Tuesday, October 13, 2015

Las Vegas' Ferraro's Italian Restaurant Brings Out Fall Dishes For You To Try

Ferraro’s Italian Restaurant & Wine Bar has introduced a bevy of new savory dishes, perfect for crisp fall weather. New Executive Chef Francesco di Caudo invites guests to enjoy fresh fall flavors—such as butternut squash, forest mushrooms and persimmon—incorporated into authentic Italian recipes. These dishes take you straight to a table in Italy and are featured throughout the season.

New dishes on the fall menu include:
Burrata d’ Andria – Tender Apulia Burrata cheese with spicy artichoke salad and pickled baby eggplant, drizzled with mint oil
Crudo di Capesante – Main scallop carpaccio, caviar and celery root crumble in green apple emulsion
Guancia di Manzo – Slow-cooked Wagyu beef cheek with lemon potato crema, Matsutake mushroom and chocolate sauce
Barbabietole – Baby beet salad with goat cheese, pickled persimmon, fennel and watercress
Polpette – Homemade meatballs, Parmigiano cheese, mozzarella cheese and meat sauce (Lunch only)
Pasta and Risotto:
Tagliarini Aragosta – 1-pound Maine lobster, seared to perfection, served with forest mushrooms and lobster sauce
Raviolini del Plin – House made pasta pockets stuffed with veal with Parmigiano cheese reduction and veal truffle sauce
Trofie Genovesi – Short, thin, twisted pasta in a creamy basil pesto sauce, potato and haricot vert
Tagliatelle Pugliesi – Broccoli rabe pesto, mussels, Burrata cheese crema
Risotto di Zucca – Italian Arborio rice, butternut squash, sour cream and caviar
Secondi di Carne:
Pollo Marsalese – Pitman’s free-range chicken breast, farro, forest mushroom and Marsala wine sauce
Agnello in Crosta –Colorado rack of lamb with a Pecorino cheese and thyme crust, peperonata and pickle yellow mustard seed sauce
Brasato – Tender braised prime short ribs, potato sauce, seasonal vegetables
Secondi di Pesce:
Salmone – Grilled skin-on organic Scottish salmon, baby garden vegetables, bagna cauda crema (a creamy sauce from the Piedmont region of Italy, made with anchovies and garlic) and an herb emulsion
Capesante – Seared scallops, butternut squash salad, vin cotto and m√Ęche
Merluzzo Carbonaro – Alaskan black cod, haricot vert, Mediterranean mussel ragu.

Ferraro’s is a classic Las Vegas staple, known for an exquisite wine list and for signature, authentic Italian dishes such as osso buco and capellini puttanesca. Ferraro’s new dishes represent exciting additions to the menu.  

Ferraro’s lunch hours are 11:30 a.m. to 4 p.m., Monday through Friday; Ora Sociale (happy hour) is from 4 to 7 p.m. daily; dinner is served from 4 to 11 p.m. daily and Mezzanotte (late night) is from 11 p.m. to 2 a.m. daily.

4480 Paradise Rd
Las Vegas, Nevada

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