DINNER | Board & Batten Mesa

STARTERS

WARM OLIVES & ALMONDS | 13

NOBLE BREAD SWEET ROLLS | 13

seasonal flavored butter

SEASONAL SOUP | 14

locally inspired ingredients - ask your server for today's offerings

MEDJOOL DATE PLATE | 22

bacon-wrapped date | seahive cheddar | saba

LEMON "CAESAR" SALAD | 15

tuscan lettuce | croutons | parmigiano | creamy lemon dressing

PEAR, GRAPE & BASIL SALAD | 16

local arugula | frisee | pecans | pecorino romano | balsamic vinaigtette

COW'S MILK BURRATA | 19

roasted peppers | celery | castelvetrano olives | lemon vinaigrette | grilled bread

LOCAL TORTILLA CHIPS & SALSA | 10

pastas

BROWN BUTTER BEET CAMPANELLE | 24

tuscan kale | pine nut crumble | parmigiana

BUCATINI CARBONARA | 25

happy eggs | guAnciale | pecorino romano

CACIO E PEPE | 20

toasted black pepper | parmigano

SPAGHETTI POMODORO & MEATBALLS | 26

sonoran pasta co. pasta | san marzano tomatoes | parmigiano

CREAMY RIGATONI FAGIOLE | 27

italian sausage | braised pork collar | escarole | cannellini bean puree

PROTEINS

DUROC PORK CHOP | 31

paprika & apple jus | pickled mustard seeds

USDA PRIME FLAT IRON STEAK | 48

fermented pepper sauce | beef jerky chimichurri

RED BIRD CHICKEN MILANESE - MARSALA STYLE | 30

butter-poached chestnut mushrooms

OCTOPUS PICATTA PICANTE| 24

melting tomatoes | kataffi

SALMON | 30

georgia's pesto

ITALIAN SAUSAGE, PEPPERS & ONIONS | 26

BECHAMEL SAUCE | PANZANELLA SALAD

STARCHES & VEGETABLES

BUTTERNUT SQUASH GNOCCHI & CHEESE | 15

YUKON GOLD WHIPPED POTATOES | 12

BLUE OYSTER MUSHROOMS | 15

SIMPLE SALAD | 10

SHOE STRING FRIES | 10

MASHED SWEET POTATOES | 12

ITAlIAN WHITE BEANS | 12

UTICA GREENS | 10

Desserts

SALTED CARAMEl BAR | 10

shortbread | lemon mousse | sea salt

CHOCOLATE CHEESECAKE | 12 gf

raspberry sorbet | chocolate orange slice

ALMOND CAKE | 11

rhubarb compote | oat crumble | mint

CANNOLIS | 10

sweetened ricotta | chocolate chips | italian cherries

WE PROUDLY WORK WITH THE FOLLOWING LOCAL PURVEYORS:

v = Vegetarian GF = Gluten Free Df = Dairy free VG = Vegan

Please know that menu items are subject to change based
on the chef's discretion, season, quality and availability.

in order to provide excellent and efficient service to all of our guests, we are no longer able to split checks. Twenty percent gratuity will be applied to parties of eight or more.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. While we offer gluten-free menu options, we are not a gluten free-kitchen. Cross-contact can occur and our restaurant is unable to guarantee that any item can be completely free of allergens

Dinner Tuesday - saturday 4 pm - 9 pm

v = Vegetarian GF = Gluten Free Df = Dairy free VG = Vegan

Please know that menu items are subject to change based on the chef's discretion, season, quality and availability. in order to provide excellent and efficient service to all of our guests, we are no longer able to split checks. Twenty percent gratuity will be applied to parties of eight or more.

Dinner
Tuesday - saturday
4 pm - 9 pm

Please know that menu items are subject to change based
on the chef's discretion, season, quality and availability.

in order to provide excellent and efficient service to all of our guests, we are no longer able to split checks. Twenty percent gratuity will be applied to parties of eight or more.