Chef special

Primavera Pappardelle

sautéed carrots, squash & zucchini pan-roasted with garlic and shallot, tossed with fresh pappardelle, cherry tomatoes, and wilted spinach in a white wine butter sauce. Finished with creamy ricotta and a drizzle of olive oil.

$17

Pasta e Fagioli

broth-based, veggie-friendly, and loaded with pasta, cannellini beans, tomatoes, and mirepoix.

Cup $5 | Bowl $12