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

EARLY AUTUMN 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)
new potatoes, secret white sauce, guanciale, parmesan, 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

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, almond bread crumbs

LOCALLY MILLED SPELT CASARECCE (16)
local mushrooms, tuscan kale, parmesan, flax seed, black garlic, whipped ricotta

FALL CAMPANELLE (16)
roasted butternut squash, guanciale, swiss chard, brown butter, hazelnut, sage


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 mushrooms, sherry-vinaigrette 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)
local mushroom farrotto, parmesan, scallion, castelvetrano olive & fennel salad

NEW YORK STEEL HEAD TROUT (17)
beluga lentils, roasted celery root, capers, parsley pistou

Antipasto Plate from the Chef's Bar, $15

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