Easter Lunch specialities

23.03.2016 News No Comments

fresh burratina & parma ham served with rucola, cherry tomato & basil pesto.

beef carpaccio served with porcini peppercorn, parmesan shavings & rucola.

grilled eggplant timbale topped with mozzarella & parmesan cheese.

Tortelloni nero di sepia stuffed with salmon topped with a salmon veloute’.

fresh tortellacci stuffed with scallops & prawns served with asparagus & with a touch of scampi cream sauce.

gnocchi stuffed with funghi porcini & served with sage & onions dressing.

grilled chicken breast served with spinach & sauté mushrooms topped with melted brie cheese & a red wine reduction.

herb crusted rack of lamb accompanied with a port wine reduction served with mash potatoes & sauté vegetables.

T bone steak (500g) served with wild rucola and grana shavings & roast potatoes.

pan fried sea bream served with marinated cherry tomato, black olives, capers & crispy french fries.

grilled red mullet served on a bed of caper sauce & accompanied with ratatouille & crispy french fries.

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