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Chef de Cuisine Ojeda assisted by Sous Chef Espino

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Chef de Cuisine Ojeda assisted by Sous Chef Espino
 
Roasted Butternut Squash Fresh Ravioli
 
Filled with Ricotta, Spinach and Heirloom Egg, finished in a Truffle Butter, Sage, Porcini Mushroom and Shaved Pecorino Romano