Crafted by Executive Chef Mimmo Ferraro, the two four-course tasting menus feature a variety of five-star Italian dishes, including expertly prepared all-natural meats, Safe Harbor® seafood, tempting desserts, and more. Chef Mimmo’s pasta tasting features three must-try handmade pasta selections.
“I personally assembled these tasting menus so guests can indulge in a varied selection of my favorite seasonal dishes and most authentic Italian flavors,” said Ferraro. “With three menu options, there’s something for everyone from the serious gourmand to the devoted lover of Italy’s favorite export—pasta!“
Ferraro’s four-course tasting menu option No. 1 is available for $95 per person. The menu includes:
First Course – Antipasti:
- Carpaccio di Manzo – Thinly sliced prime sirloin, shaved Parmigiano, arugula, lemon oil, mustard sauce
- Bufala Mozzarella e Prosciutto di Parma – Regina Bianca Bufala mozzarella, Del Re prosciutto di Parma Riservas
Second Course – Pasta:
- Gnocchi al Pistacchio Siciliano – Homemade potato dumplings, pistachio pesto, roasted tomato purée, Parmigiano Reggiano crisp
- Spaghetti Aglio, Olio, Peperoncino, Pane Grattugiato – Whole roasted garlic, extra virgin olive oil, Calabrese pepper, Parmigiano Reggiano, toasted Italian breadcrumbs
Third Course – Entrée (choose one):
- Branzino – Mediterranean sea bass, Caponata, pistachio pesto
- Coniglio Brasato – Hermi Farms braised rabbit, soft polenta, roasted mushrooms
- Filetto di Manzo – 8-ounce Butcher’s Block prime filet, balsamic demi reduction, crispy onion, spinach, potato purée
Fourth Course – Dessert:
- Ferraro’s Dessert Sampler – Tiramisu, cannoli, pistachio passion
Ferraro’s four-course tasting menu option No. 2 is available for $145 per person. The menu includes:
First Course – Antipasti:
- Polipo – Marinated Mediterranean octopus, potatoes, black olives, fried capers
- Carne Battuta – Prime beef tartare, truffle cream, black truffle, crostini
- Crudo di Coda Ricciola – Yellowtail, shaved fennel, white balsamic citrus honey dressing, roasted hazelnuts, capers, cherrywood smoked sea salt, lemon and orange zest, Calabrese chili oil, miso greens
Second Course – Primo Piatto:
- Risotto Aragosta – Acquerello risotto, lobster, seasonal black truffle, mascarpone cheese
- Featured Ravioli – The featured ravioli varies nightly. Ask server for details.
Third Course – Entrée (choose one):
- Sogliola ai Capperi – Oven-roasted Holland Dover sole with lemon, butter, white wine, capers de-boned and served tableside with roasted potato, grilled asparagus
- Osso Buco – Veal shank braised in red wine reduction served with farro
- Lombata alla Valdostana – Pounded, breaded Butcher’s Block bone-in veal chop, Prosciutto Cotto, mozzarella, white wine demi, gorgonzola reduction
Fourth Course – Dessert:
- Ferraro’s Dessert Sampler – Tiramisu, cannoli, pistachio passion
Chef Mimmo’s Pasta Tasting Menu is available for $38 per person. Each guest receives a sample plate of the dishes below. A two-guest minimum is required for the pasta tasting. The full menu includes:
- Spaghetti Aglio Olio – Whole roasted garlic, extra virgin olive oil, Parmigiano Reggiano
- Gnocchi Pesto di Pistachio – Potato dumplings, pistachio pesto, roasted tomato purée, Parmigiano Reggiano crisp
- Rigatoni Spilinga – Rigatoni, house-made spicy sausage Nduja, Caciocavallo cheese, toasted breadcrumbs
In addition to the three new menus, Ferraro’s also offers an optional wine pairing to accompany each tasting. Guests will receive one glass per course recommended by owner Gino Ferraro, Executive Chef Mimmo Ferraro, and expert sommeliers. The optional wine pairing is available for $55 per person; a premium wine tasting is available for $75 per person.
Ferraro’s is open for dinner Sunday through Thursday from 5 p.m. to 12:30 a.m. and Friday and Saturday from 5 p.m. to 1:30 a.m. Reservations are required with a credit card for parties of five or more. Call (702) 364-5300 or click here to book online.
