PASTA NIGHT MENU BY CHEF COURTNEY LARSEN

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Country Sourdough  ~7~

8 year sourdough start, extra virgin olive oil, balsamic vinegar

 

Baby Gem Lettuce Italian Salad ~11~

Green goddess, giardiniera, capers, olives, onion, pepperoncini, bread crumbs

 

Ribollita: White Bean and Kale Soup ~9~

Tomato, potato, onion, carrot, celery, thyme, bread, garnished with casalingo salami, butter

 

Spaghetti Carbonara ~17~

House made spaghettoni, pancetta, parmesan, pecorino, egg, black pepper

 

Tortellini in Sage Cream ~19~

Crispy sage, sundried tomato and parsley oil garnish 

 

Seafood Linguini ~23~

Shrimp, diced scallop, anchovies, pancetta, tomato, parmesan

 

Spaghetti Pomodoro ~15~

House made spaghettoni, tomato, basil, garlic, extra virgin olive oil, parmesan

 

Short Rib and Polenta ~27~

Hand milled corn from the chefs garden, red wine braise, onion, carrot, wilted greens

 

Mushroom Ragu and Polenta ~24~

Hand milled corn from the chefs garden, wilted greens, onion, tomato, roasted red pepper

 

Cherry Clafoutis ~9~

Baked “pudding”, cognac crème anglaise

 

Hazelnut Biscotti ~4~

Rum, white chocolate