The new menu for the fall season is out at Andiamo Ristorante and it is boasting with all the things we love about fall – amazing spices, ingredients and concoctions that can only come from the amazing folks at Andiamo.
Their antipasti include a carpaccio di funghi with raw slices of Crimini mushrooms, baby arugula, pecorino romano, and lemon olive oil. I loved how fresh and delicious this dish was with also providing that comfort food feel. Another beautiful dish includes the ever-so-creamy burrata ai fichi with in-house made fig jam and toasted bread. Talk about a perfect pairing! My favourite antipasti is the capesante dello chef – a huge plate of fresh, pan-seared scallops served with capers, balsamic dressing, and fried leeks. So decadent!
The primi piatti is some of the best I’ve ever had, y’all. The dreamiest, most delicious pastas come from Andiamo and you need to have it. First up is gnocchi alle noci – potato dumplings, walnuts, and mascarpone cheese sauce. They were so pollow-y and fluffy. I’ve never had gnocchi so pillow-like! The most-fall like item is the pumpkin ravioli made with a house made pumpkin and ricotta cheese ravioli served with a brown butter and sage sauce. I’m not a huge pumpkin person but I loved this dish! It was so flavorful and I could swim in that sauce.
For the secondi piatti, get yourselves ready for some amazing high quality meat! The costoletta di maiale was phenomenal – a roasted pork chop with a chestnut puree and an apple and oregano brandy sauce. The involtini di vitello was also delicious – it reminded me of an Italian shish kebab. Veal scaloppini, rolled with prosciutto di Parma, fontina and green onions in a brandy sauce.
Dessert time! Alright my fellow sweet-tooth friends, this is where you want to be. The tiramasu was not too sweet and was sooo fluffy and they use Illy espresso too! The profiteroles were not like any you’ve had before – they’re super light and airy! For those that don’t know, profiteroles are cream puffs, filled with a custard (in this case, lemon) and then sometimes covered in sauce (these have white chocolate). Last but not least is the due delizie, an Italian vanilla custard layered over chocolate zabaglione.
I’m always blown away by the food and service by Andiamo and this was no different. Everyone needs to take a loved one to Andiamo for this amazing new fall menu!