Archives

Chef Sam’s house made Saffron Tagliatelle with butter poached Dungeness crab, Parmesan cheese, and green onions.

Clams, mussels, scallops, prawns and calamari, steamed in white wine sauce, with lemon, pepperoncino, a touch of cream, and served with house made black pasta.

Traditional layers of pasta, ricotta, mozzarella, and our bolognese sauce.

Braised lamb with sautéed onions and mushrooms in a creamy Agnello sauce tossed with rigatoni noodles and topped with shaved parmesan cheese.

Sautéed prawns, toasted pine nuts, scallions and red chili flakes in a white wine butter sauce, tossed with cappellini and topped with shaved parmesan.

Fettuccine tossed with sautéed Crimini mushrooms, in a creamy pan sauce topped with Parmesan.

Rich, slow simmered tomato sauce with beef, pork, and veal, tossed with spaghetti and topped with Parmesan Reggiano.

Manila clams sautéed in garlic, shallots, Calabrian chilis, and parsley in a white wine clam broth, over linguini.