Page 94 - Las Vegas Golf & Leisure Magazine Spring 2020

CULINARY & MIXOLOGY

As mentioned earlier, classics fill up special mozzarella that adds a little mushrooms, truffle, almond ricotta,
the main course fare. A recent order smoked flavor. Oxtail isn’t something tomato sauce, herb crust, and pis-
of the Pappardelle was satisfying and you find in too many Italian restau- tachio. Penne is a dieter’s delight,
filling. Homemade thick noodles were rants, but the Short rib and Oxtail weighing in at 460 calories. Garlic,
immersed in traditional vodka sauce. entrée is also filled with fontina cheese basil, cherry tomato, zucchini, and
Meat choices are a fitting accompa- and winter black truffle. We noted that asparagus sit in extra virgin olive oil.
niment. Strigoli Pasta was another all the pasta dishes we sampled were
pick, twisted pasta with small pieces light, and though the portion sizes are Dessert options read like a billboard
of short rib, porcino mushrooms, and plentiful, we didn’t feel stuffed. from Rome. Enjoy the Tiramisu with
red sauce. mascarpone mousse, coffee-soaked
Vegans can enjoy Allegro with its trio ladyfingers, and chocolate liqueur. I
Another choice is Baked Lasagna of dishes that include baked vegan especially enjoyed this light and airy
Napoletana, a layered masterpiece of cannelloni and organic ancient grain version, with its hint of coffee flavor
meat ragu sauce, meatballs, pork, and penne. Cannelloni is a collection of that didn’t overpower, as happens with

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