Hand made potato dumplings served one of four ways: four cheese sauce, San Marzano tomato sauce, bolognese or pesto sauce.
Traditional black ink fettuccine, Veraci clams, asparagus, and garlic in a white wine sauce.
Spinach fettuccine served in a San Marzano tomato sauce with a traditional spicy Italian sausage.
Spinach, tomato and egg tagliatelle pasta, fresh vegetables, shrimp, in a light parmesan cream sauce.
Spinach tortelli hand stuffed with a blend of ricotta cheese and fresh spinach, finished in a tomato, eggplant, grana padano and basil sauce.
Pappardelle pasta, ground beef, pork and veal in a San Marzano tomato and rosemary sauce.