Small Plates

House Cured Olives | 3

Burrata, Fig jam, Mint | 6

Focaccia | 3

Seasonal Soup | 3

Crostini | 3

Avocado and Watercress Salad, Dried Cherries, Speck, Balsamic | 7

Oven Roasted Brussels Sprouts, Smokey Bacon, Sherry Vin| 6

Beet Salad, Candied Fennel, Goat Cheese, Toasted Pecans, White Balsamic Reduction | 6

Crisped Octopus, Shaved Fennel, Castletrevano Olive Vinaigrette | 9

House Made Ricotta Stuffed Veal Meatballs  | 9

Wild Boar Garganelli | 9

Roasted Butternut Squash Salad, Crisped Shallots, Mushrooms | 7

Cheeses | 6 

Truffle Tremor |  California
Goat, Earthy

Clothbound Cheddar |  Vermont
Cow, Firm, Sharp

Kunik |  New York
Cow And Goat, Semi-Soft, Tangy And Buttery

Point Reyes Bleu Cheese |  California, Cow, Semi-Soft, Pungent

Pecorino Toscano |  Italy
Sheep, Firm, Buttery

Beemster Goat Gouda |  Holland
Goat, Semi-Firm, Creamy

Meats | 6

Sopressata |  Italian Salami, Pork

Prosciutto Di Parma |  Italian Dry Cured Pork

Baby Jesus |  Italian Salami, Pork

Colombus Hot Coppa |  San Francisco, Dry Aged Pork Shoulder

Bresaola | Cured Beef Tenderloin, Aged 60 Days


Tasting Board | 18
Chefs Selection Of Meats, Cheeses