“IL GOURMAND”
3-courses ‘’IL GOURMAND” € 36
PER INIZIARE
SECONDI
Millefoglie di scampi e tuorlo d’uovo croccante € 14
Phillo pastry langoustine millefeuile, crispy egg yolk
Tagliata di petto d’oca alle ciliegie marasche,
indivia brasata al mandarino € 24
Pan-seared duck breast, cherry jus, mandarin braised endive
Barbabietola, timo, fiori d’acacia,
Gorgonzola e crescione d’acqua € 14
Thinly-sliced beetroot, acacia honey,
Gorgonzola cheese, watercress
Filetto di Merluzzo cucinato a bassa temperatura, verdello, taccole € 24
Slow cooked cod filet, lime, haricot verts
La Parmigiana € 24
Sliced aubergine layered with buffalo mozzarella,
San Marzano tomato sauce, basil
Tortellini caserecci alle fave,
menta e patatine di pecorino € 16
Handmade tortellini stuffed with fava beans,
Mint, crunchy Pecorino
DOLCI
Crema al topinambur € 12
Jerusalem artichokes cream
Semifreddo alla Nocciola e cioccolato soffiato € 12
Hazelnut parfait, puffed dark chocolate
Bonet Piemontese, salsa mu € 12
Piedmont chocolate flan, caramel sauce
ANTIPASTI
Starters
PRIMI
Soups, Pasta & Risotto
Antipastissimo € 28
Our winter collection of appetizers for two persons
Zuppa di pomodoro € 13
Roberto's tomato soup, crostini, basil
Insalata mista Roberto’s € 12
Seasonal leaves, Cuore di Bue tomatoes, pine nuts,
celeriac chips, balsamic dressing
Your choice of:
Grilled Tomino € 14 San Daniele ham € 16 Roasted sea scallops € 19
La Mozzarella di bufala Campana € 19
Made with milk from the Cilento National Park buffaloes.
Served with Cuore di Bue tomatoes, basil and organic olive oil from Tuscany
Fritturina di mare € 15
Crispy fried fish and seafood
Your choice of:
Ligurian ‘salsa verde’ or Sicilian ‘agrodolce’ sauce
‘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
Tagliolini € 14
Hand-made pasta with melted buffalo butter
and 28-month aged Parmigiano Reggiano
Add two grams of seasonal truffle € 20
I Fagottini Roberto’s € 21
Fagottini filled with Carbonara sauce
Orecchiette Pugliesi con cime di rapa e calamaretti € 19
Pasta with green turnips, chilli, and sautéed calamari
Spaghettini Martelli alle Vongole € 23
The world’s best spaghetti, Venus clams ‘vongole veraci’
from Chioggia, garlic, Calabrian chillies, parsley
Penne alla Norma € 18
The most famous pasta dish from Catania in Sicily, named after
Vincenzo Bellini’s opera: penne with fried aubergines,
tomato sauce and dried ricotta
Spaghettoni di Gragnano al pomodoro e basilico € 16
Spaghettoni from Gragnano with fresh tomatoes as prepared
by the great chef Alfonso Iaccarino in Massa Lubrense
Linguine all'astice € 28
Classic Linguine, lobster “ragú”
Capesante alla piastra, Lardo di Colonnata,
crema di lattuga Romana € 18
Pan seared scallops, “Lardo di Colonnata”,
Romaine lettuce cream
20
Acquerello invecchiato, peperone rosso arrosto
fiore di zucca ripieno al caprino € 22
Aged Acquerello rice, roasted red paprika stuffed
zucchini flower
20
SECONDI DI PESCE
Fish main courses
SECONDI DI CARNE
Meat main courses
Filetto di tonno rosso alla piastra, barbabietola gialla,
mostarda di frutta speziata € 32
Pan seared Mediterranean tuna fillet, yellow beetroot,
spiced fruit chutney
Pinot Grigio, Forchir, DOC, 2013
Filetto di manzo alla griglia, verdure novelle di stagione,
salsa di funghi del Monte Morello € 34
Grilled prime beef tenderloin, new born vegetables, mushroom jus
Primitivo, Tormaresca, IGT, 2012
Sogliola al burro e limone € 42
Pan-fried Dover sole, lemon butter sauce,
rosemary potatoes, sautéed spinach
Chardonnay, Tormaresca, DOC, 2011
Tournedos Rossini € 38
The classic dish created in Paris by master chef
Auguste Escoffier for composer Gioachino Rossini:
Tournedos, ethical foie gras, seasonal truffle, Madeira sauce
Barbera d’Alba, Beni di Batasiolo, DOCG, 2011
Filetto di triglia in padella, insalata fredda di patate novelle,
emulsione di pompelmo rosa € 28
Red mullet fillet, cold classic potato salad, pink grapefruit egg flip
Gavi di Gavi, Beni di Batasiolo, DOCG, 2012
Costolette di agnello, crema di patate,
carciofi alla Giudia € 38
Tuscan lamb chop whipped potato artichoke
“Giudia”
Branzino al Sale € 44
Sea bass baked in a salt-crust served with your choice of ‘Contorni’
20
VEGETARIANI
Vegetarian
Le verdure di stagione € 20
Assorted seasonal vegetables
Patatine Casalinghe € 4
Hand cut fries
Bistecca di vitellino, fagioli del Lago Trasimeno,
salmoriglio di finocchio selvatico € 40
Veal Tender Chop in white beans, wild fennel jus, potato pureé,
sautéed spinach
Chianti Classico , Aninori, DOCG, 2011
CONTORNI
Side dishes
Insalata rucola e Parmigiano € 5
Rucola salad with 28-month aged Parmesan shavings
Spinaci saltati all’aglio e limone € 6
Sautéed spinach with garlic and lemon
Insalata verde € 5
Green salad, Roberto’s balsamic dressing
Verdure di stagione € 6
Assorted seasonal vegetables
Patate al rosmarino € 4
Rosemary roasted potatoes
DOLCI
Dessert
I due Tiramisú € 14
Two preparations: Roberto’s classic recipe
and the secret recipe of Mrs. Bianca
Tortino al cioccolato nero, gelato alla vaniglia € 13
Organic Grand Cru Piura warm chocolate cake,
vanilla ice-cream
Preparation time: 12 min.
Macedonia stagionale € 9
Seasonal fresh fruit salad
Dolcissimo € 28
A collection of dolci, good to share
Mousse al Bacio Perugina, crema di latte
alle bacche di vaniglia, foglia d’oro € 16
“Bacio Perugina” chocolate mousse,
vanilla cream, golden leaves
20
GELATI
Ice creams
Tahitian vanilla
Belgian chocolate
Peruvian pure chocolate
Neapolitan coffee
Violet
Pear & Grappa
Selection of three ice-creams € 11
FORMAGGI
Cheeses
Pecorino, Gorgonzola, Taleggio,
Caciocavallo, Testun al Barolo
Three € 13 / Five € 15
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