Lupo Marino Menu

Total Page:16

File Type:pdf, Size:1020Kb

Lupo Marino Menu INSALATE PANINI RADDICHIO 10 LUPO MARINO PORCHETTA 15 FENNEL, TARDIVO, ENDIVES, BROCCOLI RABE PESTO, GORGONZOLA, ORANGE, CHARDONNAY VINAIGRETTE PIZZE CHIABATTA LUPO MARINO 15 CAPRESE 13 UVUO 14 PORCHETTA, ROASTED PEPPER RELISH, TOMATO, BASIL, TRUCCIOLETTO DRESSING DUCK EGG, ASPARAGUS, ROCKET, BOTTARGA BROCCOLI RABE, PECORINO CAVOLO NERO 13 SANTA BRIGIDA 15 TUNA 17 CONFIT TUNA, ESCAROLE, TAGGIASCA OLIVE, TUSCAN KALE, LEMON-ANCHOVY TOMATO, FRESH MOZZARELLA, CHERRY ROASTER PEPPER RELISH, LEMON AIOLI VINAIGRETTE, PARMIGIANO REGGIANO, TOMATOES, ARUGULA CROUTONS SAN DANIEL 15 ITALIANO 15 PROSCUITTO, SALAMI, MORTADELLA, PROSCUITTO CRUDO, ARUGULA, OLIVE OIL STRACIETELLA 14 ARUGULA, TOMATO, PEPPERONCINI, RED SUMMER SQUASH, FAVA BEANS, RAMP WINE VINAIGRETTE SALSA VERDE FUNGI 15 GARLIC CONFIT, FORAGED MUSHROOM, POMPELMO 13 PECORIN O CREMA, PRESERVED LEMON, GRAPEFRUIT, FENNEL, MOJAMA, CITRUS OREGANO PASTA VINAIGRETTE SPAGHETTI VERDE 21 CALABRESE 15 WILD PORK CARBONARA, CURED EGG YOLK, TUNA TARTAR 16 TOMATO, SPRING ONION S, ANCHOVY, SPRING PEAS GAETA OLIVES, LEMON CONFIT, CHIVES, FRESH MOZZARELLA, PARSLEY, OLIVES, FRIED GARLIC, CHARDONNAY VINAIGRETTE PECORINO TAGLIATELLE 24 BLUE CRAB, CALABRIAN CHILE, LEMON PUTTANESCA 15 PARLEY GERMOLATA FRITTI TOMATO SAUCE, RAPINI, FRESH FRITTO MIXTO 14 MOZZARELLA, GARLIC, ANCHOVY, HOT GNOCCHI 22 CALAMARI, SARDINE, CLAMS, HEAD-ON PRAWNS, PEPPER ASPARAGUS, WILD MUSHROOMS, FONDUTA, BURNT LEMON PICKLED RAMP BUILD YOUR OWN 10 CROQUETTAS 10 MUSHROOMS, OLIVES, CAPERS, ANCHOVIES, ORECCHIETTE 21 BACALAO, FRESH HORSERADISH TOMATO SAUCE, MOZZARELLA 1.75 SPICY SAUSAGE, RAPINI, RICOTTA SALATA GRILLED PEPPERS, BUFFALO MOZZARELLA, CARCIOFO 12 PROSCUITTO DI PARMA 2.75 CACIO PEPE 20 PARSLEY PUREE, ANCHOVY TONARELLI, BLACK PEPPER, PECORINO ARANCINI 12 SECONDI SMOKED SCAMORSA, RAGU BISTECCA 38 GRILLED 14OZ NY STRIP, SMALL BITES MARINATED PEPPERS, ANCHOVY BUTTER PASTICCERIA CORNISH HEN 32 CANNELINI AND TIRAMISU 10 Marinated OLIVES 7Preserved lemon, garlic, BRAISED ESCAROLE, PRESERVED LEMON rosemary ZEPPOLE 10 DORADO 38 FARRO, CHERMOULA, Mixed NUTS 7Pine nuts, hazelnuts, smoked almond BOMBOLONE 10 PICKLED BEETS BRUSCETTA 7Boquerone, artichoke relish GELATO 10 .
Recommended publications
  • Rapid Cultural Inventories of Wetlands in Arab States Including Ramsar Sites and World Heritage Properties
    Rapid cultural inventories of wetlands in Arab states including Ramsar Sites and World Heritage Properties Building greater understanding of cultural values and practices as a contribution to conservation success Tarek Abulhawa – Lead Author Tricia Cummings – Research and Data Analysis Supported by: May 2017 Acknowledgements The report team expresses their utmost appreciation to Ms. Mariam Ali from the Ramsar Secretariat and Ms. Haifaa Abdulhalim from the Tabe’a Programme (IUCN’s programme in partnership with ARC-WH) for their guidance and support on the preparation of this regional assessment. Special gratitude is extended to all the national focal points from the target countries and sites as well as international experts and colleagues from the Ramsar and IUCN networks for their valuable contributions and reviews of assignment reports drafts. Finally, the team wants to take the opportunity to thank all the peoples of the wetlands in the Arab states for their long established commitment to the protection of their wetlands through their cultural values, traditional knowledge and sustainable practices for the benefit of future generations. Cover: Traditional felucca fishing boat, Tunisia. DGF Tunisa Contents Executive summary . 4 Introduction . 9 Methodology . 13 Assessment Results . 21 Algeria . 23 La Vallée d’Iherir . 24 Oasis de Tamantit et Sid Ahmed Timmi. 27 Réserve Intégrale du Lac Tonga . 32 Egypt . 35 Lake Bardawil . 36 Lake Burullus . 41 Wadi El Rayan Protected Area . 44 Iraq . 49 Central Marshes . 52 Hammar Marshes . 55 Hawizeh Marshes . 58 Mauritania . 63 Lac Gabou et le réseau hydrographique du Plateau du Tagant . 64 Parc National du Banc d’Arguin . 67 Parc National du Diawling .
    [Show full text]
  • Cdt 275 COVER DEFINITIVA Acca 25/09/1512:54Pagina1
    CdT_275_COVER_DEFINITIVA_Acca 25/09/1512:54Pagina1 CIVILTÀ DELLA TAVOLA N. 275 G OTTOBRE 2015 C ACCADEMIA ITALIANA DELLA ACCADEMIA CUCINA ITALIANA IVILTÀ ACCADEMIA ITALIANA DELLA ACCADEMIA CUCINA ITALIANA ISTITUZIONE CULTURALE DELLA ISTITUZIONE REPUBBLICA CULTURALE ITALIANA FONDATA NEL 1953FONDATA DA ORIO VERGANI www.accademia1953.it DELLA T AVOLA N. 275, OTTOBRE 2015/ MENSILE, POSTE ITALIANE SPA SPEDIZIONE IN ABBONAMENTO POSTALE 70% ROMA AUT MP-AT/C/RM/ ISSN 1974-2681 SOMMARIOSOMMARIO FOCUS EXPO MILANO 2015 3 il caso dell’olio di palma (Paolo Petroni) 20 l’accademia per expo CULTURA & RICERCA I NOSTRI CONVEGNI L’ACCADEMIA ITALIANA DELLA CUCINA è stata fondata nel 1953 da orio Vergani 18 selvaggina e cacciagione 4 un Food Act e da luigi Bertett, dino Buzzati traVerso, per la cucina italiana Cesare Chiodi, giannino Citterio, ernesto donà tra tutela e valorizzazione dalle rose, MiChele guido franCi, gianni MazzoCChi (Gigi Padovani) (Giovanni Spartà Bastoni, arnoldo Mondadori, attilio naVa, arturo orVieto, seVerino Pagani, aldo Passante, e Roberto Tanzi) 6 la soppressata di rivello gian luigi Ponti, giò Ponti, dino Villani, (Ettore Bove) edoardo VisConti di Modrone, Con MassiMo alBerini e VinCenzo Buonassisi. SICUREZZA & QUALITÀ 8 il pizzutello di tivoli (Mauro Gaudino) 25 il falso Made in italy (Gabriele Gasparro) 10 in difesa dell’immenso 23 leopardi a tavola patrimonio della nella bella napoli cucina italiana (Maria Attilia Fabbri LE RUBRICHE (Vittorio Marzi) Dall’Oglio) 9 Calendario accademico 12 silenzio, parla il naso! 26 dove sono finite le osterie? 19 accademici in primo piano (Pier Giovanni Bracchi) (Pierangelo Raffini) 27 dalle delegazioni 42 Vita dell’accademia 14 il cinghiale calidonio (Danila Carlucci 63 Carnet degli accademici e Simone Iovino) 70 international summary 16 il ragù napoletano (Lucio Fino) In copertina: Elaborazione grafica dell’opera “Na- tura morta con frutta” di Jan van Huysum esposta al Mauritshuis Royal Picture Gallery.
    [Show full text]
  • JANUARY MIXED SALE Wednesday, January 16, 2019 - 12:00 Noon Fairplex - Pomona, CA © Mesaros Calif
    JANUARY MIXED SALE Wednesday, January 16, 2019 - 12:00 Noon Fairplex - Pomona, CA © Mesaros Calif. Incentive Program_Cat 18_Page 1 CALIFORNIA’S INCENTIVE PROGRAM IT PAYS TO BREED AND OWN A CALIFORNIA-BRED In 2017, the breeders and owners of California-bred Thoroughbreds and the owners of California-based stallions received over $12M in premiums through the California Incentive Program. In addition, special racing opportunities afforded California-breds in 2017, provided more than $20M in purses for races restricted to California-breds. As a result of legislation recently amended in 2009, total monies available for incentive awards are distributed as follows: 10% to the California-bred race fund; 15% to the Maiden Bonus program: 20% bonus on the winner’s share to the owner of a California-bred Thoroughbred horse conceived by a registered eligible Thoroughbred stallion that finishes first in an open qualifying race, and a 10% bonus on the winner’s share to the owner of a California-bred Thoroughbred horse that finishes first in an open qualifying race that was not conceived by a registered eligible Thoroughbred stallion. The tracks are adding an additional 10% for Cal-bred winners of allowance races making the bonus 30%. A qualifying race is all non-claiming races excluding stakes with a purse of at least $15,000, as are open non maiden claiming races with a claiming price of $40,000 or greater in Southern California and $20,000 or greater in Northern California. After these deductions, 75% of the remainder to be paid as breeder awards, and 25% of the fund to be paid as stallion awards.
    [Show full text]
  • New Toscana Lunch Menu
    TOSCANA DIVINO - A LA CARTE MENU Executive Chef Andrea Marchesin appetizers Vitello Tonnato milk fed veal, tuna sauce, capers, arugula, lemon 25 TD Smoked Salmon house smoked salmon, citrus jicama, handmade mayonnaise 24 Tuna Tartare yellowfin tuna, tomato, avocado, capers, seasonal greens 26 Tagliere Toscano culatta di Parma, finocchiona, pecorino, Grana Padano, olives, honey 32 Octopus Puttanesca octopus, heirloom tomatoes, capers, taggiasca olives 26 Ribollita kale, carrots, potatoes, onions, swiss chard, green beans, bread 18 Caviar & Potato Calvisius Tradition caviar, potato purée, chives 55 pasta e risotto Spaghetti 3 Tomatoes homemade fresh pasta, selection of vine & heirloom tomatoes, basil 20 Lasagna beef ragú, bechamel sauce, Grana Padano 26 Maccheroni al Sugo Toscano braised beef ragú, Grana Padano, olive oil 26 Tortelli Ricotta & Spinach buffalo ricotta, spinach, Isigny butter, sage 23 Black Spaghetti Seafood squid ink pasta, shrimp, calamari, octopus, tomatoes, bottarga 30 Pici Senesi with Duck Ragú hand rolled pasta, duck leg ragú, pecorino 29 Carbonara di Mare spaghetti alla "chitarra", sea urchin, fish roe, caviar, bottarga 36 Risotto Funghi e Tartufo Acquerello rice, porcini mushrooms, summer black truffle 36 Spaghetti all'Astice Gragnano pasta, Maine lobster, tomato bisque, parsley oil 42 Please inform us about any food allergies. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness. For your convenience, a service charge of 20% will be added to your check. TOSCANA
    [Show full text]
  • SUMMER-WEDDING-2015-2016.Pdf
    Catering by Restaurant Associates is part of the Restaurant Associates family and tradition. Our relationship is one of unity and dynamism, crossroads and crossed utensils, perfectionism and potential. Every dish we prepare is the culmination of years of experience, carefully built infrastructure, and a tireless dedication to quality. But there are two halves to our story: we’re also a creative, independent family of our own. We’re as nimble and adventurous as the boutique firms and as disciplined as a battalion. We cut no corners to make big events feel intimate and intimate events feel magnificent. It's a bundle of contradictions with a delicious payoff. We’re more than a division. In the end, like the cuisine we craft, we are quite literally greater than the sum of our parts. Our equation is multiplicative: Taste x Consistency Experimentation x Reliability Scale x Intimacy Personal x Professional We are Catering x Restaurant Associates. We are CxRA. SUMMER WEDDING 2015-2016 Date of Proposal: 2/10/2015 150 Chinese Rotunda, Upper Egyptian Gallery 6:00PM-11:00PM BAR FOOD Please Select One Plantain Chips, Lime Cilantro Guacamole BBQ Almonds, Sesame Cashews, Salted Roasted Jumbo Peanuts Raw Summer Beans, Olive Anchovy Aioli Toybox Tomatoes, Arugula Pesto Everything Bread Sticks, Sea Salt Herb Ricotta - SMALL BITES Please Select Five Crispy Scallion & Carrot Cake, Whipped Feta Parmesan Tuile, Heirloom Tomatoes Grilled Plum, Cracked Pepper Ricotta Watermelon Soup, Mint Oil Four Cheese Flatbread, Jersey Tomato, Basil Macaroni and Cheese Bite,
    [Show full text]
  • Menu Mo Gelato A3 Verticale Luglio 21.Indd
    Pastries Cannoli regular shell 5.00 Cannoli small shell 3.50 È NON SOLO..... Cannoli chocolate shell 4.00 Cannoli toppings chocolate chips, pistachio or hazelnut 0.50 Cannoli 4 pack regular shells 19.00 Gelato Cannoli 4 pack small shells 13.00 Classic Sizes Cannoli 4 pack chocolate shells 15.00 Cup small 1 fl avor 4.75 Homemade Tiramisù 6.00 Cup medium up to 2 fl avors 6.75 Bombolone alla Nutella 4.50 Cup large up to 2 fl avors 7.75 Bombolone con Ricotta 4.50 Sugar cone 1 fl avor 4.50 Homemade Cheesecake 6.00 Truffl e Brownie 3.80 Waffl e cone 1 fl avor 6.75 Raspberry Linzer Bar 4.50 Waffl e cone up to 2 fl avors 7.75 Caramel Pecan Bar 4.50 Hand packed gelato to go 8.00 Chocolate Souffl é 6.00 Salted Caramel Chocolate Souffl é 6.00 Toppings Add scoop of gelato 1.00 Whipped Cream Chocolate Chips Waffl e 2.80 Chocolate Sauce Pistachio Bacio di Dama 5 cookies for 3.00 Caramel Sauce Hazelnut Chocolate Bacio di Dama 5 cookies for 3.00 Cherry Sauce M & Ms S-Cookies 5 cookies for 3.00 Rainbow Sprinkles Mini Peanut Butter Cups Strawberry Cookies 5 cookies for 4.00 Chocolate Sprinkles Cantucci (Italian biscotti) 5 cookies for 2.00 Flavors Limone Vaniglia Fresh Lemon Vanilla Hot Drinks Espresso 2.50 Fragola Bacio Fresh Strawberry Chocolate Hazelnut Double Espresso 3.50 Macchiato 3.50 Frutta della Passione Monella Fresh Passion Fruit Dark Cherry with Cappuccino 3.50 Almond and Hazelnut Frutti di Bosco Drip Coffee 2.50 Mixed Berry Mandorla Latte 3.50 Toasted Almond Mango Latte Macchiato 3.50 Fresh Mango Nocciola Hot Chocolate 4.50 Hazelnut Nerone Mocha 4.75
    [Show full text]
  • Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING
    Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1.
    [Show full text]
  • 02/01/2019 Massimo Aliseo, Operaio Di 28 Anni, Morto Sul Lavoro Per L'esplosione Di Una Bombola Di Ossigeno Nella Ditta Sapio Life Ad Agrigento Regione Sicilia
    02/01/2019 Massimo Aliseo, operaio di 28 anni, morto sul lavoro per l'esplosione di una bombola di ossigeno nella ditta Sapio Life ad Agrigento Regione Sicilia 02/01/2019 Karl Mairvongrasspeinten, agricoltore di 63 anni, morto sul lavoro per essere caduto dal fienile da un'altezza di 4 metri a Falzes (Bolzano) Regione Trentino Alto Adige 03/01/2019 Vincenzo Pariota, operaio di 41 anni, morto sul lavoro, per un incidente stradale avvenuto con il suo scooter a Quarto (NA) mentre stava andando a lavorare. Regione Campania 03/01/2019 Mariano Santi, agricoltore di 71 anni, morto sul lavoro per essere stato travolto dal trattore, precipitato da un dirupo a Chiampo (VI) Regione Veneto 03/01/2019 Luciano Bulgarelli, agricoltore di 60 anni, morto sul lavoro, schiacciato sotto il trattore che stava guidando a Mantova Regione Lombardia 08/01/2019 Un operaio rumeno di 48 anni, è morto sul lavoro per essere stato travolto da un albero a Fassinoro (RI).Regione Lazio 09/01/2019 Carlo Di Sarno, operaio di 47 anni, morto sul lavoro per un incidente stradale avvenuto intorno alle quattro del mattino mentre l’uomo stava appunto tornando a casa dopo il turno di notte.Improvvisamente, per cause ancora da accertare, l’uomo ha perso il controllo della sua auto, una Renault Twingo, ed è finito contro un albero di ulivo.Lavorava per una ditta subappaltatrice della Modomec, ditta dell’indotto ArcelorMittal (ex Ilva). Regione Puglia. 10/01/2019 Adriano Patrizio Tarzia, un operaio di Piancogno di 56 anni, è morto in un terribile incidente avvenuto nel tardo pomeriggio di giovedì lungo l'autostrada A22 del Brennero, tra i caselli autostradali di Mantova Nord e Nogarole Rocca.L'uomo era a bordo di un furgone, di proprietà di un'azienda di Lecco, che era fermo sulla corsia di emergenza.Regione Lombardia 10/01/2019 Stefano di Rienzo, operatore ecologico di 54 anni, morto sul lavoro per essere caduto dal mezzo della nettezza urbana a Manziana mentre stava raccogliendo la differenziata.
    [Show full text]
  • Hot Beverages Cold Specials Extras
    TO STAY & TO GO HOT BEVERAGES COLD SPECIALS single double small regular large Espresso $2.90 $3.50 Iced Caffè Latte $4.50 $5.00 $5.50 Caffè Macchiato 3.50 4.00 Iced Caffè Mocha 4.50 5.00 5.40 small regular large Cold Brew 3.90 4.50 Tazzina (chocolate, caramel or honey) $3.80 Cold Brew ARIA 4.00 5.00 Cappuccino 3.90 $4.50 $4.90 Iced Tea 2.90 3.40 3.70 Caffè Americano 3.00 3.40 3.90 Caffè Latte 4.00 4.70 4.90 Almond Rose Caffè Latte 4.50 5.00 EXTRAS Vanilla Clove Caffè Latte 4.50 5.00 Espresso Shot $0.80 Lavender Mint Caffè Latte 4.50 5.00 Extra Milk 0.30 French Kiss 4.50 Nondairy Milk 0.70 Chai Latte 4.50 4.90 Breve 0.80 Caffè Mocha 4.50 5.00 5.50 Flavored Syrup 0.70 Filtered Coffee 2.80 3.30 3.60 Hot Chocolate 3.50 4.00 4.50 Hot Tea 3.20 4.20 Steamed Milk 2.50 2.90 3.20 Menu items may contain or come in contact with soy, wheat, eggs, tree nuts, peanuts, dairy and seafood. Eating raw or under cooked foods may increase the risk of food borne illnesses. In response to San Francisco employee mandates, a 4% surcharge will be added to all sales. TO STAY & TO GO BREAKFAST SANDWICHES SALADS BAKERY Smoked Salmon Bagel Panino $9.90 Marinated Beets $12.90 Mixed Berry Cup $5.90 Bagel & Cream Cheese 3.90 Cobb (gluten free) 14.50 Mixed Berry Yogurt Parfait 5.90 Egg & Bacon Paninetto 6.90 Greek (gluten free) 12.90 Plain Croissants 4.00 Egg White, Kale & Avocado Paninetto 6.90 Kale Chicken Caesar 13.50 Chocolate or Almond Croissants 4.30 Ham & Cheese Mini Croissant 5.80 Create Your Own Salad Station 13.50 Muffins 4.20 Smoked Salmon Mini Croissant 6.90 Scones 4.30 DESSERTS Danish 4.30 Sweet Slice 3.90 SANDWICHES & WRAPS Cookies $2.90 Bomboloni (3) 3.90 Turkey Avocado Panino $10.50 Dessert Bars 3.90 Vegan Blackberry Croissant 4.50 Mezzanotte Panino 9.90 Macarons (3) 5.90 Chocolate Hazelnut Bombolone 4.50 Caprese Panino 8.90 Savory Pastries 5.50 Chicken Salad Wrap 8.90 Menu items may contain or come in contact with soy, wheat, eggs, tree nuts, peanuts, dairy and seafood.
    [Show full text]
  • Snakecharmer, Rum, Aperol, Rosso Cinnamon, Pineapple Snakefruit Cordial Rum & Locola, Jamaican Rum, Manarai Cola Syrup, Oran
    Snakecharmer, Rum, Aperol, rosso cinnamon, pineapple snakefruit cordial 145 Rum & LoCola, Jamaican rum, Manarai cola syrup, orange tincture 145 Sandy Bottoms, Bourbon, homemade ginger honey, mint, bitters 155 Sparkling Sangria, Spice infused Cognac, Cointreau, red wine, acid mix 155 Peas Out, Vodka, St. Germain, cucumber juice, garden green pea cordial 125 Twisted Tiki, Bourbon, homemade mango rooibos, laksa cordial, bitter 155 Jamaican Me Horney, Rum Anejo, Jamaican rum, Cointreau, pineapple, honey, bitters 155 Girlfriend, Yes!!, Coconut sorbet and prosecco 155 Tan Lines, Gin, watermelon, pink peppercorn syrup, bitters 125 Pina Colada Shaken, Rum, coconut cream, fresh pineapple 155 Manarai Spritz, Gin, Bali pomelo cordial, guava, prosecco, basil 155 Michelada, Sambal spice mix, fresh lime, beer, dried chili 125 Kecak Loco, Tequila Blanco, maraschino, twisted mix, lime 155 C-Cup's, Vodka, coconut sorbet, coconut water, homemade vanilla syrup 155 Mimosa, Fresh orange juice, prosecco 125 Bellini, Peach puree, prosecco 125 Spritz, Aperol, prosecco and soda 155 ** Prices are in thousands of Rupiah and are subject to government tax & service charge 550 Manarai Sangria Punch, arak, rum, red wine, lychee liqueur, fresh mixed fruit Bintang Draft 65 Bintang Radler 55 Erdinger Dunkel 135 Apple cider 75 Singha 85 Corona 95 65 Mango Tango, Mango, hazelnut syrup, lychee, lime Spiced Apple Fizz, Green apple, pomelo cordial, pineapple juice, cinnamon and soda Very Berry Nolada, Strawberry puree, pineapple juice, coconut cream Ginger Sparks, Lemon, lime,
    [Show full text]
  • Smh-Goodliving-04Oct11
    The Sydney Morning Herald smh.com.au/goodliving Tuesday, October 4, 2011 9 good living Australian connection ... (clockwise from main) Bottarga is made from mullet roe; chef Giovanni Pilu now produces his own; pasta with bottarga at Ormeggio at the Spit. Photos: Steve Lunam, Danielle Smith The roe less travelled Believing that bottarga is worth its salt, Giovanni Pilu has started to produce the Sardinian specialty locally, writes Olivia Riordan. or many years, chef Rocca, locals eat about 150 tonnes and female; the female fish are Italian bottarga,’’ he says. ‘‘It has Today, Pilu works with Salumi Giovanni Pilu bought of grey mullet bottarga every year. processed for roe removal, which is got a better colour, better aroma Australia to fine-tune the bottarga – salted, dried Tocater for such demand, it would then cleaned and graded into three and it also costs a lot less.’’ traditional recipe. F and pressed mullet roe – be necessary to fish 2300 tonnes of categories. Most premium roe is Bottarga can be used in pasta, After the mullet roe is shaped to from Sardinia for use at his female grey mullet. exported to Taiwanand Japan, with shaved on salads, infused with remove any air pockets, it is Freshwater restaurant. ‘‘The vast majority of fresh roe a smaller portion sent to Europe. butter or served with buffalo covered in salt for a maximum of Little did he know, the raw that are transformed and sold as ‘‘Bottarga needs very little mozzarella. While Sardinian two hours. material had travelled from bottarga come from grey mullet processing,’’ Pilu says.
    [Show full text]
  • Cornflakes Chicken 13 000 Snail Garlic Butter Shrimps Surf and Turf Bottarga Toast Red Tuna Mango VEGETARIAN Olive-Eggplant
    TAPAS TAPAS At frst, light, Then intense, Filling, favorful, And rich with texture, Fresh ingredients Bursting with color Cornflakes Chicken 13 000 Bottarga Toast 17 000 Cornflake-crusted chicken strips with Bottarga toast, smoked herring eggs, parsley, tomato sauce. and onions. Snail Garlic Butter 15 000 Red Tuna Mango 18 000 With garlic and parsley butter. Raw marinated red tuna, salty corn, sesame and soya sauce. Shrimps Surf and Turf 16 000 Sautéed shrimps and chorizo with fresh herbs and crostini. VEGETARIAN BRUSCHETTAS Olive-Eggplant and Pomegranate 13 000 Brie and Ham 16 000 Eggplant caviar and black olive salad with Ciabatta bread, brie, Speck, truffle cream, pomegranate molasses. and parmesan. Artichoke and Wasabi 13 000 Garlic Shrimp and Chorizo 16 500 Whole artichoke served with wasabi vinaigrette. Ciabatta bread, mozzarella, garlic shrimp, and toasted chorizo. Cheese Croquettes 14 000 Fried feta and mozzarella croquettes served with Mushroom 14 500 a spicy tomato dip. Ciabatta bread, tomato sauce, raw and cooked mushroom, persillade, and mozzarella Vegetables and Dips 12 000 Fresh carrot, cucumber, radishes, crostini served Buffala and Bresaola 16 500 with olive, sundried tomato and aioli dip. Ciabatta bread, mozarella, buffala, bresaola, and pesto. STARTERS AND SALADS STARTERS SALADS A delicate start, A taste of wild, Authentic creations, Crisp and fresh, Carefully crafted, Earthy aromas, Coming together Explosion of colors, In delicious and Every bite a hint Satisfying bites Of more to come Oven Baked Goat Cheese Shrimps, Citrus and and Honey 25 000 Avocado Salad 25 000 Baked aged goat cheese and honey, served with Grilled shrimps, avocado, pink grapefruit, onion, a side salad.
    [Show full text]