Chef Peppino of Da Vinci Ristorante will introduce a new concept to his menu this spring where Italian meets Indian. Beginning March 30th, Chef Peppino will roll out his new menu filled with items highlighting the bounty of spring and the exceptional union of the two cultures closest to his heart.
Chef Peppino’s new Italian dishes with Indian accents include: Masala Agnolotti (Indian accents, spicy ricotta and English peas; stuffed with ginger, cherry tomato sauce and curried pesto); Rigatoni alla Peppino (rigatoni, shrimp, pancetta, asparagus, artichoke, flavored with cumin; sundried tomato white wine sauce); and, Sirloin Steak (chargrilled and served with truffled parmesan mash, sautéed asparagus, ginger cumin jus).
To highlight the tastes of spring, Da Vinci’s new primi offers include: Beet Root Salad alla Da Vinci (white balsamic cured New England beets with goat cheese and pine nuts); Organic Spring Salad (organic greens tossed with fava beans, toasted almonds, pecorino shavings, moscato vinaigrette); and, Beef Carpaccio (shaved parmiggiano, celery sorbet).
For the secondi course, guests will choose from seasonal pastas and entrees, such as: Gnocchi Pomodoro (homemade gnocchi served with fava beans, fresh tomato sauce and mozzarella); Pappardelle Boscaiola (sautéed morel and spring mushrooms, white truffle oil and shaved parmiggiano); Salmon (pan seared Alaskan Salmon with artichoke and sweet potato cake, sautéed baby spinach; finished with Prosecco sauce).
Chef Peppino’s refreshing and exotic dolci options include: Papaya Cheescake (topped with fresh berries); Pear Crostata (served with pear gelato); and Rose Crème Caramel (finished with mango coulis).
Da Vinci serves a customizable three-course menu for $35 every Monday through Thursday from 5pm-10pm, and Friday and Saturday from 5pm-6pm. After 6pm on Friday and Saturday, Da Vinci offers the a la carte version of the menu.