Pastai Restaurant Menu

Fried, breaded Castelvetrano olives stuffed with Pecorino cheese.

Charred octopus over chickpea puree, black squid ink sugo & roasted grape tomatoes, finished with toasted crumbled almonds

Charred octopus over fennel citrus salad, red onion, Sicilian oregano, olive in a lemon extra virgin olive oil sauce.

Cucumbers, bell pepper, cherry tomatoes, feta, gaeta olives, red onions, Sicilian oregano - white balsamic vinaigrette

Lemon tagliatelle with lobster, spinach and crispy artichokes in a white wine sauce.

Paccheri pasta with a slow-cooked, 8-hour braised sweet onion and flank steak ragu.

Spaghetti with pancetta, garlic, organic eggs and pecorino Romano

Long curly pasta with a short rib ragu, arugula and grated Sicilian Pecorino cheese.

GARGANELLI pasta with burrata, broccoli rabe pesto and cherry tomatoes.

Thick hollow spaghetti with cauliflower-saffron ragù, pine nuts, pecorino, raisin & topped with toasted breadcrumbs

Lasagna with a short rib ragu, Bechamel, Ricotta and broccoli rabe.

One portion of swirled pastai "TORCHIO" made out of semolina flour. (about 110 grams of pasta)

One portion of thick hollow spaghetti made out of Semolina flour. (about 110 grams)

NY steak with arugula salad and balsamic glaze

Lady fingers soaked in espresso, layered with whipped mascarpone cream and cocoa.

Warm flourless mocha cake, vanilla gelato and warm chocolate sauce.

750ml.

Ground organic matcha, fresh mint, fresh lemon juice served over ice.

750 ml.