October 20, 2013 | Posted in:Brunch

Prato Brunch menu 10.20.2013

My last few visits to Prato have been for brunch. The substantial weekday lunch menu is expanded on the weekends to offer Colazione, which is Italian for breakfast.

Rosemary-Brown Butter Waffles, Candied Bacon walnuts on the side.

Rosemary-Brown Butter Waffles, Candied Bacon Walnuts on the side.

The most recent addition to the breakfast options is the Rosemary-Brown Butter Waffles with Heirloom Apples and Bacon-Candied Walnuts. The tender waffles had a nice texture and showcased the apples with a light crème anglaise. The predominate flavor of the dish was pleasingly apple, not spices or sweetness. It would be easy to enjoy the waffles solo and they made a very nice plate to share, balancing out our savory selections.

Potato Gnocchi with Alba Mushrooms, Local Corn, Garlic Chive

Potato Gnocchi with Alba Mushrooms, Local Corn, Garlic Chive

My dining companion and I also ordered the small plates of the Potato Gnocchi and Butternut Squash Agnolotti. The Potato Gnocchi featured lots of nice Alba mushrooms, which have a substantial meaty texture. Local corn provided pops of sweetness that the garlic chives counterbalanced.

Butternut Squash Agnolotti being hand-formed by Prato's chef.

Butternut Squash Agnolotti being hand-formed by Prato’s chef.

We lucked out and arrived as the chef was hand forming the last of the Butternut Squash Agnolotti. Watching the hand filled pasta getting the finishing touches really brought home the attention put into each dish at Prato.

Butternut Squash filled Agnolotti ready to be cooked.

Butternut Squash filled Agnolotti ready to be cooked.

While the pasta was beautiful to look at, I assure you it tastes even better than it looks.

Butternut Squash Agnolotti, Sage-Brown Butter Sauce & Spiced Pepitas

Butternut Squash Agnolotti, Sage-Brown Butter Sauce & Spiced Pepitas

The Sage-Brown Butter sauce is a light and velvety accompaniment to the Agnolotti. The filling is Butternut Squash mixed with ricotta and provides a more savory note that you might expect. Spiced pepitas (toasted pumpkjn deeds) and plump currants round out the dish with pleasing textures and layers of flavor. This is my third time enjoying this particular version of the Butternut Squash Agnolotti and somehow it keeps getting better. The lunch menu is available Wednesday-Sunday 11:30AM-3:00PM, with breakfast additions available on Saturday and Sunday. While you may luck out and stumble upon an open table, reservations are strongly recommended.

124 N Park Ave
Winter Park, FL 32789
(407) 262-0050

Wed-Sun: 11:30am-3:00pm
Mon-Sat: 5:30pm-11pm
Sun: 5:30pm-10pm
Late Night Menu Available After 11 PM

Prato on Urbanspoon

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I enjoy writing about and participating in the food, wine and culinary scene in Central FL in my off hours. I started Orlando Uncorked, a local non profit wine education group, to promote the approachability of wine and donated our event proceeds to local area charities. The popular wine tasting events grew into structured wine classes and finally, food and wine writing for Orlando Home & Leisure Magazine and The Seminole Chronicle. Thanks for stopping by and if you'd like to join in on my fun, follow me on Twitter, Instagram, Untappd, Drync & Vivino @WineChix . Cheers!

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