Mon–Thur 7am-9pm kitchen/10pm bar • Fri–Sat 7am-10pm kitchen/11pm bar • 440 N 8TH ST SUITE 150402-438-2255

Friday Night Pasta

serving at 5:30pm

Fresh Pasta made in our kitchen today

Pasta Platter for Two__45

choice of three

plus antipasto plate, 2 simple salads, 2 caramel crème canolis

 

Pork Saltimbocca w/ Fettuccine Romesco__18

pork loin, house cured Irish bacon, provolone, sage

 

Fettuccine w/ House Sausage & Mushrooms __16

kielbasa, sautéed mushrooms, reduced chicken stock & mustard

 

Cavatelli__16

bacon, green peas, sprouts, house ricotta, truffle oil

 

Ravioli__16

goat cheese cheese filling, spinach, mushrooms, onion, sunflower nuts, black garlic, olive oil

 

Lasagna__15

pepperoni, bacon, sausage

 

Fettuccine w/ Pork Meatballs __15

Ground pork, herbs, egg, bread crumbs

 

Simple Pasta__9

fettuccine, garlic olive oil, roasted garlic

add tomato sauce, red or green pesto__2


Trending

Banana Walnut Fritters__7

ripe bananas, toasted walnut, egg batter, butterscotch sauce

Spinach & Onion Dip__8

fresh spinach, caramelized onion, toasted bread crumbs, bread

Red Pepper & Garlic Sausage__8

house sausage, red pepper cream cheese, bread 

 

We make all our pasta from scratch every Friday morning and fashion it into different forms. Below is a description of the terminology

Tortelli, Tortellini – hat shaped stuffed pasta

Ravioli – pillow shaped stuffed pasta

Gnocchi – small dumplings made with potato, egg & flour

Pappardelle – wide strips

Linguini Fini – fine, thin strips

Fettuccine – medium width

Lasagna – wide, long sheets