Dec 17

Menu' Inglese

Starters:

-   Fried courgette’s flowers with mozzarella & auchovies
-   Stockfish Omelettes with cheese on a tomato & mint cold sauce
-   Cazzimperio raw vegetables witth dip on the side
-   Baked pasta dish with vegetables in season and pecorino cheese
-   Mozzarella with grilled vegetables & tomatoes
-   Ham of Parma & mozzarella
-   Ham and melon
-   Carpaccio (paper thin slices of raw beef on rocket)
-   Insalata di ceci e verdure con citronette al rosmarino
   (con pomodorini, fagiolini, zucchine, carote e cipollotto)
-   Vegetables grilled
-   Bread toasted with tomato and auchovies Scottadito
-   Stuffed tomato with rice
-   “Parmigiana” of aubergines (stuffed and fried with mozzarella)
-   Roman fried
   (courgettes, aubergines, mozzarella, courgette’s flowers, apple)

First Course:

-   Rigatoni con la Pajata(secondo disponibilità)
(macaroni with offal of milk lamb)
-   Bucatini all’Amatriciana
(hollow spaghetti with tomato sauce and bacon)
-   Mezzemaniche alla Carbonara
(macaroni with bacon, eggs, pecorino, parmigiano and black pepper)
-   Spaghetti alla Grigia (bacon, pecorino, cheese)
-   Rigatoni al sugo di Coda (macaroni with oxtail’s sauce)
-   Gnocchi di patate al pesto con fagiolini e pinoli (giovedì)
(roman dumplings)
-   Tonnarelli Cacio e Pepe
(fresh pasta with pecorino cheese & pepper)
-   Penne whit tomato sauce & basilico
-   Penne all’Arrabiata (with tomato sauce, hott pepper & parsley)
-   Spaghetti aglio, olio, alici e finocchietto
   (pasta with garlic, oil of olive, anchovies and wild fennel)
-   Pasta e fagioli tiepida (warm pasta and bens)
-   Cannolicchi alla Checca,
(pasta salad with tomato basil and mozzarella)

Second Course:

-   Coda alla Vaccinara
(Oxtail with tomato souce, pineauts, sultanes & bitter cacao)
-   Trippa Roman Style
(tripe with tomato sauce, pecorino & “mentuccia” )
-   Coratella d’Abbacchio
(lamb’s mixed offal with onion & artichokes)
-   Beef meat balls
stewed in tomato sauce with baked or mashed potatoes
-   Coniglio alla cacciatora (baked rabbit in his souce)
-   Saltimbocca alla Romana
(lamb’s escalopes with ham&sage) with potatoes
-   Seppie con i piselli (cuttlefish with peas)
-   Animelle (sweet breads calf or lamb)
-   Pollo con peperoni (chiken with peppers and tomato souce)

Meats to the grill:

-   Thread of beef (200 gr) with baked or mashed potatoes
-   Sliced Entrecôtte Steak (200 gr) whit aromatic vinegar
-   Entrecote di manzo
-   Grilled lamb chops “Scottadito” style with baked potatoes
-   Grilled chicken with baked or mashed potatoes
-   Grilled sausages with baked or mashed potatoes
-   Arrosticini di pecora (7 pz) (sheep’s kebabs with potatoes)

Side-dishes:

-   Mixed or green salad
-   Baked potatoes
-   Chips potatoes
-   Mashed potatoes
-   Spinaci alla romana
spinach sautéed whit garlic, pineauts & sultanes
-   Chicory sautéed whit garlic or lemon and oil
-   Melanzane al funghetto
Aubergines sautéed with garlic and parsley
-   Peas with ham
-   Stringbeans
-   Asparagus

Desserts:

-    Fruit’s crumble
-    Orange Crème Caramel
-    Pure Chocolate Mousse
-    Ricotta parfait with pistacchio nuts and candied orange
-    Lemon cream with strawberries sauce
-    Millefoglie spezzettato
-    Fruit tart
-    Chocolate cake “Caprese”

Fruits:

-    Ananas
-    Strawberries with lemon or whipped cream
-    Melon

Water 1l Natural (Boario) o sparkling (Ferrarelle)
Coca Cola, Coca Cola Light, Sprite, Fanta

Beer Peroni 0,66 cl
Beer Moretti 0,66 cl

Coffee, decaffeinated, barley Coffee

Cognac:

Remy Marten, Martell

Whiskey:

Lagavulin Single Malt 16y, Oban Single Malt 14y, Bushmills Orange Label
Ballantine’s, Jack Daniel’s

Amari:

Etrusco, Capalbio, Averna, Montenegro, Lucano, Petrus Boonekamp
Jaghermaisters, Fernet Branca, Limoncello di Maremma, Sambuca
Mirto di Maremma, Liquirizia Jacobelli

Grappe:

Brunello, Moscato, Buttero, Morellino di Scansano, Barrique
Prosecco, Nero D’Avola e Shiraz, Chardonnay, Binaca

Autore:
amministratore