Chef Rino Balzano

Rino’s Tuscan Grill

Baby Octopus Mousse with Lemon-Lime Dressing

Bosc Pear, Speck, and Gorgonzola with Truffle Oil

Portobello Mushrooms with Goat Cheese, Speck, and Veal Reduction

Potato Dumplings with Sage and Shitake Mushrooms

Parmigiano Reggiano and Truffle Oil

Jumbo Sea Scallops with Mustard Saffron Curry, and Spinach

Veal Stuffed with Artichoke and Porcini, with Truffle Sauce

Misto Formaggi

Wood Burning Oven-Baked Bosc Pear

With Chianti Reduction and Gelato