Pausa Dinner April 2019to start house made focaccia | 3.5 burrata, chilled sicilian cherry tomato puree, anchovies, garlic chips, bottarga, micro basil, grilled bread | 17

to starthouse made focaccia | 3.5

burrata, chilled sicilian cherry tomato puree, anchovies, garlic chips, bottarga, micro basil, grilled bread | 17

seared ahi tuna, braised artichokes, spring onions, green garlic, monococco, saffron aioli, arugula | 18

octopus & potato croquettes, preserved meyer lemon and scallion aioli, sausalito watercress | 18

lamb tongue, purple brussles sprouts, radishes, salsa verde, pickled wild mushrooms | 18

roasted bone marrow, caramelized onions, blue fin tuna heart, micro parsley, grilled bread | 15

mixed radicchio salad, roasted beets, blood orange, pixie mandarins, candied pistachios, buffalo ricotta salata, dill vinaigrette | 15

lollo rossa, radishes, avocados, fines herbes, creamy poppyseed & colatura di alici dressing | 15

p i z z amargherita, tomatoes, house made mozzarella, basil, olive oil | 1 8

winter chicories, tomatoes, house made mozzarella, brescianella, balsamic caramelized onions | 2 2 + lonza | 2 5

salame calabrese, tomatoes, house made mozzarella, wild oregano, calabrian chile pepper, garlic | 2 5

asparagus, house made mozzarella, prosciutto cotto, stracciatella, sieved egg yolk, sausalito watercress, truffle perlage | 2 5

house made sausage, house made mozzarella, braised artichokes, buffalo ricotta, chives | 2 5

pasta & r i sottoacquerello risotto, radicchio di treviso, sausage, cordycep mushrooms, parmigiano reggiano, red wine reduction | 26

senise pepper malloreddus, yellowfoot mushrooms, green garlic, pea tendrils, snap peas, fava beans, buffalo ricotta fonduta | 25

lemon poppyseed radiatori, salted cod sugo, capers, taggiasche olives, piennolo tomatoes, calabrian chili, pecorino romano | 25

beet ravioli filled with venison ragu, brown butter and thyme, celery root puree, blueberries, parmigiano reggiano | 26

saffron orecchiette, lamb ragu, asparagus, english peas, pecorino romano | 27

stinging nettle mezzi rigatoni, braised pork sausage ragu, parmigiano reggiano | 24

entreeswagyu bistro filet, roasted garlic and celery root puree, smashed potatoes, taggiasca olives, wild mushrooms, baby spinach | 36

quail, venere rice salad with spring vegetables, green garlic vinaigrette, preserved meyer lemon, sausalito watercress | 34

pork chop, soft polenta, rapini, kohlrabi-apple slaw, cider jus | 35

alaskan cod, fregola sarda, butternut squash, grilled treviso, caramelized coriander, winter citrus, castelvetrano olives | 35

s idesroasted chicories, pecorino romano, pine nuts, mint, garlic-sherry vinaigrette | 10

brussels sprouts, guanciale, chives, breadcrumbs | 10

butterball potatoes | 8

D I N N E R

salum iButcher’s Board house selection3 | 2 4 o r 5 | 3 4tigella, cunza, pickles, mustard

Prosciutto di Parma 24 months | 1 5

Prosciutto Cotto ham | 1 1

Porchetta rosemary, thyme, sage | 1 2

Ciccioli pork terrine | 1 1

Mortadella pistachio, black pepper | 1 2

Chicken Liver Mousse saba, grilled bread | 1 2

Duck Pate dried cherries, pistachios, port | 1 2

Bresaola black pepper, rosemary, thyme, red wine | 1 4

Coppa cinnamon, black pepper, red wine | 1 3

Lonza coriander, fennel, white wine | 1 3

Salame al Parmigiano green garlic, parmesan | 1 2

Salame al Pepe black pepper, red wine | 1 2

Salame Toscano black pepper, red wine | 1 2

Finocchiona Salame fennel pollen, garlic, white wine | 1 2

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

One check per table. Please limit 3 credit cards per check. A 20% gratuity may be added to tables greater than 6.

formagg iChef’s Board house selection3 | 2 4 o r 5 | 3 4seasonal compote, truffle honey, oat crackers, grilled bread

Stracchino cow, soft | 12

Brescianella cow, soft | 13

Camembert di Bufala buffalo, soft | 13

Gorgonzola Dolce cow, soft | 1 2

Robiola di Roccaverano goat, soft | 13

Gorgonzola Piccante cow, semi-soft | 1 2

Serzela sheep and goat, semi-soft | 14

Vacca Blu cow, hard | 13

Maccagno cow, hard | 13

San Pietro cow, semi-hard | 12

Millefoglie al Marzemino cow, semi-hard | 13

Fiore Sardo sheep, hard | 13

Caprino Sardo goat, hard | 13

Parmigiano Reggiano Vacche Brune 5 Year cow, hard | 13

S P R I T Z

C O C K T A I L

draft ( 12oz )

Birra Menabrea, Blonde Lager,

Italy (4.8% ABV) | 9

Golden Road, Hefeweizen,

Los Angeles, CA (5% ABV) | 9

Devil’s Canyon, Silicon Blonde Ale,

San Carlos, CA (6% ABV) | 9

Fieldwork Brewing, “Hazy Train” IPA,

Berkeley, CA (6.9% ABV) | 9

bottle

Amstel Light, Lager, Holland | 7

Augustiner-Bräu München “Edelstoff,”

Helles Lager, Munich, Germany | 9

Einstok Olgerd, White Ale, Iceland | 8

Unibroue La Fin Du Monde, Tripel Ale,

Canada | 9

Uinta Brewing “Baba,” Black Lager,

Salt Lake City, UT | 8

passion fruit lemonade, soda | 7

lavender lemonade, soda | 7

ginger limeade, soda | 7

ginger beer, Fentimans, UK 275mL | 4

B E E R

0 P R O O F

bolle

Prosecco Andreola Dirupo, Veneto NV 14|58

Franciacorta Brut Bellavista “Alma,” 18|76

Lombardia NV

Franciacorta Brut Rosé Contadi Castaldi, 16|70

Lombardia NV

Lambrusco Molo 8 “Mantovano,” 12|48

Lombardia NV

b ianch i & rosé

Sauvignon & Timorasso Ten. Montemagno 14|56

“Monferrato Bianco,” Piemonte ’17

Verdicchio Riserva Monte Schiavo 16|64

“Le Giuncare,” Castelli di Jesi - Marche ’13

Fiano di Avellino I Favati “Pietramara,” 15|60

Campania ’17

Chardonnay Tormaresca “Pietrabianca,” 16|64

Puglia ’13

Rose Costaripa RosaMara “Chiaretto,” 14|56

Lombardia ’17

ross i

Barolo Bersano “Nivarasco,” 24|96

Piemonte ‘07 (100% Nebbiolo)

Barbera d’Alba Dante Rivetti “Mara,” 15|60

Piemonte ‘16

Valpolicella Ripasso Cesari “Bosan,” 15|60

Veneto ‘14

Cabernet & Merlot Blend Arcanum 17|68

“Il Fauno di Arcanum,” Toscana ‘15

Carmignano Riserva Le Farnete, 19|76

“Riserva,” Toscana ‘13

Primitivo Masseria Cuturi, 12|48

“Tuma’,” Puglia ‘17

Cannonau Cherchi, Sardegna ‘16 16|64

B Y T H E G L A S S

E A C H | 1 4

pisco punch | pisco, passion fruit, lemon, simple

la strada nuova | rye whiskey, bonal gentiane,

casoni 1814, lemon twist

improved daiquiri | aged white rum,

pierre ferrand dry curacao, lime, simple

pompelmo elegante | 5 YR scotch, grapefruit,

pear shrub

five spice mule | vodka, lime, ginger, five spice

simple, soda, bitters

brezza | London dry gin, yellow chartreuse,

simple, lemon, soda, basil

lavanda | gin, lime, lavender simple

messico e nuvole | tequila blanco, limoncello

creme, pineapple gum, lemon

fico d’India | mezcal, opuntia prickly pear, lime,

tamarind, agave, tajin rim

strozzino | tequila reposado, cynar, sweet

vermouth, maraschino liqueur, orange twist

sfumato | bourbon, sfumato, gum syrup, lemon

E A C H | 1 3

il doge | aperol, prosecco, soda, orange

hugo | st. elder elderflower, prosecco, soda, mint

proibito | cappelletti, grapefruit,lemon, prosecco

l’alpino | carpano bianco, salers gentian, genepi,

lemon, prosecco

bastardo | amaro ciociaro, pineapple gum,

apricot liqueur, lime, lambrusco