“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
Tartare di Fassona, gelatina di aceto balsamico € 14
Piedmont’s veal tartare, aged balsamic vinegar jelly
Riso lombardo al salto, Bisque di astice e gamberi € 24
Pan fried risotto, gambas and lobster bisque
Anni 80’ € 16
The 80’s Mimmo Paladino’s Art Foodlosophy:
Three shapes of ravioli filled with “Pappa al Pomodoro”,
classic Tuscan bread and tomato filling
Filetto di Merluzzo cucinato a bassa temperatura,
verdello, taccole € 24
Slow cooked cod filet, lime, haricot verts
DOLCI
Crema al topinambur € 12
Jerusalem artichokes cream
Bila’ Hora € 12
A tribute to Domenico Paladino’s expositions at the Museum of Arts in S. Paolo:
Evolution of “Panna Cotta”, fruit dust
Mousse al Bacio Perugina, crema di latte
alle bacche di vaniglia, foglia d’oro € 12
“Bacio Perugina” chocolate mousse, vanilla cream, golden leaves
ANTIPASTI
Starters
PRIMI
Soups, Pasta & Risotto
Antipastissimo € 28
Our seasonal 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
Salumi d’Umbria € 20
White truffle Mortadella, Salame di Ghiandarolo in Vernaccia,
cellar dried sausage, seasoned Pancetta, Fior di Chiappa
Capesante alla piastra, Lardo di Colonnata,
crema di lattuga Romana € 18
Pan seared scallops, “Lardo di Colonnata”,
Romaine lettuce cream
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”
Acquerello invecchiato, peperone rosso arrosto
fiore di zucca ripieno al caprino € 22
Aged Acquerello rice, roasted red paprika,
stuffed zucchini flower
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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
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, 2012
Sogliola al burro e limone € 42
Pan-fried Dover sole, lemon butter sauce,
rosemary potatoes, sautéed spinach
Chardonnay, Tormaresca, DOC, 2013
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, 2013
Costolette di agnello, crema di patate,
carciofi alla Giudia € 38
Tuscan lamb chop whipped potato artichoke
“Giudia”
Barolo Riserva , Beni di Batasiolo, DOCG, 2006
Branzino al Sale € 44
Sea bass baked in a salt-crust served with your choice of ‘Contorni’
Sauvignon, Jacopo, DOC, 2013
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Bistecca di vitellino, fagioli del Lago Trasimeno,
salmoriglio di finocchio selvatico € 40
Veal Tender Chop in white beans, wild fennel jus
Chianti Classico , Antinori, DOCG, 2011
VEGETARIANI
Vegetarian
La Parmigiana € 24
Sliced aubergine layered with buffalo mozzarella,
San Marzano tomato sauce, basil
CONTORNI
Side Dishes
Patatine Casalinghe € 4
Hand-cut fries
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
Macedonia stagionale € 9
Seasonal fresh fruit salad
GELATI
Ice creams
Tahitian vanilla
Belgian chocolate
Peruvian pure chocolate
Neapolitan coffee
Strawberry
Pear & Grappa
Selection of three ice-creams € 11
FORMAGGI
Cheeses
Tortino al cioccolato nero, gelato alla vaniglia € 13
Organic Grand Cru Piura warm chocolate cake,
vanilla ice-cream
Preparation time: 12 min.
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
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colleagues