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

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

House-made meatballs with marinara over linguine with fresh parmesan

Pan-seared filet, grana Padano and parmesan crusted, served over roasted asparagus. Topped with Dijon and lemon beurre blanc

Calabrese shrimp with basil and pine nuts over rigatoni

Apple and fennel braised pork shank over butternut squash risotto and finished with jus

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

House-made pasta stuffed with marsala braised short rib and goat cheese. Served in a mushroom cream sauce and topped with crispy celery root.

6oz. tenderloin served over mascarpone polenta and finished with chive oil

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