Canneti Roadhouse Italiana

with house made Grandma Fina's Dip

with crispy Capers and Celery Curls

Tondini Beans, Extra Virgin and Aromatic Herbs

Chicken and Soffritto stuffing with Butter, Sage and Pecorino

with Egg Sauce and cured Pork Belly

with Fava Leaf Pesto Genovese

with Cove Mussels and Pink Bay Shrimps

with pickled Shallots, Pears, Point Reyes Blue Cheese and Balsamic Dressing

with candied Meyer Lemons, Walnuts, Apricots and shaved Pecorino Cheese

with Lemon Mayo, Capers, Celery and carrots on house baked Parkerhouse Roll

with braised Red Onions and Meyer Lemon Mayo on Rosemary Focaccia

with Caper Mayo and roasted Peppers on house Spent Grain

with house Sausage in White Wine Sauce and house grilled Bread

on Sage Spaghetti Squash and Fava Beans

with Sweet Potato Fries and Green Salad

with Sweet Potato Fries and Green Salad

with Celery, Capers, Scallions and Carrots

with Saffron and White Chocolate Mousse, Medjool Date

with Creme Anglaise and preserved Cherries

with Lavender-White Chocolate Gelato and Hot Cocoa

with "cat tongue" Cookies and Pralines

bruschette, cured meats, frittata, Pecorino Pie, salted cod baccala', Tuna of the Chianti and Deviled Eggs

with toasted Walnuts, Apricots, preserved Meyer Lemons and shaved Pecorino Cheese

with Fava Beans, Pecorino Fondue

with Brown Butter and Sage

with Manila Clams and Pink Bay Shrimps

with Pork Sausage Sugo and Pecorino Cheese

with Tuscan Meat Sauce

with Bread Crisps

Chicken and Pork with backed Beans and Salad

Prawns and Calamari with Cauliflower and Potato Croquettes

slow braised Spare Ribs and Leg Roast with Celery Root Tartlet and Mint Shooter

with Sweet Fries and Farro Salad

with Crème Anglaise

with Prosciutto Cotto, Spinach, Breakfast toasted Bread and Hollandaise (served until 3pm)

Wine Pairing: Vernaccia di San Gimignano, Cesani 2017

Wine Pairing: Pian Cornello, Rosso di Montalcino 2015

Wine Pairing: Chianti Classico, Felsina 2015

Wine Pairing: Vin Santo, Vigna Vecchia 2007

with house made Grandma Fina's Dip

with crispy Capers and Celery Curls

Tondini Beans, Extra Virgin and Aromatic Herbs

Chicken and Soffritto stuffing with Butter, Sage and Pecorino

with Egg Sauce and cured Pork Belly

with Fava Leaf Pesto Genovese

with Cove Mussels and Pink Bay Shrimps

with pickled Shallots, Pears, Point Reyes Blue Cheese and Balsamic Dressing

with candied Meyer Lemons, Walnuts, Apricots and shaved Pecorino Cheese

with Lemon Mayo, Capers, Celery and carrots on house baked Parkerhouse Roll

with braised Red Onions and Meyer Lemon Mayo on Rosemary Focaccia

with Caper Mayo and roasted Peppers on house Spent Grain

with house Sausage in White Wine Sauce and house grilled Bread

on Sage Spaghetti Squash and Fava Beans

with Sweet Potato Fries and Green Salad

with Sweet Potato Fries and Green Salad

with Celery, Capers, Scallions and Carrots

with Saffron and White Chocolate Mousse, Medjool Date

with Creme Anglaise and preserved Cherries

with Lavender-White Chocolate Gelato and Hot Cocoa

with "cat tongue" Cookies and Pralines

bruschette, cured meats, frittata, Pecorino Pie, salted cod baccala', Tuna of the Chianti and Deviled Eggs

with toasted Walnuts, Apricots, preserved Meyer Lemons and shaved Pecorino Cheese

with Fava Beans, Pecorino Fondue

with Brown Butter and Sage

with Manila Clams and Pink Bay Shrimps

with Pork Sausage Sugo and Pecorino Cheese

with Tuscan Meat Sauce

with Bread Crisps

Chicken and Pork with backed Beans and Salad

Prawns and Calamari with Cauliflower and Potato Croquettes

slow braised Spare Ribs and Leg Roast with Celery Root Tartlet and Mint Shooter

with Sweet Fries and Farro Salad

with Crème Anglaise

with Prosciutto Cotto, Spinach, Breakfast toasted Bread and Hollandaise (served until 3pm)

Wine Pairing: Vernaccia di San Gimignano, Cesani 2017

Wine Pairing: Pian Cornello, Rosso di Montalcino 2015

Wine Pairing: Chianti Classico, Felsina 2015

Wine Pairing: Vin Santo, Vigna Vecchia 2007

with House Salame and Mascarpone

with Honey roasted Almonds, Persimmon and Pomegranate, Parmesan and Balsamic Vinaigrette

with Oranges, Fennel Salad and Lemon Vinaigrette

roasted Tomatillo and Shallot Sauce

with Crostini and Red Onion Marmalade

classic Tuscan preparation of Pork Shoulder preserved in Oil over baked Tuscan Tondini Beans and Aromatic Herbs

Savoy Cabbage and Kale with toasted Bread and Fontina Cheese

with Porcini Mushrooms, Cream and Sage

with Sweet Brown Butter, Sage and Parmesan

with braised Duck Sugo and Parmesan Cheese

with Tuscan Meat Sauce of Beef Chuck and Pork Shoulder

stuffed with whole Milk Ricotta and Scallions over Tomato Cream and crispy Capers

over Prawn and Vegetable Bisque, Butter Baby Spinach

over Sweet Pea Puree and Balsamic braised Shallots

roasted Cauliflowers, Cherry Tomatoes and Capers

with Rosemary and Fennel seeds over Potato Gratin and Cranberry Preserve

with Pecorino Cheese

with house made Grandma Fina's Dip

with crispy Capers and Celery Curls

Tondini Beans, Extra Virgin and Aromatic Herbs

Chicken and Soffritto stuffing with Butter, Sage and Pecorino

with Egg Sauce and cured Pork Belly

with Fava Leaf Pesto Genovese

with Cove Mussels and Pink Bay Shrimps

with pickled Shallots, Pears, Point Reyes Blue Cheese and Balsamic Dressing

with candied Meyer Lemons, Walnuts, Apricots and shaved Pecorino Cheese

with Lemon Mayo, Capers, Celery and carrots on house baked Parkerhouse Roll

with braised Red Onions and Meyer Lemon Mayo on Rosemary Focaccia

with Caper Mayo and roasted Peppers on house Spent Grain

with house Sausage in White Wine Sauce and house grilled Bread

on Sage Spaghetti Squash and Fava Beans

with Sweet Potato Fries and Green Salad

with Sweet Potato Fries and Green Salad

with Celery, Capers, Scallions and Carrots

with Saffron and White Chocolate Mousse, Medjool Date

with Creme Anglaise and preserved Cherries

with Lavender-White Chocolate Gelato and Hot Cocoa

with "cat tongue" Cookies and Pralines

bruschette, cured meats, frittata, Pecorino Pie, salted cod baccala', Tuna of the Chianti and Deviled Eggs

with toasted Walnuts, Apricots, preserved Meyer Lemons and shaved Pecorino Cheese

with Fava Beans, Pecorino Fondue

with Brown Butter and Sage

with Manila Clams and Pink Bay Shrimps

with Pork Sausage Sugo and Pecorino Cheese

with Tuscan Meat Sauce

with Bread Crisps

Chicken and Pork with backed Beans and Salad

Prawns and Calamari with Cauliflower and Potato Croquettes

slow braised Spare Ribs and Leg Roast with Celery Root Tartlet and Mint Shooter

with Sweet Fries and Farro Salad

with Crème Anglaise

with Prosciutto Cotto, Spinach, Breakfast toasted Bread and Hollandaise (served until 3pm)

Wine Pairing: Vernaccia di San Gimignano, Cesani 2017

Wine Pairing: Pian Cornello, Rosso di Montalcino 2015

Wine Pairing: Chianti Classico, Felsina 2015

Wine Pairing: Vin Santo, Vigna Vecchia 2007

with House Salame and Mascarpone

with Honey roasted Almonds, Persimmon and Pomegranate, Parmesan and Balsamic Vinaigrette

with Oranges, Fennel Salad and Lemon Vinaigrette

roasted Tomatillo and Shallot Sauce

with Crostini and Red Onion Marmalade

classic Tuscan preparation of Pork Shoulder preserved in Oil over baked Tuscan Tondini Beans and Aromatic Herbs

Savoy Cabbage and Kale with toasted Bread and Fontina Cheese

with Porcini Mushrooms, Cream and Sage

with Sweet Brown Butter, Sage and Parmesan

with braised Duck Sugo and Parmesan Cheese

with Tuscan Meat Sauce of Beef Chuck and Pork Shoulder

stuffed with whole Milk Ricotta and Scallions over Tomato Cream and crispy Capers

over Prawn and Vegetable Bisque, Butter Baby Spinach

over Sweet Pea Puree and Balsamic braised Shallots

roasted Cauliflowers, Cherry Tomatoes and Capers

with Rosemary and Fennel seeds over Potato Gratin and Cranberry Preserve

with Pecorino Cheese