Smoky eggplant purée blended with tahini, garlic, lemon, and extra virgin olive oil for a smooth, creamy bite. Finished with a drizzle of EVO, za’atar, and fresh parsley for a bright, earthy finish. (V)(GF)

Velvety chicken liver purée enriched with butter, shallots, and thyme, finished with a touch of red port wine for a smooth, rich, and deeply savory flavor.(GF)

A light, airy focaccia made with high-hydration pinsa dough (90%), resulting in an incredibly soft, cloud-like interior and a delicately crisp, golden crust.

A light, airy focaccia made with high-hydration pinsa dough (90%), resulting in an incredibly soft, cloud-like interior and a delicately crisp, golden crust. (GF)

Smooth red lentil purée blended with tahini, garlic, cumin, lemon, and extra virgin olive oil for a warm, earthy, and comforting flavor. Finished with fresh parsley, za’atar, and a drizzle of EVO. (V)(GF)

Creamy whipped feta and cream cheese blended with EVO, lemon, and a touch of honey for the perfect balance of savory and sweet. Finished with pistachio chili pesto, a drizzle of honey, and fragrant fennel pollen for a bold, layered bite. (VEG)(GF)

Bold sun-dried tomatoes blended with garlic, almonds, basil, and olive oil for a rich, savory spread with a slightly nutty finish. Simple, vibrant, and full of Mediterranean flavor. (GF)

Silky whipped ricotta finished with vibrant basil pesto, toasted pine nuts, and sweet dehydrated tomatoes. Light, creamy, and full of bold Mediterranean flavor.(VEG)(GF)

Crisp baby Little Gem leaves, individually dressed in our housemade Caesar for a perfectly coated, balanced bite in every leaf. Finished with diced hard-boiled egg, toasted breadcrumbs, and shaved parmesan for texture and richness.

Sushi-grade raw hamachi delicately dressed in a bright citrus soy vinaigrette with lime and lemon zest, Fresno chili, green onion, gluten-free white soy, sesame oil, and EVO. Finished with toasted sunflower seeds for a subtle crunch and nutty finish.

A 7 oz cut of provolone coated in our housemade breadcrumbs and fried to a golden, crispy exterior with a warm, melty center. Served with fresh arugula and rich tomato sauce for a perfect balance of indulgent and bright flavors.

Crispy calamari strips and tentacles with shrimp, lightly floured with julienned zucchini and carrots and fried in rice oil for a delicate, golden crunch. Served with a spicy aioli made with egg, EVO, lemon, and sriracha for a bright, flavorful kick. CANNOT DO GF. NO SHRIMP OK. NO VEGGIES OK.

Four large butterflied prawns, lightly dusted with garlic herb breadcrumbs and seared to a golden finish. Served over vibrant salsa verde with parsley, EVO, garlic, gherkins, capers, and vinegar, and finished with a touch of Fresno chili for a bright, savory kick.

Hand-torn butter lettuce with roasted yellow and red beets, crispy onions, and creamy Gorgonzola for a perfect balance of sweet, savory, and texture. Finished with a light champagne vinaigrette made with shallots and honey for a bright, elegant touch.

Fresh Salt Spring mussels from Washington simmered in a bright lemon garlic broth with cherry tomatoes and finished with fragrant fennel pollen. Served with toasted ciabatta for dipping.

Fresh arugula and spinach tossed with shaved Pecorino Fosso and toasted pistachios for a nutty, peppery bite. Finished with a bright Meyer lemon vinaigrette that balances citrus, honey, and a touch of Dijon for a clean, refreshing finish.

Four housemade beef and pork meatballs, blended with breadcrumbs, milk, egg, and potato for a tender, flavorful bite. Simmered in rich tomato sauce and served with toasted ciabatta.

Tender blanched Spanish octopus tentacle, lightly crisped and served over smashed Yukon potatoes. Finished with spicy paprika, fresh lemon, sea salt, and extra virgin olive oil for a bold, Mediterranean flavor. (GF)

A vibrant radicchio salad with a pleasant bitter edge, balanced by bright pickled onions and delicately microplaned Manchego. Finished with a touch of sherry vinegar for a crisp, tangy, and nutty finish.

A rotating selection of three cured meats served with housemade pickles and mustard, accompanied by warm focaccia or gluten-free focaccia. Selections are updated daily and listed on our kitchen board.

White pizza with no sauce, baked with fior di latte and finished with silky mortadella, creamy burrata, crushed pistachios, and a touch of fennel pollen for a rich, aromatic finish.

San Marzano tomato sauce and fior di latte topped with spicy salami for a bold, savory bite with a touch of heat.

San Marzano tomato sauce and fior di latte topped with crispy guanciale (pork cheek) and Fresno chili for a perfect balance of rich, savory, and subtle heat.

Classic pizza with San Marzano tomato sauce, fior di latte, and torn basil for a simple, fresh, and balanced bite. Customize with your choice of toppings like mushrooms, olives, onions, and more. (VEG) – Gluten-free option available

San Marzano tomato sauce layered with tender sliced eggplant, fior di latte, smoked mozzarella, and Parmigiano, finished with fresh basil for a rich, smoky, and balanced bite.

White pizza with no sauce, baked with fior di latte and crumbled Italian sausage, finished with mascarpone and shaved black truffles for a rich, indulgent, and aromatic experience.

Fettuccine are long, flat ribbons of pasta—wider than spaghetti and narrower than pappardelle. Our version features housemade squid ink fettuccine with clams, mussels, calamari, and shrimp, tossed in white wine, cherry tomatoes, parsley, and a rich shrimp bisque for a deep, coastal flavor. Gluten-free pasta available (not squid ink).

Cavatappi are short, spiral-shaped pasta with a hollow center, designed to hold sauces beautifully. Our version is tossed in a rich nduja cream sauce with tomato paste, shallots, white wine, and vegetable stock, finished with a crispy parmesan gratin for a bold, spicy, and indulgent bite.

Gnocchi are small, soft pillows of pasta made with ricotta, known for their light and delicate texture. Our housemade ricotta gnocchi—crafted with ricotta, eggs, parmesan, and flour (no potato)—are tossed in a white sausage ragù with crumbled Italian sausage, seasonal mushrooms, and cream. Finished with shaved black truffles for a rich, indulgent bite.

Housemade pasta layered with rich beef and pork ragù, creamy béchamel, and parmesan cheese. The ragù is slow-cooked with ground pork, beef, and sausage, soffritto, white wine, tomato paste, and bay leaves for deep, comforting flavor. Finished with a velvety béchamel scented with nutmeg. (Cannot be made GF)

Maccheroni are short, tube-shaped pasta with a hollow center, perfect for holding rich sauces. Ours are tossed with 7-hour slow-braised shredded oxtail, simmered with soffritto, tomato paste, beef broth, EVO, rosemary, and thyme for deep, comforting flavor. Finished with pecorino and Fresno chili for a bold, savory kick. (No cheese or no chili upon request)

Spaghettini are long, thin strands of pasta—finer than spaghetti and lighter in texture. Ours are tossed with San Marzano tomatoes, extra virgin olive oil, basil, and onions for a simple, bright, and classic flavor. (V)

Tagliatelle are long, flat ribbons of pasta with a silky texture, perfect for rich, hearty sauces. Ours are tossed in a chicken ragù made with ground white meat, soffritto, white wine, tomato paste, thyme, EVO, cream, and parmesan for a comforting, well-balanced flavor.

Tonnarelli are hand-cut fresh pasta similar to spaghetti but with a distinctive square shape. Tossed with cow’s milk ricotta, lemon zest, shallot, white wine, and cream, then finished with grated Parmigiano and fresh herbs for a bright, creamy, and elegant flavor.

Tortelloni are delicate stuffed pasta filled with a creamy béchamel, pecorino, butter, and black pepper. Finished in a simple sauce of vegetable stock, butter, pecorino, and black pepper for a rich, comforting, and perfectly balanced dish.

10 oz branzino, deboned with no head or tail, skin on the bottom to hold the fish together. Seasoned with salt, pepper, and EVO, topped with dehydrated tomatoes, sliced potatoes, and herb breadcrumbs. Served with sautéed spinach for a clean, balanced finish.

14 oz bone-in short ribs slow-braised in red wine with soffritto, garlic, and beef stock until tender and full of deep, rich flavor. Served with creamy mashed potatoes for a classic, comforting dish.

8 oz prime center-cut beef tenderloin, simply seasoned with salt and pepper to highlight its natural richness and tenderness.

8 oz ground chuck and skirt steak blend, seasoned with salt and pepper and grilled to a juicy finish. Topped with melted Gruyère, fresh arugula, and a bright lemon garlic aioli made with sour cream, crème fraîche, mayo, garlic, and EVO for a rich, balanced bite.

8 oz hanger steak served tagliata style, sliced and topped with fresh arugula, parmesan, and a bright lemon dressing. Served with house fries on the side for a classic, satisfying finish.

16 oz sirloin, simply seasoned with salt and pepper to highlight its bold, natural flavor.

10 oz cut pounded thin, breaded and fried to a golden crisp, topped with tomato sauce and melted mozzarella. Served with roasted potatoes.

14 oz Kurobuta pork chop, simply seasoned with salt and pepper to highlight its rich, natural flavor and tenderness.

21 oz bone-in cut, simply seasoned with salt and pepper to highlight its natural flavor.

Pan-seared salmon cooked medium well, served with blanched asparagus and finished with a luxurious bell pepper caviar sauce. The sauce combines butter, shallots, bell peppers, chicken stock, chives, caviar, cream, and a touch of lemon juice for a rich, elegant finish.

House-cut fries, skin on, tossed with garlic and fresh parsley for a crisp, savory finish. (GF)(VG)

Yukon potato wedges, skin off, roasted with EVO, garlic, rosemary, salt, and pepper for a crispy exterior and fluffy center. (VG)(GF)

Yukon potato wedges, skin off, roasted with EVO, garlic, rosemary, salt, and pepper for a crispy exterior and tender, fluffy center. (VG)(GF)

A warm blend of farro and couscous sautéed with garlic, thyme, and onions, finished with butter and chicken stock for a rich, comforting, and aromatic side.

Chopped spinach slowly cooked with scallions, cream, and Parmigiano for a rich, velvety, and comforting side. (GF)

Charred broccolini topped with toasted breadcrumbs, pine nuts, and parmesan for a crisp, nutty, and savory finish.

Roasted carrots, lightly charred and coated in a Mediterranean spice blend, finished with a drizzle of honey, creamy Greek yogurt, and fresh parsley for a sweet, savory, and aromatic balance.

Slow-braised Tuscan kale with onions, garlic, Fresno chili, and EVO for a rich, savory side with a subtle touch of heat.

Rich dark chocolate mousse layered with salted caramel, topped with sugared hazelnuts and finished with light, airy chantilly cream for a decadent, balanced dessert.

Our gelato and sorbet are made fresh in-house daily. Please check with a manager or pastry chef before your shift to confirm the flavors available for the evening.

Classic key lime pie layered in a mason jar, topped with light whipped cream and finished with a dehydrated lime wheel for a bright, refreshing, and perfectly balanced dessert.

Silky vanilla bean panna cotta made with heavy cream, sugar, and gelatin for a smooth, delicate texture. Finished with raspberry coulis and fresh berries for a bright, elegant touch.

Warm sticky date cake made with dates, molasses, brown sugar, butter, and vanilla for a rich, moist texture. Served with a decadent toffee butter sauce and housemade whipped cream for a comforting, indulgent finish.

Light and fluffy ricotta fritters made with ricotta, flour, eggs, sugar, vanilla, and baking powder, fried to a golden finish. Served as a set of 5 (size may vary) with three dipping sauces: chocolate, salted caramel, and raspberry. (Cannot be made gluten-free or vegan)

Classic tiramisù layered with Pavesini cookies soaked in espresso, mascarpone cream, and a touch of chocolate and caramel for a rich, balanced sweetness. Served in a teacup and finished with a dusting of cocoa powder.