Tender Delicious Octopus sitting on a bed of Squid Ink Risotto at Rifugio's
House-made Local Veal Meatballs, Ricotta and a Dried 🍒 Sauce with @cairnspringmills Wheat Pierogi. 🙏 to local foods and local ingredients and locally sourced Chef Rifugio! Come visit us through the weekend 😁.
Cairnspring Mills Medium Rye is our house specialty! We believe great dinners start with great bread. @cairnspringmills
The Snow Monster says join us for hot fresh donuts at Rifugio's
Specials need to be tasty and this☝️ hits that mark. Potato Crusted Halibut with Roasted Radishes, Kale and a White Wine Butter Sauce! Come on by Rifugios a delicious dining experience this week!
Tender Octopus at Rifugio's Februa Feast sold out again😊 this and the lamb stole the show
February Feast preparations are underway for tonight. Lattes and espresso are a must to keep the spirits high! Thank you once again for another sold out Feast!
Mr. Rifugio doing some RnD for our February Feast happening on the 11th! Make your reservation and check out additional info at; http://ilcafferifugio.com/events/
Bruschetta’s this week... Tomato, Ferndale Farmstead Romano and Basil. & Roasted Chickpea, Kalamata Olive and Rosemary. Serving them through the weekend, come savor them with us.
Our polenta is really just polenta. 😕 Well kind of. 🤨 But not really.... 😃 ...ours comes with lotsa ❤️ and a little story. We get heirloom 🌽 that’s locally and organically grown at Resilient Seed Farms. We coarse grind the whole kernels here in-house and add it to a more finely ground Bobs Red Mill polenta. The locally grown polenta is able to bring more complex nutty notes in the finished product, along with multilayered textural components that you just can’t find anywhere else. We love it and serve it all the time(you can even get it for breakfast/brunch). You’ll often find it finished with a touch of cream and some shaved Parmesan! Open until 9pm today and 8pm Sunday! Happy eating to all the happy cornflakes!