TOMATO WEDNESDAY

Brandywine gazpacho 10

Green Zebra gazpacho 12

Maine lobster 5 supplement

Caprese: rainbow of heirloom tomatoes, fresh bufala mozzarella, basil 18

Bruschetta: Mix cherry heirloom,  garlic rubbed grilled Enzo’s cafone bread 12

Ricotta & sun dried tomatoes stuffed zucchini blossom 10

San Marzano eggplant parmigiana, fresh bufala mozzarella 13

Pork Chop, burrata, crispy pork skin, wild garden arugula 16

FROM THE SEA   

CRUDO

Pineapple carpaccio, wild blue fin tuna tartar, avocado, wild baby arugula 19

Hokkaido scallop, Green Zebra agua chile, cilantro blossoms  19

COOKED

Black cod,  Red Zebra, corn, cilantro, opal basil  18

Grilled octopus San Marzano mole sauce, mix cherry heirlooms  19

Pizza

Pizza Margherita - pureed San Marzano, basil, fresh bufala mozzarella 20

Pizza Gialla - burrata, sungold cherry tomatoes,  opal basil  22

Pasta

Caramelle: burrata & mozzarella filled pasta, Red Cherry, basil 18

Spaghetti clams, oven dried Amish Gold & Sweet Million 16

Gnocchi, wild gulf shrimp, chanterelle mushrooms, smoked Black Cherokee 18

Orecchiette San Marzano pork sugo 16

Bea’s organic capitelli, Maine lobster, Caltrans orange-basil sauce  22

Spaghetti pomodoro Roma & basil  12

Meats

Beef meatballs San Marzano ragu 10

Our family is from Naples, Italy.  The tomato in innumerable combinations has been on our table since childhood.  This year we planted 80 plants, 24 varieties.

Each week we bring a different selections of plates depending on which plants give fruit, and availability.  We hope you’ll enjoy!

Buon Appetito, Mario & Sal