to start house made focaccia | 3.5 burrata, chilled sicilian cherry tomato puree, anchovies, garlic chips, bottarga, micro basil, grilled bread | 17 bruschetta nera, vegetable charcoal, stracciatella mousse, lonza, sausalito watercress | 15 seared ahi tuna, braised artichokes, spring onions, green garlic, barley, saffron aioli, arugula | 18 roasted bone marrow, caramelized onions, blue fin tuna heart, micro parsley, grilled bread | 15 butter lettuce, strawberries, hazelnuts, crispy shallots, goat ricotta salata, basil, 12 yr balsamic, creamy poppyseed dressing | 15 baby mixed lettuce, confit cherry tomatoes, compressed cucumber, pine nuts, crispy parmigiano, dill & garlic vinaigrette | 15 pizza margherita, tomatoes, house made mozzarella, basil, olive oil | 1 8 summer squash, tomatoes, mozzarella, caramelized onions, zucchini pesto, smoked sheep ricotta, arugula | 22 +lonza | 25 salame calabrese, tomatoes, house made mozzarella, wild oregano, calabrian chile pepper, garlic | 25 asparagus, house made mozzarella, prosciutto cotto, stracciatella, sieved egg yolk, sausalito watercress, truffle perlage | 25 house made sausage, house made mozzarella, braised artichokes, buffalo ricotta, chives | 25 pasta & risotto vialone nano risotto, asparagus, fava beans, king salmon crudo, dill, red veined sorrel, trout caviar, parmigiano reggiano | 26 senise pepper malloreddus, maitake mushrooms, green garlic, pea tendrils, snap peas, fava beans, stracciatella | 25 lemon linguine, tuna sausage, capers, olives, piennolo tomatoes, red onions, almonds, pecorino romano | 26 tagliatelle, duck ragu, parsley, parmigiano reggiano | 26 pig’s blood spaghetti amatriciana, guanciale, piennolo tomatoes, calabrian chile pepper, white wine, pecorino romano | 25 stinging nettle mezzi rigatoni, braised pork sausage ragu, parmigiano reggiano | 25 entrees wagyu bistro filet, asparagus puree, grilled romano beans, white corn, pickled ramps | 38 lamb porterhouse, zucchini puree, roasted summer squash, ricotta filled tempura squash blossom, olives, green tomato relish | 36 pork chop, lentils, root vegetables, frisee, cherry jus | 36 lingcod, fennel brandade, baby leeks, chickpeas, saffron brodo | 35 sides asparagus, parmigiano fonduta, preserved meyer lemon, breadcrumbs | 10 romano beans, pancetta, roasted garlic vinaigrette, basil, crispy shallots | 11 butterball potatoes | 8 DINNER salumi Butcher’s Board house selection 3 | 24 or 5 | 34 tigella, cunza, pickles, mustard Prosciutto di Parma 24 months | 15 Prosciutto Cotto ham | 11 Porchetta rosemary, thyme, sage | 12 Ciccioli pork terrine | 11 Mortadella pistachio, garlic, black pepper | 12 Duck Pate dried cherries, huckleberries, pistachios, port | 12 Bresaola black pepper, rosemary, thyme, red wine | 14 Coppa cinnamon, black pepper, red wine | 14 Lonza coriander, fennel, white wine | 14 Sopressa grappa, garlic, cloves, black pepper | 14 Salame Ungherese sweet & hot paprika, garlic, red wine | 12 Salame del Doge squid ink, lemon zest, garlic | 12 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. formaggi Chef’s Board house selection 3 | 24 or 5 | 34 seasonal compote, truffle honey, oat crackers, grilled bread Stracchino cow, soft | 12 Brescianella cow, soft | 13 Gorgonzola Dolce cow, soft | 12 Bergamino di Bufala buffalo, soft | 13 Tometta Carletta cow, sheep, soft | 13 Millefoglie al Marzemino cow, semi-hard | 13 Fiore Sardo sheep, hard | 13 Pecorino di Filiano sheep, hard | 13 Caprino Sardo goat, hard | 13 Parmigiano Reggiano Vacche Brune 5 Year cow, hard | 13
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to starthouse made focaccia | 3.5
burrata, chilled sicilian cherry tomato puree, anchovies, garlic chips, bottarga, micro basil, grilled bread | 17
bruschetta nera, vegetable charcoal, stracciatella mousse, lonza, sausalito watercress | 15
seared ahi tuna, braised artichokes, spring onions, green garlic, barley, saffron aioli, arugula | 18
roasted bone marrow, caramelized onions, blue fin tuna heart, micro parsley, grilled bread | 15
butter lettuce, strawberries, hazelnuts, crispy shallots, goat ricotta salata, basil, 12 yr balsamic, creamy poppyseed dressing | 15
baby mixed lettuce, confit cherry tomatoes, compressed cucumber, pine nuts, crispy parmigiano, dill & garlic vinaigrette | 15
p i z z amargherita, tomatoes, house made mozzarella, basil, olive oil | 1 8
summer squash, tomatoes, mozzarella, caramelized onions, zucchini pesto, smoked sheep ricotta, arugula | 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 sottovialone nano risotto, asparagus, fava beans, king salmon crudo, dill, red veined sorrel, trout caviar, parmigiano reggiano | 26
senise pepper malloreddus, maitake mushrooms, green garlic, pea tendrils, snap peas, fava beans, stracciatella | 25
lemon linguine, tuna sausage, capers, olives, piennolo tomatoes, red onions, almonds, pecorino romano | 26
tagliatelle, duck ragu, parsley, parmigiano reggiano | 26
pig’s blood spaghetti amatriciana, guanciale, piennolo tomatoes, calabrian chile pepper, white wine, pecorino romano | 25
stinging nettle mezzi rigatoni, braised pork sausage ragu, parmigiano reggiano | 25
entreeswagyu bistro filet, asparagus puree, grilled romano beans, white corn, pickled ramps | 38
lamb porterhouse, zucchini puree, roasted summer squash, ricotta filled tempura squash blossom, olives, green tomato relish | 36
pork chop, lentils, root vegetables, frisee, cherry jus | 36
lingcod, fennel brandade, baby leeks, chickpeas, saffron brodo | 35
s idesasparagus, parmigiano fonduta, preserved meyer lemon, breadcrumbs | 10
romano beans, pancetta, roasted garlic vinaigrette, basil, crispy shallots | 11
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, garlic, black pepper | 1 2
Duck Pate dried cherries, huckleberries, pistachios, port | 1 2
Bresaola black pepper, rosemary, thyme, red wine | 1 4
Coppa cinnamon, black pepper, red wine | 1 4
Lonza coriander, fennel, white wine | 1 4
Sopressa grappa, garlic, cloves, black pepper | 1 4
Salame Ungherese sweet & hot paprika, garlic, red wine | 1 2
Salame del Doge squid ink, lemon zest, garlic | 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
Gorgonzola Dolce cow, soft | 12
Bergamino di Bufala buffalo, soft | 13
Tometta Carletta cow, sheep, soft | 13
Millefoglie al Marzemino cow, semi-hard | 13
Fiore Sardo sheep, hard | 13
Pecorino di Filiano 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, “The Stickiness” IPA,
Berkeley, CA (7% 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 Medici Ermete “I Quercioli,” 12|48
Emilia Romagna NV
b ianch i & rosé
Sauvignon & Timorasso Ten. Montemagno 14|56
“Monferrato Bianco,” Piemonte ’17
Vernaccia di San Gimignano Riserva 13|52
Casa Alle Vacche “Crocus,” Toscana ’14
Chardonnay Blend Scacciadiavoli 16|64
“Montefalco Bianco,” Umbria ’16
Fiano di Avellino I Favati “Pietramara,” 15|60
Campania ’17
Rose Costaripa RosaMara “Chiaretto,” 14|56
Lombardia ’17
ross i
Roero Ermanno Costa “Cascina Spagnolo,” 19|76
Piemonte ‘14 (100% Nebbiolo)
Barbera d’Alba Ca’Viola “Brichet,” 14|56
Piemonte ‘16
Cabernet Blend Inama “Bradisismo,” 18|72
Veneto ‘16
Valpolicella Ripasso Cesari “Bosan,” 16|64
Veneto ‘14
Aglianico del Vulture Daginestra “Grifalco,” 19|76
Basilicata ‘12
Primitivo Masseria Cuturi, 12|48
“Tuma’,” Puglia ‘17
Etna Rosso Antichi Vinai, “Petra Lava” 15|60
Sicilia ‘14
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
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
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