Antipasti - Small Bites to Share
Pane Rustico$5.50
Housemade Rustic Bread, Olitalia Extra Virgin Olive Oil
Focaccia Pomodoro e Olive$7.00
Housemade Focaccia, Plum Tomatoes, Taggiasca Olives, Oregano
Mozzarella$7.00
Housemade Mozzarella, Extra Virgin Olive Oil, Sea Salt
Zucchine e Piselli$15.00
Pea Leaves, Shaved Zucchini, Mint Vinaigrette, Pistachio
Bruschetta ai Tre Pomodori$16.00
Housemade Otto Tondo, Heirloom Cherry Tomatoes, Basil, Extra Virgin Olive Oil
Rucola$17.00
Wild Arugula, Heirloom Tomatoes, Agriform Parmigiano-Reggiano DOP, Balsamic Reduction
Insalata Verde$12.00
Arugula, Fennel, Granny Smith Apple, Radish, Walnuts, Balsamic Vinegar, Extra Virgin Olive Oil
Caponata$18.00
Eggplant, Onion, Pepper, Celery, Mutti Tomatoes, Pine Nuts, Raisins, Garlic, Taggiasca Olives, Capers, Housemade Otto Tondo
Prosciutto e Focaccia$19.00
Prosciutto di Carpegna DOP 20-Months, Stracciatella, Arugula, Housemade Focaccia
Carpaccio di Manzo$19.50
Raw Sliced Double R Ranch Beef Eye Round, Arugula, Lemon Dressing, Agriform Parmigiano-Reggiano DOP
Polpette$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
Scialatielli$29.50
Housemade scialatelli, mussels, clams, mutti tomato
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
Tradizione
Tagliatelle alla Bolognese$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
Agnolotti del Plin al Sugo$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
Malloreddus$28.00
Campidanese: Mutti Tomato, Sausage Ragu, Saffron, Granarlo Pecorino Romano DOP
Tonnarelli$27.00
Cacio e Pepe: Granarlo Pecorino Romano DOP, Black Pepper
Innovazione
Bigoli$28.00
Housemade Bigoli, Clam Sauce, Lemon Zest, Parsley Crumble
Cappellacci$27.00
Housemade Cappellacci filled with Lemon & Calabro Ricotta, Lemon Butter, Toasted Pine Nuts, Zucchini Chips
Spaghettoni$29.50
Squid Ink Spaghetti, Basil Pesto, Wild Gulf Shrimp, Tomatoes Coulis, Lime
Tortello$26.00
Housemade Eggplant Ravioli, Agriform Parmigiano-Reggiano DOP Fonduta, Mutti Tomato, Basil Pesto
