Thursday, March 7, 2013

Corso 32

Arancini Ball Appetizers half size, Roasted Cauliflower, Mascarpone & Fontina
Fried Short Rib, Shaved Pear & Arugula Salad, Crostini 
Farro Pappardelle “Valtellina”, Savoy Cabbage, Brown Butter, Sage & Fonduta
Chocolate torta, Salty Hazelnuts
Vanilla panna cotta, House Made Vin Cotto, Pistachios, Honey Grappa



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