prickly pear infused pasta with pancetta-mascarpone cream sauce, dusted with beet powder

ricotta and goat cheese hand-cut pasta shells with house made basil pesto

spaghetti with a traditional cracked black pepper, and a parmigiano, and pecorino blend

ribbon shaped egg pasta, with Arizona grass-fed beef ragu, pecorino, and basil

traditionally prepared potato dumpling with a sage and prosciutto di parma cream sauce

sautéed with brown butter sage sauce