Tulio

Indulge in our house-made focaccia served fresh with cultured butter, house pickles, and a sprinkle of flaked Maldon sea salt.

Creamy fresh burrata cheese accompanied by seasonal persimmon, crisp Korean pear, toasted pine nuts, aromatic herbs, persimmon gelee, vibrant basil oil, and a delicate lemon tuille.

Finely minced raw beef seasoned to perfection, accompanied by smoked mayo, tangy fennel pickle, artisan crostini, a delicate quail egg, and fresh radish.

Crisp little gem lettuce leaves dressed in a silky leek emulsion, shaved pecorino cheese, fresh herbs, charred lemon, and crunchy croutons.

A refreshing winter blend of bitter chicories and greens tossed in honey green goddess dressing, topped with goat cheese, breadcrumbs, and sweet Washington apples.

Thinly sliced ruby-red beets layered with shaved shallot, bright citrus segments, fresh herbs, creamy goat cheese, and a glossy fig balsamic glaze.

Peppery wild arugula tossed in a bright, creamy citrus vinaigrette and crowned with a soft-boiled egg.

A hearty combination of mixed greens, sliced avocado, cucumber, crunchy fried lentils, goat cheese, and a sweet-tangy apricot dressing.

Crisp escarole leaves tossed in a savory Caesar dressing and generously finished with golden toasted breadcrumbs.

Delicately cured steelhead trout served with smooth fennel crema and tangy Italian giardiniera.

Crisp hearts of little gem lettuce tossed in creamy Caesar dressing, piled high with garlic breadcrumbs and parmesan shavings.

Paper-thin slices of raw steelhead trout garnished with citrus gremolata, capers, citrus supremes, red onion, agrumato oil, and crispy crostini.

Delicate homemade tagliolini pasta coated in rich truffle butter and grated grana padano, topped with fresh shaved black winter truffle and chives.

Rich ribbons of tagliatelle tossed in a glossy bone marrow and egg emulsion, topped with crispy cured guanciale and a fresh egg yolk.

Long strands of bucatini pasta in a vibrant pomodoro sauce, tossed with tender lobster meat, salmon roe, dill, and a hint of lemon.

Cup-shaped orecchiette pasta tossed with savory spiced Italian sausage in a light tomato sauce, finished with Parmigiano-Reggiano.

Jet-black squid ink spaghetti tangled with tender Manila clams, spicy n'duja, Calabrian chili oil, lemon, parsley, and breadcrumbs.

Thick hollow bucatini strands coated in a creamy basil pesto, topped with toasted pine nuts, pecorino cheese, and fresh basil leaves.

Farm-fresh eggs baked to perfection in a savory tomato sauce and topped with melted parmesan.

Golden-brown thick-cut French toast dusted with powdered sugar, drizzled with maple syrup, and garnished with fresh seasonal berries.

A warm breakfast sandwich featuring cage-free over-easy eggs, spicy coppa, pecorino, arugula, and pickled peppers.

A comforting bowl of hearty steel-cut oats served with a sprinkling of rich brown sugar.

Silky tagliolini topped with a sous-vide egg in the center, crispy guanciale, grated pecorino, chili oil, and fresh chives.

Decadent tagliatelle pasta coated in an oyster burro bianco sauce, crowned with fresh dark caviar, chives, dill, and charred lemon.

Baked cannelloni pasta tubes stuffed with creamy ricotta and charred eggplant, smothered in rich tomato sauce, mozzarella, and parmesan.

Fresh tagliolini pasta tossed in a rich porcini and truffle butter sauce, mixed with roasted wild mushrooms and an egg yolk.

Dark squid ink tonnarelli pasta tossed with Manila clams, spicy n'duja paste, Calabrian chili, breadcrumbs, and fresh parsley.

Short rigatoncini tubes coated in a classic Roman carbonara sauce made from egg yolk, pecorino romano, crispy guanciale, and cracked black pepper.

Wide ribbons of pappardelle enveloped in a rich, spiced braised lamb ragu, finished with chili oil, mint, scallions, and roasted nuts.

Seared sea scallops resting on a bed of earthy lentils, garnished with crispy coppa and red pepper and leek vellutatas.

Tender meat prepared saltimbocca-style, resting on a velvety celery root puree with sunchokes, chives, and vin cotto.

Tender braised lamb shank sitting atop creamy polenta, garnished with fresh mint, barrel-aged feta, and lamb demi-glace.

A 16 oz ribeye steak with a pink interior, topped with anchovy butter, apricot demi-glace, and watercress.

Juicy roasted chicken with crispy skin, served alongside caramelized garlic, sage, and a charred lemon risotto.

Reverse-seared pork loin accompanied by fennel vellutata and oil, salsa di mele, spring vegetables, radish, and Tuscan honey.

Crispy-skinned roasted chicken breast with garlic caramel and chicken jus, served over charred lemon risotto and fresh sage.

Fresh catch of the day fish fillet prepared in the chef's seasonal style with extra virgin olive oil and herbs.

Slow-braised lamb shank served over creamy polenta, barrel-aged feta, mint, and rich lamb demi-glace.

A 12oz hanger steak grilled to perfection, topped with gorgonzola butter, roasted potatoes, porcini aioli, and fig demi-glace.

Rich espresso custard in a glass ramekin, topped with mascarpone whip and dark cocoa nib crumbs.

Moist olive oil cake served with citrus and lemon curd, citrus segments, gelato, cake crumbs, and Swiss meringue.

Sparkling, frosty seasonal fruit granita served with a buttery shortbread cookie.

Vibrant melon sorbet garnished with toasted almonds and fresh mint leaves.

Vanilla gelato with a shot of hot Cafe Vita espresso poured over it, topped with crumbled hazelnut brittle.

Smooth artisanal Italian gelato served with a crisp biscotti cookie.

Peppery wild arugula tossed in a creamy citrus vinaigrette and topped with a soft-boiled egg.

Mixed greens with sliced avocado, cucumber, fried lentils, goat cheese, and apricot dressing.

Crunchy escarole greens tossed in a Caesar dressing, finished with golden toasted breadcrumbs.

Artisanal pizza with East Coast tomato sauce, mozzarella cheese, and fresh basil leaves.

Wood-fired pizza topped with spicy salami, house-pickled peppers, and creamy ricotta cheese.

Baked calzone stuffed with spicy coppa, mozzarella, gorgonzola, and a side of tomato sauce.

Black squid ink spaghetti tossed with Manila clams, calabrian oil, n'duja, lemon, parsley, and breadcrumbs.

Bucatini pasta coated in creamy green basil pesto, sprinkled with pecorino and toasted pine nuts.

Orecchiette pasta tossed with spiced Italian sausage and tomato sauce, finished with parmigiano reggiano.

Warm, rustic woodfired flatbread featuring a rotating chef's selection of seasonal toppings and cheese.

Artisan cheese platter with Humboldt Fog and Drunken Goat cheese, served with crackers, fruit, and local jam.

Mixed Mediterranean olives marinated in citrus peel, garlic, fennel, and Aleppo pepper.

Selection of cured Italian salumi served with crispy crackers and pickled peppers.

New York strip steak served with sunny-side-up eggs and rosemary sea salt potatoes.

Breakfast sandwich with over-easy eggs, spicy coppa, pecorino, arugula, and pickled peppers.

Thick toasted rustic bread topped with smashed avocado, pickled red onion, and goat cheese.

Folded golden omelet stuffed with savory mushrooms and goat cheese, served with rosemary potatoes.

Cage-free eggs baked in savory tomato sauce with parmesan.

Classic breakfast with two cage-free eggs, rosemary potatoes, bacon or sausage, and sourdough toast.

Toasted artisan bread layered with mashed avocado, pickled red onion, and goat cheese crumbles.

Italian risotto with charred lemon, chicken jus, parmesan, and shallot.

Tender-crisp broccolini florets drizzled with salsa verde and cured bottarga.

Golden roasted Tuscan potatoes with confit garlic, chili flake, and porcini aioli.

Maitake mushrooms cooked confit-style with lamb demi-glace and fresh herbs.

Creamy polenta topped with lamb demi-glace and French feta cheese.

Jeio Friuli-Venezia Giulia, IT sparkling Prosecco with delicate bubbles.

Torresella Veneto, IT sparkling rosé wine with lively effervescence.

Concerto Emilia-Romagna, IT ruby-red sparkling Lambrusco wine.

Ceretto Langhe, IT crisp, pale gold Langhe Arneis white wine.

Tramin Alto Adige, IT aromatic Sauvignon Blanc white wine.

DeLille Cellars Columbia Valley, WA complex golden white wine.

Terlato Friuli, IT Italian Pinot Grigio white wine.

Calafuria Apulia, IT salmon-pink Apilian rosé wine.

Eola-Amity Hills, OR rich golden Oregon Chardonnay.

Evening Land Eola-Amity Hills, OR translucent ruby-red Pinot Noir.

Ruffino Toscana, IT classic Tuscan Chianti red wine.

Il Poggione Toscana, IT elegant garnet Rosso di Montalcino red wine.

Arcanum Toscana, IT full-bodied Super Tuscan red wine.

Smith & Hook San Miguel, CA bold California Cabernet Sauvignon.

Efeste Columbia Valley, WA complex Washington red wine blend.

Lucius Stoneridge Vineyard, WA dark Syrah red wine with purple hues.

Italian New York Sour with a sparkling Lambrusco red wine float, montenegro, simple syrup, and lemon juice.

Painted lady gin, lillet, strega, grapefruit, lemon, house-made rosemary simple syrup, and soda.

An espresso martini with cinnamon vodka, tia maria coffee liqueur, baileys, vanilla, and fresh espresso.

Reposado tequila, amaro nonino, ginger simple syrup, lime juice, and basil oil.

Strong and botanical classic with bombay sapphire, cynar, and rosso vermouth.

Bittersweet, spiced whiskey cocktail with johnnie walker black, punt e mes, zucca, benedictine, and bitters.

Local browne bourbon, orange and angostura bitters, simple syrup, and orange zest.

Rosemary or Rhubarb seedlip non-alcoholic spirit, house-made syrup, lime, and ginger beer.

Refreshing grapefruit paloma flavored craft beer.

Crisp and aromatic Lush IPA craft beer.

Crisp and refreshing non-alcoholic light beer.

Opaque, juicy hazy IPA craft beer.

Crisp golden Italian lager beer.

Smooth Mexican lager beer served chilled.

Rich and malty African Amber ale.