Linguine with mussels, clams and rapini in lemon cream sauce, $28. The light lemon cream sauce was a hit at a recent tasting.— Nadine Kam photos
Bernini has a new addition to its menu. Chef Kengo Matsumoto’s menu primavera celebrates the best of seasonal ingredients, with a full range of appetizers, salad, entreés, pizza and desserts.
Diners can opt to pair a few of the new a la carte items with favorite dishes off the regular menu, or go all in to sample the new menu in entirety.
If you’re curious at all, better get there fast because a new summer seasonal menu arrives in June.
Marinated Kona abalone with sugar snap peas and black olives, $24.
Blanched catch of the day carpaccio with watercress and sherry vinegar sauce. In this case, the catch was uhu, $19.
Risotto Parmigiano with Parma prosciutto and hearts of palm, $26.
Bismarck bianco pizza with housemade pancetta, white asparagus and soft-boiled egg, $22.
The Bismarck bianco after the egg is broken. Click here for a quick video of the act.
Colorado lamb with fresh artichokes and artichoke sauce, $46.
Rhubarb tart with rhubarb compote, $12.
Citrus terrine with mascarpone and Hawaiian honey cream, $10. Very refreshing.