Dinner
We use fresh, seasonal ingredients and our dishes are subject to change.
SPUNTINI
PAGNOTTA
Jyan Isaac bread served with featured olive oil poured table-side
NODINI della Famiglia Nagini
garlic & rosemary bread knots
OLIVE
marinated & smoked olives, wild fenne pollen
MOZZARELLA
grilled Buffalo mozzarella on lemon leaves, Cetara anchovy
SALUMI & GNOCCO FRITTO
Dominick’s weekly cured meat selections served with seasonal mostarda & puffed spiced bread
INSALATA
INSALATA
seasonal market lettuce, house-aged 70-year red wine vinegar dressing
AGRUMI
mixed seasonal citrus, smoked avocado, fennel heart, smoked bottarga
PANZANELLA
spring legumes, caciocavallo cheese, toasted bread, pine nut
BURRATA al TARTUFO
Burrata Pugliese & black truffles finished table-side with olive oil from Ojai Olive Oil Company
CRUDO
TROTA
dry-aged Mt. Lassen trout, squid ink salt, citrus dressing, wild fennel
RICCIOLA
dry-aged Cobia, Tuscan tamari, peperoncini Yuzu, crispy sea ribbon
RICCI
whole live sea urchin, roasted garlic, fresh bergamot, grilled fettunta
CARPACCIO
thin-sliced Wagyu tongue, wild ramp pistachio salsa verde, saba
CARPACCIO di BRANZINO
Table-side carved Sea Bass finished with Franciacorta wine, Meyer lemon, Tuscan Maraviglia olive oil, and grated sea salt from Cervia
PASTA
TONNARELLI
fresh plum tomato, garlic, basil, agrumato olive oil
MACCHERONCINI di Campofilone
marchigiano style meat ragù
STROZZAPRETI cacio e pepe
4 peppercorn blend, pecorino, black truffle
SPIZZULUS
veal & ricotta meatballs, preserved wild Yuzu, parmigiano crema
LORIGHITTAS
fisherman’s seafood pasta, agretti, spicy pomodoro
ORECCHIETTE
pistachio pesto, spring legumes, Blakesville fresh pecorino, Yuzu
PAPPARADELLE
charcoal toasted pasta, cinnamon mushroom, agretti, ragu bianco
GNOCCHI
buffalo mozzarella, cherry tomato, chili garlic ferment, basil
SPAGHETT all'ARAGOSTA
Charcoal grilled Canadian lobster tossed with hand-cut spaghetti & cherry tomato arrabbiata sauce
SU FILINDEU
The world’s rarest pasta served traditionally in roasted bone brodo with pecorino primo sale & lamb neck
PIZZA ROMANA ALLA PALA
MARGHERITA
pomodoro, fresh buffalo mozzarella, basil
SOPPRESSATA
stracchino, wild ramp, black olive, ‘Nduja, chili oil, oregano
MORTADELLA
fior di latte, stracciatella cheese, pistachio pesto, basil
FIORI di ZUCCA
zucchini flowers, ricotta, lemon, pecorino romano, basil
CARBONARA
Taleggio cheese, guanciale, hen's yolk, pecorino, black pepper
FUNGHI
cinnamon cap mushroom, 4-cheese blend, smoked olive oil, marjoram
PIZZA al TARTUFO
Fresh burrata cheese, pomodoro passata, olive oil, basil, & fresh black truffle
DALLA GRIGLIA A LEGNA
from the grill shared for the table
PESCE
POLIPO
grilled Spanish octopus, ‘nduja, pistachio salsa verde, warm butter
ORATA
grilled dry-aged seabream, smoked butter, Meyer lemon, caper, bottarga
CARNE
PORCHETTA
spiced Iberico pluma steak, colatura saba lacquer, hen's yolk, lemon
LE BISTECCHE
various steak cuts available
VERDURE
PICCATA
zucchini & potato, Meyer lemon, capers, mint, smoked butter
SUNCHOKES
mascarpone fonduta, wild ramp & lemon salsa verde
ASPARAGI
green Delta asparagus, black truffle butter, and black truffle pecorino
BROCCOLINI
onion soffritto, white wine, wild bayleaf, preserved wild Yuzu
FUNGHI al RAGU BIANCO
roasted cinnamon cap mushrooms with Santa Barbara sea palm seaweed & ragu bianco
CARCIOFI alla romana
artichokes braised in olive oil, lemon, celery, mint