Thinly sliced raw sockeye salmon served with truffle oil ponzu creates a perfect fusion of earthy and citrusy flavors. The robust, savory taste of the salmon is enhanced by the aromatic, umami-packed ponzu sauce.
Crisp refreshing cucumber accentuated with little dollops of crème fraîche complement the briny, nuanced flavors of the caviar, serving as a perfect base. Radish sprouts add a contrasting peppery bite.
The combination is elegant, light, refreshing, and sublime!
This Royal Daurenki Caviar is known as the “caviar lover’s caviar,” according to Petrossian. It has a complex flavor and unique blend of brine and fruity notes. It’s an exquisite study in contrasts, with a burst of juicy brine, followed by a nuanced flavor profile of dried fruit and toasted grains on the tongue, with savory butter lingering on the finish.
Restaurant Style
Pasta with Scallops, Lobster
Asparagus, Sage Truffle Butter
A most memorable meal at Ferraro’s inspired me to recreate one of their many fabulous menu items: the Pappardelle Mimmo. This seafood pasta, a favorite of the chef, was simply outstanding. We shared all our dishes at dinner and agreed that the pappardelle is now one of our favorites too.
Established in 1985, Ferraro’s Ristorante is located near the Las Vegas Strip. It is a family-owned business that prides itself on offering authentic Italian cuisine with a focus on traditional methods and recipes, high-quality seasonal ingredients, and homemade “everything” including sausage, meatballs, pastas, breads, desserts and more.
The restaurant is especially noted for its warm inviting atmosphere, superb service, and extensive wine list that features a wide selection of Italian and international wines. It’s no wonder that Ferraro’s has garnered a loyal following among Las Vegas locals and visitors alike…and that Gambero Rosso recently recognized them as one of the top Italian restaurants in the world.
Taste With The Eyes re-creation of Pappardelle Mimmo
Ferraro’s Ristorante Las Vegas
Ferraro’s Antipasti
Burrata con Zucchine
Burrata with grilled zucchini and herb oil
Carne Battuta
Prime beef tartare, Reggiano truffle reduction, black truffle crostini, hazelnuts
This mouthwatering TruffledMushroom Pappardelle is a delightful pasta dish that features wide, flat, fresh pappardelle noodles paired with a savory-creamy-herby mushroom sauce where a drizzle of white truffle oil enhances the earthy mushroom flavors.
We are fortunate that our local Las Vegas Italian restaurant sells fresh house-made pasta to go, including pappardelle, fettuccine, spaghetti alla chitarra, and gnocchi. I am more than happy to promote Prosecco in Las Vegas for their imported cheeses including Burrata di Puglia and excellent fresh pasta.
Raw, buttery day-boat Sea Scallops, renowned for their subtle sweetness and delicate velvety texture, are paired with crisp, peppery radish slices and a heavenly truffle sauce infused with chervil. These delightful scallop clusters are then wrapped in tender little gem lettuce leaves, creating an exquisite culinary experience.
Mizuna Blossoms and Stock Flower Petals
Mizuna blossoms share a similar flavor profile with the leaves of the mizuna plant, offering a mild yet peppery taste with hints of Chinese mustard.
Stock flowers are known for their dense clusters of fragrant blooms that come in a variety of colors, including white, pink, purple, and shades of red and yellow. They have a snappy radish-like flavor with floral undertones. The taste can vary depending on the variety and growing conditions.
While their beauty is undeniable, the garnishes serve a purpose beyond aesthetics. They play a crucial role in enhancing the dish, contributing elements of both mustard and radish to the final flavor profile.
About Maine Day-Boat Scallops
They are harvested by fishermen that go to work in the icy waters then return to port that same day.
Since the fishing trip is short, day-boat scallops do not need to sit on melting ice like longer expeditions, and therefore do not absorb water over the course of the trip.
The taste is pure and natural, as the scallops are not bloated with water after harvest. These scallops are treated with the utmost care, and never soaked in a solution of sodium tripolyphosphate which is commercially used as a preservative but unfortunately degrades the quality of the scallop. Day-boat scallops are always more expensive but worth every penny in taste and texture.
Note: Our fishermen tell us to NEVER let scallops touch fresh water as they soak it up like sponges!
Wild-Caught Fresh Black Cod
Stuffed with Fresh Black Winter Truffle
Crispy Rice Paper Wrapper
Truffle Oil/Truffle Flecks
This is special. An elegantly dressed all-green salad and a big, yeasty Champagne were its only accompaniments. The heady truffle with its unforgettable aromas, greatly affecting the mind and the senses, is purported to have aphrodisiac qualities. Would you consider serving fish sticks on Valentine’s Day?
