Pasta And... Menu

Polenta served with a sausage and mushroom ragout.

Homemade pork sausage served with a “traditrice” sauce.

Sautéed mushrooms with truffle oil, over mozzarella.

Fresh mussels and clams in a tomato spicy sauce.

Sautéed shrimps and beans, garlic, sage, fresh tomatoes.

Burrata, bresaola, arugula, and parmigiano reggiano.

Beef carpaccio, arugula, pecorino romano, black truffle.

Octopus marinated with herbs, served carpaccio style.

Sautéed mussels in a special cream sauce.

Cantaloupe melon topped with San Daniele Prosciutto.

Mortadella, culatello, coppa, bresaola, salame.

Tomato soup of clams, mussels, shrimp, and calamari.

Buffalo mozzarella, sliced tomatoes, fresh basil.

Classic soup of beef tripe with white beans.

Homemade tortellini served in a chicken and meat broth.

Arugula, tomatoes, carrots, palm hearts, walnuts.

Tomato sauce, fresh tomatoes, buffalo mozzarella, basil.

Traditional Bolognese ragout and béchamel lasagna.

Spicy tomato sauce.

Blended fresh basil, pine nuts, parmesan, and garlic.

Tomato sauce, artichokes, black olives, basil, parmesan.

Tomato sauce, pancetta, black pepper, pecorino romano.

Spicy tomato sauce, anchovies, capers, and black olives.

Butter, cream, tomato sauce, mozzarella, hint of cognac.

Squid ink pasta, white wine, mussels, clams, shrimp,calamari

Italian porcini mushroom sauce, with black truffle on top.

Duck sauce, with a hint of orange.

Lamb sauce with straw mushrooms, and a hint of sambuca.

Spicy tomato sauce, shrimps, clams, and calamari.

White or red clam sauce.

Tomato sauce, pesto, and shrimps.

Egg, pancetta, garlic, pecorino romano.

Mushroom cream sauce.

Ravioli stuffed with Italian porcini mushrooms, served with tomato sauce, mushrooms, basil, mozzarella.

Agnolotti - the classic beef ravioli from Piemonte – served in Barbera wine.

Ravioli stuffed with ricotta and spinach, served in a tomato and basil sauce.

Ravioli stuffed with meat, served in a braised beef sauce, prepared with Barolo wine.

Lobster Ravioli served in a special cognac pink sauce, with shrimp, calamari, scallops.

Tortellini stuffed with mortadella, ham, and pork, served in a spicy sausage and meat ragout.

Ravioli stuffed with wild boar meat, served in a butter and thyme sauce.

Ravioli stuffed with pear and taleggio cheese, served in a pecorino romano cream sauce, and pepper.

Ravioli stuffed with pumpkin, amaretti, and mostarda di Cremona, served in a butter and sage sauce.

Risotto prepared in a champagne sauce, with fresh crab meat, and shrimps.

Risotto prepared with Italian porcini mushrooms, garlic, parsley, truffle oil, and parmesan.

Vegetarian risotto prepared with zucchini, asparagus, peas, and mushrooms.

Veal scaloppine dredged in flower, sautéed in a light butter and lemon sauce, served with mix vegetables, and red peppers.

Veal shank ossobuco prepared the classic “milanese” style, finished up with the gremolata, and served with a side of saffron risotto or linguine.

Pork fillet breaded alla “milanese”, then pan-fried, served with a side of tomatoes, and arugula.

Fillet of trout dredged in flower and sautéed with a touch of butter, served with a side of mushrooms with truffle oil.

Fillet of swordfish cooked in a light tomato sauce with capers, olives and a side of sautéed zucchini.

Fillet of Mediterranean Sea bass pan sautéed with white wine, sea salt, water, cherry tomatoes, side of asparagus.