 |
| Starters |
|
Delicious variety of Italian ham and salamies on a plate
garnished with cream cheese |
1990,- |
| Breasole (rumpsteak cold cut) slices with parmesan and artichokes |
2290,- |
| ”Half-moon” Piadina (Italian pie) with squaquarone cream cheese, arugula and Buffala mozzarella |
1890,- |
| Bruschette-Toscan toast with seasoned tomatoes, Parma ham and parmesan cheese pieces |
1990,- |
| Steak carpaccio with parmesan and arrugula |
2150,- |
| Vittelo Tonnato - boiled veal brisket served cold in tuna-paste mayonnaise sauce |
1890,- |
| Mozzarella Caprese (from buffalo milk) |
1890,- |
Burata cheese (soft cheese bundles) with arugula
and cherry tomatoes |
1950,- |
| Courgette stuffed with cheese, served with pepper cream |
1750,- |
| Hot spinach soufflé with creamy cheese sauce |
1490,- |
| Flaky pastry stuffed with cheese, pine seeds and leek cream |
1980,- |
|
|
| Fish Starters |
|
| Red tuna tartar with Provolone cheese, and toast with balsamico |
2490,- |
| Octopus salad with potatoes |
2990,- |
| Fresh blue mussels in spicy tomato sauce |
2480,- |
| Fried blue mussels in white wine and garlic sauce |
2450,- |
| A taste of cold seafood |
2590,- |
| Carpaccio symphony (with octopus, salmon and swordfish) |
2090,- |
| Salmon marinated in salt with Malasol caviar |
2150,- |
|
|
| Traditional Soups |
|
| Cream of vegetable soup with parmesan and egg jelly |
1190,- |
| Forest-mushroom soup |
1370,- |
| Traditional tomato soup from Tuscany |
1490,- |
| Creamy bean soup with home-made noodles |
1180,- |
| Meat-soup with ricotta-parmesan ”pockets” |
1390,- |
| Rich fish soup Ravenna style |
2190,- |
|
|
| Pastas |
|
Home-made tortelloni filled with spinach and ricotta
served in walnut cream |
1990,- |
| Home-made oven-baked meat lasagne |
2180,- |
| Potato balls with spinach in saffron mascarpone sauce |
1990,- |
| Noodles in porcini sauce |
2450,- |
| “Cardinal” vermicelli with goose liver and green asparagus |
3290,- |
| Pasta Bolognese |
1990,- |
| Home made noodles with spicy courgette and hare stew |
1980,- |
Tortelloni stuffed with parmesan-pumpkin cream
served with spinach and cream |
2170,- |
| Capellecci noodles (noodles filled with mangold leaf and taleggio cheese in mushroom-ham cream sauce) |
2290,- |
| Penne vodka (with bacon, pink cream sauce and vodka) |
1890,- |
| Garganelli noodles with speck ham pieces, onions and radicchio |
2190,- |
Noodles stuffed with veal, served with parmesan,
butter and bresaola slices |
2580,- |
| Home-made macaroni with fresh artichokes and culatello ham |
2990,- |
| Macaroni Trattoria style (with loin slices) |
2990,- |
| "Papfojtó" ("Priest strangler") noodles - home-made noodles in a tomato ragout, served and flambéed with parmesan cheese |
2290,- |
|
|
| Pastas with fish and sea-food |
|
| A rendez-vous of seafood specialties with noodles |
3590,- |
| Home-made black spaghetti with calamari, fresh mussels and seafood |
3450,- |
| Cavatelli noodles with St. Peter’s fish filet and cherry tomatoes |
2490,- |
| Noodles stuffed with cream of salmon, served with caviar and mascarpone seasoned with chives |
2650,- |
| Spaghetti in tinfoil with fishsauce and mussels |
2750,- |
| Penne in pink sauce with arrugula and prawn |
2390,- |
Home-made spaghetti Marinara style, with blue mussels,
boiled in white wine |
2790,- |
|
|
| Risotto - Food with rice |
|
| Green risotto cooked with calamari |
2750,- |
| Risotto with saffron, mussels and prawns |
3250,- |
| Risotto cooked in Brut champagne, served with spicy duck stew |
2790,- |
| White risotto with sea delicacies (mussels, fish and prawns) |
3290,- |
| Salmon risotto with caviar |
2750,- |
| Risotto with parmesan cheese |
1850,- |
|
|
| Main Dishes |
|
| “Ironed chicken” marinated in lemon and hot pepper |
1750,- |
| Roasted duck breast in rose pepper sauce |
2650,- |
Roast chicken breast filet stuffed with porcini
wrapped in Swiss chard |
2290,- |
Guinea-fowl breast stuffed with ricotta, served
with gravy and pearl onions |
2950,- |
Saltimbocca Roman style (filet mignon slices
with Parma ham, sage in white wine sauce) |
3890,- |
| Pork tenderloin with Sangiovese wine and apple puree |
2490,- |
| Slices of pork chops breaded with crumbs Bolognese style |
2290,- |
Rabbit rolls with speck ham and radicchio,
served on roast spinach leave |
2750,- |
| Rumpsteak slices on arugula bed with parmesan |
3750,- |
| Spicy tenderloin paté with Caprino cheese and cream of pepper |
3490,- |
| Tenderloin steak with Mediterranean spices |
3950,- |
Tenderloin steak Rossini style (with mushrooms,
goose liver and Sangiovese wine sauce) |
4990,- |
| Tenderloin steak Casino style (with sliced vegetables) |
4590,- |
| Tenderloin steak flamméed in Grappa |
4490,- |
| Veal chops (with bones) grilled on lava stone |
890,-/10 dkg |
Steak Florence style grilled on lava stone
(beef / with bones / with tenderloin and rumpsteak) |
990,-/10 dkg |
| Roast lamb chops (French Racks) |
4600,- |
|
|
| Main dishes - fish and sea-food |
|
| “Seaside specialty” (fresh calamari slices deep fried) |
3590,- |
| Whole grilled calamari |
2990,- |
Flatfish (green asparagus rolls sauteed on olive oil,
served with saffron cream) |
3390,- |
| Roasted seabass with courgette and pesto |
3490,- |
Sea pike perch fillet Vesuviana style
(tomatoes, onions, olives and garlic) |
3750,- |
| Snapper filet in tinfoil with artichokes |
4450,- |
St Peter's fish filet Isolana style (with pepper cream
and assorted vegetables) |
3590,- |
| Octopus skewer on marinated pepper bed in herb sauce |
4290,- |
| Zuppa di pesce Anconese fish stew with saffron |
5990,- |
| Prawns Provenzale style (with tomatoes, garlic and herbs) |
2190,-/cadauno |
Crayfish tail baked in its shell served with butter and herbs
(200-300 grams per piece) |
2990,-/10dkg |
|
|
| Side-dishes |
|
| Small sized potatoes roasted on olive oil |
990,- |
| Roasted potato |
550,- |
| Potato Ghiotta (cubed fried potato with tomato and rosemary) |
590,- |
| Mashed potato |
550,- |
| Spinach in the pot |
790,- |
| Grilled cherry tomato skewers |
990,- |
| Fresh mixed salad |
950,- |
| Grilled vegetables |
990,- |
|
|
| Salads |
|
| Green salad with olives and mozzarella |
1290,- |
| Assorted colourful lettuce leaves with gorgonzola, pears and walnuts |
1890,- |
| Grated carrots with lemon |
650,- |
| Grated carrots with fennel and apples |
990,- |
| Fresh mushrooms with arugula and Parmesan cheese |
1650,- |
| Arrugula salad with parmesan and cherry tomato |
1650,- |
| Pomo d'oro salad (fresh lettuce with celery, courgette slices, sweet anise, oranges, and fresh soft cheese) |
1990,- |
| Assorted colourful lettuce leaves with shrimps and pink sauce |
1990,- |
| Green salad with prawns, tomato and parmesan |
2150,- |
| Tuna salad with boiled eggs, mozzarella and cherry tomato |
1950,- |
|
|
| Desserts |
|
| Ripe cheeses with fruit and jam |
1790,- |
| Cantuccini (cookies with almonds) with Vinsanto sweet wine |
1690,- |
| Coffee cream with Borghetti liquor |
690,- |
| Grandma's cake (with curd cheese-vanilla cream and pine seeds) |
890,- |
| Cheesecake “Trattoria” style in raspberry sauce |
890,- |
| Tiramisu |
790,- |
| Tenerina chocolate miracle dessert in vanilla sauce |
790,- |
| Profiterol |
790,- |
| Panna cotta with caramelle, cranberries or chocolate |
630,- |
| Rice cake with fruit cream |
750,- |
| Sweet surprise (cake layered with Mascarpone cream and fruits) |
850,- |
| Home-made apple pie with vanilla cream |
750,- |
| William's pear smothered in hot chocolate |
690,- |
| Fresh home-made ice cream in a cup with fresh fruit |
850,- |
| Fruit salad |
690,- |
|
 |
