We enjoyed another sensational dinner at Fiorentini in Rutherford, NJ, including seared octopus with nduja sausage and peas; asparagus risotto with prosciutto; handmade sweet pea fagottini with crab, lemon bisque, and tarragon; handmade pappardelle with mushroom ragout and smoked burrata; rainbow beet tartare with mustard dressing and toasted olive oil bread; crispy melt in your mouth porchetta with spring vegetables, melted leeks, and salsa verde. For dessert we enjoyed an orange compote vegan cheesecake with gluten free graham cookies and merengue. It all went great with an excellent Amarone and cabernet.
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