Take a Bite: A taste of spring at Bernini

Apr. 30, 2014 | 1 Comment

take a bite header

blinguine
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.

babalone
Marinated Kona abalone with sugar snap peas and black olives, $24.

buhu
Blanched catch of the day carpaccio with watercress and sherry vinegar sauce. In this case, the catch was uhu, $19.

brisotto
Risotto Parmigiano with Parma prosciutto and hearts of palm, $26.

bpizzabef
Bismarck bianco pizza with housemade pancetta, white asparagus and soft-boiled egg, $22.

bpizzaafter
The Bismarck bianco after the egg is broken. Click here for a quick video of the act.

bchop
Colorado lamb with fresh artichokes and artichoke sauce, $46.

bdessert
Rhubarb tart with rhubarb compote, $12.

bdess
Citrus terrine with mascarpone and Hawaiian honey cream, $10. Very refreshing.

  • JesseMBaldwin

    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. http://sn.im/28v6jxa