MENÙ
Abbiamo pensato di soddisfare, con varietà e gusto, tutti coloro che necessitano di attenzioni particolari: il nostro menu è stato ideato per tutti, anche per chi non può assumere cibi contenenti glutine. Gli ingredienti sono certificati e qualificati: pasta all'uovo e pane sono creati direttamente dal nostro laboratorio artigianale che utilizza farina di riso, farina di mais, amido di tapioca e amido di mais.
Antipasti - Appetizer
Selection of nostrano cold cuts and cheeses
Raw Parma Ham with Buffalo mozzarella cheese dop
Smoked Burrata cheese flambè served with black seasonal truffle
Roman Zucchini flan with parmesan fondue and walnuts crumble
Danish beef fillet tartare with eggs cream sauce and pan fried Katifi pastry
Homemade marinated salmon with caramelized red onion,basil olive oil and almonds
Calamari and octopus salad,fresh citronette sauce,carrots and celery jilienne style
Tempura fried light King prawns with homemade lime's mayonnese and licorice powder
Le Paste - First Courses
Egg pasta tonnarelli with cheese and black pepper
Short macaroni with tomato sauce, bacon and black pepper
Spaghetti with eggs, bacon and black pepper
Homemade Ravioli with saffron sauce cream and ndjua salami crumbed bread
Calamarata pasta with pistachio sauce, king prawns and stracciatella burrata cheese on top
Homemade Scialatielli pasta with mix sea food ragu sauce and basil cream
Artisanal tagliolino pasta(cuttlefish ink)with red shrimps tartare,lime and parsley
Artisanal Fettucine with pork Genovese style sauce and tomato powder
Fresh asparagus risotto with taleggio and parmesan cheese fondue’
Secondi di pesce - Fish second courses
Seared red Tuna sashimi in pistachio crust,smoked eggplants sauce and zucchini Scapece style
Baked fillet sea bass with potatoes crusted
Roasted octopus with red capsicum sauce and boiled green beans with olive oil,salt and black
Baked Fresh salmon fillet with green peas sauce and Ponzu sauce
Tender Cod fish with celeriac cream sauce,pan fried baby spinach and black olives powder
Secondi di carne - Meat second courses
Glazed with Pork fillet cooked with mustard honey Dijion ,baby carrots&curcuma sauce and pan fried escrol salad with taggiasca olives
Tender oven baked lamb served with roman artichokes and roasted potatoes
Roman Style tripe with fresh tomato sauce, roman mint leaves ,pecorino cheese and crunchy bread
Danish beef fillet streaps with pan fried cicory and roasted potatoes
Veal fillet ,Saltimbocca,sauge, countryside Raw Ham and rosemarry baby Potatoes
Contorni - Side dishes
Scarola grilled or fried with garlic&chili peppers
Chicory boiled or fried with garlic&peppers
Roast potatoes
Mix salad
Buttered spinach with parmesan cheese
Grilled vegetables
Dessert
Molten chocolate vulcano cake with ice cream
Creme brulée, cinnamon flavour and orange peel
White chocolate Namelaka mousse with dark chocolate crumble
Fruit Carpaccio: Pineapple
Homemade cheese cake with salted caramel sauce and nuts crumble
Artisanal Sorbet: Lemon
Artisanal ice cream : Gianduja or Salt Caramel or Cream flavour
