ANTIPASTI



Appetizers

Scallops & Saffron Potatoes

Pan fried jumbo scallops on a bed of saffron new potatoes with hazelnut truffle vinaigrette

Gratin of Wild Salmon

Fresh sockeye salmon with a champagne sabayon gratineed finished with truffle oil & fine parmagianno regiano

Tartar of fresh Melon

A fine tartar of three different melons, blue Curacao consommé with poached BC spot prawns

Antipasto Platter

For two

For Four

Smoked duck, seared scallops, house smoked salmon, roasted asparagus, fresh mozzarella. Gulf White Shrimp, Proscuitto, Kalamata olives, roasted peppers marinated artichokes & goat cheese

Pan seared Foie Gras

with a fig & date chutney, truffle oil & rocket lettuce

Langoustine Ravioli

With grilled courgette, white wine reduction & basil oil

MINESTRE E INSALATE

Lentil & Foie Gras Soup

Creamy lentil soup blended with Foie Gras and finished with truffle oil

Roasted Portobello Mushroom Chowder with grain mustard

Roasted Portobello mushrooms, shallots & garlic with leeks carrots & potatoes finished with grain mustard

Chef’s Caesar Salad

Our signature Caesar baby red & green romaine drizzled with virgin grape seed oil flash seared on the char grill, baguette croutons, shaved tulip Caesar dressing

Insalata di Bietole

Red and gold beets, Arugula, toasted walnuts, Asiago cheese, lemon-olive oil dressing

Caprese Salad

With fresh buffalo mozzarella, vine ripened tomatoes, virgin olive oil, aged Acetico Balsamico & shaved truffles

Duck & Crayfish Salad

An ensemble of smoked duck breast, marinated crayfish tails and asparagus on a couch of mixed lettuce, beetroot and pumpkin chutney, dressed with a spicy orange sauce

MAIN COURSES

Scallops Nero

Caramelized scallops perched atop a bed of Arborio rice simmered in squid and fish jus tossed with prawns, fresh wild salmon, and calamari sautéed with garlic and topped with fresh herbs"

Foie Gras & White Truffle Risotto

Arborio rice simmered in a broth of artichoke and white truffle puree, sliced Porcine mushrooms and topped with pan fried Foie gras finished with white truffle oil potatoes

Duvet of Lamb Rack Bella Vita

Fine aged Colorado Lamb Rack with an Elephant garlic jus, accompanied with a tower of new potatoes, spinach, braised lamb shoulder & a gratin of Goat Cheese

Chef’s Signature Seafood Tartufo

Hand rolled saffron, roasted garlic & black pepper pasta served a la minute in an open tower with arctic char, jumbo scallops, & gulf white shrimps with an orange , cardamom & vine ripened tomato sauce finished with white truffles

Il Branzino al Forno

Oven-roasted Mediterranean bass with preserved

fennel, oranges and Taggiasche olive salad

Veal tenderloin

Milk Fed veal tenderloin pan seared with a peach & pink peppercorn sauce

Served with Pomme gratinee dauphinoise

Ossobucco con Il Tortino di Riso

Veal shank Ossobucco with steamed vegetable salad

and risotto “cake” a la Milanese

Filet Mignon Campeche

Medallions of aged beef tenderloin pan sautéed with estragon green peppercorn demi glace, on a throne of yellow vine ripened tomato halves, topped with gulf white shrimp, chef’s selection of root vegetables & potatoes

Lentil Tower

A zesty combination of marinated lentils layered with char-grilled eggplant, roasted capsicum, cherry tomatoes, Mesclun and char-grilled feta cheese drizzled with a fresh mint vinaigrette

Pollo a la Roma

Fresh Boneless Chicken Breast in Filo pastry with baby spinach, gorgonzola cheese, roasted garlic & mushroom compote with a gorgonzola porcine mushroom sauce

Pasta

Ravioli Ripieni di Cacio e Pere Saltati con Cacio e Pepe

Pear and fresh pecorino-filled ravioli sautéed with aged pecorino and crushed black pepper

Goat Cheese, Artichoke, & Spinach Marbled Agnolotti

Served with scallops, shrimp & crabmeat. Asparagus, baby spinach & Enoki mushrooms

Porcini Mushroom Linguine

With a symphony of mushrooms, rocket pesto, baby broccoli, fava beans, asparagus & sun dried red peppers

Beet fettucine

Ahi Tuna, Calabria pepperoncicni, Kalamata olives, capers, roasted elephant garlic, extra virgin olive oil, Asiago

Dolce

Palacinche con Ricotta ai Semi di Papavero

Typical crepes of Trieste filled with Buffalo ricotta and poppy-seed filling with whipped cream and poached dried fruit

Chocolate Ravioli

Fresh hand rolled chocolate ravioli filled with Mascarpone cheese cake served with orange consommé & fresh basil ice cream

Limoncello Tiramisu

The classic preparation of this dessert contains a healthy dose of espresso to "pick one up". Ours is made with Limoncello, soothing traditional lemon liqueur foam

The Trilogy

Nutmeg Ice Cream, cardamom mousse, vanilla bean cheesecake accompanied with a unique saffron rosewater sauce

Gratin of Fresh Fruit & White Chocolate

An array of exotic fruit. Frangelico sabayon with shaved chocolate truffles & basil sorbetto

Fig & Mascarpone Tart

Sweet hand rolled pastry, figs, mascarpone & Ricotta Cheese, with a crème caramel

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download