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MenùSummer 2012

Earth appetisers

Freemason appetiser

Rabbit fillet with tomatoes confit, bittersweet sauce and carrots Cold cuts with salted biscuits of Montasio cheese

Burrata cheese with vegetables caponatina

Terrine of guinea fowl served with porcini mushrooms al imperial sauce

Quiche Lorraine filled with red Tropea onion

Degustation of the all appetisers (minimum two people)

Pasta

Risotto of the day (minimum two people)

Bigoli with mallard ragout

Tagliatelle alla carbonara di porri (leeks)

Red small dumplings with peas and crumble speck

Eggplants and bufala cheese lasagna

Spaghetti alla chitarra with julienne vegetables and grilled beef

MAIN COURSE

Fiorentina (T-Bone steak)

Sirloin of beef

Fillet of beaf griller, or with green peppers sauce, or tartare

Beef entrecote

Duck entrecote browned with red wine reduction

Glazed veal fillet served with chicory and lard

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Sea appetisers

Selection of tree raw fish

Selection of five raw fish

cylinders of salmon trout, celeriac puree and shrimp bisque

Sea Pasta

Black tagliolini with squid and red peppers

Tortelloni filled with sea bream, lemon and mint

Sea Main course

Grilled eel with salad and beetroot mayonnaise

Tuna grilled steak

Desserts

The chocolate in tree different forms

Variation of panna cotta

Expressed tart with pears and blackberries salad served with vanilla ice cream covered with almonds

Coffee semifreddo with whisky cream sauce

Millefoglie with meringue and strawberries or with dark chocolate

Catalana cream perfumed with thyme and limoncello

___Ristorante Antica Masseriavia Scapacchiò Est 11- Saccolongo (PD)TELEFONO +39 049 8015886 MOBILE +39 342 7843668 MAIL info@ristoranteanticamasseria.com

© Ristorante Antica Masseria // 3