With romaine, roasted peppers, salami, provolone, croutons, Garbanzo beans, Parmesan, artichokes, Castelvetrano olives, and herb vinaigrette.

With Manila clams, nduja, garlic, scallions, and white wine.

With sausage, gypsy pepper tomato ragu, fresh Garbanzo beans, and pecorino.

With homemade bolognese sauce.

With chicken, prosciutto, sage meatballs, snap peas, and Parmesan cream.

With Yukon potatoes, Brussel sprouts, and basil pesto.

With porcini mushrooms, roasted onions, and Parmesan.

With Aglio e Olio and pepperoncino.

With brown butter, sage, hazelnuts, and pomegranates.

Tomato, basil, and hand-pulled mozzarella.

Rapini, roasted onions, tomato sauce, and fontina.

Stracciatella, fontina, and mozzarella.

Calabrian chili, garlic, tomato, and hand-pulled mozzarella.

With mushroom, leek panade, and Brussels sprouts.

With saffron fregola, roasted fennel, and preserved tomato.

With sofrito, corn, Garbanzo beans, and quinoa.

With black risotto, peperonata, and preserve lemon salsa.

Roast pork shoulder with duck fat potatoes, and roasted persimmons.

With mashed potatoes, broccoli di ciccio, and beef demi.

With lemon.

Sweet onions, crisp garlic, and herb aioli.

Polenta.

Pancetta, apples, and saba.

Roasted and pickled mushrooms and Villa Manodori.

Roasted beets, saba, and toasted levain.

Garlic aioli and shaved manchego.

Local figs, ricotta, and villa manadori.

Polenta.

Cherry tomatoes, avocado, and herb yogurt.

Roasted beets, saba, and toasted levain.

Garlic, butter, and parsley.

Roasted potatoes, cherry tomatoes, shaved cauliflower, pole beans, and romesco.

Sweet onions and herb aioli.

Apples, sunflower seeds, and cider vinaigrette.

Oranges, radishes, and citrus vinaigrette.

Parmigiano croutons.

Chicories, fennel, persimmons, ricotta salata, and champagne vinaigrette.

Bay shrimp, avocado, and green goddess dressing.

Squash ribbons, marinated heirloom tomatoes, and basil.

Charred eggplant, summer squash, tomatoes, pesto, and ricotta salata.

Clams, tomatoes, and chili butter.

Calabrian chili, sausage, and broccoli rabe.

Pork sugo and Swiss chard.

Creme fraiche and Parmigiano Reggiano.

Heirloom tomatoes, pickled eggplant, roasted potatoes, basil, and chianti vinaigrette.

Brentwood corn, chanterelles, leeks, and summer truffle brodo.

Pole beans, roasted garlic, cherry tomatoes, escarole, and gremolata.

rigatoni, fennel-chili sausage, tomato sauce, mozzarella, and pizza crust.

Thigh involtino, vegetable fregola, and natural jus.

Roasted potatoes, ratatouille, crisp garlic, vegetable brodo, and herb salad.

Hazelnuts, chili flakes, and honey.

Mint, lemon, and shaved pecorino.

Polenta.

Gribiche.

Garlic, butter, and parsley.

Prosciutto, remoulade, and little gem cup.

Potatoes and herb aioli.

Charred lemon.

Chili and garlic.

Crusted ahi tuna 3 oz.

7 oz.

5 oz.

6 oz.

Romaine, roasted peppers, soppressata, provolone, and herb vinaigrette.

Herbs and sherry vinaigrette.

Apples, endive, and balsamic.

Oranges, radishes, and citrus vinaigrette.

Parmigiano croutons.

Pint. Reyes blue crumble and balsamic vinaigrette.

Roasted potatoes, cherry tomatoes, shaved fennel, sugar snap peas, and herb aioli.

Garlic, fennel, and crouton.

Morels, asparagus, and green garlic.

Clams, stewed tomatoes, and chili butter.

Dungeness crab, jalapeno, mint, and basil.

Sweet fennel sausage and broccoli rabe.

Pork sugo and Swiss chard.

Creme fraiche, fontina, and pizza.

Preserved lemon brown butter.

Shaved root vegetables and citrus vinaigrette.

Baby artichokes, roasted tomatoes, carrots, and herb aioli.

Broccoli, quinoa, and Meyer lemon emulsion.

Morels, fiddlehead fems, fregola, and pickled ramp mustard vinaigrette.

Penne, fennel-chili sausage, tomato sauce, mozzarella, and pizza crust.

Thigh involtino, spring vegetable farro, and natural jus.