11 and later

persian breakfast

organic lebneh, sheepsmilk feta, cucumbers,
fresh herbs, za’atar, house fig jam & house pickled vegetables served with acme pizza bianca bread – 12.50

fresh farm egg

served solo. almost hard boiled, choose either:

olive oil, sea salt & marash pepper - 2.50
aïoli & anchovy – 4

toasts & tartines

on acme pain au levain

la quercia prosciutto, olive oil & garlic – 8.50

butterbean, kale & delicata squash – 10.00
add la quercia prosciutto – 2.50


plain buttered toast2.50
with house jam or june taylor marmalade –  5.25

bellwether ricotta and seasonal fruit – 8.00
served warm in a cazuela, with local honey & toasted pain au levain
 
add to any toast or tartine
olive oil egg – 2.25
aioli & anchovy egg – 3.75

la quercia prosciutto – 2.50

 

salt cod brandade

browned in a cazuela, with toasted pain au levain (please allow 10 minutes) – 9.50

toscana sandwich

fra’mani salame toscano, pecorino, shaved fennel, arugula & aioli on acme pizza bianca – 11.50

salad

mixed chicories, shaved fennel, fuyu persimmons, toasted walnuts, ricotta salata, tarragon, red wine-mustard vinaigrette – 8.50
add an olive oil egg – 2.25
add an anchovy egg – 3.75
add smoked trout or anchovies – 4

charcuterie board

salumi
la quercia prosciutto, house made duck liver mousse, fra’ mani salame piemontese, olives, maple spiced nuts. served with acme pain au levain
 – 15

sides

castelvetrano olives – 4
house pickled vegetables – 5
maple spiced nuts – 4
acme pain au levain with butter & sea salt – 2

la quercia prosciutto  - 8.50
big grin harissa – 1.50

please see chalkboard for specials!

*Note re avocados! Our grower, Brokaw, is on hiatus until next season, so NO AVOCADOS until early March 2018. Seasonality is our jam.

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Lunch