DINNER MENU

~ Served daily from 5:30pm to 9pm ~

Available for home dining or can be enjoyed at one of our outdoor sidewalk tables Sunday through Tuesday. Call 510.547.5356 or click to place an order or to make a reservation.

Antipasti & Small Plates

Almonds & Marinated Olives (gf) (v)
6.

Broccoli di ciccio with olive oil and chili flakes (gf) (v)
5.

Roasted romanesco with cauliflower puree, peperonata, and chili flakes (gf)
5.

Floriana red flint corn polenta, slow-cooked with butter and parmesan cheese (gf)
5.

Pork meatballs (3) with marinara sauce, parmesan cheese and fresh basil
12.5

Prepare at home: Savory Pie with cauliflower greens, goat cheese, and Goathorn peppers
(Bake for 18 mins at 350°)
one for 8.     two for 14.

Salads

Barley Salad: barley, watermelon radish, orange, arugula, candied Marcona almonds, parmesan and chard-spring onion vinaigrette (v)
12.

Salt-roasted beets with arugula, toasted almonds, and red wine vinaigrette (gf) (v)
9.

Caesar Salad: Romaine lettuce, anchoïade, lemon breadcrumbs, and parmesan cheese
11.

Insalata Mista: mixed greens, Gala apple, French radish, red onion, and red wine vinaigrette (gf) (v)
11.

Pizze (10-inch)

Our long-fermented dough is made of Community Grains organic hard wheat, grown by Fritz Durst and milled extra fine.

Additional Toppings:   anchovies 2.50.   farm egg 2.   olives 2.   sausage 4.

Summer Pizza: sundried tomatoes, peach, pickled spicy Goathorn peppers, mozzarella and parmesan cheeses, basil chiffonade (v)
17.

Sausage: caramelized onions, tomato sauce, and fontina and parmesan cheeses
16.

Napoletana: tomato sauce, anchovies, chili flakes and oregano with mozzarella and parmesan cheeses
15.

Margherita: tomato sauce, with house-pulled mozzarella and basil (v)
14.

Pastas

Lasagne alla Bolognese: with pork and beef bolognese sauce, besciamella, and mozzarella cheese.
18.

Vegetarian Cannelloni: spinach pasta wrapped around roasted eggplant, zucchini, and goat cheese with house-made Dirty Girl Farm tomato sauce, fresh herbs, and Parmesan cheese (v)
19.

Pasta of the Day: House-made pasta with seasonal sauce or ragù AQ
17.

Meat & Fish Entrees

Roasted Chicken: Roasted Chicken breast marinated with Oaktown spice Persian Lime Curry with couscous and seasonal vegetables.
22.

Beef Brisket: Long-braised beef brisket with salsa verde with Community Grains corn polenta (gf)
24.5

Warm Wild Salmon Salad brick oven-roasted salmon with arugula, niçoise olives, cherry tomatoes, shaved fennel, and citronette (gf)
20.

Desserts

Flourless bittersweet chocolate cake served with a brandy almond hard sauce (gf) (v)
10.

Cinnamon-cardamom bread pudding served with caramel sauce (v)
9.

Layer cake of orange sponge, vanilla cream, & strawberry (v)
8.

Cookie Plate: Your choice of any combination of three of the following: whole-grain chocolate chip cookie, chocolate-dipped coconut macaroon & biscotti (v)
4.

Half-pint home-made Gelati:
Coffee Stracciatella or Berry-Gingersnap Swirl or Suzanne’s Santa Rosa Plum
8 each.

Prepare at home: One dozen whole-wheat chocolate chip cookies
(Bake at 350° for 14 minutes)
10.

**Items served raw or undercooked, may contain raw or undercooked ingredients. Consuming raw or undercooked meats, fish, shellfish, poultry, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.