menu
Our rotating seasonal menu features local ingredients. Due to local availability, menu items may be substituted or not available.
Carryout available by calling 608-312-2991
antipasti
SALUMI & FORMAGGIO
artisan meats and cheeses, crostini, pickles, mostarda, roasted rosemary almonds and fruit
19
PERONI STEAMED MUSSELS
with tomatoes, butter and herbs served with spicy sausage and pan d' epi
16
BRUSCHETTA
grilled scallion pesto on grilled focaccia with roasted tomatoes, fresh mozzarella, basil and ricotta salata
10
CAESAR SALAD
romaine, baby kale and kohlrabi with white anchovy, parmigiano-reggiano, egg and crispy garlic breadcrumbs
12
APPLE SALAD
with frisée, kale, radicchio, fennel, dates, red onion, gorgonzola, candied pecans and maple-mustard vinaigrette
13
BLUEBERRY CITRUS SALAD
with local cucumbers, blueberries, spinach, feta, grapefruit vinaigrette and sunflower seeds
12
BURRATA
with local cherry and beefsteak tomatoes, compressed cantaloupe, crème brulee shallots,
fermented honey and cashew granola
16
TEMPURA FRIED ZUCCHINI
with swiss chard, spicy xo aioli and preserved lemon mayo
14
primi
SPAGHETTI & MEATBALLS
house-made spaghetti with classic marinara, pickled spicy fresno peppers and parmigiano-reggiano
23
ORECCHIETTE WITH SAUSAGE & PEPPERS
house-made pasta “ears” with spicy house sausage, roasted peppers and rapini
26
WHOLE WHEAT PAPPARDELLE & BEEF BOLOGNESE
house-made wide whole wheat egg noodles with beef ragu and parmigiano-reggiano
27
PESTO GARGANELLI
house-made ridged tubular pasta with corn and cashew pesto, cherry tomatoes, zucchini and pickled carrots
24
PEAS & CARROTS LASAGNA
house-made lasagna filled with garlic scape pea puree, carrot ricotta, pea shoots and carrot chips with
choice of bolognese sauce or sugar snap pea marinara
28
RATATOUILLE CRESTE DI GALLO
house-made ruffle edged pasta with local eggplant, red peppers, tomatoes, red potatoes and zucchini
26
secondi
with baby kale, red onion, fennel, farro, romesco and citrus chive butter
35
ROASTED HALF CHICKEN
with creamy brie polenta, seasonal vegetables, caperberries, chicken wine sauce and chive oil
38
BARBECUE SHORT RIBS
with black garlic and date barbecue, cauliflower puree, green beans and lemon zest
42
STEAK TAGLIATA
with potato pavé, brown bread panzanella and stained-glass potato flowers
52
SEARED SCALLOP & BOTTARGA
with bucatini aglio e olio, fresh spinach, charred lemon and red pepper flakes
38
dolci
CHOCOLATE TIRAMISU
with hazelnut-cocoa nib cookies and mocha gelato
10
VEGAN CHOCOLATE TART
with candied pistachio, ginger, luxardo cherries, black pepper meringue and sour cherry sorbetto
10
PEAR COBBLER
orange, almond caramel and roasted pears served with blood orange sorbetto
10
HONEY CHAMOMILE PANNA COTTA
with macerated mixed berries, strawberry whip, honey meringue and honey tuile
10
LEMON BLUEBERRY ALMOND TEA CAKE
with almond tuille, vanilla poached pineapple, blood orange gel and sorbetto
10
GELATO
blueberry & candied ginger | vanilla bean | vegan maple-chai | strawberry basil
3
SORBETTO
passion berry | dark chocolate | peanut butter
3