menu

modern regional Italian dishes with nothing to hide

RAGU E SPAGHETTI

30

Smoked North Country Beef ragu, parsley, cracked black pepper, Parmigiano Reggiano, single-origin olive oil

POTATO & LEEK RAVIOLI

31

White truffle butter sauce, steamed leeks, morel mushrooms, garden herbs

CACIO E PEPE

29

Bucatini, Pecorino Pepato, toasted Tellicherry peppercorns, Foothills butter

SPICY RIGATONI

30

Vodka rosé sauce, hot Italian sausage, Parmigiano Reggiano

VONGOLE

32

Cortes Island clams, parsley infused orecchiette, pancetta, garlic, white wine liaison

CHICKEN ALFREDO

31

Chicken, caramelized onion and thyme stuffed ravioli, Alfredo sauce, as per Alfredo di Lelio 1882-1959 ROME

AGNOLOTTI DEL PIN

32

Stuffed with whipped ricotta, tomato passata, basil, Parmigiano Reggiano

NOVA SCOTIA LOBSTER

52

Grilled Nova Scotia lobster, lobster essence, saffron angel hair, crispy gremolata