pasta

Fall Festa di Pasta | October 16-19

Our fall pasta menu embraces the richness of the harvest season with these flavorful small plates.

Tagliatelle, cauliflower, Meyer lemon, whipped ricotta | 12

Sheep Milk Ricotta Tortelloni, butternut squash, pomegranate, hazelnut, sage, brown butter | 11

Cheese Agnolotti, saffron, pistachio, honey, thyme, parsley | 13

Lasagna, mushroom Bolognese, Swiss chard, sauce bechamel | 10

Torchetti Puttanesca, bay scallops, Aleppo pepper | 15

Linguini, Manila clams, jalapeño, bread crumb | 12

Lobster Francobolli, orange, chervil butter | 16

Trottole, chicken, fall greens, pearl onion, black garlic | 12

Gemelli, duck confit, kale, currants, rye croutons | 13

Black Pepper Mafaldine, rabbit sugo, rosemary, Malabar spinach | 14

Bucatini Carbonara, pancetta, black pepper, Parmesan Reggiano | 14

Potato gnocchi, pork sausage, rapini, chili flakes | 13

Pappardelle Bolognese, beef, red wine | 13

Campanelle, lamb ragout, tomato concassé, Pecorino Romano | 13

We believe in the beauty of cooking with local, seasonal ingredients.