Menu
Chef Luigi has created culinary representation of Northern Italy. As third generation Chef in his family, many of our recipes are uniquely traditional and have been passed down over several generations. All of the pasta on our menu is made from scratch daily in our restaurant.
Antipasti
Vitello Tonnato $18
Thinly sliced Veal ‘Eye of Round’ served in a tuna and caper sauce.
Cotechino Con Purea di Patate $20
Cotechino - Traditional Boiled Sausage - Potato Puree.
Gnocchi Romana ai Quattro Formaggi $16
Gnocchi -prepared romana style- served in a four cheeses sauce.
Capesante con Pure' di Patata Dolce e Zucca $25
Wild Scallops - Sweet potatoes & Pumpkin Puree.
Salsiccia con Peperoni $20
Homemade Sausage served in a red and yellow pepper sauce
Carpaccio di Carne e Tartufo Nero* $22
Beef carpaccio, pecorino romano, black truffle.
Burrata con Salmone Affumicato $24
Burrata Cheese, and Artisanal Smoked Salmon
Tagliere di Affettati Misti con Burrata $32
Mortadella, Prosciutto, speck, bresaola, salame, Burrata cheese.
Polenta
Polenta al Ragu’ di Salsiccia e Funghi $20
Polenta, sausage and mushroom ragout.
Polenta , Moliterno e Speck $22
Polenta, Moliterno Truffle Cheese, Speck -Cured Smoked Ham-.
Polenta al Sugo di Cinghiale $24
Polenta, Wild Boar Sauce.
Polenta al Burro, Timo e Lardo di Colonnato $26
Polenta with Butter, Thyme, and Lardo di Colonnato on top.
Zuppe & Insalate
Pasta e Fagioli Genovese $13
Soup of homemade pasta with mix beans, and pesto.
La Trippa alla Piemontese $16
Classic soup of beef tripe & white beans.
Insalata Saporita $14
Arugula, tomatoes, carrots, palm hearts, walnuts.
Caprese di Burrata $18
Burrata mozzarella, sliced tomatoes, fresh basil.
Insalata di Polpo $25
Octopus - Boiled and then sautéed - served on top of mix greens.
La Pasta Fresca
Pappardelle al Sugo di Cinghiale $30
Classic Wild Boar Sauce.
Lumache al Ragu’ Bolognese $28
Shells pasta with the classic Bolognese ragout.
Gnocchi alla Carlo Fortuna $26
Potato Gnocchi - Spicy Tomato sauce and Pesto.
Bucatini all’ Anatra $32
Duck sauce, with a hint of orange.
Fettuccine al Nero di Seppia alla Pescatore $32
Squid ink, white wine, Clams, Shrimp, Calamari
Linguine al Polpo, Pomodorini e Timo $36
Butter & thyme sauce, with cherry tomatoes and Octopus.
Gnocchi alla Salsa di Agnello e Funghetti $29
Lamb sauce with straw mushrooms, sambuca.
Linguine al Sugo di Coniglio $32
Classic Rabbit Sauce.
La Pasta al Forno
Cannelloni di Porcini e Vitello $32
Veal and Porcini Mushroom Cannelloni, Béchamel Sauce.
Lasagna Tradizionale $28
Traditional Bolognese ragout and béchamel lasagna.
La Pasta Ripiena
Ravioli di Porcini alla Crema Tartufata $35
Porcini mushrooms Ravioli
in a creamy Winter Black Truffle sauce.
Pansotti di Grouper, Branzino e Capesante $34
Black Grouper, Branzino and Scallops Ravioli
Butter and Lemon sauce.
Agnolotti di Coniglio al Burro, Moscato d’Asti e Rosmarino $32
Rabbit Ravioli,
Moscato d’Asti, Butter, Rosemary.
Agnolotti di Carne al Sugo di Brasato al Barolo $33
Beef, Pork and Veal Ravioli -
braised beef sauce, cooked with Barolo wine.
Ravioli dell’Amore $35
Lobster Ravioli served in a cognac pink sauce,
with shrimp, calamari, scallops.
Ravioli di Cinghiale al Burro e Timo $32
Ravioli stuffed with wild boar meat,
butter and thyme sauce.
Ravioli di Pera e Taleggio al Cacio e Pepe $33
Ravioli stuffed with pear and taleggio cheese,
pecorino romano cream sauce, and pepper.
Ravioli alla Romagnola al Burro, Salvia e Salsiccia $34
Ravioli stuffed with pumpkin, amaretti, and mostarda di Cremona,
butter, sage and sausage.
Risotti
Risotto alle Capesante, Zucchini e Mascarpone $40
Risotto - Wild Dry Scallops, Zucchini, Mascarpone cheese.
Risotto ai Porri e Salsiccia $36
Risotto prepared with Leeks and Sausage.
Risotto ai Funghi Porcini e Tartufo Nero Invernale $42
Risotto prepared with Porcini mushrooms and Black Truffles
Risotto allo Speck e Mele $38
Risotto prepared with Speck and Apples.
Secondi Piatti
Branzino Grigliato con Salsa di Limone e Pomodorini $46
Grilled Bronzino Fillet, Served in a lemon sauce,
cherry tomatoes and vegetables.
Arrosto di Maiale con Purea di Patate $46
Pork Roast 'Boston Butt cut' - Slowly cooked for 10 hrs,
Potato Puree.
Costolette di Agnello alla Salsa Tartufata $48
Australian Lamb Chops served in a Truffle Sauce,
side of Grilled Vegetables
Black Grouper alle Erbe Aromatiche $48
Fillet of Black Grouper, thyme & rosemary, seared with Sambuca,
side of grilled vegetables.
Cotoletta all'Orecchia di Elefante $52
Veal Chop - pounded, breaded and fried in clarified butter -
Side of Roasted potatoes
Ossobuco alla Milanese $56
Veal shank Ossobuco prepared the classic “milanese” style, braised with the gremolata,
served over Saffron Risotto.
***Executive Chefs / Owners ***
Luigi , Esperanza & Gian Marco Marenco
Contact
954.977.3708 | [email protected]
Hours
Tuesday - Sunday
5:00pm - 10:00pm
Monday - Closed
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