BARBARO — Wild by Nature, Crafted with Fire

The Open Road

Carpaccio Gaucho

Chimichurri cream base with mozzarella and Parmigiano, finished with raw tenderloin, capers, arugula, chimichurri oil, and Maldon salt.

Silky, savory, and bright — where gaucho tradition meets raw elegance.

Lomo Fresco

Chimichurri cream sauce with Pecorino, tender cubes of filet mignon, fresh buffalo mozzarella, and cherry tomatoes, finished with microgreens.

Elegant, bright, and fresh — a modern riff on the Argentine steakhouse classic.

Parma in Bloom

Olive oil and Pecorino base topped with prosciutto, finished with toasted walnuts, ricotta rosettes, pomegranate seeds, orange blossom honey, and fresh mint.

Salty, sweet, nutty, and bright — a garden of prosciutto rising in bloom.

El Puesto

Sliced provolone topped with fire-roasted corn and Mexican chorizo, finished with Cotija, crema, fresh cilantro, and Tajín.

Smoky, creamy, and zesty — taco-stand flavors lifted by sourdough.

Manuka Grove

Ricotta-crème fraîche base layered with Fontina, pancetta, and thin lemon slices, finished with crushed pistachios, fresh thyme, black pepper, Maldon salt, and a drizzle of Manuka honey.

Bright, savory, and floral — a grove shaped by nectar and time.

Za'atar Lamb

Olive oil, garlic confit, and za'atar base with shredded scamorza and spiced ground lamb, finished with small dollops of stracciatella, crushed pistachios, and fresh mint.

Savory, aromatic, and balanced — a Levantine table set on sourdough.

Pilgrim Pie

Shredded mozzarella topped with garlic Brussels sprouts and pancetta, pulled turkey, smoked Gouda, and ribbons of turkey gravy, finished with toasted walnuts.

Savory, smoky, and nutty — a Thanksgiving feast reborn on dough.

Le Miso

Miso-enriched onions layered with Gruyère, Comté, and Fontina, finished with toasted rye breadcrumbs, fresh thyme, and chives.

Deep, aromatic, and richly savory — French onion soup shaped by fermentation.

Birria Lenta

Eight-hour birria beef on sourdough, layered with mozzarella and Oaxaca, glazed with consommé, finished with Cotija, cilantro, onion, and fresh lime.

Savory, smoky, and bright — patience rewarded by fire.

The Kitchen Table

Roni Rosette

A tomato sauce base layered with mozzarella, topped with a duo of Ezzo Supreme and GiAntonio pepperonis, finished with whipped ricotta rosettes, fresh basil, and ribbons of hot honey.

Spicy, sweet, and creamy — a modern upgrade to the classic slice.

Campo Verde

Artichoke-garlic sauce on top of sliced provolone with prosciutto, finished with stracciatella, a drizzle of honey, and broccoli microgreens.

Savory, creamy, and fresh — where sun-kissed fields rise beneath gentle clouds.

Pickle Patch

Thinly sliced pickles and grilled onions with shredded scamorza and cubes of San Joaquin Gold, topped with pepper flakes, finished with ranch, pistachios, and fresh dill.

Tangy, creamy, and crunchy — a brined garden twist with a spicy bite.

Golden Oldie

Sautéed mushrooms under sliced Muenster, a scatter of Gouda, pickled red onion, and dollops of garlic cream, finished with toasted rye breadcrumbs and fresh chives.

Earthy, creamy, and crunchy — a classic grilled cheese, enriched with mushrooms and rye.

Blistered Brussels

Garlic cream sauce, mozzarella, Fontina, crisp pancetta, shaved Brussels sprouts, and whole garlic confit cloves, finished with Parmigiano and a drizzle of hot honey.

Smoky, sweet, and savory — Brussels reborn in the fire.

Wylde Buffalo

Vodka sauce on top of sliced provolone with buffalo-glazed chicken, bufala ciliegine, finished with pesto cream, fresh basil, and a light dusting of Parmigiano.

Spicy, creamy, and herbaceous — buffalo heat grounded in Italian comfort.

The Shore

Wylie Lox

Crème fraîche base and everything bagel spice, finished with smoked white king salmon, fresh chives, and a lemon-kissed crème fraîche drizzle.

Savory, tangy, and aromatic — a clever take on the bagel shop classic.

Duck Libre

Vodka-miso sauce with ground duck and kimchi-ricotta-crème fraîche dollops, finished with capers and chives.

Savory, tangy, and rich — duck on sourdough, shaped without borders.

Yuletide Cheer

A garlic-miso ghee base topped with scamorza, tender shrimp, and crushed pistachios, finished with fresh chives.

Rich, nutty, and savory — the warmth of the season in every bite.

Golden Current

Ricotta blended with Calabrian chiles, dotted with fresh mozzarella pearls and shrimp, finished with toasted walnuts, fresh thyme, and a drizzle of hot honey.

Briny, sweet, and creamy — shrimp drifting through a gentle, sunlit current.

Red Current

Ricotta blended with Calabrian chiles, layered with tender shrimp, crisp pancetta, and fresh mozzarella pearls, topped with extra Calabrian chiles, finished with broccoli microgreens and a cooling ranch drizzle.

Savory, spicy, and creamy — shrimp drifting through warming tides.

Ember Current

Ricotta blended with Calabrian chiles and smoked paprika, layered with tender shrimp, smoked Gouda, and fresh mozzarella pearls, finished with a barbecue drizzle, chives, and a hint of citrus.

Smoky, spicy, and sweet — shrimp pulled through the embers of a dying fire.

The Garden

Garlic Grove

Basil pesto base with mozzarella and goat cheese, dotted with whole garlic confit cloves and finished with fresh basil.

Herbal, aromatic, and composed — basil and garlic, two ways, in harmony.

Forest Floor

Crème fraîche and Pecorino form a silky base layered with mozzarella, Fontina, garlic confit, and a medley of wild mushrooms, finished with pine nuts, Parmigiano, and oregano.

Earthy, nutty, and aromatic — a walk in the woods baked on dough.

Pesto Tricolore

A vibrant basil pesto layered with shredded and buffalo mozzarella, a duet of sun-dried and roasted cherry tomatoes, finished with Parmigiano, basil, and pine nuts.

Herbaceous, tart, sweet, and nutty — celebrating Italy's flag in flavor.

Pesto Bosco

Basil-pesto mushroom cream base topped with mozzarella, sautéed mushrooms, and cherry tomatoes, finished with fresh basil.

Herbal, earthy, creamy, and bright — a woodland garden coming to life on dough.

Rosso Verde

Sliced provolone topped with miso-enriched crushed tomatoes and cherry tomatoes, finished with pesto-ricotta-crème fraîche dollops.

Savory, bright, and herbaceous — a classic ready for opening night.

Campo Bianco

Artichoke-garlic sauce on top of sliced provolone with mushrooms, artichoke hearts, and cherry tomatoes, finished with fresh basil.

Savory, earthy, and bright — where field-grown flavors take the lead.

The Hearth

Crimson Eve

A beet crema and sliced Havarti base topped with shaved ham, Tajín-seasoned cantaloupe, and Gruyère, finished with toasted walnuts and fresh mint.

Bold, unexpected, and balanced — a rainbow of fruit, vegetables, and protein.

Holiday Hearth

A barbecue sauce base topped with pulled turkey, smoked scamorza, mozzarella, smoked Gouda, red onion, and fresh chives.

Warm, smoky, and comforting — a holiday gathering around the fire.

Naughty List

A vodka sauce base topped with shaved ham, scamorza, pillows of hand-dipped ricotta, Calabrian chiles, and fresh cilantro.

Spicy, creamy, and indulgent — heat meets holiday comfort.

Christmas Supper

A smoked scamorza base topped with garlic Brussels sprouts and pancetta, pulled turkey, cubes of Fontina, and ribbons of turkey gravy, finished with toasted walnuts and fresh parsley.

Rich, savory, and festive — a holiday dinner on sourdough.

The Grinch

A crushed tomato base topped with shaved ham, sautéed mushrooms, red onion, and a blend of scamorza and smoked scamorza.

Classic toppings, timeless appeal — even a grinch earns a spot at the table.

Chimi Sunrise

Chimichurri cream base with mozzarella and Gruyère, topped with browned Mexican chorizo, soft scrambled eggs, and fire-roasted corn, finished with fresh cilantro.

Herbal, savory, and bright — a Latin fusion brunch brought to life on dough.