The Daily Board

Each day we provide an update on what will be made fresh at the restaurant for lunch service. Check here to learn about our daily specials and featured items.

Baked Artichoke Canelloni, and Cavolo Rossi!

Flush with spring colors today; Baked spinach pasta with artichoke and ricotta filing, and Cresti di Gallo, with red cabbage, toasted pine-nuts and sheep's milk feta And of course our house Pappardelle alla...

Baked Mafalda! and Porcini Bucatini!

If you had a birthday cake made of pasta, it might look like this...... Baked Mafalda with leek and thyme béchamel, and tomato with peperoncini and capers! And this beauty... Porcini Mushroom Bucatini, with pancetta, Calabrian chilies, garlic and...

Gustare Il Arcobaleno!

That means "Taste the Rainbow" in Italian.... But I feel like I've heard that catchphrase before? Either way, we've got two different rainbows for you today, -not necessary together on the same plate.  Maccheroni Rigate, (that look just like little rainbows) with...

Tonnarelli, the noodle that bites back…..

Pasta and sauces have a symbiotic relationship. When chosen right,  work together to compliment and contrast each other,  For example: A sauce as simple as Cacio e Pepe, with its ingredient list of just black pepper, pecorino cheese and olive oil, you need a noodle...

We don’t take snow days!

If you were able to forge you way throug the blizzard today, we are open, and there's a hot bowl of pasta waiting for you. Like this, Pasta Mista, with Celariac cream sauce and Perciatelli, with anchovies, chilies, tomato, garlic and...

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