IVAutumn · MMXXVI
D. Dedier, Exec. Chef. Pasta handmade fresh every day. The card moves with the season. Driving in from Sacramento? Here's what makes our kitchen Roman.
roasted delicata · mostarda di cremona · amaretti · brown butter · hazelnut
Handmade cappellacci filled with roasted delicata squash, finished in brown butter with mostarda di cremona, crushed amaretti and toasted hazelnut.
mezze maniche · roasted kabocha · fennel sausage · peperoncino
Mezze maniche with roasted kabocha and house fennel sausage, a little peperoncino for warmth.
Rigaglie, pomodoro, mozzarella.
Tomato, parmigiano fonduta, pecorino.
Fried artichokes, parmigiano fonduta, lemon, salt.
Puffed dough, prosciutto di Parma, olio santo.
Ricotta e robiola, blistered grapes, saba, black pepper.
Calamari, shrimp, artichoke, lemon, calabrian chili.
Ricciola, finocchio, pickled fresno, citrus, pistachio.
Little gem, acciuga, pecorino, breadcrumb.
Roasted pear, honey vinaigrette, new-crop walnut, black pepper, herbs.
Hand-cut, brown butter, garlic confit, thyme, 24-month parmigiano reggiano.
Tonnarelli, toasted tellicherry pepper, due pecorini, white truffle butter.
Rigatoni, tempered egg yolk, pepper-cured guanciale, parmigiano, pecorino romano.
Spaghetti, guanciale, San Marzano, peperoncino, pecorino romano.
Filet mignon & guanciale meatballs, tomato sugo, whipped ricotta.
Manila clams, lobster butter, calabrian chile, lemon, bottarga.
Roasted delicata, mostarda di cremona, amaretti, brown butter, hazelnut.
Mezze maniche, roasted kabocha, fennel sausage, peperoncino.
Tubetti, beef & pork ragù, tomato soffritto, parmigiano crema, chives.
Beef cheek, polenta, parmigiano reggiano, chive.
Wild mushroom, truffle butter, mentuccia.
Pomodoro, aglio, origano, olio.
Pomodoro, fior di latte, basilico, olio.
Salame piccante, fior di latte, olio santo.
Fennel sausage, cicoria, fior di latte, pickled fresno.
Pomodoro, Campana DOP buffalo mozzarella, crushed semi-dried tomato, arugula.
Chicory bread salad, roasted grapes, burnt lemon.
Guanciale borlotti, salmoriglio.
Pounded Berkshire pork chop, prosciutto di Parma, sage, potato.
Polenta, gremolata, chives.
Braised oxtail, potato puree, marrow, cipolline in agrodolce.
Pecorino di Montalcino Stagionato (Toscana), Pecorino di Montalcino Fossa (pit-buried), Fiore Sardo DOP (Sardegna).
Campana DOP, crushed semi-dried tomato, aged balsamico, sea salt.
Served with arugula salad & choice of butter: smoked rosemary-peppercorn · fried sage & guanciale · garlic-thyme.
Pecorino romano, black pepper.
Pangrattato, confit garlic, chives.
Espresso, mascarpone, cocoa.
Graham cracker, brown-butter crumble.
Whipped ricotta-mascarpone, grilled summer peaches, almond.
Brown-butter salted caramel.
Seasonal selection.
Espresso, vanilla gelato.
Rye whiskey, amaro, bitters, orange peel.
Gin, Campari, vermouth, orange.
Bourbon, amaro, orange, smoked Tahitian vanilla.
Espresso martini, vanilla vodka, salted brown-butter caramel, espresso.
Italy and California, poured generously and priced to be opened. Here's what we have on tap and by the glass. The full bottle list has its own page, so settle in and take your time with it. Vintages rotate; ask your server for tonight’s pour.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.