As we enter into the spring mindset of renewal and warm weather Brunos Trattoria is embracing the season with traditional Italian dishes that are highlighted by fresh seasonal ingredients like pine nut pesto, Bloomsdale spinach and raw Hamachi. By pairing them with traditional Italian recipes, Brunos delivers thoughtfully-prepared dishes for spring.
Guests will appreciate the new seasonal twists and variations of their popular menu items, such as the homemade ravioli; now made with spinach, goat cheese, sundried tomato, pine nuts and tomato-cream sauce. The Salumi plate and Formaggi plate, two beloved family favorites; have now been combined into one large share-friendly plate which includes a selection of artisanal salumi and Italian cheeses, grilled bread, and condiments.
Other new menu offerings from Chef de Cuisine Christian De La Vera which highlight his creativity and talent in the kitchen include:
Ricciola in Saor raw Hamachi, “sweet & sour shallots”, currants, toasted pine nuts
Bruschette Assortiti olive oil grilled house bread, seasonal toppings
Ravioli di Spinaci homemade ravioli, spinach, goat cheese, sundried tomato, pine nuts, tomato-cream sauce
Bucatini di Cinghiale wild boar sausage, pancetta, tomato, radicchio trevisano, red wine
Gnocchi al Pesto homemade gnocchi, fresh pesto, cream, pine nuts
Salmone grilled Scottish Salmon, sundried tomato-basil salsa, white polenta, brussel sprouts
Pollo al Mattone half chicken marinated and oven roasted, rosemary potatoes, roasted red bell peppers
Capesante seared day boat scallops, asparagus & tomato risotto, radicchio trevisano
Pane Dolce dark chocolate bread pudding, amarena cherries, almond cream
posted by Sarah McCallum