TO START
ROASTED ROSEMARY POTATO & FONTINA FOCACCIA basil, marinara
11
HEIRLOOM TOMATO CAPRESE basil, balsamico, spices, mozzarella, flatbread
17
LITTLE GEM & KALE CAESAR SALAD anchovies, croutons, parmesan
15
LOCAL MELON, NECTARINE & PROSCITUTTO banyuls, new oil, feta, mint
16
CALABRIAN CHILI SPICED CHICKEN WINGS grilled bread, cucumber spears, house ranch
17
FROM OUR WOOD FIRED OVEN
NEAPOLITAN STYLE PIZZAS: (Add ons – prosciutto +4, bacon +3, organic egg +2)
MARGHERITA PIZZA fresh mozzarella, basil, wild arugula
15
FORAGED MUSHROOM & SWEET CORN PIZZA oregano, gruyere, cayenne
19
SWEET ITALIAN SAUSAGE & FENNEL PIZZA roasted peppers, caramelized onions
19
BACON & POTATO PIZZA (WHITE) fresh cheese, cherry tomato, arugula
17
ASPARAGUS & LEMON PIZZA (WHITE) queso fresco, cilantro, pickled cauliflower
17
MINILA CLAMS & FRESH LINGUINI garlic broth, chili flakes, snow peas, butter
22
RIB EYE STEAK parmesan polenta, blistered tomatoes, chianti reduction
28
CHARRED TOFU STEAK fennel pollen, pepper sauce, today's market vegetables
25
SWEETS
SALTED CARAMEL SWIRLED BROWNIES ginger, mint crème anglaise
11
CINNAMON SUGAR BRIOCHE DOUGHNUTS meyer lemon curd
10
Executive Chef Matthew Dolan
*The State of California would like you to know that consuming undercooked
or raw meats, seafood or shellfish may increase your risk of foodborne illness.
or raw meats, seafood or shellfish may increase your risk of foodborne illness.
**6% Charge Added for San Francisco Employer Mandates
