LA PECORA BIANCA

Crispy fried artichoke hearts served with a side of lemon-infused garlic mayonnaise.

Crispy breaded zucchini strips served with a side of tomato sauce and grated parmesan cheese.

Creamy whipped ricotta cheese drizzled with truffle-infused honey, served with slices of toasted country bread.

A selection of lightly fried calamari and seasonal vegetables served with a zesty cherry pepper dipping sauce.

Creamy burrata cheese served with fresh mission figs, a drizzle of balsamic honey, and toasted pistachios.

Roasted cauliflower served with pickled raisins, toasted pine nuts, and a spicy Calabrian chili garlic sauce.

Tender beef and pork meatballs served in a classic tomato sauce and topped with parmesan cheese.

A fresh salad featuring bitter radicchio, creamy provolone cheese, sweet pear, crunchy candied pecans, and savory shallots.

This kale salad features baby carrots, creamy ricotta, toasted pumpkin seeds, and parmesan croutons, all tossed in a lemon vinaigrette.

A salad of thinly sliced raw Brussels sprouts tossed with pickled raisins, sunflower seeds, and Parmesan cheese.

A refreshing salad of farro grains tossed with grapes, pickled red onions, pistachios, arugula, and crumbled ricotta salata cheese.

A crisp Little Gem lettuce salad topped with Parmesan cheese, cracked black pepper, and toasted breadcrumbs.

Tender broccolini sautéed with garlic and a hint of chili flakes.

Roasted mushrooms sautéed with garlic and a sweet pepper relish.

These crispy Brussels sprouts are tossed with rosemary-infused honey, fresh lemon, and a touch of chili flakes.

Crispy fries tossed with herbs and Parmesan cheese, served with a side of spicy Calabrian chili aioli.

Spaghetti served with your choice of a classic tomato sauce or a creamy cheese and black pepper sauce.

Rigatoni pasta served in a creamy tomato-based vodka sauce and topped with fresh stracciatella cheese.

Long, flat pasta ribbons served with a savory sauce made from ground beef and pork.

Garganelli pasta served with roasted wild mushrooms, arugula pesto, and pecorino cheese.

Curly pasta served with house-made sausage, sautéed broccolini, and a touch of chili flakes.

These pasta pockets are filled with pumpkin and served in a savory brown butter sauce flavored with fresh sage.

Bell-shaped pasta tossed with roasted shrimp, lemon, chili flakes, and parmesan cheese.

Freshly made ribbon pasta tossed in a parmesan butter sauce and topped with four grams of shaved black truffles.

Breaded chicken served over rigatoni pasta tossed in a creamy vodka sauce.

Pan-seared branzino served with a side of spinach, olives, and meyer lemon.

Pan-seared Faroe Islands salmon served with a smooth butternut squash purée, braised Tuscan kale, and roasted mushrooms.

A thinly pounded, pan-seared chicken breast topped with a fresh salad of arugula, tomatoes, Castelvetrano olives, toasted almonds, and parmesan cheese.

A pan-seared pork chop served with sautéed sweet and sour peppers and roasted fingerling potatoes.

A New York strip steak served with garlic potatoes, broccolini, and a red wine reduction.

A burger topped with American cheese, pickles, and a spicy Calabrian chili aioli, served with a side of fries.