Restaurant week menu by ‘Cesca
ANTIPASTI
choice of:
Insalata alla Sarda, tomato, cucumber, pane carasau, Vidalia onion, oregano & fresh basil
Burrata, creamy Apulian mozzarella, apple sage puree, prosciutto di Parma,
crushed pistachio di Bronte
Tortelli ai Funghi, mushroom filled pasta, black truffle cream, shaved Grana
Cavolfiori Fritti, tempura fried cauliflower, spicy aioli
SECONDI
choice of:
Anatra, seared duck breast, butternut squash puree, grilled zucchini & duck demi glaze
Lasagnetta al Verde, artichoke, spinach & Bechamel lasagna
Costoletta di Maiale, charcoal grilled marinated Berkshire pork chop,
sauté broccoli rabe & cannellini beans
Orata , grilled Mediterranean seabream fillet, eggplant caponata
DOLCI
choice of:
Pannacotta vanilla, cardamom, cherry coulis
Royal Chocolate Log
Homemade fig gelato, caramelized , fig
