PASTA NIGHT MENU BY CHEF COURTNEY LARSEN
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