Antipasti
Burrata con Prosciutto di Parma
Creamy burrata from a small producer in Puglia, draped with 24-month Prosciutto di Parma, Sicilian pistachios, and a drizzle of aged balsamic. Served with grilled pane di casa.
Carpaccio di Manzo
Paper-thin slices of raw beef tenderloin, dressed with Ligurian olive oil, flaked sea salt, fresh lemon, peppery arugula, and shaved Parmigiano-Reggiano.
Crostini di Fegatini
Tuscan-style chicken liver crostini with capers, sage-brown butter, and a touch of Vin Santo. An old family recipe that became an accidental signature dish on our first menu and never left.
Fritto Misto di Mare
Lightly battered calamari, rock shrimp, and small whole smelt, fried to order and served with housemade aioli and a wedge of charred lemon.
Insalata di Stagione
Market greens, shaved fennel, watermelon radish, and toasted walnuts in a citrus-agrodolce dressing. Changes with what's available; ask your server for today's composition.
Zuppa di Cipolle al Marsala
A slow-cooked Marsala-braised onion soup, darker and sweeter than its French cousin, finished with a thick crouton of pane di casa and a generous cap of Fontina Val d'Aosta.
Primi
All pasta made in-house daily
Pappardelle al Ragù di Manzo
Wide egg pasta ribbons with a slow-braised beef short rib ragù, San Marzano tomatoes, soffritto, and a final stir of Parmigiano. The ragù cooks from seven in the morning.
Agnolotti dal Plin
Tiny pinched pasta from Piedmont, filled with roasted veal, pork, and Parmigiano, served simply in a light sage-and-butter pan sauce. A Ferretti family recipe unchanged since the nineties.
Tagliolini al Tartufo Nero
Thin egg pasta with a sauce of Norcia black truffle, Parmigiano, unsalted butter, and just enough pasta water to bring it together. No cream, no distractions.
Rigatoni all'Amatriciana
Ridged rigatoni in a sauce of guanciale, San Marzano tomato, Pecorino Romano, and a small amount of dry white wine. Classic Roman, made with proper guanciale from our Italian importer.
Lasagna Bianca con Funghi
Layered handmade pasta sheets with a besciamella of whole milk and nutmeg, a mix of roasted wild and cultivated mushrooms, fontina, and fresh thyme. Baked to order.
Spaghetti alle Vongole
Spaghetti with Manila clams steamed open in a broth of white wine, garlic, flat-leaf parsley, and Ligurian olive oil. In bianco, as it should be. Ask about availability — we only make it when the clams are right.
Secondi
Branzino al Forno
Whole wood-roasted Mediterranean sea bass with Taggiasca olives, Sicilian capers, cherry tomatoes, and lemon thyme. Deboned tableside. For two, upon request.
Costolette d'Agnello alla Scottadito
Grilled lamb loin chops, cooked over charcoal until just pink, dressed with salsa verde of parsley, anchovies, capers, and lemon zest. Scottadito means finger-burning — eat them with your hands.
Ossobuco alla Milanese
Braised veal shank with gremolata of lemon zest, garlic, and parsley over a saffron risotto Milanese. One of the most time-consuming dishes we make. It shows.
Pollo al Mattone
Half chicken pressed flat under a heavy cast-iron weight and roasted on a very hot pan until the skin is lacquered and the meat juicy. Finished with rosemary, garlic, and a squeeze of Meyer lemon.
Bistecca di Manzo
A twelve-ounce bavette steak from a Northern California ranch, cooked over live fire to your preference, served with a small salsa rossa of roasted peppers and capers. Simple and very good.
Contorni
Fagioli all'Uccelletto
Cannellini beans stewed low and slow in olive oil with garlic, fresh sage, and San Marzano tomato. A Tuscan classic that could easily be a meal on its own.
Patate al Rosmarino
Baby potatoes roasted with rosemary and whole garlic cloves until the edges are golden. Finished with flaky sea salt and a drizzle of good oil.
Broccolini Saltato
Broccolini sautéed in olive oil with thinly sliced garlic, a pinch of chili flakes, and a squeeze of lemon. Not glamorous, but it's what we want beside almost everything.
Spinaci alla Piemontese
Wilted spinach with butter-toasted pine nuts, golden raisins, and a small amount of aged Barolo vinegar. A Northern Italian combination that sounds strange and tastes right.
Dolci
Tiramisù della Casa
Our tiramisù is made every afternoon and needs to set overnight. Savoiardi soaked in Illy espresso and Marsala, layered with mascarpone cream, dusted with bitter cocoa. No substitutes for any ingredient.
Panna Cotta al Miele
Silky cream set just barely with gelatin, sweetened with Calabrian chestnut honey, served with a warm compote of late-season figs and a scattering of toasted almonds.
Torta di Nocciole
A dense Piedmontese hazelnut cake, barely sweetened, with a slight bitterness from the skins of the hazelnuts. Served warm with a scoop of housemade vanilla gelato and a small pour of Frangelico.
Affogato al Caffè
A double shot of Illy espresso poured hot over a scoop of fior di latte gelato. The simplest thing we serve and one of the best. Add a shot of Amaro Nonino for two dollars more.
The Cellar
Wine & Beverages
Our cellar focuses on Italian and California producers, with particular affection for Piedmont and the North Coast. We look for wines made by people, not committees — smaller estates, thoughtful farming, bottles that say something about where they came from.
We're happy to help you find a bottle or glass that fits what you're eating. Don't be shy about asking. There's no wrong answer.
Ask Your Server for Pairings