dinner antipasti
house made focaccia | extra virgin olive oil, sea salt 3
spring onion soup | pickled garlic, watercress, pecorino 6
bitter greens salad | orange, grana padano, hazelnut, mustard vinaigrette 8
cured pork loin | chili olive oil, fennel, chive 8
arancini | english pea, mozzarella, tarragon 8
fried padron peppers | romaine, whipped lardo, crostini 10
antipasti misto | agrodolce vegetables, salami, provolone picante, panelle 12
pugliese style burrata | baby beet, citrus honey gastrique, mint 15
taylor shellfish clams | spicy tomato broth, guanciale, spring onion 14
cheese and cracker | assorted southern italian cheese 12
primi (durum flour milled in house, gluten free options available)
pasta marinara | spaghetti, garlic, parmesan 12 | 18
add skagit river ranch sugo 1
ricotta cannelloni | roasted garlic, green garlic, stinging nettle 13 | 19
bucatini | sardine, pine nut, golden raisin 13 | 19
cavatelli | morel, english pea, gremolata 14 | 19
secondi
anderson ranch lamb burger* | roland’s mustard, bing cherry jam, polenta fries 17
st. jude’s albacore tuna* | garbanzo bean, radicchio, caper 24
half roasted chicken | brussels sprout caponata, semolina pudding, lemon 24
slow cooked rabbit marsala | farro, fava bean, wild mushroom 22
anderson ranch leg of lamb | green lentil, artichoke, oregano 26
contorni
seared broccoli | almond, chili, anchovy vinaigrette 7
chickpea cake | thyme, onion, tomato aioli 7
brussels sprout caponata | pine nut, golden raisin, red onion 7
chef/owner maria hines executive chef jason brzozowy
*consuming raw or undercooked foods may increase your risk of food borne illness.
food items that are underlined may contain an ingredient that is not certified organic.