Food and wine enthusiasts have a new reason to visit Lincoln Road’s visually stunning and critically acclaimed Quattro Gastronomia Italiana. Talented twin chefs Nicola and Fabrizio Carro, known for their fresh and authentic Northern Italian cuisine, have recently introduced Quattro’s new summer menu, bringing the decadent flavors of the Tuscan and Piedmont regions to the chic restaurant on South Beach’s bustling pedestrian promenade.
“The new menu reflects the change in seasons, utilizing the freshest ingredients now available to us”, says Chef Nicola Carro. “We’ve created some great new house-made pasta dishes and have added a selection of light new seafood and meats to the menu,” adds twin Chef Fabrizio.
New antipasti additions include polipo del Mediterraneaneo all griglia – grilled Mediterranean octopus served over a chick pea puree and drizzled with a spice oil ($18); cozze gratinate – Prince Edward Island mussels baked with house-made aromatic bread crumbs and served in a marinara sauce ($18) and the melt-in-your mouth prosciutto di parma, accompanied by a bosina cheese mousse and vegetable piedmontese ($14). The new crema di pomodori e basilica is a delightful chilled summer tomato and basil soup with fresh Buffalo ricotta ($13).
New salads include the lenticchie di Norcia con pomodorini e aceto di Barolo – a medley of black lentils and chopped cherry tomatoes in a red wine vinaigrette ($14) and di calamari grigliati – grilled calamari with mixed greens, zucchini and red onion in a lemon dressing ($15).
House made pastas include ravioli d’astice – Maine lobster ravioli in a saffron sauce ($24); strozzapreti con gamberi featuring succulent shrimp, green Castelvetrano olives, oregano and the famed Quattro marinara sauce ($22); chicche al pomodoro e basilica con salsa di burrata – tomato dough gnocchi with basil and burrata cheese ($23) and a veggie lover’s tagliatelle multicolore con ragu di verdure al parmigiano – multicolored tagliatelle with a vegetarian ragu and parmesan cheese ($22). The tantalizing main course addition is Fiorentine di agnello alla griglia – grilled to perfection Colorado lamb T-bone with baby beech mushrooms and roasted red peppers ($36).
Rounding out the new summer menu are the specially crafted desserts from acclaimed pastry chef Antonio Bachour, who was recently awarded “Top Ten Pastry Chefs in America” by Dessert Professional Magazine. Light and luscious choices include gelatin Campari con granita di litchi – Campari gelatin with white chocolate crème, lychee granite and yogurt gelato and bianco mangiare con frutti di bosco – vanilla panna cotta, strawberry soup, berries and a lemon sorbet. Quattro’s extensive selection of wines and cocktails complement any meal.
Quattro Gastronomia Italiana, located on 1014 Lincoln Road, is open for lunch and dinner daily. For reservations, please call 305-531-4833, or visit www.quattromiami.com.
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