Over the years, the menu at Avanzare has remained predominately the same, filled with classic Italian dishes, premium cuts of beef, fresh seafood and signature pastas. But a few new plates have made an appearance, including the pollo saltimbocca, which consists of tender chicken breast sauteed in a light and citrusy lemon glaze and served atop a mound of savory mashed potatoes along with sauteed vegetables. In the mood to sample a few of Chef Garcia’s handmade pastas, we sampled the crab cake ravioli starter and the short rib ravioli entree. The creamy crab cake ravioli were stuffed with a smooth, rich crab filling and tossed in a cream sauce, all of which was served on a bed of field greens. The light acidity of the salad cut through the rich sauce and also kept us from indulging in too much of the wonderfully herbaceous basil butter served along with the bread basket.
The short rib ravioli dish was far and away the star of the show. The ravioli were plump with tender, juicy short rib filling, and to each piece of pasta clung savory Marsala cream sauce that incorporated a hint of mushroom-y earthiness. It’s a plate that reminds you of the beautiful things you’ve taken for granted, and to fully appreciate it, sometimes you just need to close your eyes, breathe deeply and inhale the smell of ancient oil paintings, crisp mountain air or a perfectly done Marsala sauce.