Chef Sam’s house made Saffron Tagliatelle with butter poached Dungeness crab, Parmesan cheese, and green onions.
23
Jan
23
Jan
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.
23
Jan
Sautéed prawns, toasted pine nuts, scallions and red chili flakes in a white wine butter sauce, tossed with cappellini and topped with shaved parmesan.
23
Jan
Rich, slow simmered tomato sauce with beef, pork, and veal, tossed with spaghetti and topped with Parmesan Reggiano.
23
Jan
Manila clams sautéed in garlic, shallots, Calabrian chilis, and parsley in a white wine clam broth, over linguini.
Recent Comments