DOCSLIB.ORG

Le Méridien Chiang Mai Hotel Favola a La Carte Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Le Méridien Chiang Mai Hotel Favola a La Carte Menu PRIMI GNOCCHI ALLA SORRENTINA 320 GALLETTO GRIGLIATO 490 MARINARA 140 190 Handmade gnocchi in tomato sauce, Fire grilled boneless baby chicken, Tomato sauce, garlic, oregano fresh mozzarella, Parmigiano cheese gratin roasted new potatoes, chicken gravy MARGHERITA 190 240 Tomato sauce, mozzarella, basil, oregano LINGUINE AL PESTO DI BASILICO 290 TAGLIATA DI MANZO 1100 Linguini tossed in basil pesto, FAVOLA 300 400 250 grams Australian Rib Eye served sliced, potatoes, green beans Tomato sauce, mozzarella, Parma ham, INSALATA MISTA 220 rocket leaves, Parmigiano Reggiano shavings rocket, Parmigiano cheese shavings Mixed lettuce, carrots, tomatoes, olives, RIGATONI ALLA NORMA 260 TONNATA 260 360 cucumber, toasted seeds, parmesan mayo, Rigatoni cooked in tomato sauce, fried PANCETTA DI MAIALE AL FORNO 520 Tomato sauce, mozzarella, tuna, Parmigiano Reggiano cheese eggplant, ricotta salata shavings Oven baked pork belly with crispy skin, onion, black olives, capers, oregano potato purée, sautéed asparagus, rosemary gravy INSALATA DI RUCOLA 290 PICCANTE 240 320 Rucola, cherry tomatoes, onion, walnut, CRESPELLE RICOTTA E SPINACI 320 Tomato sauce, mozzarella, pepperoni, chilli flakes Cannelloni crepe filled with ricotta, COSTOLETTE DI AGNELLO 1100 mustard vinaigrette, croutons, cured egg yolk VEGETARIANA 200 260 spinach, covered with Béchamel sauce gratin IN CROSTA DI ERBE Mozzarella, grilled zucchini, INSALATA AI FRUTTI DI MARE 290 Herb crusted lamb chops, deep-fried artichoke, grilled eggplant, grilled bell pepper, artichokes Warm seafood salad with mussels, TAGLIOLINI ALLE VONGOLE 320 salsa verde clams, shrimps, calamari, celery, carrot, Fresh tagliolini pasta, local clams, QUATTRO FORMAGGI 260 360 cooked sous vide lemon zest, toasted almonds Mozzarella, scamorza, gorgonzola, taleggio OSSOBUCO ALLA MILANESE 890 INSALATA CAPRESE 290 Braised veal shank accompanied by saffron risotto CAPRICCIOSA 250 340 SPAGHETTI ALLA CHITARRA 440 Tomato sauce, mozzarella, Fresh mozzarella, heirloom tomatoes, CON PESTO ALLA SICILIANA Milanese style mushrooms, salami, artichokes, olives extra virgin olive oil, oregano, basil E ARAGOSTA BRANZINO ALL’ACQUA PAZZA 520 FRUTTI DI MARE 290 390 “Guitar” spaghetti with Sicilian style pesto Tomato sauce, mozzarella, and juicy sautéed lobster Sea bass braised in a fragrant broth with mussels, prawns, calamari, mussel, parsley clams, olives, with a slice of rustic Italian bread CREMA DI FUNGHI 270 RAVIOLI DI GAMBERI SU 420 PARMIGIANA 210 280 Truffle scented mushroom soup Tomato sauce, mozzarella, PESTO AL PISTACHIO CERNIA IN CROSTA DI ERBE 490 served with garlic croutons fried eggplant, Parmigiano shavings, basil Fresh ravioli stuffed with prawns and Herb crusted spotted grouper, sautéed spinach, MINESTRONE DI VERDURE 220 its bisque, served on a pistachio pesto baby carrot, butter sauce *Gluten-free pizzas are available. Traditional vegetable soup, basil pesto, Add burrata to any pizza 280 LASAGNA AL FORNO 390 extra virgin olive oil, Parmigiano TONNO IN CROSTA DI PISTACCHI 720 Add fresh mozzarella to any pizza 140 Oven baked lasagna layered with Add truffle cream to any dish 140 CON CAPONATA CACCIUCCO 340 Béchamel sauce, Bolognese sauce, Let your waiter know if you would like to add any Hearty Italian seafood stew cooked Parmigiano Reggiano cheese Tuna crusted with pistachios, topping to your pizza. in fish stock and red wine served with Sicilian caponata and orange coulis SPAGHETTI CARBONARA 320 Spaghetti with egg, guanciale, Pecorino Romano cheese, ground black pepper PANNA COTTA 190 PARMIGIANA DI MELENZANE 290 PURÉ DI PATATE 90 Vanilla flavoured panna cotta Golden-fried eggplant layered with TORTELLI ALLA NAPOLETANA 380 topped with mixed berries Parmigiano Reggiano cheese, Creamy mashed potato with butter Handmade tortelli filled with broccoli, mozzarella, tomato sauce MILLEFEUILLE ALLA CREMA 190 salsiccia and almonds, served on PURÉ DI PATATE AL TARTUFO 110 Crisp layers of filo, vanilla cream, CALAMARI FRITTI 290 a Pecorino Romano fondue Creamy mashed potato with butter and truffle sauce pistachio, dried fruits Calamari rings lightly breaded and fried served with paprika tartare sauce TORTA MIMOSA 190 PATATE AL FORNO 90 Soft sponge crumb coated peach mousse cake IMPEPATA DI COZZE 320 Oven roasted potatoes with rosemary and garlic Mussels sautéed with white wine, CANNOLO ALLA RICOTTA 190 tomato sauce and parsley served RISOTTO AFFUMICATO 360 Classic Sicilian cannolo filled with a slice of grilled Italian bread ALLO SCOGLIO SPINACI SALTATI 90 with ricotta and chocolate chips Buttered spinach sautéed with a hint of garlic ANTIPASTO SICILIANO 330 Seafood risotto, mussels, shrimps, TORTINO CALDO 190 Sicilian caponata, arancini with calamari, lightly smoked Chocolate lava cake filled with salted Bolognese sauce, fried sardine MISTO DI VERDURE 90 caramel served with vanilla ice cream stuffed with pine nuts and raisin RISOTTO AI FUNGHI PORCINI 420 Sautéed vegetables with rock salt and pepper TIRAMISÙ 190 Risotto cooked with porcini mushroom, Mascarpone mousse, lady finger biscuits creamed with Parmigiano Reggiano Prices in THB are inclusive of 10% service charge and 7% VAT. soaked in Illy espresso, Kahlua, Bailey’s, dark rum ANTIPASTO MISTO 620 cheese and butter Selection of Italian cold cuts and Allow us to fulfill your needs, let one of our associates know MOUSSE AL CIOCCOLATO 190 if you have any special dietary requirements, Ganache glazed chocolate mousse, filled with cheeses, mixed and preserved food allergies or food intolerances. vegetables, fruits RISOTTO AGLI ASPARAGI 320 passion fruit, finished with crispy meringue E SALSICCIA LE MERIDIEN GELATI E SORBETTI 90 CHIANG MAI BURRATA 530 Risotto with asparagus and Italian pork VEGAN VEGETARIAN SIGNATURE SHELLFISH Fresh burrata cheese served with thinly Hazelnut, vanilla, chocolate, pistachio, 108 Chang Klan Road, Amphur Muang, sausage, creamed with Parmigiano Chiang Mai 50100 Thailand sliced Parma ham, semi-dried tomatoes, strawberry, mango sorbet, raspberry sorbet, T +66 5325 3666 Reggiano cheese and butter lemon sorbet lemeridienchiangmai.com rocket leaves, toasted pine nuts.
Load more

Recommended publications
  • The Rough Guide to Naples & the Amalfi Coast
    HEK=> =K?:;I J>;HEK=>=K?:;je CVeaZh i]Z6bVaÒ8dVhi D7FB;IJ>;7C7B<?9E7IJ 7ZcZkZcid BdcYgV\dcZ 8{ejV HVc<^dg\^d 8VhZgiV HVciÉ6\ViV YZaHVcc^d YZ^<di^ HVciVBVg^V 8{ejVKiZgZ 8VhiZaKdaijgcd 8VhVaY^ Eg^cX^eZ 6g^Zcod / AV\dY^EVig^V BVg^\a^Vcd 6kZaa^cd 9WfeZ_Y^_de CdaV 8jbV CVeaZh AV\dY^;jhVgd Edoojda^ BiKZhjk^jh BZgXVidHVcHZkZg^cd EgX^YV :gXdaVcd Fecf[__ >hX]^V EdbeZ^ >hX]^V IdggZ6ccjco^ViV 8VhiZaaVbbVgZY^HiVW^V 7Vnd[CVeaZh GVkZaad HdggZcid Edh^iVcd HVaZgcd 6bVa[^ 8{eg^ <ja[d[HVaZgcd 6cVX{eg^ 8{eg^ CVeaZh I]Z8Vbe^;aZ\gZ^ Hdji]d[CVeaZh I]Z6bVa[^8dVhi I]Z^haVcYh LN Cdgi]d[CVeaZh FW[ijkc About this book Rough Guides are designed to be good to read and easy to use. The book is divided into the following sections, and you should be able to find whatever you need in one of them. The introductory colour section is designed to give you a feel for Naples and the Amalfi Coast, suggesting when to go and what not to miss, and includes a full list of contents. Then comes basics, for pre-departure information and other practicalities. The guide chapters cover the region in depth, each starting with a highlights panel, introduction and a map to help you plan your route. Contexts fills you in on history, books and film while individual colour sections introduce Neapolitan cuisine and performance. Language gives you an extensive menu reader and enough Italian to get by. 9 781843 537144 ISBN 978-1-84353-714-4 The book concludes with all the small print, including details of how to send in updates and corrections, and a comprehensive index.
    [Show full text]
  • Ourmet UIDE Gtourism and G Gastronomy Here, Indeed, Are Two Hallmarks of the Province of Latina
    THE PROVINCE OF LATINA GOurmet GUIDE OF LAND AND SEA Food and Wine Project of the Province of Latina GOurmet UIDE GTourism and G Gastronomy here, indeed, are two hallmarks of the Province of Latina. Our Gourmet Guide will help you dis- cover a world of typical restaurants and farm enterpri- ses, of sublime dishes and fine wines, produce of land and sea, reflecting the very best of our traditions and the essential cha- racter of our people and their deep sense of hospita- lity. You will experience all this along a route replete with natural and archi- tectural beauty, offering compelling insights into our folklore and history Index INTRODUCTION to the cuisine of the Riviera of Ulysses and the Volsci Mountains OTHER 5 SPECIALITIES PONTINE GASTRONOMY 24 A brief analyses of a social and culinary phenomena THE NEW CULTURES Couscous and ethnic32 cooking 27 SOME RECIPES TRADITIONAL FARM 34 AND 48FOOD PRODUCTS 60EVENTS SOME RECENT BIBLIOGRAPHY62 NTRODUCTION to the cuisine of the Riviera of IUlysses and the Volsci Mountains di Pier Giacomo Sottoriva From a gastronomic perspective, the greatest challen- ge facing the province of Latina has been how to reduce to a single cultural identity the complexity of its many regional components: the Roman and Lazian origins of its cooking evident in the north of the province, the Campania and Neapolitan influen- ces in the south; and the cooking styles imported from numerous cultures which have formed and con- tinue to form the ethnic universe of the province since the 1930s. Apart from a metropolis, it is hard to find a community as diverse and complex as that of Pontinia which, in spite of deep 'local' roots - (by ‘local’ one might only need to refer to the villages lining the Lepini, Ausoni and Aurunci mountains, and other many examples in the surrounding Ciociaria) - has still managed to bring together such a variety of regional influences.
    [Show full text]
  • Blue Steel Focaccia Crudi Antipasti Secondi Contorni Di Verdure Whole Wheat Extruded Pasta Finely Milled Durum & Egg Pasta T
    BLUE STEEL FOCACCIA THE COMPOSITION OF ROMAN PASTA SECONDI PUTTANESCA VN CACIO E PEPE V CARNE olives, capers, tomato tonnarelli, Pecorino, peppercorns $5 $16 COPPA DI MAIALE GF grilled pork shoulder, red cabbage gastrique, orange and fennel LOMBARDIA V + $26 potato, rosemary, Gorgonzola Dolce Latte D.O.P. GUANCIALE $6 BISTECCA AI FUNGHI GF LA GRICIA marinated and grilled teres major steak, mushroom trifolata, carrots rigatoni, guanciale, Pecorino, peppercorns $29 CRUDI $17 AGNELLO OREGANATA grilled lamb ribs, green chick peas, labneh, oregano pesto CARCIOFI E SEDANO VN | GF + + TOMATO & ONION EGG $29 shaved artichokes, pine nuts, celery, lovage, lemon $11 AMATRICIANA CARBONARA VITELLO tonnarelli, white wine, organic rigatoni, Pecorino zabaglione, 16 oz tomahawk veal chop, peas, bone marrow TONNO BIANCO San Marzano tomatoes, guanciale guanciale, peppercorns $49 thinly sliced amberjack, pickled ramps, radishes, puffed farro $18 $18 $14 PESCE CARPACCIO DI FILETTO GF GRIGLIATA MISTA GF Wagyu beef, Nebbiolo dressing, hazelnuts, capers, Parmigiano WHOLE WHEAT EXTRUDED PASTA grilled scallops, prawn, calamari, white beans, celery, olives, capers $14 $32 ORECCHIETTE ALL’ARRABBIATA (MICHIGAN SPELT) spicy lamb neck ragu, whipped ricotta ACQUA PAZZA GF ANTIPASTI wild red snapper, spicy broth, olives, Michigan buckwheat $18 $28 ITALIAN DIVORCE SOUP CONCHIGLIE NERE (MICHIGAN HARD SPRING RED) ORATA PER DUE GF spicy pork meatballs, brodo, slow cooked egg octopus “Bolognese” stuffed shells, béchamel, lemon and pine nut gremolata Whole roasted Mediterranean
    [Show full text]
  • Dinner Menu Here
    DINNER STARTERS Teta’s Wings - Chicken wings grilled and tossed in a lemon garlic Tripoli Dip - Traditional hummus, baba ghanouj, labneh, vinaigrette ............................................................ small 9 ...... large 12 cured olives, herb olive oil, grilled flatbread ..................................... 14 Octopus - Gem lettuce, English peas, potatoes, capers, Eggplant Rollatini - Lightly fried, herb ricotta, and sungold tomatoes ..............................................................................16 house marinara .................................................................................. 11 Mozzarella Fritta - House breaded, boquerones caper sauce, Mussels Fra Diavolo - San marzano tomato sauce, chilis, marinara .............................................................................................. 9 white wine, garlic, scallions ............................................................... 14 Charred Steak Fries - Hand cut, calabrian chili aioli ....................... 9 Grape Leaves - Traditional lamb, yogurt sauce ................................ 9 SALADS Add to any salad: Chicken 5, lamb kabob 9, salmon 9, shrimp 6 The Oregano - Arugula, bulgar wheat couscous, caramelized onion, Burrata - pickled mustard seeds, arugula, tomato jam, cucumber, tomato, red onion, mixed herbs, lemon vinaigrette ....... 11 finochiona, basil oil ............................................................................ 14 Fattoush - Romaine lettuce, tomato, cucumber, red onion, pita Caesar Salad - Romaine, garlic
    [Show full text]
  • Take-Away Menu Antipasti Pasta Secondi Contorni Dolci & Cakes
    TAKE-AWAY MENU SECONDI Homemade rosemary focaccia £ 3 Guancia di Manzo £ 14.5 Slow-cooked beef cheek, red wine sauce, mushroom and mash potato ANTIPASTI Pollo alla Milanese con patate della nonna £ 14.5 Calamari Fritti £ 10.5 Breaded free-range chicken breast, roast potatoes, arrabiata sauce Fried calamari, chilli and garlic mayonnaise, parsley Fagotto di vitello con pecorino di Pienza e porcini (GF) £ 18.5 Antipasto misto Caldesi (GF) £ 9 Pan fried veal filled with pecorino cheese, porcini mushroom sauce, fine beans Italian cured meats selection, grilled vegetables, mozzarella Fegato burro salvia (GF) £ 18.5 Parmigiana al forno £ 8.5 Pan fried calves’ liver, butter and sage sauce, mashed potatoes Baked aubergine, tomato sauce, buffalo mozzarella, basil, parmesan Filetto di branzino acqua pazza (GF) £ 16.5 Caprese (GF) £ 9.5 Sea bass fillet, tomatoes, chilli, garlic, thyme with fine beans Caprese salad, tomato, mozzarella and basil Roast salmon with sesame and spring onion crust (GF) £ 16.5 Frittura Mista £ 6.5 Salmon, chilli, ginger, garlic, stir-fried vegetables with rice Two mushroom arancini, two parsley & cheese potato croquettes Recipe from our book “The Reverse your Diabetes Cookbook” p148 Lettuce & prawn in Mary-rose sauce £ 7.5 Arrosto di agnello (GF) £ 16.5 Slow-Roast shoulder of lamb with broccoli & roast potatoes Lettuce and prawn salad in a Mary-rose sauce Cacciucco £ 18.5 PASTA Slow cooked Tuscan fish stew, squid, red mullet, prawns, clams and mussels Penne all’arrabbiata Spicy tomato sauce, parsley, garlic and chilli £ 7.5
    [Show full text]
  • THE LEOPARD OUTDOOR and INDOOR + a CASA DELIVERY
    ANTIPASTI appetizers PRIMI pasta & risotto INSALATA DI CICORIE AGNOLOTTI Mixed chicory salad, prosciutto di San Daniele, Robiola tre latti, parmigiano Reggiano, rosemary aged montasio, breadcrumbs 32 24 STRUNCATURA PESCE IN CARPIONE Multigrain spaghettoni, shrimp, neonata, lemon Marinated luccio, white wine vinaigrette, 32 fennel, crispy capers 27 MAFALDE DI CASTAGNA Mixed mushrooms, glazed chestnuts, thyme PALLOTTE CACIO E UOVA 32 Pecorino and egg croquette, garlic, basil 24 GNOCCHI DI PATATE Jumbo crab meat, lemon, scallions SFORMATO DI TARTUFO NERO 36 Black truffles, parmigiano Reggiano, arugula 27 LASAGNA ENNESE Pork ragu, Marsala wine, piacentinu cheese POLPO ALLA GRIGLIA 32 Grilled octopus, smoked chickpea, lampascioni, parsley RAVIOLO ALLA PIASTRA 27 Beets, poppy seeds, brown butter and sage sauce 30 QUAGLIA RIPIENA Quail, pork sausage, red wine poached figs, RISOTTO DEL GIORNO crispy sage Chef’s risotto of the day 28 MP TAVOLA RUSTICA Selection of Italian meats and cheese, eggplant caponata and grilled bread 38 BYOB side dishes for the table CONTORNI BRING YOUR OWN BOTTLE EVERY SUNDAY DINNER FUNGHI Roasted mushrooms with parsley and soffritto 17 WE DO THE COOKING, SPINACI Sautéed spinach with garlic and lemon 16 YOU BRING THE WINE PATATE Roasted potatoes with fried rosemary 16 ZUCCA Squash puree with glazed chestnuts 18 POLENTA Corn polenta with black truffles 20 SECONDI main course DOLCI Leopard’s temptations ORATA BRASATA DELIZIA AL LIMONE Braised orata, clams, fennel, potatoes, Calabrian chili Sponge cake soaked in Limoncello
    [Show full text]
  • Dinner Menu | Winter 2019 True Flavors
    PRIVATE DINING & EVENTS DINNER MENU | WINTER 2019 TRUE FLAVORS O F I T A L Y PAGE | 2 CELEBRATIONS O F S A L L K I N D PRIVATE DINING ROOM ANDREA BAR TERRACE Andrea’s Private Dining Room adds an exclamation point For an intimate al fresco gathering with to any event as guests will be treated to some of the best views you’ll find anywhere, our exceptional cuisine and signature service. the Andrea Bar Terrace is second to none. This is Italian dining at its best. > Up to 26, Single Table > Up to 22, Single Table > Up to 40, Reception Style > Up to 30, Square Tables PAGE | 3 Toscana Menu | 110 Antipasti, Pasta or Secondi & Dessert Roma Menu | 120 Antipasti, Pasta, Secondi & Dessert Sicilia Menu | 130 Amuse Bouche, Antipasti, Pasta, Intermezzo, Secondi & Dessert OR CREATE YOUR OWN ANDREA EXPERIENCE Welcome your guests with a Prosecco toast and butler-passed canapés, or add additional courses by choosing from our Chef’s Recommendations. Not sure what to select? Let us help you plan the perfect menu. PAGE | 4 PAGE | 5 CHEF’S RECOMMENDED COURSES Looking to put a unique twist on a traditionally coursed menu? Let us assist by making recommendations on adding one of the following courses to your perfectly selected menu. Selection of Fine Artisanal Cheeses 7 Ostera Caviar – Black Pearl Farm 180 per ounce – half ounce recommended Blinis, Capers, Shallot, Chive, Egg Yolk, Egg Whites & Crème Fraîche Seasonal Selection of White & Black Truffles Inquire about current availability and pricing. PAGE | 6 CREATIVE CANAPÉS Greet your guests with the flavors of Italy.
    [Show full text]
  • Authentic Italian Cuisine
    Authentic Italian Cuisine Antipasti FREDDI (cold) Antipasto Della Casa A classic selection of Italian meats, complemented with bread and olives (1) 9.95 (2) 15.95 Antipasto Vegetarian (V) Roasted peppers, courgettes, sun dried tomatoes, artichokes and Scamorza cheese (1) 8.95 (2) 14.95 Bufala Caprese Finest bufala mozzarella served with sliced tomatoes, fresh basil and pine nuts 8.95 Pate Homemade chicken liver pate served with toasted bread 6.95 Beef Carpaccio Thinly sliced beef with rocket, olive oil and parmesan shavings 8.25 Cornetto Salmone Smoked salmon rolled with prawns topped with marie rose sauce 8.50 CALDI (hot) Soup of the day 4.95 Prawns & Chillies King prawns with white wine, chilli and cherry tomatoes 8.95 Polpette Della Casa Oven baked meatballs in a rich tomato sauce 6.95 Calamari Fritti Deep fried tender squid rings served with garlic mayo dip 7.95 Mushrooms & Haggis Deep fried mushrooms stuffed with haggis covered in peppercorn sauce 7.95 Cozze alla Marinara Fresh mussels in a garlic, white wine and tomato sauce 8.20 Salsiccia e Fagioli Italian sausage with cannellini beans in a rich tomato sauce 7.75 Capesante Agrodolce Pan seared scallops wrapped in pancetta in a white wine, fennel and cherry tomato sauce 10.95 Fritto Misto Pesce Mixture of fried sea bass, sea bream, calamari, king prawn and scallops (shared starter for 2) 26.00 BREADS Fresh Bread With olive oil and balsamic vinegar 3.50 Bruschetta Toasted bread with tomatoes, basil, garlic, olive oil 4.95 Crostino Caprino Toasted Italian bread topped with mixed roast
    [Show full text]
  • Amalfi Dinner Menu 091219
    A NTIPASTI P ASTE & R ISOTTI CARPACCIO DI MANZO PECORINO E PERE ( GF ) SPAGHETTI VONGOLE E POMODORINI ( GF Available ) Beef Carpaccio served with a salad of pears, micro Homemade spaghetti served with Manila clams, basil and greens, shaved pecorino cheese and lemon olive oil cherry tomatoes in a white wine sauce… 22 dressing… 15 PAPPARDELLE AL RAGU BIANCO DI VITELLO BRESAOLA CON RUCOLA E PARMIGIANO ( GF ) Homemade ribbon pasta served with white veal bolognese Dry-cured beef “Bresaola”, topped with arugula salad, sauce and sage, topped with Parmesan cheese shavings… 22 Parmesan Reggiano DOP shavings, organic olive oil and lemon dressing… 16 SCIALATIELLI ALLO SCOGLIO Homemade Scialatielli pasta with sautéed clams, mussels, TARTARE DI TONNO PICCANTE ( GF ) scallops, shrimp, calamari, and lobster in a light grape tomato Spicy Blue Fin Tuna tartare with jalapeños, fresh diced sauce and lemon zest… 24 tomatoes, cilantro, olive oil, served over cucumber Carpaccio with saffron aioli dressing… 18 RAVIOLI AL PISTACCHIO CON TALEGGIO E TARTUFO CON RAGÙ DI CINGHIALE CALAMARI E FAGIOLINI FRITTI Homemade pistachio-infused ravioli stuffed with Taleggio Lightly fried, tender calamari rings and green beans, cheese and black truffle, topped with wild boar ragú… 21 served with marinara sauce… 15 RISOTTO AI PORCINI CON CAPESANTE ( GF ) CODA D’ARAGOSTA ALLA GRIGLIA ( GF ) Carnaroli rice simmered with Porcini mushroom, served with Grilled fresh Maine lobster tail served over Belgian East Coast sea diver scallops caramelized with sea salt, butter endive salad,
    [Show full text]
  • Antipasti Di Mare Antipasti E Insalate
    A N TI PA STI D I M A RE seafood appetizers scampi vi vi * “ The single best live langoustines on the planet.” large 30.00 each extra large 35.00 each jumbo 40.00 each extra jumbo 45.00 each polipo Ligure alla griglia* grilled octopus, crispy potatoes, rapini, red pepper sauce 27.00 triglia con melanzane e pachino* red mullet, eggplant, pomini tomato, zucchini, roasted bell peppers (230 calories) 24.00 sauté di vongole* sautéed tiny clams, tomato sauce, garlic, white wine, parsley 19.00 capesante dorate con insalata estiva* seared sea scallops, heirloom tomatoes, cucumbers, red onions, balsamic vinaigrette 26.50 Äore di zucca ripiene con acciughe e mozzarella di bufala crispy zucchini blossoms, anchovies, buffalo mozzarella 18.00 frittura di paranza Mediterranea* assorted fried Mediterranean Ƃsh, crispy artichoke, pickled lemon 26.00 gamberi rossi imperiali alla griglia* grilled jumbo imperial red shrimp each 40.00 brodetto con gamberi e zucchine* prawn soup, tomato, zucchini (150 calories) 25.00 caviale Oscietre, servizio tradizionale* Osetra caviar, traditional accompaniments 200.00 / 30 grams 275.00 / 50 grams crudo* raw appetizers crudo misti di seppia “ capellini” , gamberi, ricciola, pesce del giorno mixed crudo tasting – cuttleƂsh “ cappellini,” prawns, Sicilian amberjack, Chef’s Ƃsh selection of the day 35.00 carne cruda con salsa tonnato prime beef tartare, grilled bread, tuna sauce 28.00 carpaccio di palamita e carcioÄ crudo carpaccio of bonito, artichokes, gremolata 24.00 AN TIPASTI E IN SALATE Costa Di Mare–DINNER PRIMI DI
    [Show full text]
  • Ceresio... 7 Piatti
    Presents CERESIO... 7 PIATTI , Un assaggio dei sapori più rappresentativi della nostra cucina € 90 00 A taste of our Cuisine’s most significant flavors Tonno riserva Mediterraneo fichi e cipolle Mediterranean tuna figs and onion Carpaccio di orata capperi, sedano ed acqua pazza Sea bream ‘carpaccio’ capers, celery and ‘acqua pazza’ Pasta e fagioli porcini, spinaci e sesamo tostato Pasta with beans ‘porcini’ mushrooms, spinach and toasted sesame Spaghetti cacio e pepe lime e bottarga di muggine ‘Cacio e pepe’ spaghetti lime and ‘bottarga’ Agnello del Dorset prugne, cipollotto e menta caramellata ‘Dorset’ lamb plums, spring onion and caramelized mint Granita di bollicine uva e fave di Tonca Sparkling wine ‘granita’ grapes and Tonka beans Cioccolato bianco frutti rossi, pistacchi e fiori di ibisco White chocolate red fruits, pistachios and hibiscus flowers , Degustazione di vini al calice in abbinamento al menù (p.p.) € 45 00 Wine pairing by the glass (p.p.) Il servizio del menù degustazione è previsto per l’intero tavolo. Tasting menu will be served for the entire table. Ceresio 7 Pools & Restaurant • via Ceresio, 7 - 20154 Milan, Italy Tel. +39 02 310 392 21 • [email protected] • www.ceresio7.com APERTURE / Starter , Astice e melone arancia e catalana di ortaggi € 29 00 Lobster and melon orange and vegetables , Gamberi crudi burrata e fonduta di Carmagnola € 28 00 Raw prawns ‘burrata’ and Carmagnola peppers fondue , Carpaccio di orata capperi, sedano e acqua pazza € 24 00 Sea bream ‘carpaccio’ capers, celery and ‘acqua pazza’ , Tonno riserva
    [Show full text]
  • I Nsalate a Ntipasti
    A NTIPASTI CARPACCIO DI MANZO AI FUNGHI MARINATI Beef Carpaccio served with a salad of arugula, aged ricotta salata, marinated wild mushrooms and truffle oil dressing… 15 BRESAOLA E PARMIGIANO Dry-cured beef “Bresaola” topped with arugula salad, Parmesan Reggiano DOP shavings, organic olive oil and lemon dressing… 15 CALAMARI E FAGIOLINI FRITTI Lightly fried, tender calamari rings and green beans, served with marinara sauce… 15 MOZZARELLA DI BUFALA CAMPANA Imported Buffalo Mozzarella from Campania, Italy, served with heirloom tomatoes, fresh basil and cold- pressed olive oil… 16 TARTARE DI TONNO AL PICCANTE Spicy Blue Fin Tuna tartare with jalapeños, fresh tomatoes, cilantro, olive oil, served over cucumber and tomatoes Carpaccio with saffron aioli dressing … 18 IMPEPATA DI COZZE AL LIMONE Fresh Maine mussels delicately sautéed with lemon zest, black pepper and white wine sauce, topped with shishito peppers and crostini bread… 16 ZUPPETTA DI VONGOLE E FAR R O TOSCANO Delicate soup of Manila clams, Tuscan farro, saffron and lemon-infused broth… 10 SALMONE MARINATO AGLI AGRUMI Scottish salmon marinated with sea salt, lemon, orange zest and raw sugar, served with carrots and zucchini julienne, drizzled with orange-infused olive oil dressing… 17 PROSCIUTTO DI SAN DANIELE CON BURRATA PUGLIESE Imported San Daniele prosciutto served with basil, Burrata cheese from Puglia, Italy, and drizzled with cold- pressed olive oil dressing… 16 MELANZANE ARROSTITE CON POMODORINI E MOZZARELLA Half shell baked eggplant with fresh oregano and garlic, and served with melted Buffalo Mozzarella and cherry tomato sauce… 14 I NSALATE FRESCA PRIMIZIA Spring mix, cherry tomatoes, Belgian endive, Parmesan Baby lettuce, walnuts, artichokes, smoked cheese and balsamic vinaigrette dressing… 7 Mozzarella and honey vinegar dressing… 9 PROFUMATA AMALFITANA Arugula, candied tomatoes, Belgian endive, goat cheese Octopus, cuttlefish, shrimp, arugula, heirloom and Sorrento orange-infused olive oil dressing… 8 tomatoes and lemon olive oil dressing… 15 *Vegan and Gluten-free options are also available.
    [Show full text]