LUNCH
monday-saturday, noon-3pm
STARTERS & SALADS
SOUP OF THE DAY (7)
inspired by local seasonal vegetables
MEDITERRANEAN OLIVES (5)
french, spanish & italian olives, citrus zest, olive oil
ROASTED BEET SALAD (11)
goat cheese, orange, tuscan kale, pistachio pesto
WINTER FARRO AND CABBAGE SALAD (13)
castle Valley farro, nappa cabbage, local apples, walnuts, royer Mountain, flax seed, burnt honey dressing
SHEEPS MILK RICOTTA (12)
extra virgin olive oil, fig vin cotto, sicilian oregano, sea salt, grilled country bread
CACIOCAVALLO STUFFED MEATBALLS (12)
house ground shortrib & pork meatballs, sicilian oregano, pickled pepper relish, grilled bread
PIZZA
MARGHERITA (14)
san marzanos, house stretched fior di latte, parmesan,
basil & extra virgin olive oil
CALABRESE (17)
spicy coppa, garlic, san marzano tomato, fior di latte, nduja, caciocavallo, fermented chile, fresh oregano
FUNGHI (16)
roasted local mushrooms, swiss chard, garlic,
smoked mozzarella, thyme
UOVO (17)
brussel sprouts, secret white sauce, guanciale, fior di latte, truffled local egg
FINOCCHIO (16)
wood-roasted fennel, san marzano tomatoes, long hots, taggiasca olives, ricotta, parmesan
SALSICCIA (16)
house made sausage, broccoli, buffalo mozzarella, garlic, red onion, parmesan, parsley
ADD:
arugula (2), wood roasted mushrooms (3), sausage (3), prosciutto san daniele (4)
PASTA
TUFOLI (15)
sunday supper pork ragu, broccoli rabe, basil, provolone picante, herbed pangrattato
TONNERELLI CACIO E PEPE (16)
roasted cauliflower, pecorino, black pepper, parsley, cauliflower crema, garlic bread crumbs
SPELT CASARECCE (16)
local mushrooms, kale and sage pesto, toasted pumpkin seeds, parmesan
SQUID INK CONGELLI (16)
smoked steelhead trout, fennel soffritto, castelvetrano olives, fresno chile, parsley breadcrumbs
BOARDS
CURED MEAT BOARD (17)
with baguette and seeded flatbread
·coppa with black garlic mustard
·mortadella with toasted pistachios
·saucisson sec with cornichons
·pork and leek rillettes with sour fennel
CHEESE BOARD (17)
with baguette and seeded flatbread
·monte enebro, goat, spain with peach and cardamom jam
·cherry grove toma , raw cow, nj with green tomato mostarda
·quadrello di bufala, buffalo, italy with truffled honeycomb
·birchrun blue, raw cow, pa with apple and date butter
SANDWICHES
served with fries and smoked garlic aioli
ROASTED PORK SANDWICH (13)
rosemary, sauteed garlicky kale, long hot aioli, sarcone's seeded long roll
BARBUZZO BURGER (14)
8oz dry aged blend, taleggio, local mushroom and shallot jam
VEGGIE AND GRAIN BURGER (14)
pepitas, flax seeds, chickpeas, harissa aioli, fontina, zucchini pickles, tahini lemon dressing, red endive slaw
PLATES
GRILLED CHICKEN BREAST (16)
heirloom castle valley polenta, roasted local kabocha squash, cranberries, brown butter
selection may vary on a daily basis
CHARRED BROCCOLI
tonnato sauce, crispy garlic, swiss chard stems, radish, celery leaf
WOOD OVEN ROASTED SUNCHOKES
brussel sprouts, hazelnut picada, parlsey
BUFFALO MOZZARELLA
sea salt, olive oil, torn basil
ROASTED BABY CARROTS
local farro, mint, pistachio dukkah, dates, ricotta
WHITE BEAN AND ROSEMARY PUREE
tahina, parsley, lemon, urfa
ARUGULA PESTO
MEDITERRANEAN OLIVES
