Ferraro’s Ristorante celebrates inaugural race week in Las Vegas this November with two special menus, including a prix fixe menu dubbed “The Ferraro’s Experience” and a limited a la carte dinner menu.

The menus will be available from Monday, Nov. 13, to Saturday, Nov. 18 during dinner hours.

“The Ferraro’s Experience,” one of the most elegant menus Ferraro’s has ever offered, comprises four courses for $395 per person. Everyone at the table must participate, and an optional wine pairing is available for $75 per person.

“As Las Vegas welcomes the globe’s most prestigious race event this fall, we sought to prepare an extraordinary, limited-time menu reflecting the city’s excitement,” says Mimmo Ferraro, executive chef, Ferraro’s. “Guests can select from either the prix-fixe menu featuring four courses of exceptional dishes, or order from our specially curated a la carte menu during race week.”

The full menu:

Antipasti (choose one)
Gamberoni Genovese
Australian head-on prawns, citrus sauce, herb oil, toasted breadcrumbs

Granchio Reale d’Alaska
1/3-pound steamed Alaskan king crab, drawn butter

Crudo di Coda Ricciola
Raw yellowtail, shaved fennel, pine nuts, capers, sea salt, Calabrese chili oil, citrus zest, white balsamic vinaigrette

Prosciutto Crudo, Parmigiano, e Fichi
Del Re Prosciutto di Parma, fried parmigiano dumpling, stracciatella, figs, hazelnuts, Saba

Carpaccio di Manzo con Tartufo Nero
Prime raw sirloin, Dijonnaise, Parmigiano Reggiano, sliced mushrooms, hazelnuts, fresh black truffles

Primi (choose one)
Tagliatelli con Tartufo Bianco
Ribbon pasta, butter, sage, fresh white truffles

Risotto Spumante con Capesante e Caviale
Acquarello risotto, scallops, citrus zest, sparkling wine, caviar

Risotto Aragosta e Tartufo Nero
Acquarello risotto, Maine lobster meat, mascarpone, fresh black truffles

Ravioli di Cinghiale
Wild boar ravioli, veal demi, butter, hazelnuts, fresh black truffles

Secondi (choose one)
Costelette d’Agnello
Colorado Superior double-cut lamb chops, Tinkerbell peppers, potato puree, mint demi

Sogliola al Capperi
Oven-roasted Holland Dover sole, lemon, butter, white wine and capers de-boned tableside and served with roasted potatoes, grilled asparagus

Vitello Reale
Sautéed veal scallopini, butter, sage, fried egg, shaved white truffles

Wagyu e Aragosta
4-ounce Royal American Wagyu rib cap, Canadian lobster tail, black truffle sauce, asparagus, potato puree

Osso Buco
Veal shank braised in red wine reduction, served with saffron risotto

Dolci (choose one)
Gelato con Tartufo Bianco
Hazelnut or vanilla gelato with white truffle

Limoncello Zabaglione con Torta di Olio d’Olive
Lemon liquor egg custard, olive oil cake

Torta di Cioccolato e Amarone
Amarone chocolate cake

Rosalba’s Torta di Formaggio
The Matriarch’s cheesecake

Reservations for “The Ferraro’s Experience” are required; to make them, please call (702) 364-5300.

Ferraro’s also will be offering a special limited a la carte dinner menu during race week. This menu features some of the same individual dishes as “The Ferraro’s Experience,” and many of the same dishes as are offered on the standard dinner menu at Ferraro’s.

While reservations for the limited dinner menu are recommended, they are not required.

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