Lunch and Dinner Menu

SERVED WITH AN ARTISINAL BREAD BASKET WITH BASIL FLAVORED BUTTER & HOUSE JAM

kabocha squash soup | 18
roasted acorn squash, yogurt, pepitas, basil oil

seasonal soup | 18

greens and radishes | 16
herbs, preserved lemon vinaigrette

watermelon and pea shoots | 16
feta, pickled red onion, quinoa, balsamic

arugula and beet | 16
fried goat cheese, pine nuts, truffle vinaigrette

classic caesar | 14
romaine spears, anchovy dressing, croutons, parm

kale and crispy avocado | 16
quinoa, maple black pepper vinaigrette, grapes, cheddar

woodfire rosemary flatbread | 16
roasted eggplant, feta, olives

fried & marinated chickpeas | 16
avocado, cucumber, radish, sourcream, sawtooth oil

beer batter fritto misto | 18
seasonal fish and vegetables, romesco sauce

tuna tartare | 22
cranberry, whole grain mustard, cucumber, citrus soy

Italian egg crostini | 19
spicy roasted tomato sauce with egg whites, egg yolk, parm

black truffle butter smoked bluefish paté | 22
black radish cream, grilled stone fruit, crostini

the lonely ravioli | 14
nettles, ricotta, roasted garlic, duck egg yolk, parm

arctic char poached in olive oil | 22
fennel, orange


Wood Oven Pizza

the Soto | 24
smoked mozzarella, oyster mushroom, honey chili oil, ricotta, sliced garlic, fennel pollen

plain | 18
mozzarella, tomato sauce

bianca | 18
ricotta, mozzarella, garlic confit purée, rosemary, oregano

anchovy and egg | 18
black olive, chili de arbole, tomato sauce

kale and fire | 22
garlic confit, pickled habanero, cheddar

classic margherita | 18
mozzarella, plum tomato, basil

fermented | 22
soy and black bean purée, smoked jalapeno, grilled maitake, feta, egg

quattro formaggi | 24
camembert, brie, gouda, muenster

mushroom | 19
goat cheese, mozzarella, truffle oil

the smoker | 18
smoked mozzarella, cured and smoked salmon, capers, spicy shallots, parsley

the sweetie | 19
caramelized sweet vidalia onions, cheese fondue,
seedless grapes, smoked sea salt, powdered sugar

classic calzone | 22
wilted arugula, tomato sauce, ricotta, mozzarella, chile de arbole, parm

garden calzone | 24
spicy roasted tomato sauce, mushrooms, broccoli rabe, cheddar, truffle oil


Main

tuna | 42
Chef Soto’s Au Poivre with a Basil twist, haricot vert, beurre lentils, potato salad

halibut | 38
pan roasted fillet, ramp pistu, grilled and marinated chanterelles, pickled ramps

wild salmon | 42
pan roasted fillet, fava beans carrot gnocchi, fiddlehead ferns

market fish | MP
grilled whole with asparagus gremolata

ravioli  | 28
butternut squash and sage, mushroom cream, parm

pappardelle | 30
heirloom tomatoes, black truffle, parm

cannelloni | 26
mushrooms and ricotta, asparagus, cream, parm

tortellini | 28
pea pesto, crispy beet cured salmon, maitake, black truffle butter beurre blanc, parm

sweet potato gnocchi gratin | 18
cream, cheddar, basil, breadcrumbs

seasonal risotto | 42
trio of seasonal fish, pomegranate red wine reduction, parm


Sides

sautéed seasonal greens | 7
Basil fries | 8
garlic-truffle mayo, parm
pickle jar | 7
roasted cauliflower | 8
gremolata breadcrumbs
marinated olives | 9
bread and seasonal butter | 7

15% GRATUITY ADDED TO PARTIES UP TO 5
20% GRATUITY ADDED TO PARTIES OF 6 OR MORE
PLEASE NO SUBSTITUTIONS