LUNCH — DINNER — Brunch — DESSERTS — DRINKS — HAPPY HOUR
made from scratch in-house | spreads are accompanied by fired pita & seasonal crudité
SPREADS & SNACKS
VG
/
GA
Romesco Spread
roasted red pepper spread with toasted almond, sun-dried tomato, shallots, & basil | 17
VG
/
GA
VG
/
GA
Chickpea Hummus
with garlic & paprika | 16
VG
/
GA
V
/
GA
Chopped Beet Spread
with Greek yogurt | 15
V
/
GA
Spread Sampler
a flight of all three spreads | 29
Charcuterie
Chef’s seasonal variety of cured meats & aged cheeses with marinated olives, vegetable caponata, & grilled focaccia | 28
STARTERS & SHARED
V
/
GA
Burrata
cherry tomato confit, salmorejo sauce, balsamic pearl, basil oil, guttiau bread | 18
V
/
GA
Fried Calamari
Perfectly golden and crispy with homemade tartar & romesco sauces | 19
GF
Pulpo a la Gallega
grilled octopus with marble potato confit, romesco, & chermoula sauces | 22
GF
GF
Today’s Oysters
half dozen | 18 -or- one dozen | 35
GF
GA
Tuna Tartare
wild-caught, lemon, olive oil, cucumber, capers, Stracciatella sauce, black squid ink tuil | 22
GA
V
/
GA
Grilled Pecorino
drizzled with local honey and served with warm pane carasau bread | 15
V
/
GA
GF
Seafood Kebab
charred octopus, jumbo shrimp, scallop, & calamari with vegetable caponata | 23
GF
SOUP & SALAD
VA
Gazpacho Soup
tomato, cucumber, onion red & green pepper, garlic, white wine vinegar | 12
VA
V
Goat Cheese Salad
baby romaine, baby spinach, cherry tomato, cucumber, pickled onion, sliced almonds, kalamata olive, crispy baked goat cheese, citronette & balsamic | 17
V
VA
/
GF
Beet Salad
red & gold beets, ricotta mustia, candied pistachio, strawberry gel, arugula, lemon citronette | 15
VA
/
GF
GA
Caesar Salad
baby romaine, kale, croutons, Caesar dressing, parmesan cheese | 14
GA
V
/
GF
Tricolore Salad
radicchio, Belgian endive, fresh pear poached in red wine, arugula, & hazelnut, in a white truffle, honey, & white balsamic vinaigrette, with shaved parmesan | 18
V
/
GF
PASTA & RISOTTO
Malloreddus Ragu d’Agnello e Carciofi
traditional Sardinian Malloreddus pasta in slow-braised lamb ragu, white wine, sauteed artichoke, & Ricotta Mustia | 30
Agnolotti
homemade pasta stuffed with braised short rib in roasted mushroom sauce, white truffle oil, shaved pecorino, Aleppo pepper flakes | 28
Oxtail Rigatoni
overnight braised oxtail sauce with shaved Pecorino Toscano | 27
V
Culurgiones
traditional handmade Sardinian ravioli with pomodoro sauce, Pecorino cheese, & yukon potato | 26
V
Orecchiette Sausage & Broccoli Rabe
orecchiette pasta with crumbled fennel sausage, saffron, Calabrian chile flakes, & broccoli rabe, with shaved Pecorino | 27
V
/
GF
Funghi Truffle Risotto
Acquerello rice, wild mushroom, white truffle, Pecorino, fresh Gorgonzola| 29
V
/
GF
Linguine Vongole e Bottarga
littleneck clams, garlic, parsley in a white wine sauce with bottarga & lime zest | 29
--
gluten-free pasta available | 6
LARGE PLATES
GF
Maialetto al Cubo
Traditional Sardinian dish. Slow-roasted suckling pig in a cannonau glaze, drizzled with chermoula sauce served with carrot puree, roasted carrots, & sunchoke | 37
GF
GF
Branzino
served tail-on with tomato coulis, persillade sauce with vegetable caponatina | 36
GF
GF
Ahi Tuna
pan-seared wild ahi tuna served over chickpea hummus, in a red pepper sauce, with red pepper & black olive relish | 37
GF
GF
Ora King Salmon
wild caught pan-seared in a Livornese sauce with cherry tomato, black olive, capers, & pine nuts over a Mediterranean potato cake | 47
GF
GF
Hanger Steak
9oz Prime hanger steak served with potatoes Parisienne & arugula salad | 47
GF
GF
Roasted Airline Chicken
roasted airline chicken breast with homemade mashed potatoes in a white wine Cacciatore sauce | 32
GF
GF
Dry-Aged Bone-in NY Strip Steak
14oz Prime bone-in NY Strip in a gremolata sauce over spicy broccoli rabe served with garlic bagna càuda | 68
GF