Dinner

    • Antipasti

    • Wood Fired Oyster

      4/ea

      n'duja, horseradish + pea shoot pesto, parmigiano reggiono

    • Raw Oyster

      3.5/ea

      lemon, horseradish + pea shoot pesto

    • Porchetta

      15

      roasted pork belly, pistachio, sorghum glazed kabocha squash, chicory, pickled fresno

    • Fried Smelts

      7

      lemon, garlic, parsley, dill, capers, remoulade

    • Fritto Misto

      12

      prosecco battered seasonal vegetables, remoulade   V

    • Mezze Platter

      20

      warm za’atar flatbread from our wood-burning oven, baba ganoush, hummus, ember- roasted beets, assorted pickled vegetables, marinated olives + feta, seasonal kimchi, rotating cheese (ask your server)

    • Giardiniera

      3

      assorted pickled vegetables

    • Marinated Olives + Feta

      5

      castelvetrano, beldi, cerignola, sumac, garlic, orange

       

    • Primi

    • Rock Shrimp Linguini

      17

      fermented fresno chili pasta, XO sauce, rock shrimp, apple radish slaw

    • Cassoulet

      16

      cannellini bean, duck confit, house smoked sausage, braised pork, wood-fire broiled pecorino breadcrumb crust

    • Gnudi

      17

      herbed ricotta dumplings, spicy braised Stone Cross Farms brisket, kimchi,
      garlic, finished in our wood-burning oven

    • Insalata

    • Fennel + Citrus

      12

      radicchio, cara cara orange, shaved fennel, beldi olive, ricotta salata, sorghum vinaigrette

    • Endive

      10

      chicory, arugula, friseé, almonds, breadcrumb, anchovy vinaigrette *

    • Pizza

      Pizzas are 12" and finished with olive oil and parmigiano reggiano.

    • Matango

      16

      oyster mushrooms, kimchi, stracchino, bechamel

    • Margherita

      13

      tomato, fresh mozzarella, basil V

    • Sting Like A Bee

      16

      fra'mani sopressata, spicy local honey, tomato, fresh mozzarella, basil

    • Fistful of Dollars

      17

      fennel sausage, braised broccoli rabe, bechamel, stracchino, basil

    • Roasted + Toasted

      16

      roasted eggplant, smoked tomatoes, capers, fresh mozzarella, ricotta, basil, walnuts *V

    • Bitter Pig

      17

      benton's country ham, arugula, tomato, fresh mozzarella

    • Moonchild

      16

      taleggio, potato, moroccan olives, oyster mushroom, bechamel (add lardo for two dollars) V

    • Vesuvius

      17

      stracchino, smoked tomato, house fennel sausage, pickled fresno chili, chili oil, scallion, bechamel

    • Toppings

    • Our Toppings

      Castelvetrano Olives, Capers  | 1
      Smoked Tomatoes, Eggplant Ricotta, Oyster Mushroom  | 2
      Taleggio, Lardo, Boquerones  |  3
      Fro'moni Soppressota, N'duja, Ham, Sausage |  4

    • Dolce

      by Gelato Gilberto

    • Gianduia

      7

      chocolate + hazelnut, garnished with candied hazelnuts *

    • Pistachio

      7

      made with imported Bronte pistachios, garnished with pistachio tulle

    • Seasonal Gelato

      7

      ask about our rotating seasonal flavor

V = vegetarian  |  * = contains nuts