Urban Swank

Guest Chef Series Dinner

Quattro, Friday, Feb. 24
Dinner by Arcodoro Chef Giancarlo Ferrara

The cost is $65 per person plus tax and gratuity.
Reservations are encouraged.

ANTIPASTO
(Combination of)
Pane Carasau
Baked Sardinian music bread drizzled with extra virgin olive oil and sprinklings of sea salt

Carpaccio di Branzino allo Zafferano
Thinly sliced fillet of Mediterranean sea bass marinated with saffron, served with arugula, teardrop tomatoes and cannellini beans, finished with an organic orange extra virgin olive oil

PASTA
Tagliolini con Carbonara all Bottarga di Cabras
Homemade tagliolini pasta with bottarga infused carbonara sauce topped with Sveruga Caviar

ENTREE
Costolette d'Agnello con Mirto e Abbamele
Domestic lamb chops roasted with myrtle leaves and served with an Abbamele balsamic vinegar sauce

DOLCE
Semifreddo al Miele Amaro con Carto' alle Mandorle
Bitter honey Parfait with almond Carto' and lavender vanilla sauce

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