Portata Principale

Butternut squash and ricotta filled agnolotti with sage cream and crispy sage garnish

Veal, pork and beef ragu over tagliatelle with fresh parmesan

Oven roasted airline chicken breast over  pesto gnocchi with house-made alfredo

Marinated chicken breast with alfredo over pappardelle

Hand-breaded and pan-fried with marinara, fresh mozzarella & parmesan served over linguine

Marinara verde over house-made pasta stuffed with king crab, topped with charred sweet corn

Fresh mussels, shrimp and clams sauteed in spicy arrabbiata sauce over bucatini

House-made meatballs with marinara over linguine with fresh parmesan

Calabrese shrimp with basil and pine nuts over rigatoni

Apple and fennel braised pork shank over seasonal risotto and finished with jus

Pan-seared seabass over tomato orzo with saffron compound butter, garnished with apricot mostarda

Pan-seared filet, skin on, over creamy polenta with white beech mushrooms and mushroom broth

6oz Italian herb crusted tenderloin over seasonal risotto

Lightly dusted veal chop with marsala, wild mushroom blend and linguine