PASTA + RISOTTO

also available as a main course

tagliatelle al ragù – 6 hour bolognese, veal and pork, pancetta and parmesan  17 / 24

casarecce with spicy chorizo sausage – tomato, chili, rosemary and parmesan  18 / 25

ravioli of fall and winter squash – citrus brown butter and roast hazelnuts, crispy sage, fresh toscano pecorino   22 / 28

wood grilled scallops from new bedford – linguine pomodoro, calabrian chili, garlic, lemon and fresh basil 24 / 36

organic acquerello carnaroli risotto – burgundy truffles, wild and cultivated mushrooms, fresh herbs, parmesan lace  18 / 28

farro lilies all’arabbiatta – san marzano tomatoes and chili – crispy basil and garlic  18 / 26