Ferraro’s Italian Restaurant & Wine Bar introduced an array of new seasonal dishes for winter.
Conceived by award-winning Executive Chef Francesco DiCaudo, the winter menu selections incorporate new small plates, appetizers, pizzas, vegan dishes and main courses. Meanwhile, guests can still enjoy all Ferraro’s classic homemade pastas, famous osso buco, superior steaks and other beloved traditional dishes.
“The cold temperatures bring delicious new dishes to our Ferraro’s menu,” says Gino Ferraro, owner, Ferraro’s. “Our creative chef has been hard at work to bring these imaginative additions to our menu and we look forward to sharing them with you.”
Highlights of the new menu additions follow:
Norwegian cod whip in extra virgin olive oil
Southern Italian suckling pig headcheese, beets, celery
Gorgonzola cheese small pocket ravioli, spicy potato-mussel sauce, tomato fondue, lemon zest, basil blossom
Emilia-Romagna fried dough, Stracciatella cheese, culatello arugula, Lambrusco onion jam
Acquerello risotto, Robiola cheese, duck prosciutto, white watermelon mustard
Pici al Cinghiale
Siena hand-rolled thick, long pasta, wild boar ragù prepared—as Tuscans demand—with no tomato
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