PRIMI PIATTI / FIRST COURSES

Antipasto Al Carrello

A selection of hot seasonal appetizers

Gnocchi Basilico E Pomodoro

Homemade potato dumplings tossed in a tomato and basil sauce

Bocconcini Di Ricotta E Spinaci

Spinach and ricotta dumplings poached in a cream sauce and gratinated in the salamander oven

Calamari Ripieni Al Calamari Ripieni Al Riso

Fresh local squid filled with crustaceans and rice, baked in the oven with tomato and herbs

Crespelle Regina

A mixture of veal, chicken and mushroom rolled in a pancake and baked in the oven with bechamel sauce

Fegatini Di Pollo Trifolati

Chicken liver pan-fried with onion, garlic and olive oil

Pasta E Fagioli

Traditional Italian borlotti bean soup

Prosciutto E Melone

Rockmelon and prosciutto

Salmone Marinato Al Sedano Salmone Marinato Al Sedano Bianco

Fresh Tasmanian Salmon cured with salt and served in a bed of lettuce, olive oil, lemon juice and celery

Tagliatelle Con Carciofi

Fresh homemade noodles tossed in an artichoke and tomato sauce

Tortelloni Panna E Funghi

Hat shaped pasta filled with veal and chicken and tossed in a mushroom, prosciutto and cream sauce

SECONDI PIATTI / MAIN COURSES

Anatra in Porchetta

Domestic duck roasted in the oven with rosemary, bay leaf and garlic

Coniglio In Salmi'

Stew of rabbit with capers , lemon juice and white wine

Fegato Alla Veneziana

Calf liver thinly sliced and pan-fried with onion and olive oil

Merluzzo Al Limone

Fillets of Red Emperor pan-fried with white wine and lemon juice

Ossobucco Con Vegetali E Pomodoro

Veal shank cutlets baked in the oven with vegetables and tomato

Pesce Spada Alla Griglia

Swordfish cutlets marinated with lemon juice, olive oil, herbs and charcoal grilled

Petto Di Pollo Alla Petrogniana

Chicken Breast filled with spinach, cheese and pan-fried with white wine

Polpette Origano E Pomodoro

Traditional Italian meatballs in a tomato and oregano sauce

Saltimbocca Alla Romana

Scallops of veal topped with prosciutto, sage and pan-fried with white wine

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