Pasta da Pulcinella

Tomatoes, goat cheese, shiitake mushrooms, and eggplant caponata on crostini.

Fresh mozzarella and tomato slices in balsamic vinaigrette fresh mozzarella, and tomato slices in balsamic vinaigrette.

Traditional Caesar dressing with shaved Reggiano and croutons.

Mixed greens and balsamic vinaigrette.

House-made spinach tagliatelle with a hearty ragú (slowly simmered with veal, beef, pork, onions, carrots, celery, tomatoes, and a hint of cream).

Buckwheat tagliatelle tossed with sautéed rapine, roasted radicchio, browned garlic, shiitake mushrooms, and crushed red peppers.

Wild mushroom stuffed black pepper ravioli with browned garlic, shiitake, and domestic mushrooms; tossed in rosemary-infused olive oil, topped with fresh tomatoes, and julienne zucchini.

Stuffed with wild mushrooms served in a spicy tomato cream sauce.

Ravioli filled with eggplant, bell pepper, walnuts, ricotta, parmesan, basil, and mint topped with a tomato basil sauce.

Round ravioli filled with granny smith apple, sausage, and Parmigiano are topped with browned butter and fresh sage.

Ravioli stuffed with lobster and ricotta in a champagne cream sauce topped with basil and fresh tomatoes.

Classic linguini (freshly made) with choice of tomato, basil pesto or garlic cream sauce.

Pan-roasted chicken breast with marsala mushroom sauce. Served with tortellini al marinara.

Sautéed lightly breaded chicken breast with tomato basil sauce and mozzarella. Served with tortellini al pesto.