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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

RAVIOLI RETTANGOLO

31

Potato and leek puree, white truffle Burro Bianco, leek, morel mushrooms

CACIO E PEPE

29

Bucatini, Pecorino Pepato, toasted tellicherry peppercorns, Foothills butter

SPICY RIG’S

30

Rigatoni, vodka rosé sauce, Parmigiano Reggiano

VONGOLE

32

Cortez 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

ROTOLO VERDE AL FORNO

35

Nona’s Sunday ragu, spinach and parsley-infused pasta, bechamel, Parmigiano Reggiano