Menu

The Options

The Sicilian – pick two pastas, two sauces, and one add-on.

The Goodfella – pick three pastas, three sauces, two add-ons, and don’t ask any questions…

Nonna’s Kitchen – “tutto in cucina” – everything in the kitchen! Choose any and all combinations.

The Pastas

CAVATELLI – small, shell-shaped pasta with curved edges

ORECCHIETTE is a short-cut, concave, shell-shaped pasta

MACCHARONI – macaroni from the iron/rod, similar to rigatoni

CASERECCE – a traditional Italian pasta that originated in Sicily and is known for its short, twisted shape

FUSILLI – a type of pasta with a spring-like shape that’s traditionally made by rolling pasta dough around a rod or skewer

BUCATINI – a type of pasta that originated in the Lazio region of Italy and is known for its long, narrow, tube-like shape and a hole running through its center

PAPPADELLE – a type of pasta that originated in the Lazio region of Italy and is a type of pasta that’s long, flat, and wide, similar to fettuccine

The Sauces

MARINARA SAUCE – a delicious blend of tomatoes, parsley, garlic, and oregano

VODKA SAUCE – a delicious blend of tomatoes, parsley, garlic, and oregano– creamy, rich, tomato-based pasta sauce that’s made with vodka, heavy cream

BOLOGNESE SAUCE – a traditional Italian pasta sauce that’s slow-cooked and made with ground meat, vegetables

SPICY VODKA SAUCE – creamy, rich, tomato-based pasta sauce that’s made wIth vodka, heavy cream AND A HINT OF RED PEPPER FLAKES

AMATRICIANA SAUCE – Tomatoes, guanciale, pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt

CARBONARA SAUCE – a rich and silky sauce typically made with eggs, cheese, cured pork, and black pepper, tossed with hot pasta

PESTO – a flavorful, bright green sauce that originated in Genoa, Italy and is typically made with basil, pine nuts, olive oil, garlic, and hard cheese

ALFREDO SAUCE – a simple white/cream sauce. It is made from butter, heavy cream, and parmesan cheese

PRIMAVERA SAUCE – a light cream sauce that typically includes butter, heavy cream and parmesan cheese. The dish is made by tossing the sauce with pasta and fresh vegetables

CACIO E PEPE – made with pecorino romano cheese and black pepper resulting in a flavorful, emulsified sauce that coats the pasta

AGLIO E OLIO – a simple, traditional Italian pasta sauce made with garlic and olive oil

Meats and Add-Ons

GRILLED CHICKEN

MEATBALLS

SAUSAGE

BRACIOLE

FRESH BURRATA

FRESH MOZZARELLA