I tried this awhile back and it amazes! It's served with polenta.They also do it as a ragu sauce for tagliatelle. I heard they'll have it again Friday. I usually check beforehand if they have it, because it is an occasional special. I also had a fantastic antipasto of cooked fennel,grilled eggplant with gorgonzola and the best part: portobello mushrooms sliced and fried with garlic. My dining compatriot was stunned by how good the portobello antipasto was. They get the coniglio from Ottomanelli's, I was told.