Afternoon

*SMALL PLATES
CAST IRON CORNBREAD
(rosemary-honey butter) - 16
CRISPY FINGERLING POTATOES
(creamy tahini sauce) - 16
ARUGULA & RADICCHIO SALAD
(almonds, fried capers, aged balsamic, Parmesan) - 20
LITTLE GEM SALAD
(apples, Parmesan, lemon oregano viniagrette) - 20

*WOOD-FIRED PIZZA
MARINARA
(tomato, taggiasca olives, capers, garlic, chili, oregano (no cheese)) - 25
MARGHERITA
(tomato, fresh mozzarella, basil, olive oil) - 26
CALABRESE
(tomato, caciocavallo, fennel salami, calabrian chili, fennel pollen) - 28
NERANO 
(garlic cream, zucchini, preserved lemon, caciocavallo, ricotta salata) 28
FONDUTA
(garlic cream, fontina, prosciutto, olives, aged balsamic) - 28
TARTUFO
(black truffle cream, fontina, Parmesan, truffle honey, shaved winter truffles) - 60

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