Dinner | Brunch | Dessert

Antipasti

roasted beets with ricotta salata 6
warm marinated cerignola olives with citrus 6
bruschette of fava bean & pecorino  6
chicken liver crostini alla toscana 6
broccolini with calabrese chili and garlic 7
eggplant caponatina 6 with burrata +4
meatballs in spicy tomato sauce 8
zucchini parmigiana with scamorza & basil 6
piquillo peppers with goat cheese and balsamico 8
fried sweet potato with gorgonzola & parmesan 7
gnocchi with porcini & smoked pancetta 9
beef carpaccio with arugula, parmesan & capers 9
lamb chops with arugula & organic yogurt 15
fried asparagus with caper aioli  7
herb onion bread with extra virgin olive oil 3
burrata bruschetta, walnut bread,  mushroom truffle honey 8

 

Fish Antipasti

trout all’agro 8
dungeness crab arancini with calabrese aioli 12
fritto misto di pesce 14
polpo grigliato 15

Meat Antipasti 6

artisan salumi with giardiniera

lardo
sopressata
hot coppa

prosciutto di parma
mortadella
mixed plate of all five 18

Salad 7/12

arugula & fennel with shaved parmesan
ecopia farms mesclun with olive bruschetta
kale and romaine ceasar with parmesan croutons

Pizza

margherita 12
margherita burrata 16
spicy marinara, peperoncini & olives 10
funghi misti, tomato, fontina & thyme 15
hot salami, coppa, tomato, provolone & diavolicchio 16
broccoli rabe, pancetta, tomato & mozzarella 14
spicy italian sausage, panna & green onions 15
prosciutto di parma, tomato, arugula & mozzarella 15
chorizo, rosemary, radicchio & gorgonzola dolce 14
grilled vegetables, tomato, pesto & mozzarella 14
zucchini, provolone, prosciutto, onion & goat cheese 15
panna, asparagus, parmesan, fontina, and sage 14

Add

anchovy 2
mozzarella 2
burrata 6
sub burrata 4

spicy coppa 4
vegan cheese 2
vegan sausage 3
hot salami 4
sausage 3
egg 2

Risotto

peas with smoked pancetta 14
squid ink with calamari 15
saffron with osso buco 16
funghi and truffled panna 15

Mains

monday: pollo farcito 16
tuesday: cioppino 19
wednesday: grilled pork shoulder chop 19
thursday: petrale sole with lemon & capers 18
friday: costine de maiale  21
saturday: 10 oz.  new york strip with funghi  28
sunday: manzo short ribs 20

Wine

bubbles               gl / btl

prosecco nv, trevisiol, treviso  11 / 44
rosé of franconia & pinot nero, nv, scarpetta  11 / 44
lambrusco, nv, cleto chiarli emilia  9 / 36

white & rosé         gl / btl

rose 12, martian ranch, santa barbera county   11 / 44
garganega 12, pieropan, soave classico, veneto  9 / 36
verdiccio 11, di gino, marche  11 / 44
pinot grigio 10, erste neue, alto adige  10 /40
sauvignon blanc 11, oro en paz, lake county  10 / 40
chardonnay 12, medlock ames, sonoma  13 / 52

red         gl / btl

negroamaro 10, li veli passamante, puglia   9 / 36
sangiovese 12, di majo norante, molise   8 / 32
barbera d’alba 12, andrea oberto, piemonte   10 / 40
pinot noir 12 baileyana ‘firepeak’, edna valley   12 / 48
cabernet sauvignon 10, sean minor, napa valley  12/48
dolcetto 12, pecchenino, piemonte 11 / 44

Beer

anchor california lager 6
‘le merle’ saison 750ML 17
weihenstephaner ‘vitus’ weizenbock 500ML 9
boulevard double-wide IPA  7
deschutes ‘black butte’ porter  6
gagaleer sweet gale ale  9
einstock white ale  6
crispin original cider 6
strubbe’s grand cru flemish ale 8

Beverages

lauretana still or sparkling 6
house made ginger soda 4
house made lemonade 4

a 3% charge will be added to the check for SF mandates, including Healthy SF.
Cake cutting/serving fee is $2 per person; maximum $25 per party.
for cupcakes, fee is $1 per person; maximum $15 per party.