This is a collection of Chef Anthony Compagni’s seasonal favorites,

striving to awaken the senses by utilizing seasonal ingredients, both international and local

We continuously seek the finest selection of local and organically grown

produce, legumes, and grains wherever possible

We also obtain naturally raised animal products to provide foods

free of antibiotics, growth hormones and pesticides

Benvenuti’s pasta is hand made in Abruzzo, Italy by Rustichella d’Abruzzo

from the finest Italian wheat

Mangiare!

Calamarata — Calamarata Pasta, Shrimp, Sea Scallop, Mussels, Clams, Calamari, Zucchini, Saffron Brodo, Salsa Verde, Garlic Crostini / 26

Sugo di Agnello — Pappardelle Pasta, Lamb Bolognese, Peas, Mushrooms, Shaved Parmesan / 19

Spinach Ravioli — Organic Spinach and Ricotta Ravioli, Pomodoro Sauce, Spinach, Shaved Parmesan / 16

Alaskan Halibut — Pan Seared Halibut, Sautéed Artichoke, Asparagus, Parma Prosciutto, Basil, Romesco Sauce / 34

Jidori Chicken — Natural Jidori Chicken Breast, Peruvian Mashed Potatoes, Sautéed Squash, Aji Amarillo Pepper Sauce, Crispy Shallot, Soy-Ginger Glaze / 23

Italian Onion Ravioli — Caramelized Onion, Prima Donna Gouda and Fontina Ravioli, Sweet Corn Nage, Corn Shoot Salad / 19