Wooden Paddle | La Grange

IYKYK - Hand-breaded local mozz, fried until golden & ooey-gooey, with warm marinara for dipping - ‘cause when you dip, I dip, we dip

Hand-rolled prime chuck beef, marinara, freshly grated parm, basil chiffonade.

Warm, herbed goat cheese, crispy breadcrumb crust, roasted garlic aioli

Toasted housemade focaccia, herb-y whipped ricotta, tart lime & black pepper honey... you may catch more flies with honey, but you catch more honeys being fly

Crispy fried polenta squares, pan-seared shrimp, caramelized shallot cream sauce

Toasted housemade focaccia with black truffle, pimento, & vanilla-honey butter

Fried Brussels sprouts tossed in maple bourbon butter, topped with crispy bacon bits

Sweet chili glaze, a little heat, basil oil, crispy parsley, grilled lemon wedge. Shining red like my ’rari

Fresh basil, fresh mozz, housemade tomato sauce, extra virgin olive oil, cracked sea salt

Calabrian chili peppers, pepperoni, fresh basil, fresh mozz, housemade red tomato sauce, honey

Sweet tavern-style tomato sauce, provolone, fresh mozz, freshly grated parm, basil chiffonade

Charred pepperoni cups, fresh garlic, sharp provolone, fresh mozz, tomato sauce, fresh grated parm

Creamy herbed ricotta dollops, sharp gorgonzola, shaved parm, fresh garlic, fresh mozz, extra virgin olive oil, cracked black pepper (Ask for everything bagel seasoning. It’s on us)

Creamy garlic sauce, roasted porchetta, smoked mozzarella, arugula, lemon zest

Roasted cremini mushrooms, fresh mozz, nutty smoked gouda, extra virgin olive oil, fresh thyme, black truffle puree

Smokey applewood bacon, pepperoni, fennel sausage, fresh mozz, sharp provolone, tomato sauce

Slow-braised short rib, mid-spicy housemade giardiniera relish, red tomato sauce, provolone, mozz - Carmy eaten, Carmy approved

Sweet mission fig jam, salty prosciutto, fresh mozz, creamy mascarpone

Arugula, hand-sliced prosciutto, fresh mozz, extra virgin olive oil, freshly grated parm, balsamic reduction

You think you're betta than us?!

Roasted focaccia breadcrumbs, freshly grated pecorino romano, romaine hearts, mesclun greens, Caesar dressing

Torched iceberg lettuce, sharp Gorgonzola, crispy pork belly, pickled red onions, blistered cherry tomatoes, and blue cheese dressing

Fire-roasted beets, whipped goat cheese, candied pecans, and maple vinaigrette on a sunflower sprout salad

Snap peas, asparagus, creamy burrata, grilled sourdough, bright lemon vinaigrette. Fresh, clean, snackable

Juicy wagyu bavette finished with chimichurri and Maldon salt. Medium rare — trust the chef, darling **Please allow 30m for preparation**

Creamy shallot cream & our housemade (nut-free!) pesto, rigatoni, freshly grated parm. Chef’s reco: add chicken +7 or shrimp +8 !

Roasted garlic burrata, grated parmesan, chicken katsu, angel hair pasta, marinara, extra virgin olive oil, micro basil

Balsamic marinade, wood-fire charred skirt steak, thick gorgonzola schmear, fresh parsley (gf)

Apple cider–braised pork shank, creamy mascarpone polenta, and a glossy apple demi-glace. Big, bold, and fall-off-the-bone vibes

Saffron garlic cream, shallots, basil oil, stracciatella. Chef’s reco: add blackened shrimp

Butter cake, lemon curd, whipped lime mascarpone, lemon confit

Scratch-made Twinkie-inspired cakes, espresso-soaked, topped with agave mascarpone & cocoa dust

A rich, moist chocolate cake wrapped in velvety chocolate buttercream and finished with a gleaming dark chocolate mirror glaze and gold dust

Strawberry rhubarb crostata, vanilla bean gelato, strawberry sauce, candied basil. Sweet, bright, a little nostalgic

Madagascar vanilla-bean panna cotta, cherry reduction, with a luxardo cherry on top

Whipped Nutella, mascarpone, powdered sugar