Wednesday, April 30, 2014
A taste of spring at Bernini
Linguine with mussels, clams and rapini in lemon cream sauce, $28. The light lemon cream sauce was a hit at a recent tasting.
Bernini has a new addition to its menu. Chef Kengo Matsumoto’s menu primavera celebrates the best of seasonal ingredients, with a full range of appetizers, salad, entreés, pizza and desserts.
Diners can opt to pair a few of the new a la carte items with favorite dishes off the regular menu, or go all in to sample the new menu in entirety.
If you’re curious at all, better get there fast because a new summer seasonal menu arrives in June.
Click here for a quick video.
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