The Menu · Week of April 14

Tonight's Table

Our menu changes each Monday with what's arriving fresh from the coast and the farms. These are the dishes on the wall this week. A four-course tasting is available for the table at $82 per person.

To Begin

Small plates, crudo, and things from the wood oven.

Burrata di Puglia
18
heirloom tomato · basil oil · grilled sourdough
Hamachi Crudo
22
blood orange · castelvetrano olive · fennel pollen
Wood-Oven Focaccia
9
rosemary · maldon · cultured butter
Grilled Octopus
24
white bean · salsa verde · preserved lemon

Pasta

Rolled by hand each morning in small batches.

Hand-Torn Pappardelle
26
slow-braised lamb ragù · mint gremolata · aged pecorino
Squid Ink Tagliolini
29
half moon bay dungeness · chilli · garlic · white wine
Ricotta Gnudi
24
brown butter · crispy sage · parmigiano 36-month
Cacio e Pepe
22
tonnarelli · pecorino romano · tellicherry pepper

From the Wood Oven

Centrepieces for sharing. Fish and fowl change with the season.

Whole Branzino
38
preserved lemon · salsa verde · charred fennel
Heritage Pork Chop
36
stone fruit mostarda · farro · bitter greens
Half Chicken al Mattone
32
rosemary · lemon · pan jus · roasted potatoes
Day Boat Fish
MP
ask your server · caper berry · brown butter

Dolci

Made each afternoon by our pastry team.

Olive Oil Cake
12
mascarpone · candied orange · rosemary syrup
Affogato
11
stumptown espresso · house vanilla · amaretto
Panna Cotta
12
buttermilk · macerated stone fruit · almond brittle
Please inform your server of any allergies or dietary needs. A 20% service charge is added to parties of six or more. We gladly split checks, but only up to four ways.

Shall we hold you a table?

Reservations open thirty days in advance. Weekend tables fill quickly — the bar is always first-come, first-served.

Reserve a Table