MENUS
lunch menu
For March 15 weekend. Subject to change after March 18.
SMALL PLATES
Giardineira 6
Wood Fired Oysters 18 (half dozen)
Pickering Passage (B.C.), garlic-herb butter, lemon, Piment d’Ville
Wood Fire Roasted Spinach Artichoke Dip 15
parm, harissa breadcrumbs, lemon, Piment d’Ville, crackers
Mezze Platter for two $18 / for four $32
Red pepper hummus, whipped feta dip, olives, Marcona almonds, giardiniera, cucumber, flatbread, fruit
Papas Bravas 12
crispy marble potatoes, spiced tomato sauce, lemon garlic aioli, herbs
Gambas Al Aijillo 15
rock shrimp, garlic, white wine, smoked paprika, Piment d’Ville, lemon, bread
“The Best of What’s Around” Soup 14
mushroom, leeks, , sage, thyme, potato, parmesan stock, truffle oil
Beet Salad 15
whipped Pennyroyal Laychee, pistachio dukkah, mizuna, balsamic, EVOO
Iberian Ceasar Salad 15
lil gem, radicchio, lemon-parm dressing, boquerones, harissa breadcrumbs, cured egg
Buddah Bowl 17
seasonal produce, quinoa, lemon tahini dressing, herb salsa, pepitas, spiced garbanzos
WOOD OVEN PINSAS (Pinsa = Roman flatbread pizza)
The Regulars 20
San Marzano tomato sauce, housemade Italian sausage, red onion, mozzarella
The Cali 20 (Add chicken $6)
White sauce, zucchini, mushroom, red onion, blistered cherry tomato, mozzarella, mizuna, balsamic redux
The Gabagool 22
San Marzano spicy tomato sauce, pepperoni, hot salami, coppa, mortadella, provolone, parmesan, herbs
The Spring Bling 24
White sauce, artichoke hearts, asparagus, potato, red onion, prosciutto, parmesan, lemon zest, cured egg, balsamic redux, Pennyroyal Boont Corners
The Puttanesca 23
San Marzano spicy tomato sauce, linguica, olives, capers, parmesan, herbs, boquerones, mojo verde