Other menu items include bruschetta made with house-made semolina loaf; Tagliata di Manzo with charred spring onion, confit cherry tomatoes, balsamic reduction, arugula and barolo jus; and Monkfish Ossobuco, with sauce livornese, clams, olives, capers, fennel and potatoes. Via Sophia’s signature pasta entrees such as the Ravioli Finochietta, with asparagus tips, favas beans, morels and fresh parmigiana and Pappardelle with rabbit ragu, ramps, pecorino and Castelvetrano olives will be made with house-made pasta. The restaurant will also offer signature antipasto dishes, including Caponata-Toasted Eggplant with San Marzano tomatoes, golden raisins and pine nuts, artisanal cheeses and charcuterie, including a 24-month aged Prosciutto di Parma.