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Jamon Serrano 8.00
Dry-Cured Spanish Ham
Mortadella 6.00
From Bologna, Studded with PistachiosNostrano Salame 7.00
From Fra Mani
Salame Toscano 7.00
Pork Salame with Herbs
Salumetto 8.00
Small, Coarse-Ground Salame
Speck 8.00
Northern Italy’s Prized Smoked Prosciutto
Salame Gentile 9.00
Fra Mani Salame with Cracked Black Pepper
Prosciutto di San Daniele with Summer Melon 14.00
18 month Black Label
Affettati Assortiti 32.00
Assorted Chef’s Selection
Warm Olives with Garlic and Rosemary 5.00
Butternut Squash and Wild Mushrooms with Cipolline Onions and Saba 9.50
Grilled Zucchini, Toasted Almonds and Pecorino with Basil 7.50
Clams and Spanish Chorizo with White Wine and Tomato 9.00
Calamari Stuffed with Toasted Bread Crumbs, Lemon, Garlic and Parsley Served with Fresh Cranberry Beans and Tomato 10.50
Pizzetta with Crispy Pancetta, Black Truffle, Fontina and Escarole 13.00
Salad of Mixed Lettuces with Shaved Parmigiano Reggiano and Aceto Vivo 9.00
Persimmon Salad with Mixed Chicories, Manchego Cheese and Balsamico 9.50
Frisee, Fuji Apple and Celery Root Salad with Walnuts in a Gorgonzola Viniagrette 10.50
Watercress and Pear Salad with Hazelnuts, Ricotta Salata and Black Truffle Vinaigrette 12.50
Caesar Salad 11.00
Risotto with Butternut Squash, Speck and Parmigiano 21.00
Ravioli Filled with Maine Lobster, Truffle Butter Sauce 23.00
Gnocchi with Caggiano Sausage, Caramelized Onions, Red Wine and Basil 17.00
Spaghetti with White Seabass, Sundried Tomatoes, Capers and Calabrian Hot Chili 20.00
Tagliatelle with Classic Emilian Meat Sauce 17.50
California Striped Bass with Mashed Potatoes, Roasted Peppers and Balsamico 28.00
Organic Game Hen From the Wood Oven Baked with Grapes, Olives and Potatoes 24.00
Grilled Niman Ranch Pork Rib Chop with Pink Pearl Apples, Endive and Ginger 32.00
Niman Ranch Lamb Shank
Braised with Fennel and Served with Stuffed Vegetables 31.00
Grilled Niman Ranch New York Steak ‘Tagliata’ Rapini and Porcini-Potato Gratin 38.00
Roasted Chanterelle Mushrooms with Pancetta and Crispy Polenta
2007 I Favati Fiano di Avellino, Pietramara, Campania
Butternut Squash Gnocchi with Fonduta
2007 Giuliano Corino Barbera d'Alba, Piemonte
Organic Game Hen 'al Limone'
2006 Biserno 'Insoglio del Chinghiale', Toscana
Passion Fruit Custard 'Brulee'
2007 Tintero Moscato d'Asti 'Sori Gramella'
Chef's Tasting Menu 48.00
Sommelier’s Wine Pairing 15.35
2 oz. tastes of 4 wines available nightly. Call 925 935-7780 for details.
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