Rosso and Vine

Menu

Starters

To begin

Marinated Olives
$8

Castelvetrano and kalamata, crushed garlic, wild fennel, good olive oil.

Burrata & Summer Fruit
$14

Creamy burrata, stone fruit, basil, fleur de sel, local honey.

Charred Bread & Tomato
$9

Toasted sourdough, San Marzano tomato, garlic, oregano, sea salt.

Roasted Beets & Ricotta
$12

Local beets, whipped ricotta, walnuts, aged balsamic, arugula.

Handmade Pasta

The heart of the kitchen

Fresh pasta rolled by hand every morning. We change the specials based on what moves us — and what's at the market.

Tagliatelle al Ragù
$18

Wide ribbons of fresh egg pasta, slow-cooked beef and pork ragù, Parmigiano-Reggiano.

Ricotta & Spinach Ravioli
$16

Hand-folded ravioli, creamy ricotta filling, brown butter, sage, pine nuts.

Cacio e Pepe
$14

Tonnarelli, aged Pecorino, cracked black pepper, emulsified the way it should be.

Pappardelle al Fungo
$17

Broad ribbons with foraged mushrooms, garlic, thyme, cream, shaved Parmigiano.

Gemelli Arrabiata
$13

Twisted pasta, San Marzano tomato, dried chili, garlic, Pecorino Romano.

Lasagna della Nonna
$16

Sheets of fresh pasta layered with ragù, béchamel, and Parmigiano. Baked to golden.

Wood-Fired Pizza

From the oven

Blistered crust, kissed by wood smoke, topped with simple, honest ingredients.

Margherita
$16

San Marzano tomato, fresh mozzarella, basil, olive oil.

Prosciutto & Fig
$18

Mozzarella, prosciutto di Parma, fresh figs, arugula, aged balsamic.

Seasonal Vegetables
$15

Charred from the oven — ask your server what's in season.

Soppressata & Calabrian Chili
$17

Mozzarella, local soppressata, spicy chili oil, Pecorino, oregano.

Natural Wine

Short list, big character

We don't believe in exhaustive wine lists. Our selection is small on purpose — curated by us, chosen to taste good with what we cook, and built around wines we actually want to drink.

Vermentino, Sardinia
$10 / $38

Bright, mineral, salt-air finish. Perfect with briny pasta and pizza.

Barbera d'Alba, Piedmont
$12 / $48

Earthy, silky tannins, cherry and leather. Made to drink young.

Pinot Noir, Willamette Valley
$11 / $44

Cool-climate fruit, red cherry, light spice. Reeves Vineyard, our neighbors.

Amphora Orange Wine, Georgia
$13 / $52

Orange skin fermentation, funky minerality, unforgettable. For the curious.

Lambrusco di Modena, Emilia-Romagna
$9 / $36

Lightly sparkling, tart, playful. The ultimate pizza wine.

Weekend Brunch

Saturday & Sunday, 10am–2pm

Same kitchen, slower pace. Family-friendly and handmade — just like dinner, but lighter and earlier.

Eggs in Purgatory
$12

Baked in spicy tomato sauce, toast for dipping.

Frittata of the Day
$13

Seasonal vegetables, cheese, herbs. Ask your server what's cooking.

Cornetti & Jam
$6

Butter croissants, house-made preserves. From our oven.

Cacio e Pepe Pasta
$14

Because sometimes you wake up wanting pasta.

Pizza Bianca
$13

Wood-fired, olive oil, rosemary, fleur de sel.

Dolci

To close

Tiramisu
$8

Mascarpone, espresso, cocoa. Made the way it should be.

Panna Cotta
$8

Silky, vanilla, served with fresh berries or stone fruit.

Affogato
$6

Vanilla gelato, hot espresso, a moment of quiet.

Chocolate Torta
$9

Dark, dense, barely sweet. With a dollop of cream.

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