Burrata Filled Angel Hair
At once creamy and tangy, this meticulously constructed appetizer is served room temperature. Sun dried tomatoes, parsley puree, balsamic reduction, and sturgeon caviar round out the dish. On top, an impossibly thin slice of bread that melts on the tongue.
Lobster Saffron Raviolo
If a raviolo has multiple pockets of filling, does it become a ravioli? That's the question raised by this dish, though chef Shea Gallante is placing it firmly in the "ravioli" category. So pretty you don't want to mess it up, the rich raviolo is topped with summer herbs, parsley puree, and saffron-lobster jus.
Cortecce with Baby Octopus
This pasta may be familiar to Ciano's regular diners--chef Shea Gallante told us it's never been taken off of the regular menu. With calabria peppers, garlic breadbrumbs, and crispy bits of speck, it's the only course on the tasting menu that fits the traditional noodles-with-stuff-on-top format.
Smoked Lamb Tortellini
This dish is all smoke: the lamb's smokiness is exaggerated by a grating of smoked parmesan, crispy rosemary leaves, and a buttery black truffle and lamb jus. Onions beneath the lamb add just a bit of sweetness to balance things out.
The richest, heftiest pasta is saved for last. This deconstructed eggplant lasagna has al dente ribbons of eggplant-infused pasta with amatraciana sauce, a foam of commute cheese, paper thin roasted eggplant, sliced guanciale, parsley chips, and, if that weren't enough, caramelized sweetbreads to take things over the edge. As for dessert...
The final course is a dessert pasta: fried gnocchi are rolled in cinnamon sugar and end up tasting like the lightest zeppole you've ever had. Rounding out this ambitious dessert are lavender gelato, gianduja (a hazelnut chocolate), and hazelnut crystals.