Pagani

Pesto, carrot, celery, watermelon radish and pine nuts.

Butternut squash, beach mushrooms and oregano croutons.

Sunchoke and mint puree, anchovies vinaigrette and fried shallots.

Black orange potato, spicy 'nduja, frisee and pickled red onion.

Sun-dried tomatoes, Parmesan bonbon, arugula and balsamic reduction.

Tomato sauce, Parmigiana and garlic toast.

Whipped ricotta, mushrooms and toasted hazelnut.

Tomato sauce, mortadella and garlic bread.

Mozzarella, peas and saffron aioli.

Flatbread, olives, fresno, rosemary and lemon.

Garlic aioli.

Tomato concasse, garlic bread and basil.

Mesclun, carrot, celery, cherry tomato, Parmigiano and balsamic dressing.

Farro, carrots, blueberries and lime dressing.

Frisee, green apples, blue cheese, sherry vinegar and pistachios.

Tomato sauce, cherry tomato and basil.

Fresno chili pasta, clams, parsley and lime zest.

Signature bolognese meat sauce.

Spinach pasta, wild mushroom, salted ricotta and walnuts.

Duck ragu, oregano bread crumbs and pecorino.

Amatriciana sauce with bacon sugo and pecorino cheese.

Basil dumpling, Gorgonzola and walnuts.

Goat cheese, Swiss chard and sage.

Black squid ink pasta, seafood ragu and cilantro.

Arugula dumplings, slow-cooked cherry tomatoes and pine nuts.

Braised oxtail-filled ravioli and fresh celery.

Caponata and salmoriglio.

Cauliflower puree, fregola and blood orange.

Thinly sliced breaded fillets, mixed greens, capers, lemon and vermouth splash.

Lentils, mussels, bread crumbs and fried kale.

Served braised with polenta and roasted baby carrots.

Braised vegetables, fingerling potatoes and natural reduction.

Crustacean stock, seafood ragu and thyme oil.

Deep-fried chicken breast, mustard and fresh green salad.

Matriciana sauce, roasted broccoli and jus.

Braised cabbage and herbs crust.

Garlic, oil and chili.

Mint oil and spicy bread crumbs.

Spicy chives aioli.

Toasted almonds and brown butter.

Tomato sauce.

Cacio e pepe.

With raspberries and cream cheese frosting.

Almond crust and agrumi zest.

Pink pepper creme anglaise, vanilla ice cream and pine nuts.

Lady fingers dipped in coffee and layered with a mascarpone cream.

Blueberry sauce and toasted almonds.