agretti, star anise risotto cake, and miso spumante
34.

Dessert

Peach-buttermilk cake with vanilla bean ice cream, whipped crème fraiche, and Bourbon-caramel pecans
10.

Butterscotch pudding with langue de chat, chopped pistachios, and whipped cream
10.

Strawberry shortcake with candied ginger biscuit and whipped cream
10.

Chocolate sorbetto with double chocolate cookie and chocolate-covered almonds
10.