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SfoglinaA pasta house by Fabio Trabocchi, specializing in fresh, handmade pasta and regional Italian dishes.
Tender, sous-vide cooked lobster in a spicy Fra Diavolo sauce, served with Key West Shrimp and Squid Ink Tagliatelle.
Lobster Thermidor is a French dish that features lobster meat. The meat is prepared in a rich wine sauce, which often includes egg yolks and brandy, and then returned to its shell. This is subsequently browned and typically served with an oven-browned cheese crust, often Gruyère. Historically, the sauce originally contained mustard, typically powdered.
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A pasta house by Fabio Trabocchi, specializing in fresh, handmade pasta and regional Italian dishes.
A James Beard Award-winning chef under whom Daniel Perron worked as a sous chef, indicating a high standard of culinary training.
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