Friday, December 4, 2015

Prosciutto Bruschetta & Butternut Squash Ravs

by Josh Theisinger

This week, we're giving our menu a few updates... from a new appetizer to an old-time favorite entree.

Italian Tomato & Prosciutto Bruschetta
Introducing an easy, yet savory appetizer of roasted Italian tomatoes and prosciutto bruschetta! The dish is started with some crispy sourdough toasts and topped with roasted Italian red and yellow tomatoes.

Thinly sliced prosciutto (a salty, dry-cured ham) and ciligiene mozzarella are added before it's all finished off with fresh cracked pepper and a drizzle of extra virgin olive oil. It's the perfect combination of savory and sweet... from the tasty meat to the natural sugar of the roasted tomatoes.


Butternut Squash Ravioli with Brown Sage Butter
Next, we have an entree that always finds its way to our menu during the holiday season. Our ravioli are a crowd pleaser for those cold, wintery days.

The dish consists of butternut squash raviolis pan fried in a browned butter infused with fresh sage. They are then served with freshly grated parmesan reggiano cheese before being served directly to the table.

Take some sage advice, and don't miss out on this winter dish. It's a wise move to visit us soon before the cold weather comes blowing through!

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