L`APERITIVO Aperitifs ANTIPASTI Starters ZUPPE Soups PRIMI

L’APERITIVO
Aperitifs
ZUPPE
Soups
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Il Bellini € 9
The Cipriani’s classic:
Prosecco, peach puree
Lo Spritz € 9
The Venetian cocktail:
Aperol, Prosecco
Il Buñueloni € 9
From the great film-maker
Luis Buñuel:
‘The King of Vermouth’,
Gin, ‘Punt e Mes’
ANTIPASTI
Starters
La Ribollita € 12
Our Florentine recipe for ‘re-boiled’ beans, vegetables and pasta soup
Zuppa di pomodoro € 13
Roberto's tomato soup, crostini, basil
...con le cappesante! € 17
Roberto’s tomato soup with two roasted sea scallops
PRIMI
Pastas
Le paste secche
Antipastissimo € 24
Our autumn collection of appetizers
Insalata mista Roberto’s
Seasonal leaves, Cuore di Bue tomatoes, pine nuts,
celeriac crisps, balsamic dressing
Your choice of:
Grilled Tomino; cow & goat milk cheese € 14
San Daniele ham € 16
Roasted sea scallops € 19
Culatello di Zibello € 26
A speciality from Parma: the most prized Italian ‘salumi’,
the heart of the ham cured in humid cellars for 15 months
La Mozzarella di bufala Campana
Served with Cuore di Bue tomatoes, basil and organic olive oil from Marche
‘Casa Madaio Tradizionale’ € 21
The best mozzarella we have tasted,
made with milk of the Cilento National Park buffaloes
‘Affumicata’ € 20
A smoked mozzarella from Campania, strong and rich in taste
La Burrata € 19
A creamy soft cheese from the Puglia region
served with Cuore di Bue tomatoes, basil and organic olive oil from Marche
I due prosciutti: Parma e San Daniele € 25
A plate of the two most well known raw hams from Italy, for you to compare
Fritturina di mare € 23
Crispy fried fish and seafood, salsa verde, lemon
Tartara di vitellone al tartufo Umbro € 22
Hand chopped pink veal tartar, seasonal Umbrian truffle
‘Il Carpaccio’ Cipriani € 17
Thinly sliced Irish sirloin with classic sauce as created
by Giuseppe Cipriani at Harry’s Bar in Venice in the 1950’s
I salumi regionali € 13
Emilia-Romagna: Lardo del Po, Strolghino di Culatello
Penne alla Norma € 16
The most famous pasta dish from Catania in Sicily, named after
Vincenzo Bellini’s opera: penne with fried aubergines,
tomato sauce and dried ricotta
Spaghettini Martelli alle Vongole € 23
The world’s best spaghetti, Venus clams ‘vongole veraci’
from Chioggia, garlic, Calabria chillies, parsley
Spaghettoni di Gragnano al pomodoro e basilico € 14
Spaghettoni from Gragnano with fresh tomatoes as prepared
by the great chef Alfonso Iaccarino in Massa Lubrense
Le paste fatte in casa
Tagliolini € 13
Hand-made pasta with melted buffalo butter
and 28-month aged Parmigiano Reggiano
Add two grams of seasonal truffle € 19
I fagottini Roberto’s € 21
Fagottini filled with Carbonara sauce
Ravioli al burro d’Astice € 28
Ravioli filled with lobster and eggplant, lobster-butter sauce
Raviolo aperto d’Autunno € 32
Luca de Santis’ red and brown open raviolo
filled with scallops, porcini mushrooms ragout,
pan-fried scallop topped with Italian Perle caviar
Tortelli di zucca € 18
One of the most traditional dishes from the Mantovan cuisine:
Pumpkin-filled pasta, butter and sage sauce, almond biscuit crumbs
Risotto
Risotto Piemontese € 22
Carnaroli rice creamed with Raschera cheese fondue, veal gravy
Tuscany: Finocchiona
Friuli: San Daniele ham
Add 2 grams of seasonal truffle € 28
Veneto: Speck
Le sette bruschette € 38
Tomato & basil, San Daniele ham, smoked mozzarella,
veal tartar, scallops and caviar, prawns & Lardo, autumn mushrooms
Risotto ai due ori € 25
Gualtiero Marchesi’s signature dish: saffron risotto with gold leaf
Please allow preparation time of 22 minutes
IL PESCE
LA CARNE
Fish Main Courses
Meat Main Courses
Stufatino di calamaretti su ciambella di polenta € 28
Quaglie all’uva € 28
Stewed calamari, baked polenta cake
Roasted quails wrapped in pancetta, stuffed with grapes,
flambéed with Vecchia Romagna brandy, Tuscan black cabbage
Tonno ai ferri € 33
Faraona tartufata € 37
Grilled yellow-fin tuna steak, herb oil, autumn vegetables
Roasted guinea fowl with black Umbrian truffle, baked pumpkin
Gamberoni in Umido € 39
Sautéed king prawns with a spicy tomato broth,
boiled potatoes, mushrooms in grape leaves
Tournedos Rossini € 42
The classic dish created in Paris by master chef
Auguste Escoffier for composer Gioachino Rossini:
Branzino al sale € 49
Tournedos, ethical foie gras, seasonal truffle, Madeira sauce
Sea bass baked in a salt crust, your choice of side dishes
Filetto di manzo ai sapori d’ Autunno € 36
Grilled fillet of beef, glazed chestnut, roasted shallot,
La Sogliola di Dover in padella € 55
chestnut sauce, Tuscan black cabbage
Pan-fried Dover sole, lemon butter sauce
Carré d’agnello alla birra scura € 47
Whole roasted rack of lamb, dark Maranello beer sauce,
polenta, spinach and Taleggio roulade
VEGETARIANI
Vegetarian Main Courses
La Parmigiana € 23
Le verdure d’Autunno € 20
Sliced aubergine layered with buffalo mozzarella,
Roasted autumn vegetables
tomato sauce, basil
CONTORNI
Side dishes
Insalata rucola e Parmigiano € 5
Rucola salad with 28-month aged Parmesan shavings
Spinaci saltati all’aglio e limone € 8
Sautéed spinach with garlic and lemon
Insalata verde € 6
Green salad, Roberto’s balsamic dressing
Zucca al forno € 4
Baked pumpkin
Patate arrostite al rosmarino € 6
Roasted rosemary potatoes
Funghi selvatici in foglia di vite € 7
Wild mushrooms in grape leaves
Castagne glassate € 5
Glazed chestnuts
Verdure miste d’Autunno € 9
Mixed autumn vegetables
Rotolo di polenta, Taleggio e spinaci € 10
Polenta, Taleggio and spinach roulade
Cavolo nero all’ aglio e peperoncino € 7
Tuscan black cabbage sautéed with garlic and chillies
For those with special dietary requirements or allergies who may wish to know about the food ingredients used, please ask for one of our colleagues