Red Flags (Handmade Pastas)

made with 6 oz of grilled lobster tail and chives

handmade ravioli stuffed with butternut squash filling over sautéed brussel sprout leaves in brown butter sage sauce

stuffed ravioli topped with blue cheese and dried cherries

ground pork sausage made with a sweet creamy amaretto sauce

thick linguine noodles topped with ground chicken (white and dark meet) and finished white a red and white cream sauce

6

tossed with a pean butter citrus sauce and served on a bed of butternut squash puree