SF Restaurant Week MENU $65
burrata dalla puglia con prosciutto
burrata from puglia, with san daniele sweet prosciutto and olives from the ligurian riviera
or
capesanti con funghi e tartufo
scallops sautéed with mushrooms and truffle oil
—
spaghetti ideale
homemade, organic spaghetti with cream of asparagus and pistachio, with pancetta (or vegetarian option)
—-
tonno scottato al pepe verde
fresh ahi tuna, lightly seared with a green peppercorn crust. served with rosemary-roasted potatoes and mixed organic vegetables
or
veal chop alla valdostana
veal chop, oven-baked and stuffed with fontina cheese. served with rosemary-roasted potatoes and mixed organic vegetables
