Appetizers	Kumamoto oysters on the half shell with red wine mignonette	13
	Ahi tuna tartare tacos with lime vinaigrette and mango salsa	13
	Burrata with wildflower honey, toasted hazelnuts and grilled bread	9
	Romaine, radicchio and watercress with gorgonzola and walnuts in red wine vinaigrette	9
	Blood orange, shaved fennel, upland cress and parmesan chips in citrus vinaigrette	9
	Sonoma fried chicken over spicy coleslaw	10
	Frisee and fried egg salad with pancetta lardons, blue lake beans and croutons in tarragon vinaigrette	11
	Porchetta stuffed with pork confit, sage and lemon	10
	Potato-leek and almond soup with truffle oil	8
	Baked peppers, eggplant and caramelized onions with manchego cheese	10
	Arancine with pork confit, leeks and goat cheese	9
	Salt cod brandade with lemon aioli and crostini	10
	Duck confit imperial rolls with spicy pomegranate dipping sauce	9
Pizzas and Pastas	Pizzetta with wild mushrooms, gremolata and agrumato	13
	Pizzetta with fontina, prosciutto and arugula	12
	Short rib lasagne with parmesan bechamel and tomato puree	22
	Goat cheese cornetti with broccoli di ciccio, garlic, bread crumbs and chili flake	20
Entrees	Grilled portobello mushroom with baby vegetable ragu and wild arugula	19
	Wild salmon "al cartoccio" with baby vegetables and beurre rouge	23
	Pan roasted chicken over spaetzle with bacon, Fuji apples and cider gastrique	22
	Coca-Cola braised pork shoulder with white bean purée and pickled red onions	21
	Seared beef "Wellington" in puff pastry with horseradish cream, bone marrow butter and Yorkshire pudding	29
Sides	Crispy polenta fries with spicy tomato vinaigrette	4
	Sautéed brussel sprouts with capers and brown butter	5