Dinner

Chef Max will be attending Pizza Expo in Las Vegas March 4 through March 7. We will be serving a limited menu during his absence.

Our menu changes seasonally. Our ingredients are locally sourced with select items imported from Italy. 

    • Antipasti

    • Caviar Deviled Eggs

      14

      pickled eggs, remoulade,
      smoked trout caviar, radicchio, pea shoot tendrils

    • Cioppino

      18

      red snapper, baccala, shrimp, littleneck clams, saffron-tomato broth

    • Wood Fired Oyster

      4/ea

      n'duja, horseradish + pesto, parmigiano reggiono

    • Raw Oyster

      3.5/ea

      lemon, horseradish + pea shoot pesto

    • 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

    • Quail e Garganelli

      17

      white wine braised quail, fava bean, oyster mushroom, basil garganelli

    • Bigoli e Stracciatella

      18

      hand cranked extruded
      pasta, asparagus, house-made stracciatella cheese, pine nuts, rapini pesto

    • Insalata

    • Ceci Salad

      12

      housemade nine-month chickpea miso, shaved asparagus, chickpeas, fennel, red onion, lemon, ricotta salata, dukkah

    • 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

    • Romulus & Remus

      17

      thin sliced porchetta, sunchoke, basil, bechamel,smoked tomatoes, taleggio

    • 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, dukkah *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

    • 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

    • Affogato

      9

      salted caramel with a shot of red hot roasters espresso

    • Coffee & Borghetti

      9

      red hot roasters dark roast with espresso liqueur

    • Coffee & Kahlua

      6.50

      red hot roasters dark roast with espresso liqueur

    • Espresso

      2

      red hot roasters rich roast

    • Coffee & Cardamaro

      9

      red hot roasters dark roast with light, sweet cardoon

    • Coffee & Ramazzotti

      9

      red hot roasters dark roast with sweet spiced amaro