chicken cutlet, spicy vodka sauce, mozzarella, basil pesto, parmigiano reggiano, on housemade focaccia

prosciutto, coppa, finocchiona, ham, provolone, neapolitan relish, oregano vinaigrette, on housemade focaccia

prosciutto, spicy coppa, frippers pepperoni, ham, provolone, spicy neapolitan relish, oregano vinaigrette, on housemade focaccia

mortadella, stracciatella, pistachio pesto, arugula, on housemade focaccia

fennel rubbed turkey, orange calabrian mostarda, brie, arugula, on housemade focaccia

copper ranch thinly sliced roast beef, caramelized onions, crispy onions, smoked gouda cheese wiz, on housemade focaccia

crispy zucchini, almond romesco, lemon ricotta, artichoke & lemon tapenade, on housemade focaccia

mary’s organic chicken salad, tarragon, apples, apple butter, frisée, on housemade focaccia

roasted veggies, whipped chèvre, calabrian agrodolce

roasted squash, focaccia crouton, pecorino, toasted pepitas, red onion, apple cider dijon vinaigrette

baby gem, anchovy mustard vinaigrette, brown butter croutons, grana padano

rigatoni, red chili pepper, parmigiano reggiano 10/12/26 served on tagliatelle

2oz, fried in ultra refined peanut oil

torres chips. your choice of extra virgin olive oil, black truffle, paprika or iberico ham - selection may vary depending on availability

espresso, brandy, lady fingers, orange, mascarpone, chocolate

Side of housemade focaccia bread, 5x6 sliced

Phoenix Eats + Drinks is a cookbook by award-winning food writer Christina Barrueta, featuring 86 recipes from Phoenix's top restaurants and bars, including dishes and cocktails from the city's dynamic culinary scene. The book, a follow-up to Phoenix Cooks, highlights locally sourced ingredients and the unique flavors of the desert, showcasing the talent of chefs and mixologists in the Valley of the Sun.

spicy caper butter sauce

green goddess tahini, almond agrodolce

puff pastry, chanterelle mushrooms, caramelized onions, fontina cheese, hazelnuts, tarragon, pickled mustard seed

crispy chicken wings, 'nduja butter, preserved lemon ranch, parsley

cast iron baked, whipped honey butter

tonnato dressing, fried capers, lemon, pangrattato, herbs, parmigiano reggiano

fennel, french sauv blanc, herbs, butter, chilis, more herbs, grilled bread

harissa, fermented garlic, preserved lemon whipped ricotta, minted radish salad

"Cortes Island" Oysters, Coupeville, WA. six on the half shell, garnished with pomegranate & apple mignonette, dill

roasted kabocha squash, miso butter, calabrian chili crisp, maple vinegar, mint, served with house-made focaccia

a side of our housemade focaccia bread

a side of our house made grilled sourdough bread

preserved lemon ranch

garlic confit fingerling potatoes, roasted grape agrodolce, bagna-cauda frisée

carnaroli rice, dates, nutmeg, parmigiano reggiano, crispy sage

rigatoni, red chili pepper, parmigiano reggiano

chef’s lawry’s-ish seasoned salt, caponata, fries

creamed corn polenta, blistered hot peppers, salsa verde

guanciale, spicy tomato, red onion, pecorino romano

butter, lemon, parmigiano reggiano, basil, olive oil, toasted pine nuts

spaghetti, marinara, mozzarella, basil

Sonoran pasta, pecorino romano, black pepper

mary’s organic semi-boneless half bird, rosemary, sautéed swiss chard & radicchio

espresso soaked lady fingers, amaretto, mascarpone, chocolate

vanilla custard, house-made caramel