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