Take advantage of the new three-course summer menu at Andrea’s while you can. Chef Andrea Bozzolo prides himself on being a master craftsman of northern Italian fare, meaning he does it all by hand. The artisanal quality of his food can be found in the freshly made pasta with semolina flown in from Italy to the rustic bread basket (that is by far the best in town) served with a trio of accoutrements: cilantro hummus, olive tapenade and truffle butter.

The chef invited me in to try his three-course summer menu. It showcases several of his most notable dishes, like the delicate beef tenderloin carpaccio wrapped around three kinds of local and organic greens, fresh homemade pastas, including his melt-in-your-mouth beef and veal ravioli and his highly requested, fontina and mushroom stuffed chicken. The summer menu runs Mondays-Thursdays for $27.95 and includes a choice of appetizer, entree and the desserts of the day. 

Starting Monday, Andrea's will have Truffle Night every Monday through August 31. The chef gave us a sneak preview of one of his upcoming dishes, fresh asparagus, Stilton and a fried egg topped with freshly shaved truffles and served in an individual frying pan. Overflowing with truffle goodness, this dish shouldn't be missed.