We take your health very seriously. Due to current COVID-19 Restrictions we are offering a special Curbside Pickup To Go Menu.
There will be no in-restaurant dining until further notice.
Click Here to See Our Curbside Pickup To Go Menu

Due to California State regulations to help contain the spread of COVID-19, we can not seat customers at this time. In order to continue to serve you, we are pleased to offer you our simplified Curbside Menu.

Place your order and we will bring it to your car or the front door of the restaurant. We have one space reserved in front of the restaurant for easy pickup.
Phone: (415)-459-1618.

Hours

Sunday: 3:00pm—8:00 pm
Monday: 3:00pm—8:00 pm
Tuesday: Closed
Wednesday: 3:00pm—8:00 pm
Thursday: 3:00pm — 8:00 pm
Friday: 3:00pm — 8:00 pm
Saturday: 3:00pm — 8:00 pm

Curbside Orders To Go

Soups

Homemade Northern Italian Style Minestrone Vegan 5.5
Homemade New England Clam Chowder 6

Starters

Caesar Salad 8 Add Salmon – 8, Chicken – 6, Wild Salmon – 11
Mixed Organic Greens 5.5
Golden Beet Arugula Salad (with candied walnuts & gorgonzola) 15
Grilled Asaparagus Salad with roasted red pepper, shaved Parmesan cheese, baby greens & balsamic vinaigrette 14
Bordenave’s Sourdough Garlic Bread 6
Monterey Bay Calamari (fried in organic rice oil) 10

Add–Ons

Add to any salad or pasta
Grilled Salmon 8
Grilled Chicken 6
Grilled Wild Salmon (when available we will always substitute with wild salmon) 11

Pasta your way

Penne, Spaghetti, Fettuccine or Gluten Free Penne Pasta – 14
or
Gnocchi (Homemade), Cheese or Meat Ravioli – 15
House made Meyer lemon fettuccine – 15

Choose your homemade sauce:

Napolitana, Pesto, Bolognese, Rosa
Alfredo (add 1.00)

Specialty Pasta

Penne Pasta Primavera – Vegan w/ seasonal fresh veggies 15
Penne Pasta Primavera – Grilled Chicken w/ seasonal fresh veggies 20
Gnocchi Primavera w/ Grilled Wild Local Salmon w/ seasonal fresh veggies 26
Spaghetti & Meat Balls free range, with fresh mushrooms & basil 18
Homemade Meyer Lemon Pasta with salmon and asparagus 25
Gnocchi w/ Italian Sausage fresh mushrooms in a tomato cream sauce 18
Penne Natale with swiss chard, feta and sun-dried tomatoes 17
Penne Natale – vegan 15
Risotto and vegetables vegan 18
Meat Lasagna with seasonal fresh veggies 16
Eggplant Parmigiana with fresh veggies 18
Ravioli (Cheese or Meat) Alfredo, Pesto or Bolognese, Napolitana 15

Entrées

Hanger Steak, Grass-Fed with peppercorn zinfandel demi`glaze, potatoes and seasonal fresh veggies 24
Prime New York Steak 14oz with potatoes and seasonal fresh veggies 27
Chicken Parmigiana with penne & seasonal fresh veggies 17
Chicken Piccata with penne pasta & fresh veggies 17
Salmon Piccata with penne & fresh veggies 20
Monterey Petrale Sole in brown butter sage, with risotto & fresh veggies 25
Roman Holiday Arugula, artichoke, sundried tomatoes & natural hangar steak 20

Desert

Tiramisu our owner Paul went to Rome to get this recipe! 7
Chocolate Mousse Torte Paul’s famous recipe from his ownership of The Fairfax Bakery 7

Kids (Smaller) Orders

Spaghetti, Penne, Fettuccine Choose a homemade sauce: Napolitana (vegan), Pesto, Bolognese (meat). (No Alfredo in small size) 7
Ravioli Choose a homemade sauce: Napolitana (vegan), Pesto, Bolognese (meat). (No Alfredo in small size) 7.50

Specials

Monday

The Whole Meal Deal
Our home made meat Lasagna, with slow cooked Bolognese, Caesar Salad and two slices of sour dough garlic bread. – $18
.

Tuesday Closed

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Wednesday

Slow cooked Italian Pot Roast over a bed of organic polenta and baby Arugula, and two pieces of sour dough garlic bread. – $25

The Whole Meal Deal
Spaghetti and meatballs, Caesar salad and two pieces of sourdough garlic bread. – $18 .

Thursday

Fresh Calamari Steak Pizzaiola, served with seasonal fresh vegetables and saffron risotto. – $20
This pairs wells with a bottle of of Napa Carneros Pinot Noir bottled daily.
.

Friday

Monterey Petrale Sole, in brown butter sage with risotto and fresh seasonal vegetables. – $20
.

Saturday

14oz Prime New York Steak with Black Peppercorn, Zinfandel demi glaze, with mashed potatoes, two large pieces of garlic bread and fresh vegetables. – $27
This pairs well with a bottle of Cabernet Sauvignon 2016 from Sonoma Pine Mountain 2400 feet Alexandra Valley.
.

Sunday

Lamb Chops, three incredible chops with a zinfandel demi glaze, oven-roasted potatoes and seasonal fresh vegetables. – $28
This pairs well with our immensely popular Napa Valley Estate Grown Blend.

Wine from Our Neighbours

2016 Napa Valley Red Blend Fradelizio’s 19th year of this immensely popular wine. 100% Napa Valley Estate Grown, A blend of Cabernet, Merlot and Cab Franc | Winemaker: Bruce Devlin, Ballentine Winery, blended by Paul Fradelizio 25
2016 Cabernet Sauvignon Sonoma Pine Mountain, Bethlehem Vineyard, 2400 feet above the north end of Alexandra Valley produces small intense clusters of fruit. Aged in New French Oak 30 months. Structured tannins and incredible berry notes. | Wine Maker Leo Martinez & Paul Fradelizio 30
2018 Zinfandel Napa Valley “Black Glass Vineyard' Aromas of crushed blackberry, Cinnamon and rose petals. This wine is lusciously silky with flavors of blackberry, raspberry, strawberry and huckleberry, supported by hints of spice and cedar.  Smooth tannins and soft finish. | Wine Maker: Matt Redd, Benessere Vineyards 24
2017 Pinot Noir Napa Carneros, High Calcium soil along the Napa River. Bright raspberry & cherry notes w/ hints of cedar. Aged in New French Oak for 18 months | Winemaker: Armando Ceja, Ceja Family Winery 30
2018 Napa Valley Rosé Made from some of the best Cabernet, Merlot & Zinfandel grapes in the Napa Valley. Extraordinary Rosé color. Aromas of strawberry and rose pedal. Bright tannins on the mid pallet with a refreshing dry finish. | Winemaker: Bruce Devlin and Paul Fradelizio, Ballentine Winery 18
2018 Chardonnay Napa Carneros. 50% New French Oak, 18 mo, 100 ML fermentation. Soft butterscotch, elegant tannins with a hint of apricot. | Winemaker: Armando Ceja, Ceja Family Winery 25
2018 Pinot Grigio Napa Valley This Northern Napa Valley wine is packed with complex flavors and aromas that evolve in the glass. Bright citrus notes of green apple, lemon zest mingle with hints of jasmine and white peach. A fresh pleasant touch on the palate. Finish is clean & refreshing. | Wine Maker: Matt Reed, Benessere Vineyards 18

Place your order and we will bring it to your car or the front door of the restaurant. We have one space reserved in front of the restaurant for easy pickup.
Phone: (415)-459-1618.