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 

Industry News, Menu Innovations