Stefano’s Restaurant

Riffing on Italian traditions

Epitomizing the restaurant’s “modern Italian” approach, Swai Picatta pairs a mild whitefish with a classic sauce typically prepared with chicken or veal. Delicate angel hair pasta complements the flaky, pan-seared fish—a “cleaner” alternative to catfish, imported from Asian waters—and capers, roasted red peppers, and lemon juice contribute brightness. Butter and white wine supply an indulgent finish. For dessert, consider house-made Gelato an epicurean mandate. Voluptuously rich seasonal varieties boast less fat than ice cream, and fruit-based Sorbetto delivers vibrant, dairy- and fat-free flavor.

BESPOKE

After dinner, go off-menu with a Gelato martini. Any flavor—chocolate-hazelnut Donnatella, perhaps?—can be custom-crafted into a dessert cocktail.