Anchovy stuffed Spanish green olives, Japanese panko coated and fried

Cauliflower and Celery root soup with white truffle oil from Alba

marinated eggplant, kalamata olive, tomatoes, capers, celery, pine nut & sourdough toast

fried mix of shrimp and seasonal vegetable medley with house-made lemon aïoli

Creamy burrata, organic heirloom tomatoes, wild arugula, and pesto Genovese. With an option of adding Prosciutto di Parma and avocado

Fried calamari with warm marinara sauce

3 beef-pork meatballs, marinara, parmigiano reggiano, basil, & sourdough toast3 angus beef-pork meatballs braised in San Marzano tomato sauce, Parmigiano Reggiano, basil, & sourdough toast

PEI Mussels with white wine, garlic, & shallot broth, and fried shoestring potatoes

Sourdough toast, creamy burrata, roasted peaches, basil and saba

organic little gem lettuce with vegan green goddess dressing, avocado, radishes, & croutons

Organic baby spinach, roasted red and yellow beets, candied walnuts, imported gorgonzola dolce, and sherry vinaigrette

multigrain sourdough, avocado, 2 poached eggs, marash pepper, & side salad

fontina cheese, wild mushroom, spinach, zucchini, home-fries, & aïoli

shoestring fries, parmigiano reggiano, braised oxtail, & sour cream

scrambled egg, italian sausage, fontina, tomatillo salsa, pico de gallo, home-fries, & aïoli

prosciutto di parma, burrata, heirloom tomatoes, house-made bread, & side salad

creamy coleslaw, spicy calabrian chili, brioche bun, shoestring fries, & ranch aïoli

mozzarella, wild mushroom, speck, egg, & arugula

italian panettone, maple syrup, fresh fruit

San Marzano tomato sauce, fresh mozzarella, basil

Mozzarella base pizza topped with mortadella, burrata, pistachio, and arugula

Handmade half moon shape mushroom and ricotta-filled pasta, hazelnuts, black truffle cream sauce, & fresh oregano

House-made tonnarelli tossed with succulent shrimp, fragrant garlic, and Calabrian chili, finished in a delicate lemon-butter white wine sauce. Topped with golden toasted breadcrumbs for a satisfying contrast of texture, while bright citrus and subtle heat complement the richness of the sauce.

Campanelli pasta tossed in a rich, velvety spicy vodka pink sauce, layered with savory ’nduja, sweet onions, and roasted peppers. Finished with creamy stracciatella for a luxurious contrast of heat, richness, and freshness, creating a beautifully balanced and indulgent Italian-inspired pasta.

Piemontese pasta. Hand-cut pappardelle with 6 hour Nebbiolo braised oxtail, San Marzano tomatoes, cave-aged sheep's milk cheese from Sardegna

Choose your fresh pasta, choose one sauce and as many as proteins and additions

Fresh Spaghetti, San Marzano tomato sauce, cherry tomatos, garlic, basil, parmigiano reggiano. With PROTEIN option

Spaghetti with Sicilian crushed chilis, calabrian chilis, san marzano tomatoes, parmigiano, and basil

Fresh Spaghetti with 3 Angus beef-pork meatballs braised in San Marzano tomato sauce, basil, and Parmigiano Reggiano

Fresh linguine with Italian sausage, wild mushrooms, onion, Parmigiano Reggiano, with choice of cream, tomato, or pink sauce

Candy-shaped ravioli filled with pear, Asiago, and Taleggio cheeses served with imported gorgonzola dolce cream sauce, crispy smoked prosciutto, and candied walnuts

Fresh hand-cut pappardelle with salmon in a creamy pink sauce

Fresh fettuccine pasta with our signature Alfredo sauce. With PROTEIN options

Fresh pappardelle with truffle cream sauce, wild mushrooms, Italian sausage, and Parmigiano Reggiano

baked eggplant in tomato sauce & mozzarella

Whole Mediterranean seabass cooked with lemon and rosemary, served wild wild arugula & fennel salad, grilled lemon

12 oz. spiced NY steak, grilled organic broccoli di ciccio, roasted potatoes, herbed compound butter

Shoestring fries with Rustic sauce

Organic grilled broccoli di ciccio, lemon, and Marash pepper

Dark chocolate custard, creme chantilly, candied walnuts, strawberries

vanilla, cream & seasonal berries compote

nuggets and fries with ketchup

tomato sauce, mozzarella

tomato sauce, mozzarella, pepperoni

Anchovy stuffed Spanish green olives, Japanese panko coated and fried

Cauliflower and Celery root soup with white truffle oil from Alba

Thinly sliced air-cured beef, shaved Parmigiano Reggiano, wild arugula, fried capers, and lemon

marinated eggplant, kalamata olive, tomatoes, capers, celery, pine nut & sourdough toast

4 fried rice balls , corn, basil, and spicy aïoli

Creamy burrata, organic heirloom tomatoes, wild arugula, and pesto Genovese. With an option of adding Prosciutto di Parma and avocado

Fried calamari with warm marinara sauce

3 beef-pork meatballs, marinara, parmigiano reggiano, basil, & sourdough toast3 angus beef-pork meatballs braised in San Marzano tomato sauce, Parmigiano Reggiano, basil, & sourdough toast

PEI Mussels with white wine, garlic, & shallot broth, and fried shoestring potatoes

Sourdough toast, creamy burrata, roasted peaches, basil and saba

organic little gem lettuce with vegan green goddess dressing, avocado, radishes, & croutons

Organic baby spinach, roasted red and yellow beets, candied walnuts, imported gorgonzola dolce, and sherry vinaigrette

Heirloom tomatoes, yellow datterino, olive, zucchini, pickled onion, capers & white wine vinaigrette

Handmade half moon shape mushroom and ricotta-filled pasta, hazelnuts, black truffle cream sauce, & fresh oregano

Campanelli pasta tossed in a rich, velvety spicy vodka pink sauce, layered with savory ’nduja, sweet onions, and roasted peppers. Finished with creamy stracciatella for a luxurious contrast of heat, richness, and freshness, creating a beautifully balanced and indulgent Italian-inspired pasta.

Rigatoni enveloped in a silky, traditional carbonara sauce made with rich organic egg yolks and aged Pecorino Romano, finished with crisp, savory guanciale. A classic Roman preparation that balances the richness of the pork and cheese with the delicate creaminess of the egg yolk sauce.

House-made tonnarelli tossed with succulent shrimp, fragrant garlic, and Calabrian chili, finished in a delicate lemon-butter white wine sauce. Topped with golden toasted breadcrumbs for a satisfying contrast of texture, while bright citrus and subtle heat complement the richness of the sauce.

Classic pasta from Puglia. Orecchiette with mild Italian sausage, broccoli rabe, spicy chili flakes, Parmigiano Reggiano

Piemontese pasta. Hand-cut pappardelle with 6 hour Nebbiolo braised oxtail, San Marzano tomatoes, cave-aged sheep's milk cheese from Sardegna

Choose your fresh pasta, choose one sauce and as many as proteins and additions

Fresh Spaghetti, San Marzano tomato sauce, cherry tomatos, garlic, basil, parmigiano reggiano. With PROTEIN option

Spaghetti with Sicilian crushed chilis, calabrian chilis, san marzano tomatoes, parmigiano, and basil

Fresh Spaghetti with 3 Angus beef-pork meatballs braised in San Marzano tomato sauce, basil, and Parmigiano Reggiano

Fresh linguine with Italian sausage, wild mushrooms, onion, Parmigiano Reggiano, with choice of cream, tomato, or pink sauce

Fresh fettuccine pasta with our signature Alfredo sauce. With PROTEIN options

Candy-shaped ravioli filled with pear, Asiago, and Taleggio cheeses served with imported gorgonzola dolce cream sauce, crispy smoked prosciutto, and candied walnuts

Fresh hand-cut pappardelle with salmon in a creamy pink sauce

Fresh pappardelle with truffle cream sauce, wild mushrooms, Italian sausage, and Parmigiano Reggiano

San Marzano tomato sauce, fresh mozzarella, basil

Fior di latte, sweet yellow datterino tomatoes, and delicate Prosciutto di Parma, finished with peppery rucola and creamy burrata. A harmonious balance of savory, sweet, and fresh flavors, complemented by the richness of burrata.

Wild mushrooms, Fontina Valle d'Aosta cheese, fresh thyme, gremolata, Tartuflanghe white truffle oil from alba

San Marzano tomato sauce, mild Italian sausage, smoked mozzarella cheese and fresh oregano

Crispy guanciale paired with creamy Gorgonzola Dolce and slowly caramelized onions. A refined combination of savory richness, delicate sweetness, and bold Italian cheese, finished with a beautifully balanced depth of flavor.

baked eggplant in tomato sauce & mozzarella

Whole Mediterranean seabass cooked with lemon and rosemary, served wild wild arugula & fennel salad, grilled lemon

2 fried boneless skinless chicken thighs, snap pea, radish, & red cabbage slaw, jalapeno-cilantro vinaigrette and side ranch

Braised lamb shank with potato puree, organic sauteed rainbow chard, white wine jus, and gremolata

12 oz. spiced NY steak, grilled organic broccoli di ciccio, roasted potatoes, herbed compound butter

Atlantic salmon filet, roasted organic mix vegetables, lemon-caper-white wine-butter sauce

Shoestring fries with Rustic sauce

Organic grilled broccoli di ciccio, lemon, and Marash pepper

Snap peas, radishes, red cabbage, jalapeno vinaigrette, cilantro

mascarpone crema, ladyfingers, espresso, and cacao

Dark chocolate custard, creme chantilly, candied walnuts, strawberries

vanilla, cream & seasonal berries compote

nuggets and fries with ketchup

tomato sauce, mozzarella

tomato sauce, mozzarella, pepperoni

Super Natural is a dry cider inspired by the flavor and carefree vibe of a crisp glass of rosé. Developed through a bit of “supernatural” alchemy, Super Natural is a blend of 100% West Coast apples accented by tart dried hibiscus and slightly sweet rosehips — delicately evoking the flavor, color, and feeling of rosé. Fruity, floral, and lightly tannic, this cider adds a touch of sophistication to even the most casual occasion.

Berlin White beers are best described by pronounced tartness with a light and fruity character. Influential beer author the late Michael Jackson describes “Berlin White Beer” as having an “insistent sparkle, a fragrant fruitiness in the nose, a sharp, dry palate, and a frisson of quenching, sour acidity in the finish.” North Coast Tart Cherry Berliner Weisse is brewed to showcase the rich history of this classic German beer while receiving a generous addition of cherry juice which softens the tart character associated with this style. Bright rosy red in color, Tart Cherry Berliner Weisse embodies the true spirit of a springtime blush.

Super Natural is a dry cider inspired by the flavor and carefree vibe of a crisp glass of rosé. Developed through a bit of “supernatural” alchemy, Super Natural is a blend of 100% West Coast apples accented by tart dried hibiscus and slightly sweet rosehips — delicately evoking the flavor, color, and feeling of rosé. Fruity, floral, and lightly tannic, this cider adds a touch of sophistication to even the most casual occasion.

Berlin White beers are best described by pronounced tartness with a light and fruity character. Influential beer author the late Michael Jackson describes “Berlin White Beer” as having an “insistent sparkle, a fragrant fruitiness in the nose, a sharp, dry palate, and a frisson of quenching, sour acidity in the finish.” North Coast Tart Cherry Berliner Weisse is brewed to showcase the rich history of this classic German beer while receiving a generous addition of cherry juice which softens the tart character associated with this style. Bright rosy red in color, Tart Cherry Berliner Weisse embodies the true spirit of a springtime blush.

GRAPE: Riesling TASTING: Classic DRY riesling. Crisp, edgy acidity, light, citrusy, bone dry white from Mosel. Petroleum comes thru just right amount. Very good value wine made by a great producer. This is their entry level, ‘horsepower’ wine. MORE: A selection from the nearly vertical slopes of blue and red Devonian slate found around the towns of Piesport, Zeltingen, Graach and Wehlen. This Stelvin-enclosed wine was fermented entirely in stainless steel at cool temperatures. Fresh, lively, fruit-forward and yet gently dry, the Incline is a lovely example of what these hallowed hills can provide in the right hands!

This is a special collaboration between Broc and Tavola Rustica, who offers delicious Italian inspired dishes to San Francisco and Larkspur. This is our second cuveé release making a fantastic food-friendly wine that bursts with red fruit and a gentle tannin to match hearty Italian fare. The Nero d’Avola was handpicked early in the morning, in the middle of September, at Fox Hill Vineyard in Mendocino Country. It arrived in the Broc Cellars Berkeley cellar the same morning, and was destemmed to ferment in an open top stainless tank with its native yeasts. The fermenting saw twice daily pumpovers and was gently pressed as it finished fermentation. The wine was transferred to 350L hogs head barrique to age and develop for 18 months. FUN FACT: Nero D’Avola is the first grape that Broc Cellars began sourcing from Fox Hill Vineyard in 2013, before purchasing the vineyard ten years later in 2023.