Torchio Pasta Bar

Michter's Bourbon, Bourbon Barrel-Aged Maple Syrup, Chocolate & Black Walnut Bitters

Kamora Coffee Liqueur, a special blend of Sparrow® Cold Brew Coffee-the rest is a secret....

An elegant chocolate and mint cocktail made with Vodka, Creme de Cacao & Branca Menta

Nucillo Vesuvio Walnut Liqueur, Lemon Juice, Rye Whiskey, Orgeat Syrup

3/4 oz. pour of three amari - carefully crafted to introduce you to a variety of flavor profiles of these amazing Italian digestifs

Fried eggplant topped with basil, heirloom tomatoes, whipped burrata, olive oil, balsamic glaze & Maldon salt

Fried artichoke hearts with lemon caper butter sauce, served with side of arugula salad

Beef & veal meatballs served in house-made tomato sauce

Saffron rice arancini stuffed with bolognese & mozzarella, served with a Calabrian chili garlic tomato sauce

Baked in marinara sauce & topped with mozzarella

Jumbo shrimp, calamari, garlic, olive oil, butter, white wine & toasted breadcrumbs

Chopped tomatoes, basil, red onion, capers & oregano served with burrata on toasted crostinis

Hot espresso poured over vanilla gelato...or for a special treat, swap out the espresso with an amaro (add $7)

Moist, not too sweet, with a hint of lemon, dusted with powdered sugar

With house-made mascarpone & ricotta filling

Chocolate or Vanilla Gelato; Lemon Sorbet

The classic, authentic Italian "pick me up" made with Sparrow cold brew coffee

Flourless chocolate cake with a scoop of vanilla gelato & raspberry sauce

Jumbo shrimp, sauteed spinach, garlic, white wine & tomatoes

Seared & roasted boneless half chicken, lemon, garlic, white wine, served with sautéed broccoli rabe

A quick and fun little pick-me-up: before, during or after dinner!

A superb spicy margarita: Banhez Mezcal, Bauchant Orange, Smoked Jalapeno Liqueur, Lime Juice, Habanero Bitters & a Chamoy/Tajin Rim

Broker's Gin, Campari, Cynar 70, House Blend Sweet Vermouth

An Italian twist on the Old Fashioned: Buffalo Trace Bourbon, Old Overholt Rye, Montenegro Amaro, Aromatic & Orange Bitters

A spritz with sangria vibes & summer patio flair: Koval Cranberry Gin Liqueur, Lemon Juice, Tonic Water & a Chilled Red Italian Wine

Caton Tequila Blanco, Blood Orange Liqueur, Amara Amaro, Lemon Juice, Blood Orange & Aromatic Bitters

Broker's Gin, Lime Juice, Rhubarb Liqueur, Strawberry Syrup, Fresh Mint

Fusilli, guanciale, cherry tomatoes, garlic, white wine, black olives, fava beans, Pecorino Romano & a touch of plum tomato sauce

Radiatore pasta with sausage & cremini mushrooms in a brandy-thyme, cream sauce

Our bolognese with bechamel, mozzarella & Parmigiano-Reggiano topped with whipped burrata & nutmeg

Pappardelle served with red wine-braised beef short rib

Bucatini pasta, Calabrian chili, tomato sauce, red onion, garlic & red pepper flakes topped with burrata cheese & chili infused olive oil

Spaghetti with Pecorino Romano & coarse black pepper

Fettuccine with shrimp in a creamy garlic parmesan cream with a touch of crushed Calabrian chili peppers

Pappardelle with bolognese in a parmesan basket

Fettuccine with lemon juice, heavy cream, basil & a touch of egg yolk

Spaghetti, garlic, olive oil, pureed anchovy, parsley, chopped Calabrian chilis & sauteed shrimp

Spicy Italian sausage & broccoli rabe in a garlic white wine sauce

Rigatoni, guanciale, egg yolks, sausage, red onion, crushed Calabrian chillis, plum tomatoes, white wine & Parmigiano-Reggiano

Radiatore pasta with plum tomato sauce, melted mozzarella & baby meatballs

Radiatore pasta with pan-seared scallops, smoked bacon & Pecorino Romano in a roasted red pepper & sun-dried tomato puree

Rigatoni with chicken, pesto cream, sun-dried tomatoes & toasted pine nuts

Rigatoni pasta in pink vodka sauce

Spaghetti with mussels, shrimp & calamari in a spicy red tomato sauce

Spaghetti with pancetta, Parmigiano-Reggiano & egg yolks

A meat ragu made with ground beef, braised pork shoulder, pancetta, plum tomato sauce & Parmigiano-Reggiano served with rigatoni & topped with whipped ricotta

Fusilli, Italian sausage & Pecorino Romano in a tomato, gorgonzola cheese sauce

Fettuccine with roasted shitake & cremini mushrooms, parmesan truffle cream, truffle mushroom puree topped with fried, panko-breaded burrata

With Pecorino Romano, lemon juice, black pepper, topped with lemon zest

Cremini, shitake & button mushrooms with Pecorino Romano topped with white truffle infused olive oil

Plum tomato sauce, crushed Calabrian chilis & spicy Italian sausage, topped with whipped Calabrian chili burrata

Cubed salami & pepperoni, celery, red onion, artichoke hearts, cherry tomatoes, chick peas, mozzarella, provolone, pepperoncini, olives & oregano in a red wine vinaigrette dressing

Baby arugula, shaved mushrooms & Pecorino Romano, dressed in lemon & olive oil

With house-made Caesar dressing, house-made croutons & shaved Parmigiano-Reggiano

Grilled with lemon & Parmigiano-Reggiano

Sautéed with garlic & oil

Broker's Gin, Lemon Juice, Maraschino Liqueur, Creme de Violette Liqueur. This cocktail first appeared in Hugo Enslinn's book "Recipes for Mixed Drinks" in 1916 while he was tending bar at New York City's Hotel Wallick. Created during the early days of the aviation industry. It got its name as a result of its "sky blue color".

Buffalo Trace Bourbon, Campari, House Blend Sweet Vermouth. This whiskey-based variation of the Negroni was created in Paris in the 1920s by Erskine Gwynne, an American expat and founder of the magazine "The Boulevardier". It was later popularized by Harry McElbone at Harry's New York Bar.

Old Overholt Rye, Simple Syrup, Peychaud's Bitters, Viex Pontarlier Absinthe Rinse. This New Orleans old fashioned (circa 1853) originally featured cognac as its original main ingredient, with rye whiskey supplanting it in the latter half of the 19th century when cognac became unavailable due to an insect infestation decimating European grape crops.

A 2:1 ratio of Broker's Gin & Noilly Prat Dry Vermouth, Orange Bitters & orange swath. No one really knows the Martini's origins, but the widely accepted theory is that it evolved from the Martinez which in turn evolved from the Manhattan. This lineage is also complicated by numerous other variations and incarnations emerging between 1882 and 1910. However, by 1922 the martini had reached its most recognizable form which you'll find here.

3 oz. - $16, 6 oz. - $32, Bottle - $128

3 oz. - $23, 6 oz. - $46, Bottle - $138