Tagliatelle al Ragù di Cinghiale
$38.00
Hand-rolled egg tagliatelle with slow-braised wild boar ragù, rosemary, red wine reduction, and aged Pecorino Romano
housemade pastachef's picksignature
Brick & Basil Menu
Housemade pastas crafted daily with semolina and heritage wheat, paired with refined seasonal sauces
Hand-rolled egg tagliatelle with slow-braised wild boar ragù, rosemary, red wine reduction, and aged Pecorino Romano
Carnaroli risotto with saffron, Maine lobster, shrimp, scallops, clams, and a bisque-enriched broth, finished with mascarpone
Hand-pinched ricotta and spinach ravioli in a brown butter and sage sauce, toasted pine nuts, and Parmigiano-Reggiano snow
Housemade spaghetti with fresh Santa Barbara sea urchin, cherry tomatoes, white wine, garlic, and Calabrian chili