Cacio e Pepe

Pizza with red sauce, fresh cheese, roasted tomatoes and fresh basil.

Lightly breaded calamari served with sundried tomato aioli and fresh herbs.

Grilled fresh octopus tentacle in balsamic reduction and olive oil.

Herb-seasoned beef with capers, parmesan, red onion, arugula, truffle oil and balsamic.

Risotto croquettes filled with crispy pancetta, spinach and mozzarella with herb aioli.

Spaghetti with pecorino cheese and pepper prepared the traditional way.

House-made rigatoni with veal, pork, beef and pancetta in red or pink sauce.

Spaghetti with shrimp in white wine, garlic, lemon, basil and butter.

Linguini with mussels, shrimp, calamari, fish and smoked salmon in four-cheese sauce.

Cannelloni filled with house bolognese, ricotta and cream cheese in pink sauce, gratined.

Elbow pasta in creamy asiago and gorgonzola sauce with onion, truffle oil and pancetta.

House-made gnocchi in a creamy rosemary and saffron sauce.

Mixed greens with capers, feta and fresh tomatoes in herb balsamic vinaigrette with grilled chicken.

Tender Angus filet mignon with rosemary butter, pecorino and pepper, asparagus and potato-squash saute.