PASTA • PRIMI
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CAMPANELLE POMODORO 28
Piennolo del Vesuvio D.O.P. tomatoes, garlic, fresh basil with E.V.O.O.*, **
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LINGUINI ALLE VONGOLE 34
Linguini tossed with Manila clams, white wine, garlic and shallots
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*AMALFI LIMONE 32
Fettuccine with 3-month preserved Meyer lemon, lemon oil and crème fraiche
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25 LAYER LASAGNA 32
Pork, prosciutto and porcini bolognese, cherry tomato ragu, mozzarella, fontina bechamel
*Our chef recommends adding osetra caviar (add 25)
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RIGATONI NDUJA 33
Yellow Piennolo del Vesuvio tomatoes D.O.P., spicy nduja, red wine vinegar and 24-month Parmigiano Reggiano*
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BLACK TRUFFLE CACIO E PEPE 42
Bucatini, pecorino romano, Tellicherry peppercorns, crispy parmesan and freshly shaved black truffle
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RISOTTO FRUTTI DI MARE 48
Lobster broth, P.E.I. mussels, manila clams, bay scallops, royal red shrimp, octopus
OUR PASTAS ARE HANDMADE DAILY USING A TRADITIONAL EGG-FREE, VEGAN RECIPE. BUON APPETITO!
A mandatory 20% service charge will be added to the bill and distributed to the service team and to support the restaurant’s operations
*Consuming raw, undercooked, or barely cooked foods of animal origin—such as beef, eggs, fish, lamb, milk, poultry, or shellfish-may increase the risk
of food-borne illness. Individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked.
*E.V.O.O.: Extra Virgin Olive Oil.
**D.O.P.: Denominazione d’ Origine Protetta