Dinner
| BLUE OVEN BAKERY BREAD BASKET 3 Artisan baked bread, California extra virgin olive oil |
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| TONNO E FAGIOLI 14 Rare yellowfin tuna, cannellini beans, Tuscan vinaigrette, fennel pollen |
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| FORNO VEAL MEATBALLS 12 Veal ricotta meatballs, lemon zest, Parmigiano Reggiano in tomato butter sauce |
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| ITALIAN ANTIPASTI 16 FOR 2 / 24 FOR 4 Salame piccante, finocchiona, speck, pecorino toscano fresco, lou bergier, verde capra, Italian giardiniera, marinated artichokes, crostini |
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| BRAISED HONEYCOMB TRIPE 8 Florentine-style braised in red wine & crushed tomato with Parmigiano Reggiano |
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| BRUSCHETTA Tonnato, housemade giardiniera, white anchovy, chives, olive oil 9 Sausage, peperonata, Parmigiano 8 Goat cheese & chestnut honey 8 Broccolini Pesto, Prosciutto crudo, arugula, Parmigiano Reggiano, Calabrian chiles 9 |
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| BURRATA 18 Basil pesto, burrata, and pomodoro in gelatina with housemade focaccia |
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| OCTOPUS 19 “Polpo e patate,” fingerling potatoes, arugula pesto, Calabrian vinaigrette |
| FRESH ARTICHOKE SOUP 9 Parmigiano Reggiano, crostini |
| TUSCAN MINESTRONE 8 Organic black kale, borlotti beans, crostini, Parmigiano Reggiano |
| HEIRLOOM TOMATO SALAD 13 Avocado & onion, Tuscan vinaigrette on Blue Oven crostini |
| ORGANIC BABY KALE SALAD 12 Sweet onion custard, Parmigiano Reggiano, 15-year old balsamic |
| FORNO CAESAR CARDINI SALAD 9 Romaine, blue oven croutons, Parmigiano |
| ASPARAGUS GNUDI “CACIO E PEPE” 17 Vermont butter, black pepper VERMENTINO, SELLA & MOSCA ‘LA CALA’ 2015 SARDEGNA, IT |
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| SPAGHETTINI ARRABBIATA 16 Tomato, garlic, chili flakes MALBEC, LA POSTA PAULUCCI 2015 UGARTECHE, AR |
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| TAGLIATELLE BOLOGNESE 17 Traditional beef and veal meat sauce NEBBIOLO, VILLADORIA 2014 PIEMONTE, IT |
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| WHOLE WHEAT PAPPARDELLE CINGHIALE 18 Red wine-braised wild boar ragout CHIANTI, THE BOSS 2016 TOSCANA, IT |
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| GNOCCHI 17 Leek-Parmigiano fondue and speck PINOT GRIGIO, THE SEEKER 2016 VENETO, IT |
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| BASIL RICOTTA TORTELLONI 19 Pomodoro, basil, parmigiano FALANGHINA, IL RADUNO DELLE STREGHE 2016 CAMPANIA, IT |
| BRANZINO “VONGOLE” 31 Acqua pazza, boston bay clams, braised spinach, blistered tomato VERMENTINO, SELLA & MOSCA ’LA CALA’ 2015 SARDEGNA, ITATLANTIC COD 27 Peperonata, arugula pesto, fresh pressed extra virgin olive oil CHARDONNAY, CHARDO 2017 TOSCANA, IT BRAISED BEEF SHORT RIB 29 LOCALLY-RAISED “BONE-IN” PORK CHOP MILANESE 24 VEAL SCALOPPINE LIMONE 27 BISTECCA FIORENTINA 85 |
| FARMERS POTATOES “CONTADINA” 7 Braised potatoes, tomato, fresh herbs, fresh pressed olive oil |
| TRUFFLED CREAM CORN 8 |
| CAULIFLOWER GRATIN 8 |
| WILD MUSHROOM & MASCARPONE RISOTTO 10 |
| EGGPLANT PARMIGIANA 9 |
| ROMAN STYLE ARTICHOKES 9 Prosciutto crudo, garlic, Italian parsley |
| LE STORICHE | HISTORICAL FAVORITES | ||
| MARINARA 12 Tomato sauce, shaved garlic, oregano, chili oil |
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| MARGHERITA 16 Tomato sauce, mozzarella fior di latte, basil |
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| NAPOLI 17 Tomato sauce, Sicilian capers, anchovy, oregano, mozzarella fior di latte |
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| HOUSEMADE FOCACCIA 5 Sea salt, extra virgin olive oil |
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| LE CLASSICHE | CLASSICS | ||
| CALABRESE 17 Tomato sauce, spicy salame, mozzarella fior di latte |
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| PROSCIUTTO E FUNGHI 18 Tomato sauce, prosciutto cotto, button mushroom, mozzarella fior di latte |
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| PARMIGIANA 17 Tomato sauce, fried eggplant, prosciutto cotto, basil, Parmigiano Reggiano |
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| QUATTRO STAGIONI | THE FOUR SEASONS OF ITALY 18 Tomato sauce, prosciutto cotto, mushrooms, black olives, artichokes, mozzarella |
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| SALSICCIA E CIPOLLA 17 Tomato sauce, Italian sausage, caramelized onion, mozzarella |
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| LE BIANCHE | WHITE (OLIVE OIL BASE) | ||
| VEGETARIANA 18 Roasted peppers, portabello mushrooms, parsley, mozzarella di bufala |
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| FRIARIELLI E SALSICCIA 18 Rapini, Italian sausage, mozzarella, sliced garlic, red pepper flake, extra virgin olive oil |
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| VONGOLE 17 Fresh Boston Bay clams, mozzarella, tomato, Italian parsley |
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| PROSCIUTTO COTTO E MAIS 17 Italian ham, fresh corn, sliced garlic, mozzarella |
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| ELENA 18 Black truffle, Gorgonzola, mozzarella, baby arugula |