À La Carte — Pasta & Grain

Handmade • Dried • Filled

Every pasta is crafted to order — this menu serves as a guide, not a limit

Extruded

Spaghetti — San Marzano tomato, basil oil, aged Parmigiano

Spaghetti alla Chitarra — brown butter, lemon, cracked pepper

Bucatini — pork sugo, fennel pollen, pecorino

Tonnarelli — cacio e pepe, toasted black pepper, sheep’s milk pecorino

Tagliolini — cultured butter, shaved truffle

Linguine — garlic confit, chili, parsley (aglio e olio refinement)

Ribbon & Sheet Pastas

Tagliatelle — slow-braised beef ragù, Parmigiano Reggiano

Pappardelle — duck ragù, orange zest, thyme

Fettuccine — wild mushroom jus, mascarpone, chives

Mafaldine — lamb shoulder ragù, rosemary, aged pecorino

Lasagnetta — veal sugo, béchamel, nutmeg

Filled Pastas

Ricotta Agnolotti — brown butter, sage, lemon

Tortellini — prosciutto, Parmesan broth

Ravioli — roasted squash, amaretti, browned butter

Plin — braised short rib, pan jus

Cappellacci — spinach & herbs, cultured cream

Butter, Cream & Minimalist Preparations

Gnocchi Parisienne — Gruyère, black pepper, chives

Potato Gnocchi — beurre noisette, thyme

Ricotta Gnocchi — cream, lemon zest, Parmigiano

Maltagliati — butter, anchovy, breadcrumbs

Vegetable-Forward

Radiatori — braised greens, garlic, chili, pecorino

Casarecce — roasted eggplant, tomato conserva

Orecchiette — charred broccoli rabe, chili, olive oil

Mezze Rigatoni — fennel, onion, white wine, herbs

Alternative Grains & House Specialties

Buckwheat Pizzoccheri — potato, greens, alpine cheese

Spelt Gnocchi — mushroom jus, Parmigiano

Chestnut Tagliatelle — brown butter, sage

Semolina Gnocchetti — tomato, basil, olive oil

Dough & Flour

First Plates