Easter at Timpano Las Olas
April 19 - April 20
Enjoy Easter weekend at Timpano Las Olas with a specially curated all-day menu on Saturday, April 19, and Sunday, April 20 where they will offer seasonal dishes and handcrafted cocktails in a vibrant setting.
Cocktails include the Violet Fields, made with Wheatley vodka, dry curacao, violet liqueur, Fever Tree lemon, and mint, or the Basil & Berry Bloom, a vibrant mix of Tres Generaciones reposado, strawberry, basil, agave, Szechuan pepper, and elderflower, $16 each.
Kick off your meal with Cacio e Pepe Arancini, crispy and rich with black pepper-pecorino cream for $16, or opt for the fresh and flavorful Arugula Salad, tossed with strawberries, ricotta salata, candied pine nuts, and fennel vinaigrette for $15.
For the main course, guests can order the slow-roasted Porchetta, served with mascarpone polenta and sautéed ramps for $32, or the Torchio Pasta, featuring lamb sugo, fennel, ricotta, and gremolata for $38. A Lemon Panna Cotta, topped with blueberry compote and candied pistachios will be offered for dessert for $12.
Reservations are available on OpenTable. Visit TimpanoLasOlas.com for additional details.
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