Lunch Menu

ANTIPASTI

BURRATA CHEESE - Crostini, Frescobaldi Estate Olive Oil - 9
GRILLED KING PRAWNS - Corona Beans, Roasted Peppers and Salsa Verde - 12
EGGPLANT PARMIGIANA - Wood Oven Roasted - 8
WARM MARINATED OLIVES - Taggiasca, Cerignola, Castelvetrano, Oil Cured Gaeta - 6

ARTISAN AND HOUSEMADE SALUME

PROSCIUTTO (San Daniele, Italy)
MORTADELLA (Bologna, Italy)
COPPA (Molinari Bros., San Francisco)
SPECK (Sudtirol, Italy)
NOSTRANO SALAME (Fra’Mani)
SALAME COTTO*

*cured on premise
each 8 / selection 18

INSALATE e ZUPPA

ZUPPA DEL GIORNO -7
TRICOLORE - Bitter Greens, Green Apple, Gorgonzola, Walnuts, Honey Vinaigrette - 9
WILD ARUGULA - Roasted Beets, Persimmon, Aged Goat Cheese Pomegranate Vinaigrette - 8 INSALATA MISTA - Bitter Greens, Shaved Ricotta Salada Cheese, Balsamic Vinaigrette - 6

PIZZA

MARGHERITA - San Marzano Tomato, Mozzarella and Basil - 13
FUNGHI - Roasted Crimini Mushrooms, Panna, Red Onion, Gorgonzola, Spinach - 16
BROCCOLINI - Tomato, Fennel Sausage, Mozzarella - 16
SALUMI - San Marzano Tomato, Peperone, Salame Cotto and Ricotta - 15

ADDITIONS - Roasted Garlic, Housemade Peperone, Sicilian Anchovies, Fennel Sausage - 3

PANINI

LA CASA - Prosciutto, Mortadella, Romaine, Tomato, Burrata - 10
POLLO - Roasted Chicken, Roasted Tomatoes, Smoked Provolone, Rucola and Basil Agliata - 9
COTTO - Salame Cotto, Tomato, Mozzarella and Roasted Peppers - 8

PASTA

SQUID INK SPAGHETTI - Local Calamari, Manilla Clams, Calabrian Chili -18
PAPPARDELLE ALLA BOLOGNESE - 16
PUMPKIN RAVIOLI – Prosciutto & Sage Brodo, Toasted Breadcrumbs and Saba - 16

General Manager Emanuele Bartolini • Executive Chef/Partner Jason Balestrieri
November 15, 2025