Today’s Edition
The Menu
Everything here is made in house, most of it that same morning. Ask your server what's fresh today — the ñoquis in particular don't always make the printed page.
Fresh Pasta
Tagliatelle al Ragù
Six-hour beef and pork ragù, hand-cut ribbons, grana grattugiato.
Sorrentinos de Jamón y Muzzarella
Hand-pinched pockets, sage brown butter, toasted walnut.
Ravioles de Ricotta y Espinaca
Ricotta and spinach, butter and sage, a whisper of nutmeg.
Ñoquis del Día
Potato gnocchi, made fresh most mornings, ask what's on today.
Agnolotti del Plin
Chef's PickSlow-braised veal and pork, rosemary butter.
Fettuccine Alfredo
Butter, three cheeses, cracked black pepper, nothing else.
Sauces & Ragùs
Salsa Bolognese
Our house ragù, simmered since sunrise.
Salsa Filetto
San Marzano tomato, basil, olive oil.
Salsa Cuatro Quesos
A blend of four cheeses, cream, and nutmeg.
Pesto alla Genovese
Basil, pine nut, garlic, pecorino, hand-crushed.
Antipasti & Sides
Provoleta a la Parrilla
Grilled provolone, oregano, chili oil, crusty bread.
Tabla de Fiambres
Cured meats, olives, marinated vegetables, focaccia.
Burrata con Tomate
Burrata, San Marzano tomato, basil, aged balsamic.
Pan de Ajo Casero
House focaccia, roasted garlic butter, parsley.
Wine & Beer
Malbec de la Casa
Our house pour, Mendoza, by the glass or bottle.
Cabernet Sauvignon
Pequeñas Producciones, full-bodied, a bar favorite.
Cerveza Artesanal
Local IPA and lager on rotation, always cold.
Vermú con Soda
The classic Buenos Aires bar order, on ice.
