Summer 2020 Dinner Menu

SUMMER 2020 DINNER MENU APPETIZERS Arugula Pear Salad 18 fennel and shaved parmesan in a lemon vinaigrette Italian Wedge Salad 22 iceberg lettuce, gorgonzola and apple-smoked bacon, red wine vinaigrette Eggplant Parmigiana 25 Grilled Shrimps and Scallops 28 crabmeat and black truffle sauce Mussels 25 fresh tomatoes and cannellini beans Grilled Octopus 25 roasted peppers capers and mixed shelling beans in a light tomato sauce Roasted Artichokes 25 grilled mozzarella and grilled shrimps Mediterranean Red Shrimp Carpaccio 28 with olive oil, lemon, pickled ginger and fresh artichoke salad Beef Carpaccio 28 with arugula, parmesan, winter black truffles and balsamic vinegar Vitello Tonnato 28 thinly sliced veal with tuna sauce and capers PASTA Linguini with Seafood 38 scallops, shrimps, mussels, clams in a spicy tomato sauce Black homemade Linguini (squid ink linguini) 32 calamari, clams, mussels & roasted peppers Spaghetti Cacio E pepe 26 cracked black pepper and melted pecorino romano cheese Chestnut Fettuccine 26 broccoli rabe and melted fresh sheep’s milk ricotta Orecchiette with Lamb 28 lamb ragu, bell peppers and fresh tomato sauce Paccheri Genovese 28 slow cooked beef and red onion ragu Veal Tortelloni 28 black truffle and veal jus Spaghetti Trapanese 25 five types of crushed nuts in a spicy tomato sauce with pecorino cheese Pappardelle Sistina 26 veal Bolognese with wild mushrooms Wild Mushroom Ravioli 28 light cream sauce & black truffles RISOTO Risotto with Porcini & Winter Black Truffles 35 Risotto with Radiccio, Bacon, Shrimps & Spicy Provolone Cheese 32 SECOND COURSE Grilled Wild Salmon 45 arugula, crab meat and lime wedges Wild Mediterranean Snapper 45 pistachio crusted, with lemon and spinach Organic free-range Chicken and Sausage 38 roast chicken with pork sausage, pickled hot cherry peppers and garlic Chicken Meatballs 38 fresh tomato sauce and mixed beans Veal Chop Milanese 52 lightly breaded, pounded veal chop with arugula and tomatoes Veal Scaloppini 38 with lemon sauce, prosciutto di Parma, fresh tomatoes & Gaeta olives Grilled Veal Chop 50 mixed vegetable gratin and veal jus Grilled Colorado Rack of Lamb 45 With eggplant puree and homemade yogurt Berkshire Pork Chop 42 with Brussels sprouts, bacon & green apple puree White Wine Braised Rabbit 38 served with parsnip puree *Consuming raw or undercooked meats, poultry seafood, shellfish and eggs may increase your risk of foodborne illness* .

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Oysters Crab and Lobster Carpaccio and Tartare
OYSTERS Fine de Claire №2* 1 pcs 98 White Pearl №2* 1 pcs 140 Black Pearl №2* 1 pcs 155 * served with wine sauce and lemon CRAB AND LOBSTER King crab 100 510* please choose: steamed, with simmered butter and Asian sauce King crab pincers, 100 560* please choose: steamed, with simmered butter and Asian sauce Lobster, please choose: 100 450* • steamed or grilled, served with French fries and green lettuce • Lobster Thermidor • pasta with lobster, cooked with cream or tomato sauce as you choose (recommended for a company of two guests) *the price is per 100 g of live crab or lobster CARPACCIO AND TARTARE Octopus tartare with wasabi and tobiko notes 120 465 Salmon tartare with avocado 140/30/30 295 Tuna and guacamole tartare 140 325 Beef tartare with baked eggplant and adjika 140 295 Beef carpaccio with arugula 100 265 and Parmesan cheese Salmon carpaccio with air-dried tomatoes 180 315 and Pesto sauce COLD APPETIZERS Bruschetta with marinated salmon 250 225 and cream cheese Bruschetta with tomatoes 250 195 and Stracciatella cheese Bruschetta with crab meat 250 345 Guacamole, served with pita 140 145 Guacamole with shrimp / with Stracciatella cheese 100/80 165/65 served with pita Hummus with air-dried tomatoes and pita 200 110 Mathias herring with new potatoes 100/140 135 Home-style eggplant spread 160/60 115 Chicken liver pate 150 199 with onion marmalade and brioche Caviar, please choose: pike or salmon 50 340/430 Home-style pickles platter 330 145 Vorschmack on rye toasts 140 146 Marinated mushrooms 240 255 General’s salo 100/60 85 with
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Hotel Spring Summer Menu 2018
spring summer menu appetizers Bruschetta Burrata Prosciutto prosciutto Toscano burrata "stracciatella" 16 Veal in Tuna Sauce "Vitello Tonnato" milk fed veal tuna sauce capers arugula lemon 21 House Smoked Wild Salmon Ora King salmon smoked in house caviar crème fraiche 21 Beef Carpaccio strip loin green parsley oil mushrooms parmigiano arugula 19 Octopus "Puttanesca" octopus cherry heirloom capers taggiasche olives 19 Peas and Scallops peas creamy foam wild atlantic scallops pea tendrils 19 Vegetable Stew "Ribollita" (vegan) kale carrots potatoes onions swisschard green beans bread 15 Tuna Tartare yellowfin tuna tomato concassè avocado green parsley oil 20 cold cuts and cheeses Pecorino & Finocchiona Pecorino 12 months aged and "Finocchiona" fennel salami with pickles and Thun honey 18 Prosciutto & Parmigiano Prosciutto Toscano and Parmigiano Reggiano with olives and housemade grissini 19 Tagliere Board choice of three from our unique selection of cheese and charcuterie 26 Gran Tagliere housemade charcuterie and ricotta, pickles and mustard 28 pasta and risotto Spaghetti "3 Tomatoes" and Basil vine & heirloom tomatoes selection garden basil 16 Lasagna beef ragú bechamel parmigiano 22 Maccheroni Beef Ragú beef ragú "sugo Toscano" parmigiano olive oil 23/16 Pappardelle "Finocchiona" Sausage white sausage fennel pollen pecorino 21 Tortelli Ricotta and Spinach buffalo ricotta spinach butter sage 21 Black Spaghetti Seafood squid ink pasta shrimp calamari octopus tomato bottarga 26 Gnocchi with Rabbit Ragú potato gnocchi rabbit ragú red bell
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Hot Fish Dishes Soups Cold Starters Specialty
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Starters Local Beef Tartar with Crunchy Vegetables and Shaved Parmesan Vitello Tonnato
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Antipasti / Appetizers
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