to starthouse made focaccia | 3.5

fried mediterranean mussels, summer squash, gypsy pepper aioli | 15

smoked burrata, eggplant caponata, parsley oil, saba, grilled bread | 15

arancini, summer squash, basil pesto, tomato sugo, parmigiano | 11

salad add : flat iron steak | 8 pulled chicken | 4

arugula, frisee, peaches, candied pistachios, costata romanesco, whipped ricotta, marjoram vinaigrette | 14

red romaine, radishes, avocado, fines herbes, creamy poppyseed & colatura di alici dressing | 14

chopped gem lettuces, arugula, fresh cranberry beans, roasted corn, heirloom summer squash, romano beans, cherry tomatoes, italian frying peppers, sundried tomato vinaigrette, sheeps milk ricotta salata | 14

tuna conserva, mixed greens, soft boiled eggs, bintje potatoes, leccino olives, toybox tomatoes, green beans, torpedo onions, whole grain mustard vinaigrette | 17

pan in i choice of red romaine with marjoram vinaigrette OR fried bintje potatoes with gypsy pepper aioli

focaccia | pulled chicken, basil pesto, spicy pickled cherry tomatoes, house made mozzarella | 15

tigellone | seasonal mushrooms, porchetta, gorgonzola, shallots, frisee | 1 5

tigellone | prosciutto cotto, stracchino, squash pesto, arugula | 1 5

p i z z amargherita, tomatoes, house made mozzarella, basil, olive oil | 1 6

fichi, house made mozzarella, mission figs, gorgonzola, caramelized onions, arugula, crispy parmigiano/prosciutto | 1 9 / 2 4

maitake mushrooms, tomatoes, house made mozzarella, prosciutto cotto, smoked burrata, shallots | 2 2

pomodoro, heirloom tomatoes, stracchino, anchovies, squash blossom & zucchini pesto, micro basil | 2 0

pasta & entreesstinging nettle mezzi rigatoni, bolognese, parmigiano reggiano | 19

pappardelle, duck sugo, parmigiano reggiano | 19

carnaroli risotto, heirloom tomatoes, crispy parmigiano reggiano, micro basil | 19

polpette, house meatballs, tuscan kale, onions, cranberry beans, tomato sugo, pecorino | 19

swordfish sausage, saffron fregola sarda, grilled scallions, peperonata, basil pesto | 19

s idesbintje potatoes | 6 cranberry beans, guanciale, breadcrumbs | 8 roasted mixed peppers | 8

green beans, toybox tomatoes, roasted garlic | 8

L U N C H

executive chef/owner ANDREA GIULIANI | chef de cuisine DAN MUSSULMAN

One check per table. Please limit 3 credit cards per check.

pollo arrostobrined for 24 hours | slow roasted | natural jus

half chicken (for the table) with two sides | 25

whole chicken (for the table) with three sides | 42

salum iButcher’s Board house selection3 | 2 2 o r 5 | 3 0tigella, cunza, pickles, mustard

formagg iChef’s Board house selection3 | 2 2 o r 5 | 3 0seasonal compote, truffle honey, oat crackers, grilled bread

S P R I T Z

draft ( 12oz )

Deschutes, Pacific Wonderland Lager,

Bend, OR (5.5% ABV) | 8

Devil’s Canyon, Silicon Blonde Ale,

Belmont, CA (6% ABV) | 8

Fieldwork Brewing, “Hazy Train” IPA,

Berkeley, CA (6.9% ABV) | 8

bottleBirra Menabrea, Blonde Lager, Italy | 8

La Fin Du Monde, Belgian Style

Triple Ale, Canada | 9

Weihenstephaner, Hefe Weissbier

Germany | 8

Lagunitas, “Aunt Sally,” Sour Mash Ale,

Petaluma, CA | 7

Uinta Brewing, “Baba” Black Lager,

Salt Lake City, UT | 7

Ace Perry Hard Cider, Sonoma, CA | 6

strawberry lemonade, soda | 6

lavender lemonade, soda | 6

ginger limeade, soda | 6

ginger beer, bundaberg, Australia 375mL | 4

chinotto soda, Italy (275mL) | 5

B E E R

0 P R O O F

bolleProsecco Andreola Dirupo, 12|49

DOCG, Veneto NV

Franciacorta Brut Bellavista “Alma,” 18|76

Lombardia NV

Franciacorta Brut Rosé Contadi Castaldi, 15|64

Lombardia NV

Lambrusco Medici Ermete “I Quercioli,” 9|34

Emilia Romagna NV

b ianch i & rosé

Kerner Valle Isarco, Alto Adige ’15 12|44

Sauvignon & Timorasso Ten. Montemagno 12|44

“Monferrato Bianco,” Piemonte ’16

Roero Arneis, Cascina Val del Prete “Luet,” 14|52

Piemonte‘’16

Chardonnay Di Lenardo “Monovitigno,” 13|50

Friuli-Venezia Giulia ’16

Vermentino Dolianova “Naeli,” 12|44

Sardegna ’16

Rose Scaia “Rosato,” Veneto ’16 12|44

ross i

Schiava Gump “Vernatsch,” Alto Adige ’14 13|50

Marzemino Costaripa “Mazana,” 13|50

Lombardia ‘13

Bonarda Castello di Luzzano 12|44

“Oltrepo’ Pavese,” Lombardia ‘13

Roero Ermanno Costa “Cascina Spagnolo,” 19|70

Piemonte ‘12

Cabernet Blend La Cappuccina “Madego,” 14|52

Veneto ‘13

Montepulciano Fantini, Abruzzo ‘16 12|44

Savuto Rosso Cantine Odoardi, 12|44

Calabria ‘14

Etna Rosso Graci, Sicilia, ‘14 16|60

B Y T H E G L A S S

E A C H | 1 2

il doge | aperol, prosecco, soda, orange

sbagliato | campari, carpano antica “formula,”

prosecco, orange

proibito | cappelletti, grapefruit juice, prosecco

l’alpino | dolin blanc, salers gentian, genepi,

lemon, prosecco

bastardo | amaro ciociaro, pineapple gum,

apricot liqueur, lime, lambrusco

A P E R I T I V O

E A C H | 1 0

mixed with Fever Tree Indian Tonic

Cappelletti & Tonic

Tamburnin Vermouth Bianco & Tonic

Alessio Vermouth Rosso & Tonic