The Butcher's Daughter- Nolita Nolita - Restaurant

Seeded Bread, smashed avocado, cilantro, mustard seeds, sprouts, curry oil, lime (v)

CRUDITE, FLATBREAD, ZA'ATAR, OLIVE OIL (V)

Oyster mushroom, gf flour, Calabrian aioli (v) (gf) Cilantro garnish

Seasonal Fruit, Whipped cream, Ginger-Matcha Sugar, Seasonal fruit syrup (v)(gf)

Mushroom & kelp patty, gruyere, caramelized onions, harissa mayo, dijon, lettuce, served on seeded bun (D)

Avocado, Sour Cream, Organic Eggs, Cilantro, Queso Fresco, Beans, Pico De Gallo (d)(gf)

Two organic poached eggs, whipped green tahini, marinated olives, veggie kebab, cucumber salad, flatbread

Seeded Bread, smashed avocado, cilantro, mustard seeds, sprouts, curry oil, lime (v)

Scrambled eggs, tater tots, cheddar cheese, avocado, jalapeño crema slaw, salsa quemada (D)

Harissa Mayo, Cheddar (Real), Smashed Avocado, Kale, Egg (Cooked with Soy Butter), Sourdough Bread. (D)

Buttermilk biscuit, maple sausage (v), eggs, rosemary hashbrowns.

ZUCCHINI NOODLES | CRISPY RICE ‘BACON’ | ROASTED MUSHROOMS | BABY SPINACH CASHEW RICOTTA | BREADCRUMBS (V)(N)(S)

Maple cardamom granola, banana, seasonal berries, shaved coconut (V) (GF)

Crispy shallots, toasted almonds, almond parmesan, avocado, breadcrumbs, harissa dressing (N) (V)

Young Thai Coconut Yogurt, Seasonal Fruits, maple Cardamom Granola (v) (gf)

Spinach, Impossible Sausage, Caramelized Onions, Mozzarella, Thyme Bechamel (d)

Marinara, mozzarella, house "pepperoni", hot honey, fresh oregano (D) (G) Beet Pepperoni: Beet, Flour (Contains Gluten)

House made red sauce, mozzarella, basil (D) House made red sauce: tomato, pepper, salt, olive oil, basil, onion, garlic

Button mushrooms, mozzarella, portobello mushrooms, arugula, garlic confit, truffle oil (D) Garlic confit: garlic, salt, olive oil

Roasted tomatoes, fried capers, arugula, cashew ricotta, arrabbiata sauce (V)(N)

PEPITA PESTO, CASHEW RICOTTA, ZUCCHINI, HERBS, CHARRED LEMON (V) (N)

ON BRUNCH / DAYTIME / EVENING

ON BRUNCH / DAYTIME / EVENING

Celery, ginger, lemon, spinach, jicama, pineapple, camu camu

Pineapple, lemon, jicama

Green apple, celery, spinach

Watermelon, fennel, honeydew, cactus pear, lime, lavender, agave

Grapefruit, turmeric, yuzu, anjou pear, honey, bee pollen, silver tip white tea

Passion fruit, pineapple, orange, jicama, raspberry, white peony tea

Kale, cucumber, green apple, fennel, pineapple, thyme, spirulina

Coconut, dates, almond butter, vanilla, almond milk, tocos (N)

Avocado, pineapple, coconut, kale, hemp protein, cilantro, coconut water, lemon juice

Acai, goji, banana, local berries, almond milk, camu camu.

Banana, almond butter, peanut butter, honey, maca.

Canyon Coffee - Alentejo Roast

Spiced chai, cinnamon, raw honey, almond milk

Espresso, cardamom-rose simple, almond milk (N)

Canyon Coffee cold brew blend brewed in cold water

Organic Canyon Coffee - Alentejo

Canyon Coffee blend espresso

Bd heirloom turmeric, maple, black pepper, almond milk

Tea Leaves Black Tea or Lemon Rooibois Tea

Matcha, almond milk, honey, bee polen

Raw cacao powder, bd "magic mushroom" powder, maple, cayenne, almond milk

Raw cacao, maple, walnut, oat milk

Homemade mint syrup, double shot espresso, almond milk, vegan whipped cream

Homemade mint syrup, matcha, almond milk, vegan whipped cream, bee pollen

Hot water, lemon, yuzu, ginger, honey, echinacea tincture

Lemon, ginger, honey, yuzu, echinacea tincture

Pressed ginger

Ginger, lemon, garlic, cayenne

100% Ugni Blanc Sparkling Brut, fresh and delicate with green apple and citrus flavors PAIRING: Oyster Mushrooms, Green Chilaquiles, Buckwheat Pancakes

The “Sorbara” variety of Lambrusco often shows expressive aromatic character and deep flavors, and L’Onesta is no exception. A vivid ruby in the glass, it announces itself with pink fruit and violet aromas. Sour cherry, hibiscus, and raspberry candy accompany a delicate mousse and a touch of tannin on the gentle, herb-tinged finish. Sparkling dry wine, with a characteristic bouquet of violets. Ruby-red color with a dry but gentle finish, light and crisp. An excellent companion with many Italian dishes, especially those including parmesan, prosciutto, or balsamic vinegar. PAIRING: Hot Honey and Beet Pepperoni Pizza, Shakshuka

Exile Rose Pet Nat: 2023, This Rosé Pèt-nat is made entirely of Gamay grapes collected by hand from vines established in 1976 in limestone and clay-flint soils. This ruby-colored wine is off-dry, with gentle aromas of strawberry-banana cream and crisp citrus, and it has zippy acidity. Flavors of tangy strawberry and cherry yogurt, with plenty of minerality. Balanced, fruity, and quite drinkable! PAIRING: Mixed Mushroom Pizza, Gem Salad

Three of Life: Brooklyn Cider House’s first Pét-Nat cider. Three of Life is a collaboration between founder and cidermaker Peter Yi and his son, Richard. It is made from the first harvest of their baby apple trees. PAIRING: Burrata, Grilled Cabbage

Kypra Verdicchio: 2021, The Verdicchio 'Kypra' comes from all the parcels of the estate, with the exception of the red grape vineyard and the Verdicchio vineyard used to make the Riserva. The parcels were planted in 1948, 1971, 1982, and 2000. The grapes are immediately crushed and pressed, without maceration. Fermentation is spontaneous in cement vats. Aging is also in cement. Kypra was the goddess of the harvest and abundance to the ancient Piceno tribe, who ruled this area and built a temple to her in Cupramontana. Cupra=Kypra. 10,000 bottles produced. (O) PAIRING: Winter Vegetable Yellow Curry, Grilled Cheese and Tempeh Panini

Anne Pichon Vermentino: 2023, Sauvage is a lively Vermentino with an aromatic array of grapefruit, fresh apple, green almond, hawthorn, pear, and pineapple. The palate is crisp and taut, with minerality and hints almond. The vermentino has notes of grapefruit, fresh apple, green almond, hawthorn, pear, pineapple. Crisp and taut this cuvee has minerality and bittersweet hints. (O) (V) PAIRING: Pappardelle, Mediterranean Breakfast

Queen of the Sierra: 2021, The 2015 Queen of the Sierra white estate blend was grown on the Rorick Heritage Vineyard in Calaveras County at 2000’ elevation, featuring soils comprised of a layer of schist over dolomite-rich limestone. Composed of Riesling, Chardonnay, and Verdelho, the wine shows all of the aromatic complexity and textural presence that are the hallmarks of wines grown on the limestone of our estate. PAIRING: White Pizza, Avocado Toast

Caricante: 2021, Born in the shadow of Mount Etna, Elisa Trovato knew one thing at an early age: The deep relationship between the volcano and the land was to shape her future. She set out on a unique journey of true dedication to the winemaking women who came before her. High altitude produced on the slopes of Mount Etna, with native Carricante grapes. The lava soil minerality donates to the grapes and the climate from extreme temperature giving the wine fine fragrance and freshness. The Bianco is handpicked and de-stemmed, followed bya 72-hour cold soak maceration and a 15 day fermentation in stainless steel. Aging takes place in steel as well. (O) (V) PAIRING: Warm Cous Cous, Pad Thai

Pouilly-Fuisse Pentacrine: 2022, Pentacrine is named for the small star-shaped fossils found in the vineyards. This is a blend of several parcels throughout Vergisson. Fermented and aged in demi-muids; floral with notes of strawberry and juicy pink grapefruit.

Troussea Gris: 100% Trousseau Gris from Fanucchi-Wood Road Vineyard in the Russian River Valley of Sonoma County. The Fanucchi-Wood Road Vineyard is dry-farmed and practicing organic, with the Trousseau Gris block dating to 1981. The fruit was foot crushed and left to macerate on skins for three days before being pressed to neutral puncheons and stainless steel for fermentation. The wine was matured in neutral puncheons before bottling. 12.4% abv.

Good Boys ‘Diamond in the Roughage’ 40% Grenache, 20% Roussane, 20% Trousseau Gris, 20% Viognier, tasting notes: Apricot jam, sea mist, white peach, sliced pear, spring blossoms PAIRING: Lemon Chamomile Waffle, White Bean Hummus

Tinto Amorio: 2023, The organically farmed French Colombard, Gewürztraminer, and Albariño underwent 24 days of skin-contact before being blended with the Zinfandel for co-fermentation in stainless steel. The wine was then aged sur lie in a mix of new French oak barrels and stainless-steel tanks for 3 ½ months before being racked off lees to tank and bottled. (V) (O) PAIRING: Oyster Mushrooms, Gem Salad

Thee and Thou: 100% Albariño from the Terra Alta vineyard in Clements Hills - Lodi. The vines are planted on sandy clay loam soils, with the grapes retaining great acidity from wide diurnal shifts in the area - the valley pulls cool air from the San Francisco Bay, bringing down the temperatures at night during the growing season. The grapes were picked in the early morning and brought back to the winery on Treasure Island. They are then destemmed, foot-stomped and macerated on skins for roughly 5 days before being pressed off to complete fermentation. Matured for 10 months in neutral French oak and bottled unfined and unfiltered. (O) PAIRING: Spicy Kale Caesar, Vegan Diavola Pizza

Lemonade Rose: 2023, Pinot Noir (88%) and Gamay (12%) from organically farmed vineyards in the Willamette Valley, and Applegate Valley of Southern Oregon. The fruit was harvested from a variety of unique vineyard sites, making for a bright, juicy, and multidimensional rosé. The grapes were gently pressed, settled, and racked to stainless steel for native fermentation, with no additions other than minimal SO2 at bottling. PAIRING: White Pizza, Coconut Yogurt

Rosato: 80% Carignano, 20% Alicante Nero (aka Grenache). This is the 1st Rosato from Ampeleia! The Carignano was direct-pressed and then whole clusters of the Alicante Nero were added to the tank, macerating there for 12 days and coloring the wine. All concrete. Low alcohol, salty, with a hint of welcome tannin. Certified biodynamic. 5,000 bottles made. PAIRING: Cauliflower Cacio e Pepe, Nova Benedict

4 Kilos Motor America Callet: 2021, Francesc Grimalt and Sergio Caballero founded 4Kilos Wines in Mallorca in August 2006, with the goal of producing wines that reflect the intensity of the grape and its nuances, but with a fresh approach and presentation. Their perspective is not just one of variety, but also of the significance of the strain-soil-climate-growth combo. PAIRING: Mushroom and Squash Carbonara, Shakshuka

Nebbiolo: 2021, From 0.8ha between two crus, Marcarini and Casot, both with the commune of Treiso, at 350m. The oldest vines were planted in 1980 and the youngest in 2012. Marcarini is exposed to the southeast whereas Casot faces southwest. PAIRING: Margherita Pizza, Country Breakfast

Malbec Chasse Patate: 2023, 100% Malbec from Naggiar Vineyard in Grass Valley, Sierra Foothills. 'Chasse Patate' is an expression of the lighter side of the Sierra Foothills, without sacrificing complexity. The Naggiar Vineyard is much less severe than North Yuba, where the vines sit at 1200 ft. of elevation.on rolling hills rather than steep rocky slopes, resulting in less tannic structure and an approachable fruit profile at a young age. The fruit was foot crushed (whole-cluster) for fermentation, and matured in barrel for 5 months before bottling. This wine will be bottled in three phases, with a 12 and 18 month elevage version to follow. Bottled unfined and unfiltered with a 25ppm sulfur addition. 12.4% abv. (O) PAIRING: Gnocchi, Brussel Sprouts

Deep Blue Pinot Noir: 2022, Deep Blue is a blend of seven biodynamic or organically farmed vineyards in the Willamette Valley; Cassin, Yamhill Springs, Roshni, Johan, Momtazi, Nemarniki, and Finnigan Hill. Fermented with 30% whole clusters and matured for 11 months in neutral wood before bottling. A portion of the profits of Deep Blue are donated to Oregon Kelp Alliance, an organization promoting ocean restoration and the creation of sustainable, carbon capturing food sources. (O) PAIRING: Butcher’s Burger

Gomez Cruzado Predilecto: 2021, This wine revives Predilecto, another historic brand of Gomez Cruzado. It offers a unique opportunity to savor the essence of the Sonsierra and Najerilla vineyards without the influence of oak. The aim is to reclaim the traditional Rioja style predating the introduction of oak by French winemakers. Unlike carbonic maceration, this wine embodies pure, clean fruit flavors with a refreshing quality. Despite its youth, it remains elegant and intriguing. PAIRING: Vegan Diavola Pizza, Greek Style Scrambled Eggs