EUPHEMIA HAYE
GAMBERETTI e CAPELLINI
Large shrimp, split and poached in a white wine, garlic, fresh basil and olive oil sauce, tossed with thin egg pasta
ENTRÉE 28.00   APPETIZER 15.00
CLASSIC ITALY
TAGLIATELLE ALLA CARBONARA

Homemade egg pasta tossed in a thick sauce of cream, parmesan, egg yolk, and bacon bits.
ENTRÉE 20.25   APPETIZER 11.25