to starthouse made focaccia | 3.5
fried mediterranean mussels, summer squash, gypsy pepper aioli | 15
smoked burrata, eggplant caponata, parsley oil, saba, grilled bread | 15
arancini, summer squash, basil pesto, tomato sugo, parmigiano | 11
salad add : flat iron steak | 8 pulled chicken | 4
arugula, frisee, peaches, candied pistachios, costata romanesco, whipped ricotta, marjoram vinaigrette | 14
red romaine, radishes, avocado, fines herbes, creamy poppyseed & colatura di alici dressing | 14
chopped gem lettuces, arugula, fresh cranberry beans, roasted corn, heirloom summer squash, romano beans, cherry tomatoes, italian frying peppers, sundried tomato vinaigrette, sheeps milk ricotta salata | 14
tuna conserva, mixed greens, soft boiled eggs, bintje potatoes, leccino olives, toybox tomatoes, green beans, torpedo onions, whole grain mustard vinaigrette | 17
pan in i choice of red romaine with marjoram vinaigrette OR fried bintje potatoes with gypsy pepper aioli
focaccia | pulled chicken, basil pesto, spicy pickled cherry tomatoes, house made mozzarella | 15
tigellone | seasonal mushrooms, porchetta, gorgonzola, shallots, frisee | 1 5
tigellone | prosciutto cotto, stracchino, squash pesto, arugula | 1 5
p i z z amargherita, tomatoes, house made mozzarella, basil, olive oil | 1 6
fichi, house made mozzarella, mission figs, gorgonzola, caramelized onions, arugula, crispy parmigiano/prosciutto | 1 9 / 2 4
maitake mushrooms, tomatoes, house made mozzarella, prosciutto cotto, smoked burrata, shallots | 2 2
pomodoro, heirloom tomatoes, stracchino, anchovies, squash blossom & zucchini pesto, micro basil | 2 0
pasta & entreesstinging nettle mezzi rigatoni, bolognese, parmigiano reggiano | 19
pappardelle, duck sugo, parmigiano reggiano | 19
carnaroli risotto, heirloom tomatoes, crispy parmigiano reggiano, micro basil | 19
polpette, house meatballs, tuscan kale, onions, cranberry beans, tomato sugo, pecorino | 19
swordfish sausage, saffron fregola sarda, grilled scallions, peperonata, basil pesto | 19
s idesbintje potatoes | 6 cranberry beans, guanciale, breadcrumbs | 8 roasted mixed peppers | 8
green beans, toybox tomatoes, roasted garlic | 8
L U N C H
executive chef/owner ANDREA GIULIANI | chef de cuisine DAN MUSSULMAN
One check per table. Please limit 3 credit cards per check.
pollo arrostobrined for 24 hours | slow roasted | natural jus
half chicken (for the table) with two sides | 25
whole chicken (for the table) with three sides | 42
salum iButcher’s Board house selection3 | 2 2 o r 5 | 3 0tigella, cunza, pickles, mustard
formagg iChef’s Board house selection3 | 2 2 o r 5 | 3 0seasonal compote, truffle honey, oat crackers, grilled bread
S P R I T Z
draft ( 12oz )
Deschutes, Pacific Wonderland Lager,
Bend, OR (5.5% ABV) | 8
Devil’s Canyon, Silicon Blonde Ale,
Belmont, CA (6% ABV) | 8
Fieldwork Brewing, “Hazy Train” IPA,
Berkeley, CA (6.9% ABV) | 8
bottleBirra Menabrea, Blonde Lager, Italy | 8
La Fin Du Monde, Belgian Style
Triple Ale, Canada | 9
Weihenstephaner, Hefe Weissbier
Germany | 8
Lagunitas, “Aunt Sally,” Sour Mash Ale,
Petaluma, CA | 7
Uinta Brewing, “Baba” Black Lager,
Salt Lake City, UT | 7
Ace Perry Hard Cider, Sonoma, CA | 6
strawberry lemonade, soda | 6
lavender lemonade, soda | 6
ginger limeade, soda | 6
ginger beer, bundaberg, Australia 375mL | 4
chinotto soda, Italy (275mL) | 5
B E E R
0 P R O O F
bolleProsecco Andreola Dirupo, 12|49
DOCG, Veneto NV
Franciacorta Brut Bellavista “Alma,” 18|76
Lombardia NV
Franciacorta Brut Rosé Contadi Castaldi, 15|64
Lombardia NV
Lambrusco Medici Ermete “I Quercioli,” 9|34
Emilia Romagna NV
b ianch i & rosé
Kerner Valle Isarco, Alto Adige ’15 12|44
Sauvignon & Timorasso Ten. Montemagno 12|44
“Monferrato Bianco,” Piemonte ’16
Roero Arneis, Cascina Val del Prete “Luet,” 14|52
Piemonte‘’16
Chardonnay Di Lenardo “Monovitigno,” 13|50
Friuli-Venezia Giulia ’16
Vermentino Dolianova “Naeli,” 12|44
Sardegna ’16
Rose Scaia “Rosato,” Veneto ’16 12|44
ross i
Schiava Gump “Vernatsch,” Alto Adige ’14 13|50
Marzemino Costaripa “Mazana,” 13|50
Lombardia ‘13
Bonarda Castello di Luzzano 12|44
“Oltrepo’ Pavese,” Lombardia ‘13
Roero Ermanno Costa “Cascina Spagnolo,” 19|70
Piemonte ‘12
Cabernet Blend La Cappuccina “Madego,” 14|52
Veneto ‘13
Montepulciano Fantini, Abruzzo ‘16 12|44
Savuto Rosso Cantine Odoardi, 12|44
Calabria ‘14
Etna Rosso Graci, Sicilia, ‘14 16|60
B Y T H E G L A S S
E A C H | 1 2
il doge | aperol, prosecco, soda, orange
sbagliato | campari, carpano antica “formula,”
prosecco, orange
proibito | cappelletti, grapefruit juice, prosecco
l’alpino | dolin blanc, salers gentian, genepi,
lemon, prosecco
bastardo | amaro ciociaro, pineapple gum,
apricot liqueur, lime, lambrusco
A P E R I T I V O
E A C H | 1 0
mixed with Fever Tree Indian Tonic
Cappelletti & Tonic
Tamburnin Vermouth Bianco & Tonic
Alessio Vermouth Rosso & Tonic