Focaccia
Farinata
Savory Chickpea Pancake Baked with Ligurian Extra Virgin Olive Oil
Focaccia di Formaggio
Very Thin Layered Focaccia with Crescenza Cheese
Fügassa
Genovese Focaccia Made with Ligurian Extra Virgin Olive Oil
Stuzzichini
Affetati & Formaggio
Your choice of a selection of our authentic cured meats & cheeses
Acciughe
Nettuno Italian Anchovies Prepared Two Ways on Ancient Grain Sourdough
Polpette Mondeghili
Pasture-Raised Beef & Pork Meatballs with Mortadella, Served Milanese-Style
Fritto Misto
Lightly Fried Medley of Anchovies, Prawns & Calamari with a Lemon to Squeeze
Antipasti
Knödelsuppe
Speck Dumplings in Bone Broth- A Typical Tyrolean Soup to Warm You Up!
Knödel mit Krautsalat
Porcini, Spinach & Beet Bread Dumpling Trio with a Refreshing Kraut Salad
Tartare di Salmone
Lummi Island Wild Salmon Tartare with Sun-Dried Tomato, Olive Crumble, Marinated Eggplant & Farinata Chips
Tartare di Manzo
Pasture-Raised Beef Tartare with a Bozner Sauce, Pickled White Asparagus & Housemade Patatine Chips
Vitello Tonnato
Piedmontese Dish of Thinly Sliced Milk-Fed Veal, Pantelleria Capers & a Classic Sauce made with Omega-3 Rich Wild Albacore Tuna
Verdure
Insalata Verde
Brimming with Fresh Greens, Radishes, Cucumbers, Styrian Pumpkin Seeds & our Signature Dressing
Barbabietole
Roasted Beets in Balsamic with Fresh Robiola Cheese, Sprouted Walnuts & Tarragon
Zucca Mantovana
Roasted Koginut Squash with Quince Mostarda, Parmigiano, Sage & Crushed Almond Amaretti
Finocchio
Shaved Fennel, Lemon & Black Pepper Salad with Shaved Pecorino Sardo Cheese
Verdure di Stagione
Our Seasonal Sautéed Leafy Green
Patate al Forno
Fluffy & Crispy Roasted Potatoes with Rosemary, Garlic & Extra Virgin Olive Oil
Primi
Spaghetti al Pomodoro
Monograno Felicetti Kamut Flour Pasta with D.O.P. San Marzano Tomato & Basil Sauce
Lasagnetta
Fresh Pasta with Wild Mushroom, Fowl & Marsala Ragu, Mushroom Bechamel & Parmigiano Reggiano
Raviolini al Tocco
Ravioli filled with Braised Pasture-Raised Beef & Escarole, Served in a Meat Jus
Trofie con Pesto Genovese
Hand-Rolled Chestnut Flour Trofie with Tigullio Basil Pesto, Served Traditionally with Green Beans & Potato
Schlutzkrapfen Ravioli
Rye Half-Moon Ravioli filled with Spinach & Fresh Cheese topped with Brown Cultured Butter, Parmigiano Reggiano & Chives
Secondi
Coniglio
Braised Free-Range Rabbit Stew with Fennel, Tomato & Ligurian Riviera Olives, Served with Housemade Sourdough ‘Per Fare La Scarpetta’
Bistecca
Bone-In Ribeye Steak (Regenerative Pasture-Raised, Grass-Fed & Finished), Basted with Fresh Rosemary & Garlic
Vitello alla Milanese
Thinly Pounded Breaded Milk-Fed Veal & Served with Arugula and Lemon for a Fresh Squeeze
Maiale Farcito
Pasture-Raised Pork Tenderloin filled with Leek, Mushroom & Chestnut, Wrapped in Speck & Served with Braised Red Cabbage
Pesce
Wild Salish Sea Halibut Fish with Cannellini Bean Puree & a Leek Salsa Verde
Pollo Arrosto al Forno
Pasture-Raised Organic Half-Chicken Roasted with Hints of Fresh Marjoram, Served with Insalata Verde