lunch
antipasti
buratta – roasted chiogga beets, ground almonds, vincotto, chive – 14
brussels sprouts - egg, grana padano, white anchovy vinaigrette - 12
butter leaf lettuce - creamy basil vinaigrette, ricotta salata, pickled radish – 9
arugula, aged pecorino, tuscan olive oil - 7
Shaved spring vegetable salad, mint, grana padana, cumin & yogurt vinaigrette - 9
roasted spring onion soup Toscano pecorino and tellecherry black pepper - 8
add shrimp, chicken +5
pasta
nero tagliatelli, crab, sea urchin, pickled jalapeño, tomato - 18
rigatoni - braised lamb, grilled rapinni, pickled fresno chile's, Toscano pecorino - 17
buccatini carbonara, marscapone, guanciale, black pepper - 16
spaghetti cacio pepe, tellecherry pepper, pecorino - 9
pappardelle bolognese, parmesan - 17
pizette
burrata, tomoato sauce, pork sausage & vincotto - 13
soppressata piccante, tomato, mozzarella, oregano & garlic - 10
fried egg, tomato, mozzarella, smoked prosciutto & arugula - 12
taleggio, hen of the woods mushrooms, thyme, caramelized onions - 12
"the classic" mozarella, tomato, sea salt & basil - 9
add proscuitto san daniele + 5
secondi
OLB burger, taleggio, tomato, garlic aioli & a zucchini pickle - 12
muffaletta, shaved roasted pork, salumi, tomato olive tapenade, mozzarella - 13
smashed meatball sandwich, parmesan, on a hero - 14
"the dodger" - smoked chicken, pancetta, aruglua, pickled red onion, burrata, mostardo - 14
all served withpesto fingerling potatoes
idaho trout, with garlic-scented lentils & salsa verde – 24
hangar steak, seasonal greens, lemon, tomato, grana padano, balsamic – 26
