Grateful bread and Bella bru bread with housemade breadsticks and butter.

With ripe summer fruit, drizzled with Seka hills honey.

With multi-colored heirloom tomatoes, basil and calivirgin extra virgin olive oil.

Multi-colored roasted beet salad, with pickled red onions, endive, watercress, and whole milk ricotta.

Grilled summer squash, eggplant, roasted sweet peppers, arugula, and pecorino Pepato.

Butter leaf lettuce with shaved zucchini, pine nuts in a creamy gorgonzola dolce dressing.

In white wine, tomatoes, carrots, cipollini and served with grilled polenta.

Cooked under a brick served with a Tuscan salad of toasted bread, tomatoes, onions, cucumbers, basil, and extra virgin olive oil.

Roasted bell peppers, summer squash, eggplant, basil, Castelvetrano olives, and red wine vinegar.

With gorgonzola dolce cheese, caramelized onions on a brioche bun and sweet potato fries.

Venetian style, with sweet Vidalia onions and smoked bacon, served with grilled polenta.

White wine, tomatoes, capers, basil, and grilled bread.

With smoked pancetta, yellow corn, pasteurized eggs, Parmigiano-Reggiano cheese, and black pepper.

With copano blue prawns, tomato, Calabrian chilies, toasted bread crumbs with lemon and oregano.

With a slow-cooked country-style pork and beef spare rib Sugo, San Marzano tomatoes, and sorrel gremolata.

With blistered cherry tomatoes shaved summer squash, arugula-basil pesto, and young pecorino cheese.

Served with a salad of mixed lettuce, shaved carrots and cucumber with red wine vinegar and shaved Parmigiano cheese.

Cannoli shells filled with ricotta, mascarpone, chopped chocolate, and candied orange peel, served with chocolate sauce and pistachios.

Bittersweet chocolate ganache, salted caramel and toasted hazelnuts in an almond crust served with Nutella gelato.

Zabaglione with fresh summer berries.

Sour cherry creme brulee with short bread cookies.

Chocolate coated, dome-shaped, rum scented pound cake filled with whipped cream, chocolate, almonds, and hazelnuts.

A basket of grateful bread and Bella bru bread with housemade breadsticks and butter.

Pan-seared big eye ahi tuna served rare with a salad of tomatoes, cucumbers, green olives, basil bread, and Cici beans.

Buffalo mozzarella with multi-color heirloom tomatoes, basil, calivirgin extra virgin olive oil.

Crisp, deep-fried Monterey bay squid with paprika served with a spicy tomato sauce.

Tuscan style roasted pork belly served with a salad of green beans, cherry tomatoes, grain mustard, and pine nuts.

Soppressata, mortadella, prosciutto di parma, summer melon, la tur cheese, del rio botanical honey comb, citrus marinated olives and grilled bread.

Grilled summer squash, eggplant, roasted sweet peppers, arugula, and pecorino pepito.

Butterleaf and little gem lettuce salad with shaved zucchini, pine nuts in a creamy gorgonzola dolce dressing.

Multicolored roasted beet salad, with pickled red onions, endive, watercress, and whole milk ricotta.

Slowly braised dixon lamb shank cooked in wine, tomatoes, rosemary, fennel and Castelvetrano olives served with grilled polenta.

Grilled niman ranch pork chop glazed with aged balsamic condimento served with farro, zucchini, mint and radicchio.

Breaded veal cutlets served with braised romano beans, tomato soffrito, and Parmigiano mashed potatoes.

Housemade farro tagliatelle with blistered cherry tomatoes, shaved summer squash, arugula-basil pesto, and young pecorino cheese.

Spaghetti with smoked pancetta, yellow corn, pasteurized eggs, Parmigiano- Reggiano cheese, and black pepper.

Linguine with copano blue prawns, tomato, Calabrian chilies, toasted bread crumbs with lemon and oregano.

Dinner is a 3-course price fix menu. Served with salad - lightly smoked salmon, summer squash, arugula, and shaved farm egg and Capelli di Angeli pasta - angel hair pasta with cherry tomatoes, goat cheese, and basil.

Cannoli shells filled with ricotta, mascarpone, chopped chocolate, and candied orange peel, served with chocolate sauce and pistachios.

Bittersweet chocolate ganache, salted caramel and toasted hazelnuts in an almond crust served with Nutella gelato.

Sour cherry creme brulee with shortbread cookies.

Chocolate coated, dome-shaped, rum scented pound cake filled with whipped cream, chocolate, almonds, and hazelnuts.