Antipasti - Small Bites to Share
Pane RusticoUSD 5.50
Housemade Rustic Bread, Olitalia Extra Virgin Olive Oil
Focaccia Pomodoro e OliveUSD 7.00
Housemade Focaccia, Plum Tomatoes, Taggiasca Olives, Oregano
MozzarellaUSD 7.00
Housemade Mozzarella, Extra Virgin Olive Oil, Sea Salt
Zucchine e PiselliUSD 15.00
Pea Leaves, Shaved Zucchini, Mint Vinaigrette, Pistachio
Bruschetta ai Tre PomodoriUSD 16.00
Housemade Otto Tondo, Heirloom Cherry Tomatoes, Basil, Extra Virgin Olive Oil
RucolaUSD 17.00
Wild Arugula, Heirloom Tomatoes, Agriform Parmigiano-Reggiano DOP, Balsamic Reduction
Insalata VerdeUSD 12.00
Arugula, Fennel, Granny Smith Apple, Radish, Walnuts, Balsamic Vinegar, Extra Virgin Olive Oil
CaponataUSD 18.00
Eggplant, Onion, Pepper, Celery, Mutti Tomatoes, Pine Nuts, Raisins, Garlic, Taggiasca Olives, Capers, Housemade Otto Tondo
Prosciutto e FocacciaUSD 19.00
Prosciutto di Carpegna DOP 20-Months, Stracciatella, Arugula, Housemade Focaccia
Carpaccio di ManzoUSD 19.50
Raw Sliced Double R Ranch Beef Eye Round, Arugula, Lemon Dressing, Agriform Parmigiano-Reggiano DOP
PolpetteUSD 23.00
Braised Beef & Pork Meatball, Mutti Tomatoes, Agriform Parmigiano-Reggiano DOP, Housemade Focaccia
Tales From the Pasta Maker ‐ La Pasta del Tavolo
Every month at Il Pastaio, our handmade pasta bar, our pastai (pasta makers) will be showcasing a brand new dish! Grab a seat at the bar to watch the experts in action and let the traditional dishes take you region by region on a tour through Italy. Served tableside in a Pecorino Romano DOP wheel
Cappellacci con Ricotta e Limone agli AsparagiUSD 28.00
Housemade Cappallacci filled with Lemon and Calabro Ricotta, Garlic Sauce, Sardinian Caviar, Green Asparagus
La Pasta Fresca
Traditional Fresh Pasta from Italy's Many Regions. In northern regions, eggs are combined with soft grano tenero flour where a liquid more adherent than water is needed to make fresh pasta. In the south, the use of grano duro flours like semolina, which is higher in protein than soft wheat flour, requires little else other than water and salt
Nord
Tagliatelle alla BologneseUSD 26.00
Beef, Prosciutto di Parma DOP Aged 18-Months (Ferrarini). Emilia-Romagna - 15th century: To create these rich, golden ribbons, fresh egg pasta dough is cut through a pasta machine, into the perfect size: 0.6 mm thick and 8 mm wide
Trenette al Pesto GenoveseUSD 19.00
Basil, Pine Nuts, Yukon Gold Potatoes, Green Beans, Parmigiano Reggiano® DOP. Liguria - 8th century: Our housemade fresh pasta dough is extruded through an authentic bronze die to form 4mm wide elliptical ribbons resembling "train tracks"
Agnolotti del Plin al SugoUSD 28.00
Veal, Pork, Beef Filled Pasta, Parmigiano Reggiano® DOP, Beef Reduction. Piemonte - 12th century: Each plin is folded, pinched and cut by hand, filled with braised veal shank, soffritto, short rib, sausage, and Parmigiano Reggiano® DOP aged 18-Months
Tortelli di Piselli e StracciatellaUSD 27.50
Housemade Tortelli Filled with Peas & Calabro Ricotta, Housemade Stracciatella, Mint, Parsley Oil
Centro & Sud
Tonnarelli Cacio e PepeUSD 27.00
Housemade Tonnarelli, Agriform Parmigiano Reggiano DOP, Granarlo Pecorino Romano DOP, Black Pepper
Gnocchi di Ricotta e PiselliUSD 28.00
Handmade Ricotta Gnocchi, Green Pea Cream, Lemon Zest, Marjoram
Casarecce alla TrapaneseUSD 22.00
Cherry Tomatoes, Almonds, Basil, Genuine Fulvi® Pecorino Romano DOP. Sicilia - 14th century: These rolled up little scrolls are crafted by extruding semolina dough through a customized bronze die, resulting in a porous texture that absorbs sauce more easily
Chitarra alle VongoleUSD 26.00
Manila Clams, Parsley, Red Pepper, Garlic, White Wine. Campania - 19th century: This classic Neapolitan dish has been a staple along the coast since the first written recipe in 1839. Using fresh clams, olive oil, pepperoncino, white wine, and parsley, this pasta is a great way to welcome spring with light flavors treated delicately
Malloreddus alla CampidaneseUSD 28.00
Housemade Malloreddus, Sausage and Saffron Ragu, Granarlo Pecorino Romano DOP
