SNACKS

 
MENU

MARINATED CALIMARI | 10
Tomatoes, Proscuitto, Garlic Aioli, Sourdough

PUFFED POTATO & EGGS | 8
Cauliflower Mousse, Chives, Crispy Chicken Skin


DI STEFANO BURRATA | 9
Summer Squash, Black Garlic, Tempura Olives 


DUCK PÂTÉ & MOUSSE | 8
French’s Mustard, Cornichons, Warm Soft Pretzel

PASTAS 

 
DINNER


SQUID INK CONCHIGLIE PASTA | 17
Spicy Capers, Clams, Mussels, Shrimp, Tender Greens

BELLWETHER RICOTTA TORTELLI  | 17
Brentwood Corn, Masa Crumble, Grana Padano

BLACK TRUFFLE RISOTTO  | 19
Corn & Mushroom Vinaigrette, Mascarpone, Chives 

PROSCIUTTO & MELON TAGLIATELLE | 20
Sun-Dried Tomatoe Butter, Chili Flake, Basil, Pecorino

STARTERS 

 

 

HEIRLOOM TOMATO SALAD | 14
Pistachio Butter, Burrata, Basil Seeds 

SUMMER SQUASH SOUP | 12
Vadouvan Curry, Crispy Quinoa, Cucumber, Yogurt

HAMACHI CRUDO | 15
Melon, Japanese Crucumber, Tajin, Serrano Chili

CRISPY SPANISH OCTOPUS | 17
Potato-Chorizo Croquette, Saffron Aioli, Scallion Chimichurri

MAINS 

 

POACHED STEELHEAD TROUT  |  28
Blue Lake Beans, Almonds, Heirloom Tomato Coulis

BONE-IN KUROBUTA PORK CHOP  |  28
Creamed Greens, Grilled Stone Fruit, Achiote Jus
72-HOUR BRAISED BEEF SHORTRIB  | 29
Beet Spatzle, Horseradish-Chermoula, Preserved Mushrooms


“DA BURGA” aka DA DISASTER  |  16
Dressed & Ready, ‘Everything’ Baked Potato Tater Tots