Bottega

Raw market selection from the sea… changes daily

Grilled heirloom bean salad with zucchini sott'olio and an ancient Roman vinaigrette

Local heirloom tomatoes, balsamic "caviar" and basil oil

Crispy soft boiled egg and Zinfandel glazed smoked pork belly, warm fig and pecorino budino with hand torn black mission figs

Monterey calamari crisped with Arborio rice flour and served with aioli nero

Caramelized wild mushrooms with balsamic game sauce and a parmigiano frico

Potato pasta filled with farm hen egg yolk, ricotta and Swiss chard with truffled brown butter and sage

Zucchini spaghettini, squash blossom pesto, cherry tomatoes and crispy squash blossoms

Hand cut squid ink and coral pasta in Maine Lobster Bolognese tossed with charred Brussels sprout leaves

Butternut squash ravioli in sage brown butter topped with red wine braised turkey and cranberry conserva

Wood oven baked zucchini and potato lasagna with shaved mushroom-celery salad and a broken tomato vinaigrette

Fish of the day with roasted lobster mushrooms and onions in a pine scented lobster sauce over coal roasted Rugosa squash passata

Paprika oil marinated grilled skirt steak salsa rosa, heirloom cucumber insalata

Confit half Sonoma duck with sautéed vineyard greens, huckleberry mostarda and duck jus

Acorn fed pork shoulder loin with Tuscan beans and grilled stone fruit mostarda

Roasted cauliflower with toasted pine nuts, plumped raisins and Calabrian chili

Creamy Ancient Grain polenta with Fontina cheese

Raw market selection from the sea; changes daily

Grilled heirloom bean salad with zucchini sott'olio and an ancient Roman vinaigrette

Local heirloom tomatoes, balsamic "caviar" and basil oil

Crispy soft boiled egg and Zinfandel glazed smoked pork belly, warm fig and pecorino budino with hand torn black mission figs

Monterey calamari crisped with Arborio rice flour and served with aioli nero

Caramelized wild mushrooms with balsamic game sauce and a parmigiano frico

Potato pasta filled with farm hen egg yolk, ricotta and Swiss chard with truffled brown butter and sage

Zucchini spaghettini, squash blossom pesto, cherry tomatoes and crispy squash blossoms

Hand cut squid ink and coral pasta in Maine Lobster Bolognese tossed with charred Brussels sprout leaves

Butternut squash ravioli in sage brown butter topped with red wine braised turkey and cranberry conserva

Wood oven baked zucchini and potato lasagna with shaved mushroom-celery salad and a broken tomato vinaigrette

Monkfish, Gulf prawns, Savory clams, Monterey calamari and mussels in white wine tomato broth with an olive oil crouton and saffron aioli

Calabrian marinated chicken "Under a Brick" with roasted Italian peppers and cipollini onions

Fennel spiced lamb chops with creamy ancient grain polenta, Black Mission fig vinaigrette and lamb jus

Roasted cauliflower with toasted pine nuts, plumped raisins and Calabrian chili

Creamy Ancient Grain polenta with Fontina cheese

Tender goat's milk panna cotta almond semolina croutons honey basil sorbetto, winter citrus

Poached pear crostata almond frangipane brown butter gelato

Frozen fruit passato & creamy frozen italian custard inquire with server

Roux is the nickname of my oldest daughter, Margaux, and this wine is my meditation to our relationship. This 96 year old, dry farmed, vineyard produces a ridiculously small crop of 100 cases off of 4 acres. This is my favorite wine for "big red" meals. This is Petite Syrah for both fans of the varietal and skeptics. The density of the wine will appeal to proponents of big red wines but without any of the rough edges that can turn people off to Petite Syrah. Roux offers trademark dark, saturated purple color. The nose possesses a good amount of lavender with menthol undertones. This is my cellar favorite, and wonderful partner to long braised meats.

Lemon potato aioli and Montasio cheese (Fall/Winter)

Guanciale, Potato, Ricotta, Rosemary

Organic "house cured" prosciutto

Peaches (summer) , Figs (fall) , Persimmmons (winter)

With Octopus Salad

Selection of traditional Venetian Tapas $25 per person

With Forni Brown Greens and Whipped Ricotta

Heirloom tomatoes, basil leaves, basil oil, balsamic "caviar"

Lemon, parsley, aiolo nero

Tomato braised Sonoma rabbit sugo, caramelized mushrooms, housemade ricotta

Heirloom tomato panzanella, chicken jus

Calabrian chile broccoli rabe, smokey jus

Wild foraged mushrooms, sweetbread, mache insalata ($15 per person additional)

With Red Onion and Ricotta Salata

Rhubarb-Berries Chamomille

Served family style

Organic "house cured" Prosciutto, persimmon "nuvola"

La Tur and pistachio vinaigrette

Pane della Casa chef's selection of housemade breads for $5.00 per person: Olive Fougasse, Potato Rosemary Francesse, House made Focaccia and Fontina Cheese puffs

Tomato braised Sonoma rabbit sugo, caramelized mushrooms, housemade ricotta

Porcini mushroom and tomato ragu, fresh dug potatoes, eggplant, ricotta salata

Potato gnocchiette with Taleggio fonduta, broccoli di ciccio, smokey jus

Foraged wild mushrooms, sweetbread, mache insalata ($15 per person additional)

Chili, garlic

Bourbon Crema

Served family style

Tuscan & Calabrian Salumi, House Cured Prosciutto, Teleme, Chianti Pecorino, Montasio Cheeses, Sicilian Almonds

La Tur espuma, pistachio vinaigrette

Pane della Casa chef's selection of housemade breads for $5.00 per person: Olive Fougasse, Potato Rosemary Francesse, House made Focaccia and Fontina Cheese puffs

Tomato braised Sonoma rabbit sugo, caramelized mushrooms, housemade ricotta

Olive oil poached potatoes, blistered cherry tomatoes, arugula, chicken jus

Calabrian chile broccoli rabe, smokey jus

Wild foraged mushrooms, sweetbread, mache insalata ($15 per person additional)

Apricot Thyme Gelato

Served family style

Meyer lemon and anchovy dressing, Parmigiano Reggiano

Potato, zucchini, and tomato torta, shaved mushroom and celery insalata, broken tomato vinaigrette

Greens, verjus vinaigrette, oven-dried grapes, candied hazelnuts, pecorino

Lemon, parsley, aiolo nero

Squash passata (winter/fall) , pea fonduta (spring/summer) , Valley Ford Montasio

Potato, zucchini, and tomato torta, shaved mushroom and celery insalata, broken tomato vinaigrette

Greens, verjus vinaigrette, oven-dried grapes, candied hazelnuts, pecorino

Lemon, parsley, aiolo nero

Salsa di pomodoro della Nonna, pecorino

With Salsa Verde and olive oil poached asparagus (spring) heirloom tomato and Gaetta olive salad (summer) , Forno roasted broccoli rabe, Calabrian chile, garlic (fall/winter)