Antipasti

Roman Egg Drop Soup  —  with Spinach and Parmesan

Arugula Salad  —  with Crispy Onions, Escarole, Trevise and Apple Cider Vinaigrette

Burrata  —  with Roasted Grape Tomatoes, Basil and Extra Virgin Olive Oil

Primi

Sweet Potato Agnolotti  —  with Pear and Aged Provolone

Potato Gnocchi  —  with Calamari and Roma Tomato Sauce

Pappardelle  —  with Braised Short Rib Ragu

Secondi

Roasted Chicken  —  with Asiago and Black Pepper Cream

Veal Meatloaf  —  with Pizzaiola Sauce

Pork Tenderloin  —  with Prosciutto, Sage and White Wine