The menu
Made fresh, every morning
Pasta is rolled in-house daily, the wood oven bakes at 900°F, and the wine list runs deep. A taste of what's on offer.
To begin — small plates to share.
Burrata & Heirloom Tomato
Basil, aged balsamic, grilled sourdough
VGF
Carpaccio di Manzo
Beef, rocket, parmesan, truffle oil
Chef's pickGF
Bruschetta Trio
Tomato, wild mushroom & olive
Vitello Tonnato
Veal, caper & tuna sauce
GF
Dietary: V = VegetarianGF = Gluten-free
Reserve a Table“The best cacio e pepe outside of Rome. We come every weekend.”
Danielle R. · Regular guest