fresh Pastas made in house DAILY

FETTUCCINI with butter and cream (ALL'ALFREDDO): Flat ribbons made from egg and flour, cream, butter and parmesan.  

FETTUCCINI PALERMO: Fettuccini in a gorgonzola cream sauce with grilled, marinated chicken, and roasted red peppers. 

FETTUCCINI WITH CHICKEN OREGANATO: Fettuccini with butter and cream sauce (all'alfreddo) tossed with grilled, marinated chicken breast. 

FETTUCCINI WITH PROSCIUTTO, PEAS AND CREAM: Flat ribbons made from egg and flour, prosciutto di parma, fresh peas, garlic, and cream. 

FETTUCCINI AL FUNGHI: Fettuccini in a tomato, cream and mushroom sauce. 

SPAGHETTI PUTTANESCA: House made spaghetti with tomato basil sauce, tossed with capers, Kalamata olives, chopped garlic, and crushed red pepper. 

SPAGHETTI AND MEATBALLS: Italian-American fare. House made spaghetti, tomato basil sauce and 5 meatballs. 

SPAGHETTI ALL'AMATRICIANA: House made spaghetti with tomato basil sauce, tossed with  pancetta and Calabrian crushed red pepper. 

​SPAGHETTI CARBONARA:  House made spaghetti, egg and cream sauce, pancetta. 

SPAGHETTI AGLIO, OLIO E PEPERONCINO:  House made spaghetti, garlic, olive oil and hot crushed red peppers. 

TAGLIATELLE WITH CHICKEN AND ARTICHOKES: Narrow strands made from egg and flour, grilled marinated chicken, artichokes and cream. 

TAGLIATELLE WITH VEAL SHORT RIBS: Fork-tender, cross-cut, braised in white wine, aromatic herbs, and vegetables. Served with fettuccini al sugo d’arrosto. 

TAGLIATELLE AL SUGO: Narrow strands made from egg and flour, braising juices. 

​TAGLIATELLE IN GORGONZOLA CREAM: Narrow strands made from egg and flour, cream and gorgonzola. 

Stuffed pastas

LASAGNA BOLOGNESE: House made sheets of pasta layered with ricotta and ragu.  

CANNELLONI: Stuffed tubes of pasta, tomato sauce, and cheese. Spinach and ricotta filling. 

RAVIOLI: Made fresh Friday, Saturday and Sunday. Fillings vary, please ask.