In development
Three plates
we're still
working on
Not on the menu yet. These are in recipe development in our kitchens — when they're right, they'll go on the menu and not before.
In development
Mushroom & Porcini Tagliatelle
Tagliatelle with cremini and dried porcini, garlic, thyme and a little cream, finished with Parmesan. Porcini is what gives it the depth — there's no substitute and no shortcut.
In development
Sicilian Pesto Tagliatelle
Pesto alla Trapanese — almonds instead of pine nuts, fresh tomato, basil and garlic, blitzed raw. Lighter and brighter than Genovese pesto, and it doesn't need cream to work.
In development
Beef Meatball Tagliatelle
Halal beef meatballs rolled in house, braised in our Pomodoro until the sauce takes on the meat. The most Italian-American plate on the list.