Fettucine rigate with grilled sepia & aromatic herbs
New pastas are pesto siciliano with pistachio, mint, and basil / pennette with green and yellow zucchini / gnocchetti with white beans, diced tomato, and manila clams / and a fettucine rigate with grilled sepia and aromatic herbs.
Eggplant parmigiana, tomato, and besciamel baked in terra cotta
The meat in the slow-cooked ragu will change on a daily basis, while the lasagna is seasonally replaced with a baked eggplant parmigiana w/ besciamel in terra cotta.
Gnocchetti with white beans, diced tomato, and manila clams
Entrees include a seared skate wing on the bone, with Umbrian lentils & heirloom broccoli raab, a hanger steak in anchovy butter, and a roasted rouge half chicken with farro and fennel!