Executive Chef Luciano Sautto, who joined Quattro in January 2017, has just unveiled new menu items that reflect his diverse culinary background and Italian upbringing. These additions provide a touch of spring to the award-winning Italian eatery whose menu is centered on house-made pastas and dishes influenced by various regions of Italy.

“The new dishes are all about the season and great Italian ingredients,” says Chef Sautto, “I am excited for our guests to come in and enjoy them.” To begin, diners can select different types of new antipasti such as Arancini — crispy rice balls stuffed with Fontina cheese and Bolognese sauce;Carpaccio Di Salmone — salmon carpaccio alongside frisée and pickled onions drizzled with citrus dressing; and Fiori Di Zucca — stuffed zucchini flowers with ricotta, mozzarella and lemon zest.