Restaurant week menu

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CODA SUPPLI

Roman style arancini filled with oxtail ragout

FOCACCIA

Homemade focaccia, whipped honey ricotta

PASTA E FAGIOLI

Beans and ditalini pasta, pancetta

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PAPALINA

Created for Pope Pius XII, this favorite pasta is tossed with cream, pancetta, peas and onion

POLLO COI PEPERONI

Slow roasted half chicken, roasted peppers, plum tomatoes, onions and rosemary, served with focaccia

TONNARELLI

Thick artisan spaghetti dressed with cacio e pepe sauce and crispy guanciale

BACCALA FRESCO

Fresh grilled Black Cod, seasonal tomato, white wine, pine nuts and potatoes

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CANNOLI

Guests' favorite, Ricotta chocolate chip

TIRAMISU

Mascarpone, lady fingers , coffee and Espresso liquor