Fragole Ristorante

Salad: Shaved Tricolore salad with strawberries, roasted peppers, avocado, roasted cashews, and Auribella cheese.

Appetizer: Pan-fried crab cakes with sauteed artichokes and leeks. Served with horseradish arrabbiata sauce.

Pasta: Homemade gnocchi with shrimp, chorizo, broccoli rabe and Calabrian chili lemon butter sauce.

Risotto: Creamy risotto with caramelized onions, baby arugula, and slow-braised short rib ragu.

Fish: Pan seared filet of sole with oregano, roasted tomatoes and a white wine sauce. Served with roasted beets and carrots.