ANDIAMO

S P R I N G M E N U

P R I M I P I A T T I

Potato dumplings sauteed with basil pesto and topped with heirloom tomatoes

Arborio rice sauteed with asparagus, peas, arugula and parmesan

Orzo pasta, brocolli rabe, toasted pine nuts, cannellini beans house made ricotta sauteed in a brown butter sage sauce

Linguine, wild-caught shrimp, cherry tomatoes, mushrooms, and orgaic arugula in a spicy white wine sauce

House-made saffron ravioli filled with chicken, pancetta,vegetables, red chili flakes and ricotta cheese in a lemon-thyme cream sauce

Spaghetti sauteed with guanciale, cream and egg yolk. Topped with Pecorino Romano cheese.

Homemade spinach fettuccine sauteed with meat ragu and topped with feta cheese

Grilled redfish served with a lemon-butter Dijon sauce and sauteed spinach

Veal scallopini sauteed with chives, capers, and fried Meyer lemon slices in a white wine butter sauce

Chicken thighs stewed in a rich tomato sauce with red wine, olives and capers