Salmone con Farrotto.
Ferraro’s Italian Restaurant & Wine Bar

Ferraro's Italian Restaurant Adds New Fall Dishes

Ferraro’s Italian Restaurant & Wine Bar announces the addition of new fall dishes created by Executive Chef Mimmo Ferraro to its dinner menu. Meanwhile, guests can still enjoy all Ferraro’s classic homemade pastas, famous osso buco, superior steaks and other beloved traditional dishes.

“The cooler weather inspires us to incorporate seasonal ingredients into our Ferraro’s menu,” explains Gino Ferraro, owner, Ferraro’s. “Our chef has been hard at work to bring these imaginative additions to our menu, and we look forward to sharing them with you.”

New dinner menu additions follow:

Risotto Porcini e Castagne Porcini mushrooms, chestnuts, mascarpone, pecorino reduction, pancetta, guanciale 

Rigatoni alla Spilinga Rigatoni pasta, house-made spicy sausage, ‘nduja, caciocavallo cheese, toasted bread crumbs 

Spaghetti Carbonara Guanciale, pancetta, egg yolk, pecorino cheese 

Branzino Livornese Mediterranean sea bass, cherry tomatoes, kalamata olives, capers, red onion 

Salmone con Farrotto Scottish salmon, vegetable farro, roasted tomatoes 

Vitello Tonnato Thinly sliced roasted veal, tuna sauce, capers, lemon 

Vitello Reale Sautéed veal scaloppine, butter, sage, fried egg, shaved white truffle 

Risotto Al Prosecco Prosecco risotto, mascarpone, Parmigiano-Reggiano, shaved white truffle 

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