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Collina
Reservations recommended; small kitchen, abbreviated menu
14-Layer Lasagnette
Raviolo al Uovo
Ahi Tuna Crudo
Spaghetti al Pomodoro
Scallops
Entrees
Lasagnette
Thin‑layered pasta with crisp edges, rich Bolognese and Parmigiano, texturally compelling
Crispy-edged signature lasagnette - the dish people come for.
Buttery single raviolo with runny egg yolk - holds its own against any in the city.
Pristine slices of ahi tuna dressed with spicy Calabrian chile oil, bright and clean with a kick of heat
Delicate al dente strands in a shiny slick of tomato sauce.
Light, fresh scallops—clean and delicate, a good lighter option
Some non‑pasta entrées like scallops or others may lack flavor or feel underwhelming
Focaccia
Pillowy housemade focaccia - the ideal way to start.
Wild Mushroom Arancini
Golden-fried risotto balls stuffed with earthy wild mushrooms, crispy exterior giving way to molten, cheesy center
Arancini
Sturdy crispy rice balls to start the meal.
Agnolotti with Caramelized Sunchokes
Delicate pasta parcels filled with sweet caramelized sunchokes, quince, and ricotta in a sage butter
Rosemary Focaccia
Warm, pillowy focaccia fragrant with rosemary and olive oil — a perfect bread course to start
Focaccia With Tomatoes And Cheese
Truffle Pasta
Tiramisu
Mixed Green Salad
Based on 173 reviews
Ask anything — about dishes, dietary options, ambiance, or reservations.
