Tagliatelle sautéed with wild mushrooms, shallots. garlic, butter, oil and finished with truffle salt.

Green and yellow fettuccine with peas and prosciutto in a cream sauce.

Linguine tossed with a lemon sauce paired with breaded chicken cutlets.

Penne pasta sautéed in olive and garlic, with sausage, cannelini beans, sun-dried tomatoes and fresh spinach.