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2012-11-02
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Prego's revised menu keeps us coming back for more, over and over again. Foie gras & pesto terrine with crostini & pear compote. A cool twist to the typical goose liver terrine; this one was laced with pesto sauce, providing it with an extra wallop of flavor that nicely complemented the foie gras' sweet, smooth creaminess. Braised beef cheek ravioli with porcini mushrooms. The ravioli skin could have been thinner, but the meat within was perfectly tender and tasty. Woodbridge smoked Tasmanian oc
Foie gras & pesto terrine with crostini & pear compote. A cool twist to the typical goose liver terrine; this one was laced with pesto sauce, providing it with an extra wallop of flavor that nicely complemented the foie gras' sweet, smooth creaminess.
Braised beef cheek ravioli with porcini mushrooms. The ravioli skin could have been thinner, but the meat within was perfectly tender and tasty.
Woodbridge smoked Tasmanian ocean trout Puglia-style, with cream curd-filled mozzarella cheese & chili herb oil. Not bad; comfort food for fish fans.
Lasagnette di Aragosta _ silk handkerchief pasta with slipper lobster, leek confit & bisque emulsion. A briny pleasure, brimming with the flavor of shellfish. We wiped the plate clean with our bread.
Deep-fried calamari with tartar sauce. Probably the least memorable item we had.
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