Sarpa Trattoria

House-made pasta

The kitchen's calling card — freshly made pasta that defines the trattoria's identity and drives most of the repeat business from the surrounding neighborhood

Antipasti

A composed starter spread of cured meats, marinated vegetables, and Italian cheeses — the right way to open a trattoria meal

Risotto

A seasonal risotto that signals whether a kitchen can pace itself — properly al dente with a creamy, well-reduced finish

Braised meat secondi

Slow-cooked veal or beef in the Italian tradition — the kind of dish that justifies a $$$ trattoria's price point when done right

Tiramisu

A house-made tiramisu that closes the meal cleanly — espresso-soaked, properly balanced between bitter and sweet