Eat
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— Starters —
Insalata
— Verde —
Mixed greens, garlic croutons, balsamic vinaigrette
$11
— Lentil Salad —
Umbrian lentils, roasted eggplant, roasted tomatoes, spinach, arugula, ricotta salata, avocado, lemon vinaigrette
$13
— Potato Salad —
Fingerling potatoes, toasted walnuts, artichoke, red onion, Kalamata olives, parsley, arugula, grana padano, lemon pesto vinaigrette
$12
Piattino
— Arancini —
Risotto croquette filled with mozzarella
$4/ea
— Burrata e Pomodori —
Creamy burrata, tomato, basil
$15
Antipasto
— Salumi Platter —
Prosciutto crudo, mortadella, salami, marinated castelvetrano olives, taralli, candied walnuts.
$19
Pasticceria
— Rustici —
Puff pastry filled with cotto ham, bechamel, mozzarella, tomato
$9
— Pasqualina —
Puff pastry filled with swiss chard, spinach, ají amarillo, eggs, nutmeg, parmigiano
$10
— Panini’s —
Mortadella e Burrata - $15
A deliciously creamy burrata, mortadella, pesto (nut-free), & arugula.
Pork Belly “Pan con Chicharron” - $17
A popular Peruvian sandwich: crispy pork belly, sweet potato, lime-pickled red onion & cilantro, aji verde sauce (mild spicy) served on a freshly baked focaccia bread.
— Pollo a la Brasa —
Peruvian Rotisserie Chicken
Made with our family’s chicken marinade recipe and slowly cooked over open fire to perfection!
— Whole Chicken —
cut in 4, served with Yukon potato, ají verde sauce
$33
— Half Chicken —
cut in half, served with Yukon potato, ají verde sauce
$22
— Quarter Dark Chicken —
Leg & thigh meat, served with Yukon potato, ají verde sauce
$14
— Quarter White Chicken —
Chicken breast served with Yukon potato, ají verde sauce
$15
Pizza al Trancio
ABOUT OUR PIZZA AL TRANCIO CRUST
Our pizza al trancio dough is our own recipe and is similar (but still varies) to what other pizza al trancio crusts are in Northern Italy. It’s actually a hybrid between pizza and focaccia. We make our dough with a blend of soft winter wheat from both California and Italy. The dough is different from pizza al taglio dough— it has a denser crumb, is slightly less hydrated and incorporates extra virgin olive oil. The result is a pillowy-soft top and a crispy bottom from our Italian steel pans and Moretti oven. It’s light and airy texture is easy to bite through, and its delicate flavor lets the toppings sing.
To clarify, pizza al trancio is NOT Roman-style (ultra-thin and crispy), nor Bonci-style pizza al taglio (not to be confused with true Roman pizza) and of course, totally different from Neopolitan-style pizza. Pizza al trancio is also pre-cut and not sold by weight like pizza al taglio.
We hope if you have not yet tried our pizza, you will soon. Our crust is like no other in the Bay Area and we welcome you to stop by for a taste.
Pizza al Trancio*
Our signature pizza crust [light, pillowy-soft with a crispy bottom] is baked in special Italian steel pans with fresh, local and imported toppings. This popular Northern Italian specialty, “pizza by the cut/slice”, is warmed up to enjoy immediately.
MARGHERITA | SAN DANIELE | MELANZANE | SPICY SOPPRESSATA | CAPRICCIOSA | TARTUFATA | ARRABBIATA | MUSHROOM & LEEK
New Seasonal special! Mela e Noce (Apples & Candied Walnuts) - Salami, honeycrisp apples, candied walnuts, caramelized onions, honey-dijon glaze.
Focaccia*
Traditional Genovese dough made with Italian olive oil. It’s perfect on its own or filled with any salumi you can imagine- in Genova, they dunk it in their cappuccino for breakfast!
GENOVESE [V] | LA ROSSA [V]
Farinata* [v, gf]
A gluten-free and vegan Ligurian chickpea pancake made with extra virgin olive oil & onions.
— Dessert —
Handmade daily, exclusively in-house
— Tiramisu —
Lavazza espresso Italiano, lady-finger cookies, mascarpone, cocoa
$7
— Creme Caramel Flan —
Custard dessert with caramel sauce
$5
— Alfajores —
Peruvian butter cookie filled with dulce de leche, garnished with coconut flakes
$4.50
— Chocolate Chip & Pistachio Cookie —
Dark chocolate chip & pistachio
$3.50
