Digestif

toasted bread, greens, tomatoes, cucumbers, olives, oregano vinaigrette

organic baby beets, citrus supremes, fines herbes, house, smoked almonds

flash-grilled romaine hearts, tonnato dressing, capers, parmigiano

butter lettuce, haricots verts, potatoes, egg, olives, champagne dressing

olives, mint, Queen Creek olive oil

radicchio, candied hazelnuts, marinated figs, Roaring 40's blue, balsamic

w/ pancetta 13

w/ gremolata

w/ gremolata

(take some home by the pound!)

pistachio shortbread crust, strawberry/rhubarb compote, limoncello gelato, honey, candied pistachios

chocolate macaroons, white chocolate/peppermint ganache, mint/stracciatella gelato, chocolate sauce, chocolate mint praline

warmed fruit ?crisp', almond streusel topping, raspberry/vanilla syrup, caramel semifreddo

strawberries & cream ?mousse', vanilla angel food cake, warm strawberry compote, vanilla/strawberry syrup

rosemary gelée, blackberry compote, polenta/rosemary biscotti

choice of cinnamon, pistachio, chocolate mint, or sambuca gelato, with cocoa nib/cinnamon biscotti, pinoli macaroon, side of espresso

espresso/mascarpone cream, Fossil Creek Creamery goat's milk fudge, cocoa nib/raspberry shortbreads

selection of seasonal gelati or sorbetti with orange/sesame pizzelle

sauerkraut/bacon raviolo, fingerling potatoes, cider glaze

sautéed calamari, fennel, corn, tomatoes, tarragon

pan-seared breast, warm confit & radicchio salad, parsnip purée, hazelnuts

cauliflower (roasted & puréed), golden raisins, pine nuts, saba

medium rare, charred cherry tomatoes, chimichurri, latke, Roaring 40's blue

pan-seared, ragú of zucchini, tomatoes, garlic, oregano

panko-crusted breast, chilled salad of tomatoes, cucumbers, celery, braised beans

Square One organic cucumber vodka, Hendricks gin, Lillet (the Vesper of the new millenium)

Charbay Meyer lemon vodka, lemoncello, rock candy stirrer

muddled basil, Acqua di Cedro uglifruit liqueur, fresh lemon, seltzer, float of Green Chartreuse VEP, over ice

Hangar One mandarin, Aperol, cranberry, fresh lime

garden muddle (mint, basil, lime, strawberry) , saba, blood orange bitters, cachaça, over ice, Strega float

muddle of sage, lime, sugar; crushed ice, with Armagnac, St Germain elderflower liqueur, Yellow Chartreuse

Square One organic vodka, Falernum, balsamic cippolini

Aggazzotti, Madeira, chilled espresso

Beefeater gin, Campari, Carpano Punt e Mes, over ice

Charbay pastis over ice, side of water, your choice of traditional flavoring: La Mauresque (orgeat syrup), La Tomate (grenadine), Le Perroquet (green crème de menthe)

Rittenhouse rye, Peychaud's bitters, Herbsaint rinse, over ice

Aviation gin, Fentimans botanically brewed tonic, over ice

Junipero, Clear Creek Kirsch, fresh lime, Angostura bitters, Blenheim ginger ale, Benedictine float, over ice

Montaudon Champagne, Lucid absinthe

Hendricks gin, Cointreau, Lillet, Lucid absinthe, fresh lemon

Made from green walnut husks; very dark and thick, one of the richest digestif; just allowed back in the country after a two year absence due to labeling issues with the Italian government

From Sicily, making a big push as a hip cocktail ingredient; main flavor profile stems from lemon zest, bitter orange and caramel

This essentially combines the bitterness and depth of Fernet Branca with an overwhelming blast of peppermint; not for the faint of heart

Produced by the makers of Campari; Cynar consists of 13 herbs and plants, artichoke being the most prominent

One of the biggest selling liqueurs in San Francisco; intensely bitter and aromatic; made from 40 herbs, roots and spices from 4 continents and aged in oak casks for a year; ingredients include aloe, rhubarb, gum myrrh, saffron, colombus, galangal, zedoary, st. john's wort

First created in Benevento in 1860 as Alberti's Medical Elixir, it didn't sell until the name was changed to Strega (Witch's Love Potion). Strega is lighter and brighter than most digestif, perhaps due to the dominance of saffron in the mixture (also big are spearmint and fennel).

Luxardo distills many liqueurs, including an exceptional Maraschino; their Bitter is comprised of orange, mint, rhubarb, thyme, marjoram.

Best known for their wide array of anisettes, the Meletti Amaro is fairly light in body, belying its darker color, from anise, lemon, mandarin

Produced in Veneto since 1779 from bitter orange, alpine gentian root, peppermint, licorice, all of which somehow leaves a distinctive chocolate impression on the palate

Nonino is known for their wide range of Grappas, and prepares their Amaro from a similar grape distillate base, along with licorice, cinchona, gentian root, tamarind and saffron

Originally produced in 1815 as a tonic; still made from the same recipe of 33 herbs and spices, including Sicilian oranges, cinnamon, rhubarb

from Distilleria Durbino in Genoa, founded in 1692 specifically for the production of this Amaro, which features rhubarb, bitter orange, cinchona bark and gentian

Only a lonely pair of monks know these recipes, which utilize 130 plants and flowers in the very secret mixture; Green Chartreuse is the only liqueur in the world with a completely natural green color; the green is 110º, the yellow much lighter at 80º (and sweeter from a greater degree of anise). VEP stands for Vieillissement Exceptionnellement Prolongé, translated as extra long wood ageing; the VEP is available both green and yellow, and comes across like Chartreuse on steroids, thicker, richer, deeper, more complex

Sweeter than most digestifs, Jager became popular in the US in the 70s through savvy marketing by Sidney Frank, transforming it from an obscure German digestif into a hip shooter; made from a secret recipe of 56 herbs and spices with a year of oak aging

Produced in Dusseldorf from 90 herbs, berries and fruits, including anise, gentian root, and various mints

roasted free-range chicken, toasted pine nuts, golden raisins, mixed greens

details change daily

grilled radicchio, sunchokes, carrots, radishes, peas, dressed with bagna cauda, topped with crispy white anchovies

First produced in Karlovy Vary in 1807 as a medicinal tonic from a recipe of anise, cinnamon, and 32 other herbs and spices

w/ pancetta 13

liqueur made primarily from coca leaf that also contains ginseng and guarana, sort of the ?energy drink' of digestifs

Originated in 1964, a hugely popular Danish liqueur comprised of 29 herbs, spices, fruits and roots, including Ceylon cinnamon, Seville oranges, rowanberries, nutmeg, star anise, angelica, ginger, laurel and gentian root

(light, thin egg noodles) Dungeness crab, house bacon, peas, onions

roasted garlic pasta, sweet corn, Fossil Creek Creamery goat cheese, tomatoes

house sausage, cannellini beans, broccoli rabe, chile oil, pecorino

porcini pasta, wild mushroom & onion confit, truffled brodo

(served chilled) tomato pasta, crab & shrimp, sweet pea purée, fennel/radish slaw

(gluten-free) garbanzo beans, grilled squash, white anchovies, celery, preserved lemon, chile

creamy burrata on grilled brioche, side of marinara

on ciabatta, aïoli tonnato, stewed onions

olives, sopressata, prosciutto, cacio di Roma , ciabatta

heirloom tomatoes, house-pulled mozzarella, basil aïoli, ciabatta