BREAKFAST — LUNCH — DINNER — DESSERTS — DRINKS — HAPPY HOUR
SPREADS & SNACKS
Taramosalata
with cured bottarga roe | 17
Charcuterie
Chef’s seasonal variety of cured meats & aged cheeses with house-pickled veggies, marinated olives, & grilled focaccia | 28
Hummus
with garlic & paprika | 16
Spread Sampler
a flight of all three spreads | 29
Chopped Beet Spread
greek yogurt | 15
House Marinated Olives
pane carasau bread | 9
STARTERS & SHARED
Burrata
cherry tomato confit, salmorejo sauce, balsamic pearl, basil oil, guttiau bread | 18
Fried Smelts
wild-caught, charred cherry tomato, basil, olive oil, & fried sage with mint tzatziki | 15
Pulpo a la Gallega
grilled octopus with potato confit, romesco, & chermoula sauces | 22
Today’s Oysters
half dozen for 18 -or- one dozen for 35
Tuna Tartare
wild-caught, lemon, olive oil, cucumber, black olives, capers, stracciatella sauce, black squid ink tuile | 22
Grilled Pecorino
drizzled with local honey and served with warm pane carasau bread | 13
Seafood Kebab
charred octopus, jumbo shrimp, scallop, & calamari with vegetable caponata | 23
SOUP & SALAD
Ribollita Soup
our hearty vegetable soup made fresh daily | 9
Goat Cheese Salad
baby romaine, baby spinach, cherry tomato, cucumber, pickled onion, sliced almonds, kalamata olive, crispy baked goat cheese, citronette & balsamic | 17
Gazpacho
plum tomato, cucumber, bell pepper, onion, garlic, croutons, basil oil | 10
Beet Salad
red & gold beets, ricotta mustia, candied pistachio, strawberry gel, arugula, lemon citronette | 15
Caesar Salad
baby romaine, kale, croutons, Caesar dressing, parmesan cheese | 14
Nora Salad
green beans, Yukon gold potato, black olives, red onion, cucumber, kalamata olives, cherry tomato, tzatziki dressing, toasted hazelnut | 16
PASTA & RISOTTO
Piramidelli
homemade pasta stuffed with braised short rib in roasted mushroom sauce, white truffle oil, shaved pecorino, aleppo pepper flakes | 28
Oxtail Mezze Rigatoni
overnight braised oxtail sauce with shaved Pecorino Toscano | 27
Culurgiones
traditional handmade Sardinian ravioli with pomodoro sauce, Pecorino cheese, & yukon potato | 26
Fregula Arselle e Cozze
fregula pasta, mussels, jumbo shrimp clams, saffron, bottarga | 28
Gnocchetti al Granchio e Bottarga
sardinian malloreddus pasta with jumbo lump crab meat, zucchini, pink peppercorn, lemon zest, bottarga | 27
Funghi Truffle Risotto
acquerello rice, seasonal mushroom, white truffle oil | 27
LARGE PLATES
Pluma Iberica de Bellota
spanish iberico pork loin in a cannonau glaze drizzled with chimichurri served with carrot-ginger puree, roasted carrots, & sunchokes | 53
Branzino
served boneless tail-on with tomato coulis, persillade sauce with vegetable caponatina | 33
Ahi Tuna
pan-seared wild ahi tuna served over chickpea hummus, in a red pepper sauce, with red pepper & black olive relish | 35
Grilled Halibut
wild caught with lemon white wine sauce, & sauteed seasonal vegetables | 32
Bone-in Lamb Shank
fork-tender & marinated overnight served with fregula pasta in mild harissa tomato sauce | 39
Hanger Steak
9 oz prime hanger steak served with potatoes parisienne & arugula salad | 45
Young Chicken Galletto
roasted half chicken served with roasted marble potatoes, pearl onion, grape tomato, white wine reduction | 28
Lamb Chops
rosemary-smoked grilled colorado lollipop lamb chops, grilled local squash, zucchini, artichoke | 60
Filet Mignon
8 oz prime filet with balsamic reduction, gorgonzola sauce, roasted vegetables | 55