D I N N E R  M E N U

~ Available daily 5:30pm to 8:30pm ~

Call 510.547.5356
Order Online

All menu items subject to change according to seasonality and availability

Antipasti & Small Plates

Almonds & Marinated Castelvetrano olives (gf)(v)
8.

Roasted Brussels sprouts with olive oil and garlic (gf)(v)
7.

Broccoli di ciccio with olive oil and chili flakes (gf)(v)
6.

Floriana red flint corn polenta, slow-cooked with butter and Parmesan cheese (gf)
6.

*Wild mushroom bisque with with pickled mushroom garnish (v) *Bring to a simmer and serve.
14.

Salads

Smoked trout salad with Belgian endive, roasted beets, shaved radish, vinaigrette, and romesco sauce
17.

Endive and bleu cheese salad with roasted beets, arugula, red wine vinaigrette, and candied walnuts
14.

Kale and wheat berries with Granny Smith apples, raisins, cashew vinaigrette, and cilantro (v)
12.

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

Caesar salad
with romaine lettuce, anchoïade, lemon breadcrumbs, and Parmesan cheese

11.

Insalata mista with mixed greens, Watermelon radish, red onion, and red wine vinaigrette (gf)(v)
13.

Pizze (10-inch)

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

Sausage pizza with caramelized onions, tomato sauce, and fontina and Parmesan cheeses
18.

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

Leek and kumquat pizza with goat cheese
18.

Date and prosciutto pizza with mozzarella and goat cheeses, caramelized onions
19.

Pastas

Spicy tortelloni with ricotta stuffed tortelloni and spicy tomato sauce
18.

Spaghetti neri with Gulf white shrimp, tomato, and chili
24.

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

Entrees

Roasted Chicken Breast marinated with Oaktown spice Persian lime curry with couscous and seasonal vegetables, choice of Brussels sprouts or broccoli di ciccio
25.

*Devil’s Gulch Ranch milk-braised pork  with roasted mushrooms, red flint polenta, and sauteed chicories. *Bake covered at 350 for 15 minutes
32.

*Duck confit pot pie in puff pastry with sauce supreme, soffrito, and fava greens. *Frozen, bake uncovered on a baking sheet at 350 for 45 minutes
21.

Desserts

Torta al Cioccolato e Nocciole
Chocolate hazelnut cake with chocolate rum glaze
9.

Citrus tart with lavender mousse
8.

Vanilla panna cotta with balsamic caramel
8.

Biscotti
6.

**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.