Join Chef Kim Courtney at UpperWest for an evening celebrating hand made pasta.
2 Seatings - 5pm and 8pm
Pasta Tasting Dinner Menu
Tuesday, June 27, 2017
Uova in Raviolo
Pasta filled with ricotta cheese from Narragansett Creamery in Rhode Island, spinach, and a Copicut Farms egg yolk.
Ricotta Gnocchi Puttanesca
Gnocchi made with ricotta cheese from Narragansett Creamery in Rhode Island, tomato sauce with yellow zucchini, olives, capers and anchovies.
Squid Ink Tagliolini Arrabbiata with Mussels
Black long pasta served with a spicy tomato sauce with Prince Edward Island mussels.
Agnolotti al Plin
A traditional filled pasta dish from Langhe in the Piemonte region of Italy. “Plin” means pinch, which is a step in hand making this pasta. Filled with braised local pork and black angus beef, finished classically with brown butter and sage.
Served with a sauce of chocolate, balsamic vinegar and honey, with local goat cheese, strawberries and hazelnuts.