Blog — Standard – Due Sorelle

Creamy Carnaroli risotto infused with Sicilian thyme and finished with a drizzle of smoked balsamic glaze.

Six color fiocchetti with a bright basil and mint pesto, asparagus, peas and cherry tomatoes. As good at room temperature as it is hot.

Squid ink pasta with shrimp and calamari in white wine and seafood stock, finished with parsley and lemon.

A bottle of red port reduced with shallots, mounted with butter and finished with carpaccio truffles. Made for steak or pork chops.

Busiate in a white truffle and porcini cream. A ten minute primo that tastes like it took far longer.