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It’s quite a treat to dine in a fine restaurant with waiters wearing tuxedos and providing superb service.  IL Mulino New York in Caesar’s Forum is such a place.  Once escorted to our white linen table, we were presented with a partial wheel of Parmesan cheese. Skillfully yielding a cheese knife, slabs were placed on plates.  Appetizers of bruschetta, garlic bread, sautéed zucchini and salami  arrived along with mussels.

Bolognese Mulino

Bolognese Mulino

Entrées included house made manicotti pasta stuffed with spinach, ricotta and mascarpone; mushroom ravioli swimming in champagne truffle cream sauce; Bolognese topping pappardelle pasta and show stopper Branzino Italian seabass.

Branzino

Branzino

Mushroom ravioli champagne truffle sauce

Mushroom ravioli champagne truffle sauce

Bali Kovary, Captain, graciously encouraged us to partake of the plated house made desserts.

House made desserts too good to pass up

House made desserts too good to pass up

And just when we could eat no more, an after dinner drink of Grappa was poured in its shaped glass.

Lovely grappa wine served after dinner

Lovely grappa wine served after dinner

 

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