Ferraro's Italian Restaurant to Feature Special Easter Menu

To celebrate spring’s most festive holiday, Ferraro’s Italian Restaurant & Wine Bar will feature a special dine-in menu and extended hours on Easter Sunday, April 17, from 12 to 8 p.m. Offered for $75 per person plus tax and gratuities, the menu includes an option of bottomless mimosas for an additional $25 per person. Guests 12 and under can enjoy Ferraro’s children’s menu for $15. Note Ferraro’s will not offer its traditional menu this day. The Easter menu includes: First Course - Antipasti (choose one):

  • Frittata di Zucchine, Patate e Cipolla – Zucchini, potato, onion egg bake
  • Salsiccia Calabrese, Rapini e Peperoni Arrostiti – Homemade spicy pork sausage, broccoli rabe, roasted peppers
  • Pasta e Fagioli – Cannellini beans, pancetta, pasta soup
  • Crostini di Salmone Affumicato – Toasted homemade bread, smoked salmon, crème fraiche, caviar
  • Vitello Tonnato – Thinly sliced roasted veal, tuna sauce, capers, lemon
  • Insalata Mimmo – Valdivia tomatoes, avocado, fresh Buffalo mozzarella, red onion, extra virgin olive oil, 4 Foglie Balsamic

Second Course - Pasta (choose one):

  • Risotto Asparagi, Mandorla e Stracciatella – Acquerello risotto, asparagus purée and spears, toasted almonds, Stracciatella cheese
  • Spaghetti Aglio, Olio e Peperoncino – Homemade spaghetti, whole roasted garlic, extra virgin olive oil, Calabrese peppers and Parmigiano Reggiano
  • Agnolotti di Spinaci e Ricotta – Homemade spinach, pancetta and ricotta ravioli, light cherry tomato sauce
  • Pici al Ragu di Cinghiale in Bianco – Homemade, hand-rolled thick spaghetti, wild boar ragù, Pecorino cheese
  • Gnocchi Pesto al Pistachio e Mortadella – Homemade potato dumplings, pistachio and basil pesto, Parmigiano Reggiano, Mortadella
  • Spaghetti Cacio e Pepe con Tartare di Tonno – Homemade spaghetti, toasted black pepper, Pecorino cream, Pecorino cheese, AAA-grade tuna tartare

Main Course (choose one):

  • Salmon Marechario – Scottish salmon, lemon, white wine sauce over lemon herb risotto
  • Vitello Piccata – veal scallopini, lemon, butter, white wine, capers, asparagus, roasted potatoes
  • Filetto di Manzo e Porcini – 6-ounce Butcher’s Block prime filet mignon, Porcini demi, spinach, potato purée
  • Pollo Milanese – Pounded and breaded chicken breast, arugula, cherry tomatoes, Parmigiano Reggiano, lemon
  • Coniglio Brasato – Hermi Farms braised rabbit, soft Parmigiano polenta, roasted mushroom
  • Osso Buco – Veal shank braised in red wine reduction with farro ($12 upcharge)

Dessert (choose one):

  • Torta della Nonna – Lemon custard tart
  • Cannoli – Sweetened ricotta and cinnamon
  • Pane di Pasqua e Gelato – Homemade Italian Easter brioche and Fior di Latte gelato

Menu for children 12 and under:

Entrée (choose one):

  • Chicken fingers served with French fries
  • Rigatoni with meatball
  • Cheese ravioli with tomato sauce
  • Cheese pizza

Dessert

  • One scoop of gelato ice cream

News and information presented in this release has not been corroborated by WTWH Media LLC.