THIS WEEKS PASTA TASTING
Four handcrafted courses. One unforgettable evening.
C·I — “Tomato Soup” Tortellini
Silky tomato consommé brodo, grilled-cheese–inspired filling.
C·II — Celery Root & Brown-Butter Cappelletti
Velvety celeriac purée, brown butter, fresh sage.
C·III — Rigatoni all’Amatriciana
Slow-reduced San Marzano, crispy guanciale, pecorino.
C·IV — Tortelloni al Tartufo
Parmigiano & Pecorino, shaved truffles, and a runny egg yolk center.