Sautéed calamari, roasted tomato broth, white wine, basil, garlic, capers, hungarian feta

Braised and seared Carlton Farms pork belly, kabocha squash purée, toasted hazelnuts, apple cider reduction

House-made ricotta, seasonal pesto, rosemary, garlicky charred baguette

Tomato, olive oil, fresh basil pesto, toasted baguette

Penn Cove mussels and Manila clams, preserved citrus, housemade nduja, fennel pollen, grilled toast

Blue corn polenta cakes, bosina robiloa due latte, Adams Mushrooms market blend.

House-marinated baby artichokes, honey & mint marscapone, roasted pistachios

Arugula, grilled flat iron steak, applewood-smoked bacon, fingerling potatoes, sherry vinaigrette, feta

Little gem lettuce, escarole, shaved fennel, endive, fried parsley and bagna cauda croutons, housemade caesar dressing, parmesan

Adams Mushrooms market blend, Cypress Grove Truffle Tremor, mozzarella, olive oil

Gruyere, chevre, mozzarella, rosemary, plum tomato sauce

Cured meats, Italian sausage, cherry bomb peppers, mozzarella, plum tomato sauce

Bigoli, calabrian tomato sauce with nduja (smoky-spicy salumi), sautéed wild-caught prawns, shaved pecorino

Spaghetti, farm fresh egg yokes, applewood smoked bacon, reggiano, pecorino, black pepper

Creamy tomato and bolognese sauce, forest mushrooms, walla walla sweets, rosemary, rigatoni pasta

Sweet potato, pecan and amaretti filled mezzaluna, sage brown butter, golden sultana mostarda, toasted pecans

Ricci lunghi pasta, leek & bay crema, roasted delicata squash, chanterelle mushrooms, broccolini, preserved lemon, mama lil peppers. Lemon pangrattato & reggiano

Free-formed fresh pasta lasagna, traditional beef and pork ragú, béchamel, mozzarella, reggiano

Traditional beef and pork ragú with red wine and pancetta

Fusilli pasta with a Sicilian sauce of spring onion, tomato, castelvetrano olive, capers, fennel pollen, eggplant & feta

Pan roasted rabbit quarter, housemade wild boar sausage, Adam's Mushrooms market blend, chevre polenta, pan sauce

Mary's organic air-chilled chicken, triple peppercorn rub, fontina grits, roasted vegetable, rosemary butter. (please allow 30-40 min preperation time)

Wild gulf prawns, calamari, diver scallop, Penn Cove mussels, manila clams, and fresh fin fish in an aromatic tomato & vegetable broth with saffron, chorizo and chitarre nere pasta

20oz Painted Hills bone-in beef ribeye, cipollini onion agrodolce, potato gratin, barrel-aged truffle balsamic vinegar, Maldon sea salt

with Sherry Vinaigrette and Prosciutto Breadcrumbs