DOCSLIB.ORG

Insalate E Antipasti Paste & Risotti Pesci Carni Zuppe

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Insalate E Antipasti Paste & Risotti Pesci Carni Zuppe Insalate Paste Pesci e Antipasti & Risotti Trancio di salmone al forno con * PASTA IS AVAIBLE IN WHOLE WHEAT verdure e quinoa near (F) Burata Caprese (D) (G) OR GLUTEN FREE OPTION UPON REQUEST AED 119 AED 70 Roasted salmon filet with sautéed Heritage Tomato and burrata cheese, Rocket Pesto, Risotto frutti di mare (SH) (F) vegetables and black quinoa homemade grissini and Balsamico di Giuseppe AED 83 Seafood risotto, Grigliata mista di pesce con Insalata Al Fresco (V) Lobster Bisque with Fennel & Tomato verdure alla griglia, AED 48 e patate arrosto (SH) (F) Assorted lettuce with homemade sundried tomato, Risotto Funghi misiti (D) (G) AED 183 Beetroot, Avocado and cucumbers AED 72 Sea food mix grill served with marinated basil Mix Wild Mushroom risotto, vegetables and roasted potato Bruschetta Alle Fave (D) (G) Truffle oil and parmesan cheese AED 68 Branzino all’ acqua pazza (F) Rustic Tuscan bread, Tomato pesto spread with Spaghetto fresco all`aragosta AED 142 Fava Beans and Wild Mushrooms, Herbs Ricotta con pomodorini piccanti (SH) (D) (G) Poached See bass filet, cherry tomatoes, AED 92 parsley and crispy salad Brushetta al Pomodoro (G) (V) Spaghetti pasta, Lobster Tail with spicy cherry tomato and garlic sauce AED 45 Cacciucco alla livornese con pane Homemade Focaccia, with tomato, basil, all’ aglio e capperi (SH) (F) garlic and Taggiasche Olive Risotto al farro con Pollo e Porcini (D) AED 125 AED 69 Fish stew with Tomato, Basil Broth, Barley risotto with Chicken & Porcini Mushroom, served with garlic bread Carpaccio di scampi mascarpone cream Alla Siciliana (SH) AED 72 Scampi Carpaccio, Caper berries pickled, Agnolotti ripieni di mozzarella di bufala Kalamata and citrus vinaigrette in salasa di parmigiano e tartufo (D)(G) AED 69 Carni Carpaccio di Manzo, Agnolotti ravioli filled with buffalo mozzarella, e scaglie di parmigiano (D) parmesan cream and black truffle sauce Scottadito d’agnello, carotine e broccoli, AED 67 con salsa al pepe nero (G) Thin slices of Beef Marinated, Tagliatelle fresche con vangole AED 135 rocket and shaved Grana Padano cheese e pomodorini (SH) (G) Lamb chops, baby carrots and broccoli AED 71 with black pepper sauce Vitello Tonnato Della Nonna (D) Fresh Tagliatelle with clams AED 78 and Roma Tomato & Basil Guancie di Manzo brasato Marinated Roasted veal, con polenta e salsa al Valpollicella (D) (G) (A) thinly sliced and served with tuna and anchovy mayonnaise Gnocchi caserecci con ragu di coda (G) (D) AED 110 AED 73 Braised beef cheek, served with polenta Polipo Croccante con Patate (F) Homemade gnocchi, and valpollicella wine sauce AED 63 Oxtail ragout and pecorino cheese Pan seared octopus, Costata di vitello alla MIlanese potatoes, arrabbiata sauce and paprika Tagliolini Neri con scampi, con rucola e pomodorini (D) (G) bottarga e panna (G) (F) AED 148 AED 91 400 g Veal Milanese served with Black Tagliolini pasta with langoustine, Rocca leafs and cherry tomato bottarga and cream Filetto di Manzo, asparagi alla griglia, Zuppe pure’ di zucca e salsa al tartufo AED 173 All prices are inclusive of 10% municipality fees and 10% service charge. Angus beef filet 200gr grilled asparagus, Minestrone di verdure (V) Please advise your water if you have any food allergies butternut mash and truffle sauce AED 42 or dietary requirements. Traditional minestrone soup (A) Alcohol, (V) Vegetarian, (P) Pork, (D) Dairy, (E) Egg, Petto di pollo ripieno alle castagne e porcini, (F) Fish, (G) Gluten, (N) Nuts, (M) Sesame, (SH) Shellfish, (Y) Soya. con carote al forno e cavolo nero (D) (G) Zuppa del giorno (V) AED 126 AED 39 Chicken breast filled with chestnuts and porcini mushrooms, served with roasted potatoes and black kale Ossobuco con Risotto alla Milanese (D) (G) AED 114 8 hours slowly braised veal-shank, with his sauce, served over saffron risotto PIZZA Pork Dishes Pork Dishes Antipasti Margarita (D) (G) Pizza AED 53 Tomato & mozzarella Prosciutto di Parma, con melone e grissino (P) Pepperoni (P) (D) (G) AED 83 Quattro formaggi (D) (G) AED 67 Parma ham with cantaloupe melon and grissini AED 62 Tomato, mozzarella & pepperoni Mozzarella, gorgonzola, taleggio & fontina Tagliere Misto di salumi (P) Funghi e prosciutto (P) (D) (G) AED 85 per person Vegetariana (D) (G) AED 74 Assorted pork cold cuts served with AED 55 Tomato, mozzarella, mushrooms & prosciutto ham Tomato, mozzarella, eggplant, fried bread and baby onion zucchini & grilled bell peppers Pizza Toscana (P) (D) (G) AED 70 Mediterranea (D) (G) Homemade cherry tomato sauce, pancetta, AED 61 Pasta mozzarella, parmesan and a sprinkle of bread crumbs Buffalo mozzarella, cherry tomatoes, basil & olive oil Spaghetti Carbonara (P) (D) (G) Gorgonzola e speck (P) (D) (G) AED 76 AED 72 Funghi freschi (D) (G) Spaghetti pasta with pork guanciale, Tomato, mozzarella, gorgonzola and speck AED 56 parmesan and egg yolk Tomato, mozzarella & assorted fresh mushrooms Risotto con salsiccia, Quattro stagioni (D) (G) tartufo e pecorino (P) (D) (G) Dolce AED 61 AED 82 Tomato, mozzarella, artichokes, mushroom, olives Risotto with pork sausage, truffle and pecorino cheese Tiramisu (D) (G) (E) Frutti di mare (D) (G) (SH) (F) AED 39 AED 72 Casoncelli alla Bergamasca Cup of mascarpone cheese, savoyard biscuit, Salmon, shrimps, calamari with burro e salvia (P) (D) (G) espresso, cacao powder tomato & fresh herbs (no cheese) AED 82 Veal and pork ravioli with brown butter and sage sauce, with crispy pancetta Panna Cotta semplice con frutti Valtellina (D) (G) AED 41 AED 91 di bosco (D) (N) (G) Beef bresaola, rocket salad, parmesan cheese Classic Italian pannacotta, mixed berries Carne Salamino di Manzo (D) (G) Carpaccio d’ Ananas con gelato AED 87 al cocco (D) (G) Beef salami, garlic and oregano Saltimbocca alla romana con patate AED 38 al rosmarino e spinaci saltati (P) (G) Pineapple Carpaccio, coconut ice cream, Calzone Biancaneve (D) (G) AED 71 pink peppercorn, fresh mint AED 75 Pan-fried veal escalope topped with Parma ham, Folded pizza stuffed with mozzarella cheese, served with rosemary potato, Cioccolato Fondente (D) (N) (E) (G) tomato, mushrooms and chicken mortadella sautéed spinach and Marsala sauce AED 43 Warm 70 % dark chocolate pudding, Pancia di maialino arrosto con vanilla ice cream patate sabbiate, fagiolini, All prices are inclusive of 10% municipality fees and 10% service charge. pomodorini all’ origano (P) Montebianco alle Please advise your water if you have any food allergies AED 85 castagne (E) (G) (D) or dietary requirements. Roosted Pork belly with potatoes sable, AED 38 (A) Alcohol, (V) Vegetarian, (P) Pork, (D) Dairy, (E) Egg, French beans, confit cherry tomatoes Chestnuts Mont Blanc vanilla sauce (F) Fish, (G) Gluten, (N) Nuts, (M) Sesame, (SH) Shellfish, (Y) Soya. .
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]
  • At the New-York Historical Society CIOPPINO ROASTED ORGANIC
    at the New-York Historical Society �ew York State �otto : Ever Upward ��TIP�STI CICCHETTI Minestrone pesto & crostini 8.5 • Marinated Olives . 5 • Chicken Liver Crostini . .7 Misticanza Salad • Arancini . 7 • Langostino Fritto . 16 ricotta salata & white • Meatballs . 11 • Lardo-Zucchini Crostini . 7 balsamic vinaigrette 1 3 • Mozzarella in Carrozza . .7.5 • Sea Scallop . 12 Bitter Greens • Whipped BaccalÀ . 10 • King Crab . 14 anchovy vinaigrette Veal Tartare . 13 Rabbit Porchetta . 12 9 • • Octopus Soppressata . 14 Lamb Ribs Arrabiata. 14 Panzanella Salad • • burrata & heirloom tomatoes PRI� I 16 Caesar Salad Rigatoni with Sausage Ragu . 16 Oxtail Agnolotti en Brodo. 17 marinated anchovies pecorino di fossa hen of the woods mushrooms, charred onions 13 Prosciutto Panzotti. 19 Bucatini. 22 Salumi robiola, peach, arugula & sherry reduction lobster, fava beans & chervil selection of 5 cured meats Pappardelle with Duck Ragu . 19 Campanelle . 17 20 shaved chocolate & orange roasted lamb, gaeta olives & castelmagno Artichoke Mezzaluna. 19 Spaghetti . 18 CO�TOR�I porcini & parsley tomato sauce, meatballs, parmesan Summer Risotto . 22 Roasted Brussels Sprouts shrimp, cucumber, mint & jalapeño cipollini onions, candied pancetta 9 Sautéed Tuscan Kale SECO� DI pickled ramps, CIOPPINO GRILLED BRANZINO pecorino fulvi spicy tomato, garlic crostini baby fennel, steamed cockles 9 22 36 Crispy Polenta Pyramid ROASTED ORGANIC CHICKEN LAMB RACK SCOTTADITO truffle oil, rhubarb, mint parmesan, chive oyster mushrooms, hunter’s sauce, marjoram 39 9 26 Sautéed Broccolini SABA GLAZED DUCK BREAST 28 DAY DRY AGED NY STRIP STEAK (10 OZ) chili oil, preserved lemon, farro mantecato, baby turnips salsa verde garlic chips 28 29 7 VEAL MILANESE 28 DAY DRY AGED Whole Roasted FIORENTINE STEAK FOR 2 (32 OZ) Hen of the Woods shaved vegetables caramelized stone fruit Mushroom 33 76 saba glaze 9 20% gratuity will be added Consuming raw or undercooked eggs, beef, lamb, milk products, pork, poultry, seafood or shellfish may increase your chances of to parties of 6 or more.
    [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]
  • Pasta Beef New York Boneless Shell Steak
    VEAL ENTREES SEAFOOD VEAL PARMIGIANA ........................................................................$15.95 SHRIMP SCAMPI............................................................................$15.95 (breaded veal cutlet w/mozzarella cheese & tomato sauce) (sauteed shrimp in a garlic, lemon, and white wine sauce. Served VEAL PICCATA ................................................................................$15.95 over linguini) THOR (white wine sauce w/ lemon & capers) SHRIMP PARMIGIANA ....................................................................$15.95 AW N VEAL MARSALA ..............................................................................$15.95 (breaded shrimp with tomato sauce & mozzarella served with linguini) ZZERI E (sauteed with fresh mushrooms & marsala wine) PESCE DI MARE ............................................................................$17.95 H PI A VEAL SALTIMBOCA ........................................................................$16.95 (shrimp, scallops, clams, and mussels served over linguini. Red, (proscuitto, cream sherry wine, mozzarella over spinach) white, or fra diavlo) VEAL ALLA NONNA ........................................................................$16.95 SEA SCALLOPS ..............................................................................$14.95 (pan fried & sauteed with peppers & sliced potatoes in a (broiled with garlic, butter,lemon, and white wine. served over vinegarette sauce) linguini) VEAL MILANESE ............................................................................$15.95
    [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]
  • November 2019
    NOVEMBER 2019 EAGLEthe BOARD & MANAGEMENT DEAR MEMBERS, Gleneagles November is here, and we look forward to welcoming the fall with some Country Club lower temperatures and the excitement in the air as our winter season is 7667 Victory Lane about to get underway! The winter season, also known as the busy season, is Delray Beach, FL 33446 the period that runs from November 1 through April 30 of each year. 800-535-4536 In early October, members should have received a copy of the 2019-2020 www.gleneagles.cc Social Calendar, which is the annual publication that highlights all of the Clubhouse 561-498-3606 major upcoming events. This season is our 35th Anniversary, and we hope Fitness Center 561-495-2806 that you enjoy this commemorative edition, which features some historic Golf Shop 561-496-1333 photographs from our archives throughout the publication. With your Golf Tee Times 561-637-1208 STEPHEN WOLK Membership 561-498-0707 suggestions and the survey results, we have a full calendar of events for Reservations 561-498-4003 BOARD PRESIDENT everyone and anyone. Gleneagles University, which debuted last year, offers Security 561-921-9999 more events to help stimulate your mind. Live lectures, trips, lessons, videos, Tennis Shop 561-499-0211 culture, history, politics and new for 2019-2020, overnight trips are just a few 2019-2020 of the highlights of the upcoming Gleneagles University calendar. BOARD of GOVERNORS The club runs on a fiscal year that starts on November 1. The budget process PRESIDENT started in July with our leadership staff, and culminated in three days of Stephen Wolk budget presentations by each Department Head in front of the Budget EXECUTIVE VICE PRESIDENT & Finance Committee and Board of Governors.
    [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]
  • Antipasti / Appetizers
    ANTIPASTI / APPETIZERS PANE, BURRO E ALICI toasted bread, herb butter, Mediterranean anchovies 12 TAGLIERE MISTO CON BURRATA cured meat board with burrata 16/24 INSALATA SAN CARLO mixed green salad, carrots, celery, radish, grapes tomatoes,candied hazelnuts, balsamic dressing 13 INSALATA DI BARBABIETOLE Braised red beets, radicchio, white grapes, watermelon radish, ricotta salata, sherry vinegar dressing 15 CREMA DI ZUCCA Butternut squash soup, roasted hen of the woods, green oil, parmesan pearls 14 RICCIOLA "AL VERDE" * Yellowtail "crudo", parsley "pesto", sweet garlic, green olives, fried capers, toasted pistachios 17 BATTUTA DI FASSONA* hand-cut Piedmont beef tartare, crispy parmesan bread 18 VITELLO TONNATO* thinly sliced veal eye round, tuna sauce, pickled onion 16 CAPESANTE, CAVOLFIORE E BAGNA CAUDA Pan seared scallops, cauliflower foam, anchovies and garlic dressing, polenta chips 18 PANCIA DI MAIALE Crispy pork belly, creamy ricotta, pomegranate, savory greens 16 PRIMI / PASTA AGNOLOTTI DI BRASATO Homemade ravioli filled with braised meats, butter and sage sauce, veal reduction 21 RISOTTO CASTELMAGNO E CASTAGNE "Castelmagno" cheese risotto, chestnut ragu', toasted hazelnuts 24 GNOCCHI DI SPINACI SU FONDUTA DI TALEGGIO Homemade spinach potato dumplings, "Taleggio" cheese fondue, carrots and ginger 19 SPAGHETTI ALLA CHITARRA IN SAOR Homemade spaghetti, anchovies and onions sauce, toasted breadcrumbs, pine nuts and raisins 18 LASAGNETTE ALLO ZAFFERANO CON TONNO DI CONIGLIO Homemade saffron lasagnette, poached pulled rabbit, "gremolata"
    [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]