Chef Marcs Parma - Las Vegas, NV

White bean, celery, lemon juice

Garlicy white truffe butter over crostini

Baked escarole with pancetta, hot chili peppers and parmesan bread crumbs

Sliced over creamy polenta & pickled fennel bulb

Romaine, Genoa salami, red onions, gorgonzola

With gorgonzola, candied walnuts and wine dressing

Very soft creamy cheese with fresh tomatoes & aged balsamic

Shaved Parmesan, olives, and artichoke hearts

Quatro formaggio, roasted caulifower in a pink vodka truffe cream sauce

With sweet peas

Black linguine w Rhode Island Calamari, hot chili peppers and light pomodoro

Comes w/ side of pasta

Deconstructed lasagna (Similar to lasagna) with shredded beef short rib

Served with side of peas

with pancetta, salami, chicken, mushrooms, bell & hot cherry peppers and melted mozzarella

In a lemon white wine butter sauce

With mushrooms

Lemon, capers, white wine & butter sauce

Roasted with Italian sausage over polenta

with organic wild mushrooms, house pancetta, & white truffe cream sauce

Sweet roasted bell peppers in Special sauce

Cast iron seared w/hot cherry peppers, mushrooms & chef's special house herb sauce. Served with side of polenta