BERKELEY RESTAURANT WEEK 2019 | JANUARY 17-27

Antipasti
INSALATA DI ARANCE | Orange segments, organic beets, butter lettuce, shaved carrots, ricotta salata, red wine condimento
SPIEDINO DI GAMBERI | Grilled shrimp skewer over red & green cabbage slaw, red onion, fennel, lemon condimento

Piatti Forti’
RISOTTO ALLA ZUCCA | Arborio rice sautéed with organic butternut squash, red onion & white wine, Parmigiano
FETTUCCINE AI FUNGHI | Spinach pasta sautéed with mixed mushrooms, thyme & garlic infused oil, Parmigiano 
PASTA AL NERO | Squid ink tagliolini with sautéed smoked salmon, red onion, tomato-cream aurora

Dolci
PANNA COTTA | “Cooked cream” served with chocolate shavings or seasonal fruit
BUDINO DI PANE | Bread pudding with sautéed apple, cranberries and cinnamon, caramel sauce.

$35 exclusive of tax and gratuity | no substitutions

Featured Wine
2016 LA BERTA ALBANA | Bouquet of tropical fruit & pear. Dry, crisp acidity, good tannins, note of hazelnut, long finish. (Emilia-Romagna) $10/38