ANTIPASTI PRIMI DESSERT DEGUSTAZIONE
¶¶¶
Branzino al Cartoccio
(Steamed in aluminum foil bag Branzino Fillet with Shrimp, artichokes, sun dried
¶¶¶
Spiedini di Gamberoni, Capesante, Calamari e Salmone
(Salmon, Shrimp, Scallops and Calamari skewers served with fennel, orange, black olives salad )
¶¶¶
Filetto di Porcellino al Balsamico e Scaglie di Grana
(Young pork tenderloin in aged balsamic vinegar emulsion with flaked Grana Padano cheese.)
Scottadito d’Agnello
(Pan seared lamb loin chop, topped with spicy pecorino and aromatic herbs, served with artichokes and roast potatoes.)
¶¶¶
Tagliata di Manzo con Parmigiano Pomodorini e Rucola
(Grilled sliced beef rib eye steak with Parmigiano cheese, Grape tomato and baby arugola )
¶¶¶
Tagliata di Pollo con Timo e Zafferano
(Pan seared sliced chicken breast in saffron and thyme sauce, served with sautéed baby spinach and fried potato. )
¶¶¶
Grigliata Mista Di Carne
(Grilled Chiken breast, Rack of Lamb, Luganega sausage, Rib Eye served with home made Tartara sauce, BBQ sauce, salsa Rosa and mix Greens )
¶¶¶
Fritto misto
Crispy calamari, whitebait, prawns and cream dory fillet, lightly floured and fried, served with garlic mayonnaise
¶¶¶
Gamberoni alla griglia
Marinated prawns chargrilled, served with rocket salad and a wedge of lemon.
¶¶¶
Saltimbocca alla romana
Chicken breast with turkey bacon and sage leaves, served with pesto, potatoes and rocket.
¶¶¶
Pollo alla Milanese
Breast of chicken flattened, bread-crumbed and fried, served witH salade
¶¶¶
Manzo brasato
Fork-tender slow cooked beef in red wine, served with celeriac and carrot puree, garnished with crispy sage leaves.
¶¶¶