Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.
Gratuities go into a "tip-pool" and are distributed amongst employees who work in either the dining room or kitchen to create your dining experience. A 6% surcharge will be added to all food and beverage sales in accordance with San Francisco's employer mandates. A service charge of 22% will be added to all parties of six or more.
The restaurant is not responsible for theft or loss of personal property.
Menu
Dining Menu
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ANTIPASTI
Kampachi crudo with blood orange, celery & dill 22
Puntarelle with pink radicchio & Armatore anchovy 18
Little gems with avocado green goddess and herbs 18
Burrata with chanterelle mushrooms, cardoons & bagna cauda 24
Celery root sformato with black trumpet mushrooms & hazelnuts 19
Prosciutto with gnocco fritto & Lambrusco pickled onions 24
PIZZE E PANE
Broccoli di ciccio with scamorza & pickled cherry bell peppers 25
"Carbonara" with farm egg, guanciale, pecorino & black pepper 26
Mortadella with buffalo mozzarella, pistachio & Castelvetrano olives 27
Pizza bianca con tartufo nero AQ
Focaccia della casa 11
Focaccia di Recco 28** (dinner only)
PASTA
Tagliolini with dungeness crab, Meyer lemon & green garlic 32
Tagliatelle con tartufo nero AQ
Fresh Run Farm sunchoke tortelli 27
Dora's maccheroni alla puttanesca 25
Pappardelle with Paine Farm squab & spring onion ragu 36
Garganelli with Rossotti Ranch veal & English pea ragu 28
Tagliatelle all'uovo "7" meat ragu 32
Agnolotti del plin "2003" con sugo di arrosto 30**
Raviolo di ricotta 29**
SECONDI
Black bass with confit fennel, mandarin & taggiasca olives 38
Wolfe Ranch quail with farro verde, Tuscan kale & cipollini onions 44
Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.
Gratuities go into a "tip-pool" and are distributed amongst employees who work in either the dining room or kitchen to create your dining experience. A 6% surcharge will be added to all food and beverage sales in accordance with San Francisco's employer mandates. A service charge of 22% will be added to all parties of six or more.
The restaurant is not responsible for theft or loss of personal property.
Wine
Vini al Bicchiere
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SPUMANTI / SPARKLING
VILLA DI CORLO, "Rolfshark", Lambrusco di Sorbara, Emilia-Romagna NV 16
I CLIVI, "RBL", Brut Nature, Friuli Venezia-Giulia NV 21
LELARGE-PUGEOT, "1er Cru Blanc de Blancs," Extra Brut, Champagne MV 26
BIANCHI / WHITE
LA STAFFA, Verdicchio dei Castelli di Jesi Classico, La Marche 2020 14
DE FERMO, "Bianco Concrete", Abruzzo 2021 17
IL MONTICELLO, "Groppolo," Vermentino, Liguria 2021 18
