Dinner Specials for October 26, 2018
Whole leaves of baby Romaine tossed in a white truffle infused dressing.
Served with white anchovies and a fried poached egg.
Beet and Mesclun Salad (GF)
Tossed with pear & rice wine vinaigrette and finished with Feta and toasted almonds.
Risotto rice balls stuffed with mozzarella. Lightly fried and topped with Parmigiano Reggiano and tomato confit.
Gluten free pasta available upon request.
Indian Fusion Masala Ravioli
This house made Indian – Italian fusion ravioli is stuffed with ricotta cheese, English peas,
and ginger then coated in a spicy tomato cream sauce. Finished with a curry leaf pistachio pesto.
Gnocchi Con Pesto (GF)
Homemade potato dumplings tossed in a classic sauce of garlic, pine nuts, basil and olive oil.
Tagliatelle con Funghi (GF)
Homemade tagliatelle pasta in a slowly simmered sauce of seasonal mushrooms & butter.
Finished with grated Pecorino Romano.
Peppino’s Gelato (GF)
A duo of Chef Peppino’s homemade gelato.