BERKELEY RESTAURANT WEEK 2018 | JANUARY 18-28

Antipasti
INSALATA DI BIETOLE | Organic gold beets, Umbrian farro, romaine, chopped eggs, red wine condimento, Parmigiano
INSALATA CON BRUCIATINI | Organic baby mixed greens, crispy pancetta, gorgonzola dolce crostini, balsamico vinaigrette

Piatti Forti’
COTECHINO ALL'EMILIANA | Traditional simmered fresh sausage with lentils and mashed potatoes
TORTELLI DI PERE E FORMAGGI | Pear, robiola and ricotta ravioli sautéed with brown butter, sage and Parmigiano
PASTA AL NERO | Squid ink pasta sautéed with smoked salmon, red onion, white wine, cream and marinara

Dolci
TORTA AL CIOCCOLATO | Italian chocolate fondant cake
TORTA DELLA NONNA | Traditional Italian lemon cake

$35 exclusive of tax and gratuity | no substitutions

Featured Wine
MANICARDI LAMBRUSCO | Sparkling red from the Emilia-Romagna region of Italy, .Aromas of plums & black cherries, full-bodied & sapid with balanced, long fruity finish | 9.5/36