Rosso and Vine

Menu

Handmade, daily

Fresh Pasta

Every morning, we roll and shape pasta from scratch. The doughs are built on semolina, eggs, and time — no shortcuts, no dried stock. What you eat tonight was cut by hand this morning.

Tagliatelle al Ragù
$18

Ribbons of egg pasta with slow-simmered beef and pork ragù, finished with Parmigiano-Reggiano and a whisper of butter. The ragù simmers for hours — you taste it in every bite.

Cacio e Pepe
$14

Tonnarelli tossed with Pecorino Romano, cracked black pepper, and pasta water emulsified into a sauce that coats every strand. Simple, sharp, warming.

Tortellini in Brown Butter
$16

Hand-folded pasta purses filled with ricotta, spinach, and nutmeg, dressed in brown butter, sage, and toasted hazelnuts. Delicate, nutty, the kind of thing that disappears from the plate.

Pappardelle with Mushrooms & Garlic
$17

Wide, tender ribbons with seasonal mushrooms, garlic, fresh thyme, and a splash of white wine. Earthy and bright at once.

Wood-fired, blistered

Pizza

Our oven runs hot — the crust blisters and chars in ninety seconds, the bottom stays chewy, and the toppings stay bright. We keep it simple.

Margherita
$16

San Marzano tomato, fresh mozzarella, basil, olive oil. The foundation — when it's done right, nothing else is needed.

Seasonal Vegetable
$17

Whatever the market brought us this week — charred peppers, caramelized onions, roasted squash, bitter greens. Blistered, with a drizzle of good olive oil.

Spicy Salumi
$18

Guanciale, 'nduja, and fresh mozzarella. The cured meat crisps in the oven's heat; the heat of the 'nduja lingers on your tongue.

Bianca
$15

No tomato — just ricotta, garlic, rosemary, and olive oil. A blank canvas and a quiet pleasure.

Short list, natural producers

Wine

We don't believe in exhaustive wine lists. We believe in small producers making wine the way they believe it should taste — minimal intervention, no filtering, alive. You'll find crisp whites, orange wines meant for food, and reds that taste like the dirt they grew in.

Whites by the glass
$9–12

Crisp, mineral Rieslings and Albariños from small producers in Germany and Spain. Dry, food-friendly, the kind of wine that tastes better with salt and bread.

Orange & Skin-Contact
$11–14

Whites fermented on their skins — deeper color, richer texture, a little wild. Pair them with the pasta or drink them as an aperitivo.

Reds by the glass
$10–13

Light, food-loving reds from natural makers in Italy and France — Nebbiolo, Gamay, and wild-card surprises. Built to go with the table, not to drink alone.

Bottles
$40–95

Full bottles from the same producers we pour by the glass, plus a few deeper selections. Ask — we love to talk about what we have.

Saturday & Sunday mornings

Brunch

We open late on weekends to feed the neighborhood a proper breakfast — eggs, house-made sausage, pastries, and coffee that tastes like coffee.

Uova e Salsiccia
$14

Farm eggs, however you want them, with house-made fennel sausage and grilled bread for dipping.

Frittata
$13

Seasonal — this week it's zucchini, tomato, and basil, baked until the edges are set and the center stays custardy.

Pastries
$5–8

Cornetti, cinnamon rolls, and fruit tarts from our kitchen. Buttery, flaky, meant to go with strong coffee.

Spritz or Light Wine
$8–10

A glass of Prosecco with soda and a bitter, a natural white, or coffee — your choice.

A Note on Our Kitchen

This is a family kitchen. We make what we believe in, and we change the menu when the seasons change and when something new catches our eye at the market. Everything is meant to be shared — bring friends, pull a chair over, order bottles not just glasses. We're not here to impress you; we're here to feed you well, the way we'd feed our own table. That's it.

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