Ferraro’s Ristorante announces the addition of brand-new dishes to its fall dinner menu. Created with seasonal flavors and ingredients, these dishes, such as Carne Battuta, Capesante Scottate, and Spaghetti Scoglio, join classics, including Ferraro’s Osso Buco, house-made pasta, and more. Additionally, Ferraro’s invites guests to sample multiple dishes by selecting its new crudo-tasting and pasta-tasting offerings.

“Executive chef Mimmo Ferraro has created a fresh and delightful selection of authentic Italian dishes ideal to enjoy during fall,” said Gino Ferraro, owner of Ferraro’s. “Made with premium seasonal flavors, we cannot wait for guests to experience these new items.”

Fresh Fall Flavors: The New Dinner Lineup

Antipasti

  • Carne Battuta – Prime beef tartare, truffle cream, black truffle, crostini, hazelnuts
  • Capesante Scottate – Three seared scallops, butternut squash purée, crispy pancetta, English peas, pine nuts

Crudo Tasting (Includes choice of two items)

  • Crudo di Dentice Rosso – Raw red snapper, lemon zest, mint, pistachio, lemon-infused extra virgin olive oil
  • Crudo di Tonno – AAA-grade ahi tuna, shaved fennel, white balsamic citrus honey dressing, hazelnuts, capers, smoked sea salt, citrus zest
  • Carpaccio di Manzo – Thinly sliced raw prime sirloin, arugula, Parmigiano Reggiano, truffle oil, lemon, mustard sauce
  • Carne Battuta con Gnocco Fritto – Prime beef tartare, truffle cream, black truffle, crostini

Pasta Tasting (Includes choice of two items)

  • Gnocchi Porcini – Potato dumplings, pancetta, porcini, cream, black truffles, hazelnuts, sage
  • Rigatoni da Spilinga – Rigatoni pasta, house-made spicy sausage, Nduja, Caciocavallo cheese, toasted breadcrumbs
  • Risotto Salsiccia e Zafferano – Acquerello risotto, house-made spicy sausage, saffron mascarpone, Saba
  • Featured Ravioli – Enjoy a Chef Mimmo creation. Varies nightly

Insalate & Zuppe

  • Farro Salad – Micro arugula, root vegetables, balsamic vinaigrette, shaved Parmigiano Reggiano

Risotti

  • Risotto Salsiccia e Zafferano – Acquerello risotto, house-made spicy sausage, saffron mascarpone, Saba

Pasta

  • Spaghetti Scoglio – Spaghetti, clams, shrimp, scallops, lobster, squid, Campari tomatoes
  • Gnocchi, Porcini e Tartufi – Potato dumplings, pancetta, porcini, cream, black truffles, hazelnuts, sage

Secondi

  • Salmone – Scottish salmon, roasted red pepper sauce, Venere wild Italian rice, asparagus

Embodying the Spirit of a Seasonal Italian Menu

Seasonality plays an important role in Italian cooking, with menus often changing to highlight ingredients at their best. Chef Mimmo Ferraro’s fall selections reflect the principles of a traditional seasonal Italian menu, with porcini mushrooms, black truffles, saffron, squash, and root vegetables appearing throughout the courses. Compared with lighter seasonal dishes, this fall menu emphasizes the earthy, comforting flavors of mushrooms, truffles, squash, and saffron, raising the bar for upscale seasonal dining in Las Vegas.

The strategic integration of rich black truffles, robust porcini mushrooms, aromatic saffron, and sweet butternut squash purée showcases a dedication to premium Italian fall ingredients. These vibrant components are featured in seasonal Italian dishes that highlight seasonal ingredients and classic Italian preparation methods. Furthermore, by framing these additions within a curated Italian tasting menu format for both crudo and pasta, guests are invited to explore a wider spectrum of textures and flavors. This comprehensive fall Italian menu offers a seasonal dining experience rooted in Italian culinary traditions while reflecting the restaurant’s fine dining approach.

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. Please review the current dinner menu or contact the restaurant to confirm seasonal dish availability. To make reservations, please call (702) 364-5300 or make a reservation here.