FALL DINNER MENU

~ October 28th through November 1st, 2020~

Available Wednesday through Sunday at our outdoor sidewalk tables or for home. Call 510.547.5356 or click here to make a reservation.

All menu items subject to change according to seasonality and availability

Antipasti

Salumi Plate:  ‘nduja, coppa, and prosciutto with crostini, roasted grapes, and saba
18.

Carciofo alla Romana: fried artichoke with prosciutto, marinated dates, pickled beets, and aioli
16.

Crudo of Kampachi with black garlic, Serrano chili, pickled ginger, pomegranate seeds, and agrumato
18.

Insalata mista: mixed greens, Gala apple, pumpkin seed brittle, chives, and red wine vinaigrette (gf)(v)
11.

Soup: wild mushroom bisque with pickled mushroom relish
14.

Pastas and Pizzas

Tagliatelle with duck confit, cherries, and grilled broccoli di ciccio
24.

Orecchiette with Crimini mushrooms, roasted leeks, mushroom-vegetable brodo, and agrumato (vegan)
21.

Spaghetti Neri with Gulf white shrimp, tomato, chili, and basil
24.

Persimmon Pizza with leeks, goat cheese, parmesan cheese, parsley, and balsamic glaze(v)
17.

Sausage Pizza with caramelized onions, tomato sauce, and Fontina and Parmesan cheeses
16.

Main Courses

Tagliata of Piedmontese Flatiron Steak with basil bone-marrow arancini, grilled Treviso radicchio, and red pepper puree
37.

Duck Breast with Honeynut squash gnocchi, cavolo nero kale, and pomegranate demi-glace
36.

Potato-wrapped California Halibut with celery, nicoise olives, sun-dried tomato relish, pine-nut and sun-choke puree, and Delicata squash
33.

Desserts

Flourless Bittersweet Chocolate Cake with brandy-almond hard sauce, toasted almonds
9.

Cinnamon Cardamom Bread Budding with caramel sauce
9.

Hazel-currant biscotti
6.