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Teatro Goldoni

By Herman Armstrong,2014-11-25 17:08
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Teatro Goldoni

    Teatro Goldoni

    Antipasti Freddi

Martini di bufala, spuma di olive verdi e Parma fresco con crackers di polenta

    Martini of Buffalo mozzarella with Sicilian green olives foam, Parma prosciutto slices polenta crackers and italian frizee’

Carpaccio Branzino con porcini e affumicato nella scatola del sigaro al tavolo

    Four minutes apple wood smoked Branzino fish carpaccio citrus bits dressing, spring onions, porcini mushrooms, pea shoots micros and roasted garlic slices

    Nuova insalata russa con la fonduta di pomodoro e patata croccante Vertical tuna potato and boiled eggs salad with cucumbers, string beans, peas carrots and capers, ripe tomato fondue, potato crisp

Cornetti di pesce marinato assortiti

     Seafood cones on ice cream tray

    - Tuna green olives capers spring onions

    - Salmon crispy fennel, spring onions sour cream caviar dill

    - Scallops red and yellow crispy peppers chives roasted garlic slices

    - Branzino morelles, porcini mushrooms blood oranges spring onions

Sushi Italiano di prosciutto, caprino, funghi e asparagi con la frisee’al balsamico

    Italian style sushi rolls wrapped in Parma prosciutto and stuffed with crispy asparagus, saute musrooms marinated goat cheese and served with ginger like pickled carrots and Italian frisee salad wih balsamic dipping dressing

Carpaccio di filetto di vitello con i gusti Piemontesi nel vasetto, l’arco di parmigiano

    Vertical veal tenderloin carpaccio served with a jar of crispy celery, parmesan cubes, portobello mushrooms and flavored with citrus dressing and an arc of crispy parmesan cheese

    Antipasti Caldi

Cappuccino di piselli e brule’ di fegato d’oca con porri croccanti e strudel di fontina

    Green peas cappuccino and brule’ of goose liver custard, crispy leeks and a strudel of fontina cheese

Cubo di cipolle caramellate, cardi fritti, capperi dorati e fungo croccante

    Roasted sweet onion stuffed with sausage and amaretto cookies and gratinee with taleggio cheese, egg of butternut squash with pancetta and sage sauce

    Croccante di tonno in crosta di polenta con salsa di tartufo nero e trio di funghi Seared polenta incrusted ahi tuna strip served rare, trio mushrooms ragu’ black truffle sauce micro

    greens

    Insalate

Insalata di cipolle arrosto all’aceto con la bottarga e croccante di polenta ai capperi

    Roasted sweet onion slad, shaved tuna egg bottarga, wine vinegar, parsley, garlic chips and crispy polenta capers nougat with tomato oil

    Insalata di carciofo arrosto con il carpaccio di peperoni Roasted artichoke heart salad with roasted bell peppers carpaccio, caperberries, black olives dressing and artichoke chips

    Insalata di arrugola radicchio e patate dolci lesse, balsamico caldo, pancetta arrosto Radicchio, arrugola and sweet potato salad dressed with warm balsamic and roasted pancetta parmesan shaves served in a bread basket

    Zuppe

Minestrone secco instantaneo nella caraffa del caffe’ con il brodo al pesto

    Dried and cubed mix vegetables and pesto minestrone soup with cannellini beans poured out of a coffee pot, infused with herbs, vegetables and pressed hot at the table with extra virgin olive oil

Zuppa di castagne con il timballino di ricotta e la sasiccia d’ anatra

    Chestnut soup with ricotta cheese flan, port wine reduction, poached quail eggs, parmesan crisp crispy leeks and homemade roasted duck sausage

    Paste e Risotti

Risotto Aragosta al ragu di pomodoro

    Italian rice with Maine lobster and a ragu` of mix garden tomatoes

Risotto alla fonduta con i cardi arrosto e tartufo nero

    Italian rice with Fontina cheese fonduta from Valle d’Aosta Piedmontese style roasted cardoons and slices of fresh black truffle

    Tortelli di porcini, vitello, verze, tartufo al Taleggio, speck e cipolle croccanti Porcini mushrooms round shaped pasta filled with roasted veal, cabbage, pancetta and black truffles and served over a sauce of creamy Taleggio cheese and speck with crispy and crunchy sweet onions

    Bomboloni di pomodoro alle animelle e cotechino in salsa di noci e pancetta croccante Tomato pasta filled with braised veal sweet breads and cotechino sausage over a creamy toasted walnuts sauce and crispy pancetta and shaves of parmesan

    Linguine alle vongole e portobello con le olive verdi e pomodorini Linguine pasta with littleneck clams, portobello mushrooms, cherry tomatoes, Sicilian green olives and garden ripe cherry tomatoes

Agnolotto gigante di ricotta e spinaci, con l’uovo al burro, salvia e parmigiano

    Giant Agnolotto pasta filled with ricotta cheese spinach and a running egg yolk served in a sauce of butter sage and shaves or parmesan cheese

Gnocchi di patate, ragu’ di guancie di vitello nel suo sugo e carciofi arrosto

    Potato gnocchi pasta in a ragu’ or roasted artichoke hearts and braised veal cheecks with their own

    veal juice and served with Piedmontese Castelrosso cheese

Pappardelle di zafferano al ragu di agnello, pancetta e cipolle dolci con pecorino

    Saffron pasta wide ribbons in a ragu of roasted and braised lamb, pancetta, sweet onions and served with shaves of pecorino pepato cheese

    Pesci

Branzino intero al forno con portobello patate e pomodorini dolci

    Roasted whole branzino with fresh Portobello mushrooms fingerling potatoes, cherry tomatoes and fresh crispy basil

    Cubo di tonno farcito, polenta di spinaci, prato di peperone rosso e cavoletti nani saltati Seared Ahi tuna cube served medium rare and filled with black olive and porcini puree’served over spinach polenta and roasted red pepper sauce with saute’ baby bok choy and sour cipollotti

Branzino del Cile arrosto con finocchio selvatico al brodetto di zafferano

    Baked Chilean sea bass fillet with fennel, anise star, wild fennel sticks, micro basil and saffron broth

    Carni

Petto d’anatra al sale salsa di olive nere e carciofi arrosto

    Salt cured Moularde duck breast served with Ligurian black olives sauce, roasted artichoke quarters and spinach whipped potatoes

Ossobuco di agnello carciofo arrosto intero, timballino di mais, olive e aglio dolce

    Braised boneless lamb shank served with its own juice, roasted whole artichoke and a flan of corn, black olives and sweet garlic and roasted potatoes

    Filetto di manzo, salsa cioccolato, pure di castagne spinaci e mele cotogne Roasted marinated beef tenderloin served with a puree of chestnuts, crispy spinach, quince ragu’ and

    a sauce of balsamic and dark chocolate with golden raisins

Costoletta di vitello all’arancia e mascarpone con ragu di funghi e cipollotti

    Grilled chop of rack of veal served with an orange and mascarpone Cheese sauce served with a ragu of cipollotti, chantarelles and porcini mushrooms, fresh rosemary

    Dalla Friggitrice

    Assortment of crispy oysters, scallops, shrimp, calamari, crispy red pepper and zucchini

    Calamari Shrimp Oysters Sea Scallops

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