Is your summer going well so far? I hope you and your families have some beautiful vacations planned, perhaps even a trip to Italy! Ah…there’s nothing more incredible than Italy in summertime. It’s “la dolce vita” every single day.
If your summer plans do not include Italy this year, please be sure to visit Ferraro’s from June 10th through Sept. 4th, and allow us to offer you an authentic taste of my home country. Our Executive Chef Francesco DiCaudo prepares dishes reminiscent of his home in Sicilia, my home in Calabria, as well each of Italy’s other famous culinary regions. You can join us all summer for a prix-fixe, four-course dinner for just $45 per person and even add a bottle of wine for $28. Choose one antipasti or insalata, one pasta, one secondi and—if you’re not too full after all that incredible food!—enjoy a dolce sampler to finish.
This summer menu includes many of your favorites, including Salsiccia Calabrese, Calamari Fritti, Insalata Mimmo and Casare; Spaghetti Aglio e Olio, Gnocchi Pomodoro and Bucatini Amatriciana; Pollo Parmigiana, Vitello Piccata and Salmone. For a small fee, you can select our outstanding Polipo (marinated octopus salad), Risotto Aragosta (with lobster and truffle), Filetto di Manzo (8-ounce prime beef tenderloin) or our world-famous Osso Buco.
From the Ferraro’s family to yours—we wish you happy travels wherever they may take you, and look forward to having you join us often for a taste of Italy this summer.
Ferraro’s summer prix-fixe menu is $45 per person; bottles of wine may be added for $28. For more information, call (702) 364-5300 or CLICK HERE. See Menu Below.
Antipasti e Insalate
Salsiccia Calabrese – grilled house-made spicy sausage with broccoli rabe and Calabrian pepper
Calamari Fritti – fried baby squid in spicy pomodoro sauce
Cesare – classic Caesar salad
Insalata Mimmo – heirloom tomato, avocado, red onion, fresh mozzarella, extra-virgin olive oil and balsamic vinegar
Polipo – marinated Mediterranean octopus, capers, black olives and potatoes ($5 additional charge)
Spaghetti Aglio e Olio – whole garlic, extra-virgin olive oil, Calabrian peppers, Parmigiano Reggiano
Gnocchi Pomodoro – potato dumplings, Campari tomato, basil and extra-virgin olive oil
Bucatini Amatriciana – thick, Roman short spaghetti, onion, guanciale, tomato, pecorino cheese, red pepper flakes
Aragosta – Italian Arborio rice, lobster, seasonal black truffle, mascarpone cheese ($5 additional charge)
Pollo Parmigiana – chicken parmigiana-style served with sautéed seasonal vegetables
Vitello Piccata – veal scaloppini, lemon, butter, white wine and capers served with asparagus
Salmone – skin-on organic Scottish salmon with roasted rainbow cauliflower salad, bell pepper sauce
Filetto di Manzo – 8-ounce prime beef tenderloin with artichokes puree, spinach, onion texture, oxtail reduction sauce ($5 additional charge)
Osso Buco – Ferraro’s house specialty, a 22-ounce braised veal shank in red wine served with farro ($12 additional charge)
Ferraro’s dessert sampler