Handmade squid ink cappelletti in corn–potato purée, finished with charred corn and a touch of chili.

Handmade striped caramelle filled with roasted squash and chanterelles, served with a miso beurre blanc and sautéed chanterelles.

Homemade agnolotti filled with a lemon–honey mascarpone cream, served in a white-wine reduction infused with chili pepper and finished with a touch of poppy seeds.

Homemade ravioli filled with a lemon-anchovy ricotta cream, finished with dill oil and toasted breadcrumbs.

Hand-rolled cavatelli tossed with linguica sausage, garlic, and broccoli rabe, finished with a touch of lemon and Parmigiano.

Homemade spaghetti tossed in a pear–Gorgonzola cream, folded with garlic breadcrumbs, served over green leaf puree.

Homemade spaghetti tossed in chestnut and butternut purée, mixed with caramelized moose sausage and finished with a touch of chili.

Slow-braised short rib ragù layered between fresh pasta sheets, béchamel, and ricotta.

Homemade fettuccine kissed with caramelized garlic and chili, folded with wine-steamed mussels and fresh parsley.

Butternut & honeynut squash filling, finished with red wine honey reduction, topped with hazelnut crunch.

Striped tortellini filled with pistachio–basil pesto and a lemon–cream filling, served over caramelized onion purée with butter-toasted breadcrumbs.

Homemade pasta with a kimchi & gochujang–tomato sauce, infused with shrimp shells, mixed with sweetfish roe, topped with seared shrimp.

Homemade pasta + slow-cooked duck leg ragu, finished with a hint of orange zest