Wood Fired Sourdough Bread with a spicy chickpea puree.

House made sourdough bread, topped with garlic, basil pesto + parmigiano

House made mozzarella, served smoked or salted finished with extra virgin olive oil + sea salt

Arugula, Tomato, Red Onion, Pecorino Parco, Lemon Vinaigrette

Heart of romaine lettuce, Chef Pedro's Caesar dressing (no anchovies), garlic croutons + parmigiano

Little Gem, Pickled Red Onions, Shaved Ricotta Salt, Giardiniera Vinaigrette, Breadcrumbs

Three dry aged beef meatballs, tomato, herbed ricotta + parmigiano

Shaved and roasted Brussels sprouts, pear mostarda, honey mustard vinaigrette + shaved ricotta salata

tomato, basil, mozzarella

Grandma giussepina's vodka sauce, fresh mozzarella + pecorino

Tomato, ricotta, fresh mozzarella, spicy salami, calabrian honey

Tomato, mozzarella, green peppers, sausage, pepperoni, parmigiano

Tomato Sauce, Vodka Sauce, Pesto, Parmigiano.

Grandma Style Pizza, Tomato, Roasted Garlic, Mozzarella, Basil

Grandma style pie (6 slices) tomato, basil pesto, buratta, extra virgin olive oil

GF crust, tomato, basil, mozzarella

Choice of a slice of one of our delicious wood fired oven pizzas! Don't forget to add a topping or two!

Tomato, ricotta, fresh mozzarella, spicy salami, calabrian honey

Grandma giussepina's vodka sauce, fresh mozzarella + pecorino

Tomato, vodka, pesto mozzarella on GF crust

Tomato Sauce, Basil - No Cheese

Tomato Sauce, Basil - No Cheese

Wood. Fire Pizza. withRicotta, fior di latte mozzarella, evoo

Housemade Ricotta Ravioli, Tomato Sauce, Thai Basil, Parmigiano

Saffron infused pasta, calabrian honey, pecorino, parmigiano stock and black pepper

House made maccheroni, vodka sauce, pecorino

Braised Short Rib alla Genovese, Wood Fired Bone Marrow

Cappeletto filled with nettles, peas, mascarpone and parmigiano. Finished with shallots, peas and morels.

Braised lamb leg, red wine, vegetable and tomato. Finished with whipped ricotta and black pepper

House made tagliatelle pasta, braised dry aged beef, white wine, vegetables, tomato, parsley + parmigiano

One Pound of raw fresh pasta. This is made with Molino Pasini semolina rimacinata, fresh squid ink, water and salt. We recommend you keep it refrigerated until used. Cook time is 3-4 minutes in boiling *unsalted water (as we add salt to the pasta mix for perfect seasoned pasta)

One Pound of raw fresh pasta. This is made with Molino Pasini semolina rimacinata, Persian saffron water and salt. We recommend you keep it refrigerated until used. Cook time is 3-4 minutes in boiling *unsalted water (as we add salt to the pasta mix for perfect seasoned pasta)

One Pound of raw fresh pasta. This is made with Molino Pasini semolina rimacinata, egg, water and salt. We recommend you keep it refrigerated until used. Cook time is 3-4 minutes in boiling *unsalted water (as we add salt to the pasta mix for perfect seasoned pasta)

One Pound of raw fresh pasta. This is made with Molino Pasini semolina rimacinata, water and salt. We recommend you keep it refrigerated until used. Cook time is 3-4 minutes in boiling *unsalted water (as we add salt to the pasta mix for perfect seasoned pasta)

One Pound of raw fresh pasta. This is made with Molino Pasini semolina rimacinata, water and salt. We recommend you keep it refrigerated until used. Cook time is 3-4 minutes in boiling *unsalted water (as we add salt to the pasta mix for perfect seasoned pasta)

One Pound of fresh pasta. This is made with Molino Pasini semolina rimacinata, 00 flour, eggs water, and salt. Filling contains fresh ricotta, ricotta impasata, eggs, nutmeg, parsley and Parmigiano Reggiano. These will come frozen and we recommend you keep them frozen until used. Cook time is 5-6 minutes in boiling *unsalted water (as we add salt to the pasta mix for perfect seasoned pasta)

One Pound of fresh pasta. This is made with Molino Pasini semolina rimacinata, 00 flour, eggs, water and salt. We recommend you keep it refrigerated until used. Cook time is 3-4 minutes in boiling *unsalted water (as we add salt to the pasta mix for perfect seasoned pasta)

California tomatoes cooked down with onions, garlic, vodka sauce and a touch of cream.

A blend of California Tomatoes, slowly simmered with garlic, onion, basil and Amore

Ground Colorodo lamb, onions, carrots, celery and garlic slowly cooked down together with lamb stock and a touch of cream. Finished with juniper berries and grapefruit peels.

Naples style beef ragu, made with braised short rib, ALOT of onions, carrots, celery and tomatoes braised for 3 hours.

16oz Container Basil, roasted garlic, extra virgin olive oil and parmigiano reggiano all pureed to a perfect sauce. AS ALWAYS WE DO NOT PUT PINENUTS IN OUR PESTO FOR ALLERGY REASONS

Our grated in house 16 month Grana Padano. No need to run to the store we got you... On pint of the OG cheese