ME NU AL P RE ZZO FI SSO 28 PRIMI 18 “Raviolo di ricotta” — farm egg & “ricotta della casa” speck with apples, horseradish & fennel “Strozzapreti cacio e pepe” beet tortelloni with chervil & poppy seeds Beet tortelloni with chervil & poppy seeds black tea budino with rooftop honey cake & market citrus Garganelli with prosciutto, parmigiano reggiano brodo, pea shoots & aceto balsamico Campanelle with pork belly, broccoli di ciccio & ricotta salata ANTIPASTI 13 Tagliatelle with lamb sugo Belgian endive “caesar” “Agnolotti del plin” Brokaw Farm avocado “fritto” Burrata with first of the season asparagus SECONDI Parmigiano reggiano sformato & butternut squash Wood-oven roasted petrale sole 26 Speck with apples, horseradish & fennel Tuscan fried chicken 22 Cotogna chopped salad 16 per person (serves 2) Paine Farm squab with farro & kumquat 30 Lamb chops “scottadito” 36 PIZZE 17 Black trumpet mushrooms & wild nettle DOLCI 9 Speck, fontina cheese & farm egg Tiramisu Sausage, Calabrian chili & caciocavallo Dulcey gelato with caramel & pecans “Gelato affogato al caffe” Chocolate brioche bread pudding & fior di latte gelato House made focaccini with fennel & chile flake 4 Almond tart, citrus & chantilly cream Black tea budino with rooftop honey cake & market citrus Gianduja bar & valrhona chocolate gelato wood-oven roasted mussels & clams 15 tagliolini with dungeness crab, lime & espelette DEL GIORNO “arista di maiale” 19 28 olivier’s bistecca — A.Q. (serves 2-3) “bistecca alla fiorentina” — A.Q. (serves 2-3) 4% surcharge added to food and beverage sales for SF Employer Mandates– 18% service charge added to parties of 6 or more