Il Segreto Menu

Total Page：16

File Type：pdf, Size：1020Kb

Dinner Raw Oysters €7 each Fine de Claire Red shrimps €45 Extra virgin olive lemon oil, dill, crustacean vinaigrette Sashimi €40 Amberjack / Red tuna, yogurt and lime dressing Beef tartare €35 Marinated egg yolk, caper bush Plancha Scallop €25 Potato cream with lime, black truffle Caramelized octopus €41 Chestnut honey, Modena PDO balsamic vinegar Veg Eggplant millefeuille €25 Grilled Halloumi, basil dressing Land & Sea Brioche bread, Foie gras, Cantabrico Anchovies €29 Dinner Rice and pasta Carnaroli Risotto €29 Red tuna tartare, mint, pistachios, caramelized lime Spaghetti alla chitarra €48 Tartare of red shrimps, caviar, red shrimps ristretto Fregola €26 Aegean fish, saffron, bottarga Continue Tempura €38 Shrimps, squid, Julienne vegetables Sea Amberjack in vine leaf €42 Smoked with orange, mango dressing Greek Catalana €88 Lobster, confit tomatoes, caramelized olives, tzatziki, tarragon foam, lime caviar Land Mykonian lamb €42 Herb crust, orange vinaigrette ½ kg Grilled Black Angus Skirt Steak €58 Crunchy vegetables and potatoes Consider From the grill Potatoes €7 French fries €7 Local vegetables €9 Mushrooms €9 Selection of bread €5 Dinner Desserts The magnificent four €16 Pistachio cream, hazelnut, almonds and honey, madagascar chocolate White chocolate flan €17 Barbary fig sauce, exotic fruits Figs tarte tatin €18 Almonds, thyme ice cream Il Segreto €21 Lunch Salads Figs €18 Feta cheese, thyme honey, pine nuts, Modena PDO balsamic vinegar, Puglia extra virgin olive oil Greek salad €20 Tomatoes millefeuille, bread, olives, cucumber cannoli with tzatziki, tomatoes cream, mint and cucumber ice cream Collini Pokè €25 Red tuna, avocado, feta cream, black Venus rice, salad Continue Soups Gazpacho €18 Tomatoes and watermelon, grilled Halloumi, vegetables ratatouille Green €22 Green vegetables, stuffed squids Club & Tartines King’s Club Sandwich €32 King Crab, crustacean mayonnaise, avocado, sundried tomatoes, lime Cantabrian €18 Cantabrian anchovies, grilled bread, black oil Lunch Pasta Spaghetti with sea urchins €28 Sea urchins, black garlic, fresh peperoncino Pasta alla norma €25 Eggplants, tomatoes, ricotta Sea Warm salad €48 Scampi, carabineros shrimps, squids, octopus, vegetables Polp Art €36 Crispy octopus, potatoes, beetroot, red cabbage Land Mykonian Lamb €31 Grilled halloumi, caramelized figs Consider Fried potatoes €7 Grilled vegetables €9 Selection of bread €5 Lunch Desserts Fruits Fruit mosaic €15 Pineapple and coconut €18 Pinacolada Ice cream Caramelized apricots €17 French toast, apricot coulis, basil Il segreto €21.

Copy Link

Recommended publications

Restaurant Menu
▬▬ S P R E A D S Served with warm Pita bread Vt ▬▬ TZATZIKI Vt A traditional Greek dip; Kefir, grated cucumbers, olive oil, white wine vinegar, fresh garlic and dill weed. 7.5 SKORDALIA Vg A purée of potatoes, fresh garlic, EVOO, cilantro and white wine vinegar. Char-broiled zucchini. 8 HUMMUS Vg Chickpeas, garlic, lemon juice and Tahini. Garnished with paprika and cumin and a drizzle of EVOO. 8 SPANAKI LEMONATO Vg A refreshing blend of spinach, fresh garlic, cilantro and olive oil. Served with lemon. 9 BABA GHANNOUJ Vg Char-broiled eggplant, garlic, parsley, lemon, pomegranate molasses, EVOO and Tahini. 9.5 ▬▬ F I L O P A S T R I E S ▬▬ SPANAKOPITA Vt Baked triangles of crispy Filo filled with a tasty blend of spinach, Feta cheese, caramelized onion, eggs and fresh basil. 8.5 BOUREKIA Rolls of crispy Filo filled and baked with seasoned 100% lean leg of lamb, caramelized onion and regional spices. A sprinkle of powder sugar. 9 ▬▬ G R A P E L E A V E S ▬▬ YALANDJI Vg GF A filling of rice, fresh tomatoes, red pepper, chickpeas, mint caramelized onion and pomegranate molasses. Served chilled 8.25 DOLMADES GF A filling of lean beef, rice, and regional herbs and spices. Slowly braised and served with Tzatziki. 9.5 SALMON DOLMAS GF Slightly seasoned fresh salmon filet. Wrapped in grape leaves and delicately broiled. Served with Skordalia sauce. 10.5 ▬▬ S I G N A T U R E A P P E T I Z E R S ▬▬ FETA BRUSCHETTA Vt Valbresso ”imported sheep cheese”, tomatoes, fresh basil, mint and garlic with Balsamic and EVOO.
[Show full text]
AUBERGINE.NL Wist Jehet Nietdat
AUBERGINE AUBERGINE.NL Wist jeHet nietdat... uitmaakt hoe groot of klein hij is aan de plant, een aubergine vrucht is altijd eetrijp. INLEIDING Een gemiddeld Nederlands huishouden eet maar weinig aubergines. Aan de kleur en vorm zal het niet liggen, want te midden van het vele groen op de groenteafdeling is het een echte eyecatcher. Een aubergine is bovendien verrassend veelzijdig. In dit boekje delen wij leuke weetjes over de paarse allemansvriend en laten we samen met gepassioneerde Nederlandse foodbloggers en een chef-kok zien hoe jij gemakkelijk een lekker auberginegerecht op tafel tovert. Heb jij trouwens ook gezinsleden die alles wat groen is op hun bord categorisch negeren? Met de fraai gekleurde aubergine is dat ‘argument’ dus letterlijk en figuurlijk van tafel. Zeker als je ze ook nog eens vertelt dat het eigenlijk een vrucht is... AUBERGINES UIT NEDERLAND Oorspronkelijk komen aubergines uit India. Rond de 15e eeuw brachten Arabieren de aubergine mee naar Spanje. Pas eeuwen later, in 1975, werden de eerste kassen in Nederland gevuld met aubergines. Omdat de plant zich het best voelt bij een temperatuur van 200 C tot 250C groeien aubergines in Nederland in kassen. Nederlandse aubergines zijn van februari tot november verkrijgbaar. De nieuwe planten worden weliswaar in november geplant, maar in december en januari is het te donker om aubergines te telen dan komen ze meestal uit Spanje. De planten kunnen tot wel 6 meter hoog worden en zo’n 110 aubergines dragen. Dat zijn heel veel borden moussaka! Het verzorgen van aubergineplanten is grotendeels handwerk. Dagelijks worden rijpe vruchten met een speciaal schaartje afgeknipt van de plant.
[Show full text]
Meze Steaks & Grills Specials & Casseroles Seafood Spicy
COLD STARTERS - MEZE HEALTHY MEAL SEAFOOD £17.95 Per person - Adaptable to vegetarian 37 CALAMARI £10.95 1 OLIVE MARINATE V £3.45 Marinated and battered squid with tartare sauce and green salad • Houmous Kavurma N • Falafel V 2 HOUMOUS V £4.95 • Broad Beans V • Halloumi Cheese V 38 GRILLED SALMON £15.95 Served with mashed potato and stir-fried vegetables Puree of chick peas, tahini, lemon juice and garlic • Aubergine Ratatouille V • Chicken on Wooden • Quinoa Tabbouleh V Skewers 39 SEA BASS (1 FILLET) £13.95 (2 FILLET) £17.95 3 BABA GHANOUSH V £5.95 Served with mashed potato and stir-fried vegetables • Baba Ghanoush V • Lamb on Wooden Caviar of smoked aubergine, tahini, garlic, yoghurt, lemon and olive oil • Tzatziki V Skewers 40 FISH SPECIAL £18.95 • Borek V • Lamb Kofte Grilled sea bass, salmon & king prawns, served with stir-fried vegetables 4 QUINOA TABBOULEH V £5.45 41 GRILLED SUCCULENT MARINATED PRAWNS £18.95 Finely chopped flat-leafed parsley mixed with mint, quinoa, tomatoes, Served with French fries & green leaves and sweet chilli sauce onion, lemon and pomegranate syrup FULL MEZE PLATTER £12.95 per person SPICY POTS 5 STUFFED VINE LEAVES V N £5.45 • Houmous V • Broad Beans V All cooked with onion, coconut cream, Rice with pine kernels, onions and herbs wrapped in vine leaves • Falafel V • Aubergine Ratatouille V garlic and ginger based spicy sauce served with rice • Borek V • Tzatziki V 6 TZATZIKI V £4.95 42 SPICY VEGETABLES V £11.95 • Halloumi Cheese V • Quinoa Tabbouleh V Mixed vegetables Yoghurt dip with cucumber, fresh mint,
[Show full text]
Soupes & Salates
Soupes & Salates (Soups and Salads) Soupes Kotopoulo Avgolemono 8 Classic chicken and orzo egg-lemon soup Soup of the day 9 A fresh soup created from current fare. Ask your server what today’s soup is. Salates Horiatiki 16 The famous Greek peasant salad with fresh Heirloom tomatoes, Cucumbers, Feta cheese, Olives, fresh oregano and extra virgin oil Smyrneiki 14 Romaine hearts, water cress, pine nuts mix with scallions, fresh mint and lemon dressing Pantsaria 16 Mixed greens with slow-roasted oven beets, Manouri cheesse, Walnuts, with orange and balsamic vinaigrette New Prasini 12 Field greens with broken wheat and turmeric tossed with olive oil and fresh lemon Horta 12 Steamed seasonal greens, with lemon and olive oil dressing Politiki 12 Fresh cabbage, celery, carrots, and red bell peppers served with oil and apple vinegar dressing Orektika (Appetizers) Calamarakia 16 Fried calamari with fresh lemon Tiropitakia 12 Five house made fried cheese pies Calamari Skaras 16 Grilled calamari stuffed with multi colored peppers, Graviera and Manouri cheese Spanakopita 9 Five triangles of the traditional Greek spinach and Feta cheese pie Lithos Chips 12 Fried eggplant and zucchini chips served with house-made Tzatziki sauce Saganaki 11 Traditional pan-fried Graviera cheese Sardelles 12 Fresh Sardines fried or grilled with an herb crust served with olive-lemon dressing Octapodi 18 Grilled octopus served with fava bean spread, grilled red pepper and lemon-olive oil dressing Htapodosalata 18 Combination of steamed octopus with grilled chopped red pepper,
[Show full text]
Julia Child's Ratatouille
Julia Child's Ratatouille Ingredients: 1 pound eggplant 1 pound zucchini 1 teaspoon salt 4-6 tablespoons olive oil (divided) 1/2 pound thinly sliced yellow onions (about 1 1/2 cups) 2 green peppers (about 1 cup) 2 cloves mashed garlic Salt and Pepper to taste 1 pound tomatoes (peeled and then seeded and juiced) 3 tablespoons minced parsley Step-by-step directions: Peel the eggplant and cut into lengthwise slices 3/8" think, about 3" long and 1" wide. Scrub the zucchini, slice off the two ends and cut into slices about the same size as the eggplant. Place the vegetables in a bowl and toss with 1 teaspoon salt. Let stand for 30 minutes. Drain and dry each slice in a towel. One layer at a time, saute the eggplant and then the zucchini in 4 tablespoons hot olive oil in a 10-12" skillet for about a minute on each side to brown very lightly. Remove to a side dish. In the same skillet, cook the onions and peppers (add an additional 2 tablespoon of olive oil if needed) for about 10 minutes, until tender but not browned. Stir in the garlic and season with salt and pepper to taste. Slice tomato pulp into 3/8" strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes or until tomatoes have begun to render their juice. Uncover, taste the tomatoes with the juices, raise heat and boil for several minutes until juice has almost entirely evaporated.
[Show full text]
Kempinski Bansko Banquet Kit Summer 2016
Bringing to at the foot of the Pirin Mountains 1 Table of contents Destination information 3 Hotel information 4 Dining facilities 5-6 Meetings, trainings and events 7-8 Floor plan and meeting rooms 7 Technical equipment 8 Culinary offerings 9-24 Coffee breaks 10-11 Lunch and dinner menu selection | 3 course menu 12 Lunch and dinner menu selection | 4 course menu 13 Buffet menu selection | Classique 14 Buffet menu selection | Elegance 15 Buffet menu selection | Symphony 16 Barbecue menu selection 17 Themed buffet menu selection | Bulgarian 18 Themed buffet menu selection | Italian 19 Themed buffet menu selection | Asian 20 Themed buffet menu selection | International 21 Business lunch menu selection 22-24 Cocktail and finger food selection 25 Beverage selection 26-28 Open bar selection 27 Beverage package selection 28 Cooking classes 29 Sushi cooking class 30 Barbecue cooking class 31 Pastry cooking class 32 Teambuildings and incentives 33-37 Incentive possibilities in the surroundings of Bansko 34-35 Teambuilding activities for your group 36 Summer events in Bansko 37 2 Destination About Bansko The town of Bansko is situated at the northeastern foot of Pirin beneath the highest and the most beautiful Karsts part of the mountain. Bansko is one of the biggest winter resorts in the country. If you add to this its architectural and historical value, Bansko is the pearl in the Bulgarian necklace. Bansko is an important cultural centre for the region. According to historic records, the settlement was first established about 9th - 10th century A.D. on the site where ancient Thracian settlements had existed.
[Show full text]
Hot Meal Menu
Hot meal menu At the BSA we offer a daily fresh cooked meal prepared on site by our Markies Catering Chef. The meals are available for Junior School, Senior School and Staff members The price of a meal is €7,- a day. All meals will be served with a piece of fruit and fruit water. In our ordering system you can order the meals by subscription or by placing a daily order. Please place your order before 10:00 a.m. the day before serving. Link: https://markies-nl-bsa.12order.eu Allergies or diet wishes? Please contact us by email: [email protected] Your Sincerely, Team Markies Catering Monday: - Tuesday: Red thai Chicken curry with rice and vegetables Tofu curry with rice Wednesday: Minced beef lasagne Vegetarian lasagne Thursday: Chicken Gyros with greek style rice and rattatouille Vegetarian Gyros with greek style rice and ratatouille Friday: Enchiladas with chicken and rice Vegetarian Enchiladas and rice * All meals will be served with a piece of fruit and fruit water Monday: Penne with salami, Italian vegetables , mozzarella and pesto Penne with Italian vegetables, mozzarella and pesto Tuesday: Chicken leek and mushroom casserole Vegetarian casserole Wednesday: Beef curry with potatoes and salad Vegetarian curry with potatoes and salad Thursday: Beef sausage with mashed potatoes and carrot/peas Vegetarian sausage with mashed potatoes and carrot/peas Friday: Pasta Carbonara Pasta with creamy vegetables sauce * All meals will be served with a piece of fruit and fruit water Monday: Rigatoni with chicken spinach and feta cheese Rigatoni
[Show full text]
Confit Byaldi (A.K.A
A Safe and Environmentally Responsible Workplace Standardized Recipe Learning Goals: • I will be able to assess a workplace situation with respect to safety and environmental issues, and propose a course of action to address unsafe working conditions • I will investigate a variety of safe and environmentally responsible workplace practices • I will demonstrate and understanding of general workplace safety procedures and environmentally responsible practices Task: 1. Using the crème brulee examplar along with the standardized recipe template breakdown as a source of reference, transfer the recipe below into a standardized recipe form. (if there is not enough space you may use the back of the form to complete the recipe) Note: the yield of this recipe does not need to be increase or decreased. 2. As you read through the recipe make note of any Personal Safety Watch Points or HACCP related issues. (use the following sites as reference to HACCP- www.inspection.gc.ca/english/fssa/fssae.shtml and Personal Safety Watch Points (7 things you should know) - http://www.ywap.ca/english/seven.htm 3. Once complete have a peer read through your recipe and critique it. If you find any glaring changes that need to be made, do so. Confit Byaldi (a.k.a. Ratatouille a la Remy) by Arnold on November 14, 2007 In the movie Ratatouille, Pixar succeeded in making animated food almost as delectable as the real thing. By seeking the technical assistance of Thomas Keller, one of the world’s greatest and most meticulous chefs, Pixar gave the movie instant credibility to food lovers, critics and chefs around the world.
[Show full text]
Confit Byaldi
Confit Byaldi - The Ratatouille from Ratatouille September 27th, 2020 Prep Time: 24 hours | The Ratatouille dish served at the end of the Pixar movie Ratatouille, is a Confit Byaldi that requires two different preparations: 1. Pipérade is a thin sauce, with Basque origins, traditionally made with onions and a "mildly-hot" red pepper called Espelette pepper. Since Espelette peppers may not be readily available, this Pipérade recipe uses even milder peppers, the Poblano and the Red Pimento. 2. The Pipérade is spread across the bottom of a casserole pan and then covered with thinly sliced vegetables and slow roasted for several hours. Refrigerating the dish overnight will allow the flavors to mature. Reheat in the oven before serving. Traditionally, this dish could be served hot as a side-dish with meat (like Rosemary Chicken), Basil Rice, or with a sliced baguette. Store the leftovers in an airtight refrigerator dish. The leftovers only get better. Ingredients: ========== Pipérade 2 Poblano Pepper, oven roasted and peeled 2 large Red Bell Pepper, oven roasted and peeled 1 small Yellow Onion, diced 3 large Roma Tomatoes, oven roasted and peeled 2 Cloves (1 Teaspoons) Garlic, finely minced or 1/4 Teaspoon Garlic Powder 1 cup vegetable stock 1 cup water 2 Tablespoons Fresh Rosemary 2 Teaspoon Fresh Thyme 2 Clove Fresh Garlic or Garlic Confit 1 Tablespoon Olive Oil 1 pinch Kosher Salt Confit Byaldi 2 small (8 oz total) Zucchini squash 2 small (8 oz total) Yellow Crookneck Squash 2 small (8 oz total) Japanese Eggplants 5 large Roma Tomatoes 1 Tablespoon Fresh Rosemary 1 Tablespoon Olive Oil 1 pinch Kosher Salt Additional Ingredients Balsamic Vinegar Fresh Parsley, roughly chopped Directions: ========= Pipérade As a reminder, you should wear gloves when working with peppers.
[Show full text]
Eggplants – August 2017
Janet B. Carson Extension Horticulture Specialist Arkansas Living Eggplants – August 2017 One of the heat-loving vegetables that are in abundance right now are eggplants. This vegetable is native to Asia, with the large-fruited cultivars originating in India, while the smaller-fruited varieties originating in China. It is believed that Thomas Jefferson introduced the eggplant to the United States, but eggplants were not as common in our gardens or our kitchens until the past decade or so. Now the large fruited purple varieties are a staple and available year-round in the grocery store, and their plants, flowers and fruits make them an easy ornamental edible as well as a good garden plant. Eggplants belong to the nightshade family which includes tomatoes, peppers and potatoes. Unlike tomatoes, eggplants thrive in the hottest parts of summer, continuing to set fruits even on hot, humid days. They grow on a short, stalky bush similar to peppers, and rarely need staking, although if your plants are loaded with fruit, added support would be welcome. Some gardeners use tomato cages, others use perennial stakes. Most people are familiar with the larger fruited dark purple to black varieties such as ‘Black Beauty’ and ‘Dusky’, but the oriental varieties with the long, tapered fruits such as ‘Ichiban’ and ‘Little Fingers’ are gaining ground. Most of us today are familiar with eggplant parmigiana, moussaka, ratatouille or baba ghanoush—all eggplant dishes that are more common in our diets these days. As our palates and food culture grow we begin to learn about new varieties. In addition to purple fruited varieties there are small egg shaped varieties in mature shades of white, yellow and orange, along with striped and spotted ones.
[Show full text]
Desserts Various 19,90€ Menu
only available from 12 pm to 1.30 pm Menu and from 7pm to 8.30 pm Starter/Main course/dessert 19,90€ Raw vegetables, tapenade without anchovies, herbs vegetable cream Seafood gratin Vegetable Terrine millefeuille Warm goat cheese bruschetta Homemade Lasagna Red mullet Filets bouillabaisse way Traditionnal daube beef cheek Vegetables curry with coconut milk Homemade Chocolate mousse Homemade Panna cotta Cup Bravade Vanilla and raspberry ice, raspberry sauce Fresh fruits cup, syrup Various Vegetables curry with coconut milk 17 Children menu ( -12years old) chicken nuggets or steak (150gr) 11 French fries or Rice ou Pasta or Ratatouille French fries 5 + fruit squash Extra side dish 6 Desserts Cheese Goat cheese marinated 7 Homemade Ice cream Panna cotta 6 (Vanilla, chocolate, coffe, raspberry, lemon, black currant) 1 scoop (children) 3 Chocolate mousse 6 2 scoops 6 Crème brulée 7 3 scoops 9 Tiramisu 8 Cup Bravade Vanilla, raspberry ice, raspberry sauce 6,50 Fresh fruits cup, syrup 8 Affogato Vanilla ice and expresso 8 Iced nougat, raspberry sauce 7 on Colonel Lemon sorbet, vodka 10 The chef’s dessert slate Fresh strawberries fruits (depending on the season) 8 Extras: Tropézienne tart 8 Whipped cream 2 Rum baba 9,50 scoop 3 payment method: Credit card., Cash, Cheques Vacances ANCV vegan dish we don’t accept cheques Thank you to report us any allergy at the beginning of the meal. Net prices in € , service included Starters Starter from the menu 7 Zucchini flower fritters () 13 Artichoke’s Barigoule 10 Marinated grilled Sweet red pepper 13
[Show full text]
Rice Sides Desserts Drinks
RICE DESSERTS The Persian way of cooking rice is unique in Middle Eastern cuisine 25. SHOULEH ZARD and involves washing and steaming, resulting in light and fluffy rice. £2.50 We only use top quality Basmati rice to get the best out of our dishes. Traditional Persian rice pudding dessert of saffron, slivered almonds, V / VE / GF / DF All of our rice dishes are rosewater, cinnamon and cardamom. Served chilled. V / CONTAINS NUTS 17. SAFFRON RICE £2.00 26. LAYEH – CHOCOLATE DESSERT Fluffy Persian basmati rice cooked with saffron. £3.50 Rich chocolate dessert of chickpea pastry base and chocolate ganache 18. ZERESHK POLO topped with orange, mahalabiya white custard, rose petal and nuts. £2.50 V / CONTAINS NUTS Fluffy basmati rice with barberries and saffron. DRINKS 19. BAGHALI POLO £2.50 27. DOOGH Fluffy basmati rice cooked with fresh dill, broad beans and saffron. £1.95 A healthy traditional drink of yogurt, soda water mint and salt. 20. LUBIA POLO V / GF £2.50 28. ANAR – POMEGRANATE JUICE Basmati rice, cooked with green beans, tomatoes, spices and saffron. £2.50 SIDES Freshly pressed pomegranate, angelica syrup and still mineral water. V / VE / GF / DF Add some small sides to accompany your main dishes. 21. ZEYTOON PARVARDEH 29. GRAPEFRUIT TONIC £2.50 £1.95 Marinated olives, molasses, lemon, garlic, walnuts and herbs. Pink grapefruit juice, slimline tonic water and orange blossom syrup. V / VE / CONTAINS NUTS V / VE / GF / DF 22. CHIPS 30. SOFT DRINKS (330 ML) £2.50 £1.00 V / VE / GF / DF Coca Cola, Diet Coke, Coke Zero, Sprite, Fanta and mineral water.
[Show full text]