SPQR

Squid Ink Perciatelli

House-made squid ink pasta with octopus cream and chili pequin

Spinach Pappardelle

Wide spinach noodles with mushroom and a fried egg on top

Fried Cauliflower

Light, intrinsically flavorful cauliflower fried to golden perfection, finished simply with shaved garlic and capers

Five‑course pasta tasting menu

Five-course pasta tasting that walks through the kitchen's range

Crespelle

Seasonal crepes with rotating fillings -- recently with pork belly, fennel and persimmon -- delicate and always a highlight

Crispy Pig Ears

Fried pig ears served as a snack/appetizer

Chicken Liver Terrina

Silky chicken liver pate balanced with bright rhubarb and peppery wood sorrel -- a textbook antipasto

Arancini

Crispy fried risotto balls, a regular menu fixture

Baked Gnocchi With Spinach And Cheese

Seared Beef With Asparagus And Potatoes

Seared Salmon

Seared Beef With Asparagus And Potatoes

Braised Meat Pasta

Focaccia

Carbonara