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

SUMMER CHOPPED SALAD (13)
gem lettuce, radicchio, local tomatoes, sweet corn, soppressata, caciocavallo, Italian 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)
shaved asparagus, 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

FIORE DI ZUCCA (16)
local squash blossoms, mint, buffalo mozzarella, roasted zucchini, pine nuts, garlic, prosciutto di parma

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 (16)
braised lamb neck, dandelion greens, preserved lemon, almond breadcrumbs, pecorino

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

SUMMER ROTINI (15)
slow-roasted cherry tomatoes, parmesan, fennel, basil


BOARDS

CURED MEAT BOARD (17)
with baguette and seeded flatbread
·coppo with fig mustard
·mortadella with toasted pistachios
·saucisson sec with cornichons
·rabbit + foie gras terrine with fermented turnips


CHEESE BOARD (17)
with baguette and seeded flatbread
·monte enebro, goat, spain with pickled fig jam
·shephards delight, 18 months, raw cow, pa with apple compote
·guadrello di bufala, buffalo, italy with truffled honeycomb
·birchrun blue, raw cow, pa with fennel mostarda



SANDWICHES

served with fries and smoked garlic aioli

ROASTED PORK SANDWICH (13)
rosemary, sautéed garlicky greens, long hot aioli, seeded long roll

BARBUZZO BURGER (14)
8oz dry aged blend, house cured pancetta, fontina, sweet & spicy pickles, gem lettuce & red onion

VEGGIE AND GRAIN BURGER (14)
pepitas, flax seeds, chickpeas, harissa aioli, fontina, zucchini pickles, tahini lemon dressing, red endive slaw



PLATES

GRILLED CHICKEN BREAST (13)
marinated local tomatoes, mighty bread croutons, oregano, shaved cucumbers, sumac

NEW YORK STEEL HEAD TROUT (18)
crushed fava beans, dill, local radish, lemon salmoriglio, pickled spring onion

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 MUSHROOMS
house-made yogurt, pistachio, cilantro, lemon, urfa

BUFFALO MOZZARELLA
sea salt, olive oil, torn basil

SUGAR SNAP PEAS AND SPELT
mint, spring onion, ramp vinegar, fiore sardo

WHIPPED EGGPLANT
walnuts, mint

ARUGULA PESTO

MEDITERRANEAN OLIVES