The Menu
7 am – 11 am Monday – Friday
Roasted Za’atar Potatoes, Two Fried Eggs, Romesco, Tahini GF|V 15
Chorizo & Egg Scramble Piadina, Sweet Peppers & Fontina GF 15
Roasted Pork & Eggs, Sweet Peppers, Crispy Polenta GF 15
Croissant Sandwich, Two Fried Eggs, White Cheddar, Arugula V 13
Add Pork Belly 5 Add Avocado 5
Any Coffee Drink, Juice & Croissant 12
Individual Fruit Yogurt V|GF 5
Greek Yogurt, Honey, Fresh Berries, Cashew Granola V|GF 12
Plain or Chocolate Croissant V 5
Steel Cut Oats, Brown Sugar & Fresh Berries VG|GF 8
Fresh Berries VG|GF 10
Toast with Accompaniments V 3
Bagel with Accompaniments V 5
Freshly Baked Spiced Pecan Cinnamon Roll 5
VG- VEGAN | V- VEGETARIAN | N- CONTAINS NUTS | GF- GLUTEN FREE
BEVERAGES
Mimosa | Prosecco & Orange Juice 12
Bellini | Prosecco & White Peach or Guava 12
Bloody Mary | Spiced Tomato Juice, Vodka 12
Fresh Juice 5
Coffee | Lavazza | Italy
House Drip 3.00
Espresso 3.25 X2 3.95
Cappuccino 3.95 X2 4.95
Latte 3.95 X2 4.95
Americano 3.95 X2 4.95
Tea | Mighty Leaf | San Francisco 3.75
UOVO | EGG DISHES
Chorizo & egg scramble piadina | sweet peppers & fontina GF 15
Forever roasted pork | sweet peppers, crispy polenta, two fried eggs GF 15
In purgatorio | two oven baked eggs in cazuela with tomato & harissa V 15
Roasted za’atar potatoes | two fried eggs, romesco, tahini V|N|GF 15
AGRICOLA | SALADS
Tabbouleh | sesame tahini, cucumber, sumac, kale, currants, brown rice VG|GF 15
Insalata mercato | SB market & Parmigiano salad V|GF 15
Santa Ynez cherry tomatoes | burrata, summer corn puree, chimichurri V|GF 16
Charcoal avocado | ponzu, cara cara & mandarins, radicchio VG|GF 15
Add | chicken breast 8 | prawns 10
FORNO | WOOD OVEN
Za’atar flatbread | chickpea hummus, baba ganoush, labneh V 10
Fattoush | sesame flatbread, herbed tehina, cherry tomato, cucumber, mint, sumac VG 18
Margherita pizza | fresh mozzarella, tomato, basil, sea salt V 19
Peach pizza | Jamón serrano, gorgonzola, rosemary, caramelized onion, brussels 23
Chorizo sausage pizza | dino kale, red onion, castelvetrano olive, mozzarella 20
Add | arugula, castelvetrano olive, anchovy or egg 2.5 each
crispy Jamón serrano 8
GRANO | HOUSE MADE PASTA
Guinzaglio | 7 hour veal bolognese & Parmigiano 20
Bucatini | pancetta, chile, crushed tomato, pecorino 20
Ink mafaldine | gulf prawns, broccoli, garlic, cherry tomato confit 23
CONVIVO | MAIN COURSE
Diavola | grilled chicken breast, chile, mozzarella, romesco & aioli on our focaccia 17
Brisket | tsukemono pickle, horseradish onion & buttermilk dressing on our focaccia 17
accompanied by a market lettuce salad & pickled vegetables
Costolette | 1/2 rack of smoked & slow roasted pork baby back ribs, giardiniera GF 21
Grilled bone in ribeye | herb butter, cherry tomatoes, chimichurri, arugula GF 48
Spit roasted chicken | harissa, charmoula, olive, almonds, roasted cauliflower GF 26|44
Our focaccia | basil oil, onion & caciocavallo V 4
Sott’olio | marinated olives VG|GF 6
Condimenti | kimchi, tsukemono & giardiniera VG|GF 8
CICCHETTI | EARTH & SEA
Octopus | pork belly, poached egg, radish, frisee GF 16
Charcoal prawns | shaved fennel, dukka, spring onion labneh, citrus GF|N 15
Lamb meatballs | chickpea, rhubarb, tapenade 12
Chicken liver | crostone, celery, strawberries, hazelnuts 11
Beef carpaccio | shallot, grated horseradish, fried caper, creamy bagna cauda GF 16
AGRICOLA | SALADS & VEGETABLES
Summer corn| herb butter, cherry tomato confit & shishito peppers V|GF 13
Tabbouleh | lemon tahini, cucumber, sumac, curly kale, currants, brown rice VG|GF 15
Insalata mercato | SB market & Parmigiano salad V|GF 15
Charcoal avocado | ponzu, cara cara & mandarins, radicchio VG|GF 15
Santa Ynez cherry tomatoes | burrata, summer corn puree, chimichurri V|GF 16
Carrots | baba ganoush, saffron cauliflower, dukka, golden raisins VG|N|GF 12
Brussel sprouts | herbed tehina, chicken skin scratchings, Aleppo chile GF 15
Crispy yellow potatoes | za’atar, sauce romesco & lemon tahini VG|N|GF 11
FORNO | WOOD OVEN
Za’atar flatbread | chickpea hummus, baba ganoush, labneh V 10
Fattoush | sesame flatbread, herbed tehina, cherry tomato, cucumber, mint, sumac VG 18
Margherita pizza | fresh mozzarella, tomato, basil, sea salt V 19
Chorizo sausage pizza | dino kale, red onion, castelvetrano olive, mozzarella 20
Peach pizza | Jamón serrano, gorgonzola, rosemary, caramelized onion, brussels 23
Add | arugula, castelvetrano olive, shiitake mushrooms, anchovy or egg 2.5 each
crispy Jamón serrano 8
GRANO | HOUSE MADE PASTA
Ricotta caramelle | SB stone crab, shellfish & saffron brodo, SB sea urchin butter 25
Guinzaglio | 7 hour veal bolognese & Parmigiano 20
Bucatini | pancetta, chile, crushed tomato, pecorino 20
Ink mafaldine | gulf prawns, broccoli, garlic, cherry tomato confit 23
CONVIVO | MAIN COURSE
SoCal white seabass | cherry tomato confit, shishitos & summer corn ragoût GF 34
Costolette | 1/2 rack of smoked & slow roasted pork baby back ribs, giardiniera GF 21
Spit roasted chicken | harissa, charmoula, olive, almonds, cauliflower GF 24|42
Grilled bone in ribeye | herb butter, cherry tomatoes, chimichurri, arugula GF 48
Our focaccia | basil oil, onion & caciocavallo V 4
Sott’olio | marinated olives VG|GF 6
Condimenti | kimchi, tsukemono & giardiniera VG|GF 8