
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