First Courses

Fresh tonnarelli with pecorino romano cream, black pepper, and fava beans.

Fresh paccheri with monkfish and double cherry tomatoes.

Fresh fusilloni with zucchini cream, Provolone del Monaco cheese, and basil.

Large square ravioli filled with ricotta and lemon, served with cherry tomato cream, crispy guanciale, and Pecorino Romano gel.

Chitarra spaghetti with garlic, extra virgin olive oil, chili pepper, anchovies, Taggiasca olives, and bread with sun-dried tomatoes.

Potato gnocchi with cherry tomatoes, Agerola fior di latte, 22-month-aged Parmigiano Reggiano, and basil gel.

Fresh tonnarelli with egg yolk cream, Pecorino Romano cheese, and crispy guanciale.

Chitarra spaghetti with fresh clams, garlic, extra virgin olive oil, and cherry tomatoes.

With 100% Italian beef ragù.

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