From the kitchen to the bar, everything we plate and pour. Seasonal, scratch-made, and changing with what's good.
Nightly from 4:30pm
Seasonal, scratch-made, Northern Mediterranean at heart, with influences from Spain, Italy, France, and Greece. Built to share, or to keep all to yourself.
Starters
Ciabatta
10Warm olives, EVOO & balsamic, salted butter
Sautéed MusselsGF
19Tomato, thyme, chili cream, house fries
Albondigas
16Pork & beef meatballs, saffron tomato sauce, basil, focaccia
ScallopsGF
20Pan seared, salt cod brandade, salmon roe, crispy potato
Pomegranate Glazed Baby Back Ribs
22Fennel, orange, shallot, arugula, citrus vinaigrette
Saganaki
14Cast-iron seared kefalotyri cheese, tomato-mint relish, brandy flambé
Little Gem SaladGF
15Fennel, citrus, candied hazelnuts, pecorino, citrus vinaigrette
Italian Chopped SaladGF
19Radicchio & romaine, tomato, mixed peppers, salami, mozzarella
Pasta
PappardelleV
27Wild mushroom ragù, red wine, rosemary, grana padano
GnocchiV
26Asparagus, English peas, lemon, chili oil, toasted garlic breadcrumbs
Chitarra
32Wild boar sugo, oregano, grana padano
Ravioli
28Goat cheese, brown butter cream sauce, crispy pancetta, fried shallots & sage
Entrées
Halibut Cheeks
36Sweet corn purée, blistered cherry tomatoes, chorizo, basil
Black Cod
40Olive oil poached, braised leeks, peas & enoki mushrooms, tarragon beurre blanc
Double-Cut Pork Chop
42Carrots, chickpeas, grain mustard jus, garlic yogurt
Prime Bavette Steak
44Onion & potato gratin, asparagus, pistachio salsa verde, grilled lemon
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Menus are seasonal and subject to change.
