Dinner

MENU

HOUSE BAKED FOCACCIA

Spanish olive oil + Maldon salt v • 4

SMALL PLATES

CRISPY BABY BRUSSELS SPROUTS

golden raisins agrodolce, pine nuts + ricotta salata v • 12

DRUNK BREAD

crusty bread, swiss fondue +
white wine v • 16

HEIRLOOM TOMATO & BURRATA

basil, organic evoo, pistachio + local  honey  gf v • 16

CRISPY EGGPLANT & BURRATA

Calabrian chili marmalade, mint + extra virgin olive oil v • 18

*PRIME BEEF CARPACCIO

arugula, parmesan, truffle aioli + olive oil crostini gfo • 22

GULF SHRIMP SANTA LUCIA

Spanish chorizo, light tomato-white wine broth, micro basil gfo • 20

*TUNA TARTARE

sushi grade tuna, avocado, jalapeño, soy citrus marinade, crispy rice gfo • 18

CALAMARI FRITTI

meyer lemon aioli + crispy herbs • 14

1LB MuSSELS DIJONAISE

white wine, pernod + dijon cream gfo • 20

SOUP & SALAD

FRENCH ONION SOUP

classic preparation, brioche crouton, fontina-gruyere blend • 15

LOCAL CHOPPED

too many to list • 16

ROASTED BEET & ARUGULA

fresh strawberries, whipped goat      cheese + lemon vinaigrette gf v • 14

CAESAR

6 minute egg, grana padano snow + grilled croutons gfo • 14

BY BIBB & FIG

Spanish manchego, crushed pistachios + aged balsamic gf v • 14

ADD PROTEIN

salmon • 12
chicken • 6
shrimp • 10

WOOD FIRED PIZZA

BUFALA

San Marzano tomatoes, Caserta bufala milk mozzarella, olive oil + basil gfo • 18

SPANISH

Spanish chorizo, manchego, pickled onions + pistachios gfo • 20

SALUMERIA

San Marzano tomatoes, pepperoni, sausage, soppressata, sicilian
oregano gfo • 20

WILD MUSHROOM

fontina-gruyère blend, grana padano, truffle oil + chives • 20

Pizzas can be made gluten free
upon request

PASTA

LOCAL’S CLASSIC POMODORO

San Marzano tomato ragù, fresh mozzarella, cherry tomato, shaved grana padano, lemon-butter + basil gfo • 25

GEMELLI AL FUNGHI DI BOSCO E TARTUFI

wild mushrooms, light white wine-     cream + truffle butter • 24

SPAGHETTI ZAFFRERANO E FRUTTI DI MARE

saffron spaghetti, market seafood + light lobster cream sauce gfo • 29

RIGATONI ALLA VODKA

Local sausage, spicy tomato cream vodka sauce, gruyère + pangrattato gfo • 24

TAGLIATELLE ALLA BOLOGNESE

24-hour braised low & slow beef, pork and veal, San Marzano tomato ragù + parmesan snow gfo • 26

SHORT RIB TAGLIATELLE

24 hr braised short rib, red wine & San Marzano tomato ragù, pickled cippolini onion + pea shoots • 28

Pastas can be made gluten free
upon request

ENTRÉE

CHICKEN PARMESAN

zesty tomato sauce, swiss-fondue, citrus arugula + shaved grana padano gfo • 26

SAUTEED CHICKEN & ARTICHOKES

butter whipped potatoes, wild mushrooms, lemon beurre blanc, crispy prosciutto, capers + pine nuts gfo • 26

*PRIME BACKYARD BURGER

braised onions, romaine lettuce, aged cheddar, house-made thousand islands + crispy fries gfo • 18

*PRIME FILET OF BEEF

8 oz, butter whipped potatoes, fire roasted baby carrots, Bordelaise sauce + truffle butter • MKT

*PRIME NEW YORK STRIP

16 oz, ‘Manhattan Cut’, fries, salsa verde + smoked Maldon • MKT

DAY BOAT SCALLOPS

cauliflower purée, crispy cauliflower, golden raisins, capers + beurre
noisette • 32

*PAN SEARED FAROE ISLAND SALMON

pesto whipped potatoes, sautéed garden vegetables + lemon-caper beurre blanc
gfo • 30

*FRESH FISH OF THE MOMENT

sautéed kale, heirloom tomatoes, citrus-white wine, olive oil + garden herbs • 36

We proudly serve 50 day minimum aged “center cut” prime steaks by Meats by Linz Chicago.
We respectfully cannot guarantee steaks prepared “medium well” or above.

All fresh pastas made daily in-house and cooked al dente.

If you have allergies or diatery restrictions, please alert us as not all ingredients are listed.

Loved your food? Send the kitchen a 12 pack • 15 

WORDS OF WISDOM

Cooking is an art. Dining is a pleasure. Please allow sufficient time, be patient and enjoy the moment.

gf GLUTEN FREE • gfo GLUTEN FREE OPTION • v VEGETARIAN

*Warning: these items are served raw or undercooked, or may be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase the risk of foodborne illness. A 2.5% tax inclusive proposition 206 fee will be applied to all food and beverage purchases.

In the kitchen

JESH MASCARO

On the floor:

BRANDON HASSELL – SEAN WORTHINGTON – LISSETTE LIETAU

In the bar:

MARCUS SCALLAN