TAGLIOLINI con GRANCHIO - Homemade pasta with snow crab in a white wine garlic sauce - 21 CAPELLINI CRUDAIOLA - Extra-virgin olive oil, fresh tomato, arugula and garlic - 16 SPAGHETTI alla BOTTARGA - Oven-roasted tomatoes and Sardinian bottarga di muggine sautéed with olive oil and red chili - 19 RAVIOLI con ARAGOSTA - Homemade pasta filled with lobster and mascarpone in a light lobster-brandy sauce - 22 PENNE alla VODKA - Prosciutto flambéed with vodka in a light pink sauce - 18 LINGUINE ai CROSTACEI - Assortment of fresh seafood in a spicy, fresh tomato sauce - 22 RIGATONI alla MONTANARA - Italian sausage in a refined spicy arrabbiata - 19 LINGUINE POSITANO - Shrimp sautéed with white wine, garlic, cherry tomatoes, arugula and basil - 21 PENNE alla CAPRESE - Fresh mozzarella, basil and baked eggplant sautéed in a light marinara - 18 CONCHIGLIE al MERLUZZO - Fresh cod simmered in a delicate pomodoro - 18 ORECCHIETTE al SUGO BIANCO - Slowly cooked, clear beef and veal ragú - 19 RAVIOLI all’ ODORE di FUNGHI - Housemade ravioli filled with wild mushrooms and ricotta in a cream- Champagne sauce - 20 GNOCCHI con VEGETALI - Homemade potato dumplings with roasted summer vegetables in a light tomato sauce finished with basil pesto - 17

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