Spaghetti
House made spaghetti (00, Durum, Semolina, water), is tossed with a sauce made from sliced asparagus, ramp greens, eggs (eggs, and additional yolks, cooked at 65 degrees for 45 minutes), butter, parmesan, and pecorino. The pasta is topped with bottarga (cured mullet roe), and a little bit of pecorino.
Allergies: egg*, dairy*, seafood*, gluten*
Note: If someone has both an egg and a dairy allergy, Chef would recommend a different option for them as a similar sauce can be made egg -free or dairy-free but not both. That said, Chef will happily make a vegetarian pasta dish for someone if requested.
Asparagus Pizza
Topped with prosciutto crema base (prosciutto, milk, sour cream), fontina, sliced asparagus. After being cooked the pizza is topped with parmesan, lemon juice, salt and oil, then finished with a fried egg
Allergies: non-vegetarian*, dairy, egg*
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