| |
| Selection
of cheeses |
| Buffalo Mozzarella DOC - The Southern queen |
| Pecorino
of Pienza - Seasoned in Nut Leaves |
| Pecorino
of Pienza - Seasoned in casks |
| Pecorino
of Pienza - Normal |
| Fossa
Cheese Santa Caterina (seasoned in thatched pits) |
| Gorgonzola DOP |
| Parmigiano
Reggiano - His Majesty |
| Seasoned
Castelmagno Piemontese (cow's milk cheese) |
| Each
cheese comes paired with a selection of our jams and
organic honey |
|
| |
| Meat
Menu |
| Table
service |
| Entrées |
Serrano
Spanish Ham |
| Culatello
di Zibello
(Quality Ham) with Parmesan and Balsamic Vinegar |
| Smocked
Duck Spek |
| Ham Buffalo
Mozzarella and cherry tomatoes |
| Parma
Ham |
| Felino Salami |
|
| |
| Main Courses |
Spaghetti
Smeraldo with hot Collina tomatoes |
| Paccheri
di Gragnano Durum wheat Pasta in Amatriciana sauce |
| Pennoni
di Gragnano Durum wheat Pasta, tomato, cacio and ricotta
Cheese |
| Tortellini
in Capon Broth |
|
| |
| Hand-made
fresh Pasta |
Open
Ravioli with smoked buffalo mozzarella |
| Tagliatelle
with Rabbit and Pea sauce |
| Gnocchi
velluté with pepper-flavoured Guanciale (cured meat) |
| Tortelloni
Ricotta and Spinach |
|
| |
| Grilled
Meat |
Sirloin
Tagliata (thin sliced meat) - Tuscan recipe |
| Balsamic
Vinegar Fillet |
| Sirloin
Tagliata (thin sliced meat) with Rocket and Grana cheese |
| Small
fillet in Spinach shell |
| Lamb
Chops with Balsamic Vinegar and Chestnut honey |
| Grilled
Fillet |
|
| |
| Fish
Menu |
| Table
service |
| Entrées |
Carpaccio
(thin sliced fish) of smoked Tuna with Grana flakes
and Balsamic Vinegar
|
| Bianchetti
(tiny fish) on lemon-scented Mixed Vegetables |
| Hot Mussels
and Clams sauté |
| Sea salad
with Salmon and Marinated Swordfish |
| Raw Oysters |
|
| |
| Main Courses |
Linguine
with alive Lobster |
| Taccozzette
pasta with Cuttlefish, Prawns and Crabmeat |
| Spaghetti
with Carpet Shell Clams |
| Tagliolini
with Salmon and Lumpfish caviar |
| Amalfi
Risotto with Fresh Seafood - for two |
|
| |
| Second Courses |
Shellfish
(Lobster, King Prawns, Shrimps and Scallops) - Catalan
recipe, Gratin or Steamed |
| Halibut
Millefeuille |
| Paranza
Mediterranean Fried Fish |
| Bass
with citrus fruit |
| Bass
Cutlet in sweet-sour sauce |
| Brass
Fillets - Luciana recipe with cherry tomatoes, black
olives and pine nuts |
|
| |
| |
