Fellow’s lunch and dinner menus of pizzas, pastas, salads and sandwiches and more was designed in consultation with iconic Phoenix chef, Claudio Urciuoli (Pa’La), to ensure the menu delivers an authentic Italian oesteria experience, such as rare, nearly extinct varieties of wheat and other high-quality ingredients sourced directly from the Italian countryside.
MENU
pasta
rigatoncini saragolla
Pomodoro / Basil 13
orecchiette di grano arso
Spicy Sausage / Broccolini 14
spaghetti senatore cappelli*
Sea of Cortez Shrimp / Saffron 20
swiss card ravioli
House-Made / Butter / Sage 14
tagliatelle
House-Made / Pork / Beef / Bolognese 13
spaghetti
Pesto / Pine Nuts 13
pizza
margherita 11
schreiner's sausage / peppers 13
pepperoni / mozzarella / basil 13
la quercia prosciutto / funghi 14
roasted pepper / funghi / eggplant 12
secondi
neiman ranch beef*
Roasted Potatoes / Saba 22
neiman ranch pork*
Cabbage / Apples 17
salmon*
Polenta / Broccolini 17