Pasta d'Aprile

April Specials

Zuppa di Lentichie e Cavolo Nero—soup of green lentils, Tuscan kale and rich bone broth with San Marzano tomatoes and a flavor base of onion, fennel, carrot and pancetta.

Pasta: House made tagliatelle tossed in a white wine Parmigiano cream sauce with peas, spinach, mushrooms, prosciutto and shallots, topped with diver scallops seared in butter.

Special Seasonal Dessert benefitting Rescued Pets Movement—Gateau Breton—rich buttery cake of Brittany with a texture somewhere between pound cake and shortbread; fresh plum compote filling replaces the traditional prune. Served with vanilla bean gelato and fresh plums