Antipasti Wood Oven Roasted Eggplant Parmigiana 8
Crudo - Ahi Tuna, Dried Sweet Tomatoes, Oregano and Garlic Oil 12
Caseficio Gioia Burrata Cheese, Laudemio Olive Oil, Sea Salt and Crostini 8
Grilled King Prawns, Corona Beans and Salsa Verde 17
Marinated Olives 5
Artisan and House Made Salume
Prosciutto (San Daniele, Italy) - Speck (Suditrol, Italy) Mortadella (Rovagnati, Italy) - Nostrano (Fra’Mani, Berkeley)
Coppa (Molinari, San Francisco) - Salame Cotto (cured on premises) each 7/selection 18
Soup and Salads Papa al Pomodoro - Heirloom Tomatoes, Toasted Bread, Parmesan and Basil 7
Tricolore - Bitter Greens, Green Apple, Gorgonzola, Walnuts and Honey Vinaigrette 8 Baby Romaine - Tonno Conserva, Ceci Peas and Sun-Dried Tomato Vinaigrette 8
Wild Arugula - Grilled Spring Vegetables, Goat Cheese and Red Wine Vinaigrette 9
Insalata Mista - Bitter Greens, Balsamic Dressing and Shaved Parmesan 6
Pizza Margherita- San Marzano Tomato, Mozzarella Di Bufala and Basil 13
Funghi - Wild Mushrooms, Caramelized Onion and Fontina Cheese 15
Capricciosa - San Marzano Tomato, Wild Mushrooms, Ham, Artichokes, Parmesan and Basil 16
Calabrese - San Marzano Tomato, Smoked Mozzarella, Roasted Peppers and Peperone 14
Primavera - Mozzarella di Bufala, Eggplant, Zucchini, Yellow Squash, Roasted Pepper and Basil 15 Additions: Roasted Garlic, Homemade Peperone, Fennel Sausage and Anchovy 3
Pasta Artichoke and Ricotta Ravioli, Roasted Fennel, Ligurian Pesto and Pancetta Breadcrumbs 16
Spaghetti, Fava Beans, Guanciale and Pecorino Cheese 15
Pappardelle alla Bolognese 16
Meat, Poultry and Fish
Rosemary - Garlic Roasted Chicken with Spinach and Butterball Potatoes 20
Roasted Salmon, Prosciutto, Fennel, Cherry Tomatoes and Black Olives 19
Tagliata di Manzo - 10 oz. Prime Lombatello Steak, White Beans and Rucola 24
General Manager Giuseppe Panzuto • Executive Chef Jason Balestrieri
July 14, 2008
Bar: Opens Daily at 12:00 - Bar Menu served until closing.
Restaurant: Opens Daily at 12:00 noon. Lunch served from 12 - 2:30 pm.
Dinner served Sunday - Thursday from 5:00 - 9:30 pm, Friday and Saturday until 10 pm.