House Made Pastas

Question 1

Lobster Ravioli

Answer 1

Lobster, ravioli, chopped and mixed with cream cheese, Parmesan, chives, basil, lemon zest, touch of salt. Then stuffed into handmade raviolis. Served over a lobster compound butter with a fresh cooked claw on top. Finished with scallion oil (spring onion) and Calabrian chili foam (Calabrian chilies, (Italian chili peppers- spicy,smoky) black peppercorns, leaves, garlic, onion. Cooked down strain and mixed with an a modifier and whipped into foam).

Question 2

Steak Cavatelli

Answer 2

Cavatelli is tossed in an herb purée which consists of cilantro, green onion, basil, red onions, garlic, coconut milk. Atop the pastais a quick seared and sliced hangar steak that has been dipped in a bourbon/soy sauce mixture. Thrown on the grill for an almost blackened crust and rare/MR temp on the inside. The steak has a blue cheese crust and small heirloom tomatoes alongside the pasta.

Question 3

Tasso E Peppe

Answer 3

Pasta is made with eggs, additional yolks, flour and olive oil. Hand cut I to linguine, Parmesan, black pepper. Topped with chopped Tasso.