Greater Cincinnati Restaurant Week

Appetizer

Arugula Salad
Marsala soaked apricots, almonds, goat cheese, and honey-lemon vinaigrette

Potato Gnocchi
Butter, peas, sage and pancetta

Fresh Mozzarella
Scallion-pistachio pesto, pepperonata, and speck

Entrée

Grilled Pork Chop "Saltimboca"
Prosciutto, sage, fontina and provolone cheeses, polenta, and veal glaze

Sautéed Verlasso Salmon
Brown butter-white truffle oil vinaigrette, beets, mushrooms, and bacon

Crab and Fettucine
Mushrooms, butter, parmesan, arugula and pangrattato

Dessert

Budino di Panettone
Bread pudding with dark caramel sauce, Marsala soaked raisins and whipped cream

Tiramisu
Savoiardi cookies layered with fresh cream, espresso, mascarpone cheese, chocolate and zabaglione

Espresso Custard
Amaretti, bananas, and bourbon caramel

No Substitutions
*Consuming raw or undercooked meats, poultry, shellfish and seafood may increase your risk for foodborne illness
35.00 per person
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