Posted by Tortellacci in Brodo
Made with soft wheat flour, durum wheat semolina, and eggs and filled with Ricotta, Grana Padano, and Truffle, served in a brodo di carne and topped with parsley, Pecorino Romano, and Parmigiano Reggiano. Enjoy a glass of Malbec, offering rich dark fruit flavors and hints of cocoa and black tea for an exciting pairing.
John Dory 8 oz
Coastal fish from New Zealand with delicate white flesh and a firm, flaky texture, served on a bed of penne pasta tossed with Caponata, a medley of eggplant, kalamata olives, capers, tomatoes, red bell pepper, basil, parsley, onions, and red chili. Drizzled with extra virgin olive oil and topped with fragrant micro greens.
Bone-In Ribeye 18 oz
USDA Prime Certified beef Ribeye pan-seared in herb butter served with linguini pasta sauteed with Portobello, Porcini, and Cremini mushroom in a Barolo reduction, garnished with shaved Pecorino Romano cheese and aromatic micro greens. Pair with a glass of Nebbiolo, offering hints of dark cherry and a subtle earthiness.