MENUS
Restaurant Menu
- Starters
- Soup, Pastas and Risotto
- Main Courses
- Side Dishes
- Desserts
MENUS
The menu offers you seasonal dishes based on authentic Italian recipes, using fresh ingredients with a modern twist. A new, fairly priced menu gives guests the choice of many kinds of exclusive dishes.
Please select an item from the menu on the left.
All prices include VAT.
Starters
- ANTIPASTI
Starters - Antipastissimo € 24
- Our winter collection of appetizers
- Insalata mista Roberto's
- Seasonal leaves, Cuore di Bue tomatoes, pine nuts,
celeriac crisps and balsamic dressing. Your choice of:
Grilled Tomino cheese € 14
San Daniele ham € 16
Roasted sea scallops € 19 - La Mozzarella di Bufala Campana
- The best mozzarella we have tasted, made with
milk of the buffaloes of the Cilento National Park.
Your choice of:
'Casa Madaio Tradizionale', the traditional € 20
'Affumicata', the smoked version € 18 - Le sette bruschette € 38
- Seven winter 'bruschette': Seasonal Umbrian truffle,
wild mushrooms, 'speck' and apple, taleggio and radicchio,
winter vegetables, mountain 'lardo', tomato and smoked mozzarella - Culatello di Zibello D.O.P. € 26
- A speciality from Parma: the most prized Italian 'salumi',
the heart of the ham cured in humid cellars for 15 months - Il duo di Baccalá € 21
- Salted cod prepared two ways: Venetian-style with milk,
declared an 'official' Italian dish by Pope Pio V in 1570 and Florentine-style
with tomatoes and white wine, served with polenta - I salumi di montagna € 13
- Mountain 'lardo', 'speck' from Asiago, salame 'finocchiona',
Umbrian salami and Manteca from Cilento - Il trio di battutine € 23
- Three preparations of veal tartare:
natural, winter truffle, wild mushrooms.
Add 10 gr. of Italian Perle caviar € 48 - '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
Soup, Pastas and Risotto
- Soups
- Minestrone Ligure € 15
- Autumn vegetable soup with Ligurian pesto
- inestra Garfagnina con farro € 12
- Cream of Borlotti beans, spelt
- PRIMI
Pastas - Le paste secche
- Penne alla Norma € 15
- The most famous pasta dish from Catania in Sicily, named after
Vincenzo Bellini's opera: penne with fried aubergines,
tomato sauce and dried ricotta - Spaghettini Martelli alle Vongole € 23
- The world's best spaghetti, 'vongole veraci'
from Chioggia, garlic, Calabrian chillies and parsley - Le paste fatte in casa
- Tagliolini € 13
- Hand-made pasta with melted buffalo butter
and 28-months aged Parmigiano Reggiano.
Add two grams of winter truffle €19 - Agnolotti Piemontesi € 18
- Classic Piedmont pasta filled with roasted veal, sage 'sugo'
- Gnocchi al formaggio alpino e noci € 14
- Potato 'gnocchi' with Fontina, Salva,
Asiago cheeses, walnuts - Ravioli al burro d'Astice € 28
- Ravioli filled with lobster and eggplant,
lobster-butter sauce - Raviolo aperto bianco e nero € 32
- 'Luca de Santis' black and white 'open' raviolo filled with
scallop ragout, pan-fried scallop topped
with Italian Perle caviar, Prosecco sauce - Tagliatelle ai funghi € 18
- Tagliatelle with wild mushrooms
- Tortellini in brodo di cappone € 16
- The recipe from the 'Confraternita del tortellino' in Bologna: pasta filled
with Parma ham, mortadella and Parmiggiano, capon broth - Risotto
- I risotti: bianco e rosso € 21
- Carnaroli rice: Taleggio cheese and radicchio
- Risotto ai due ori € 25
- Gualtiero Marchesi's signature dish: saffron risotto with gold leaf
Please allow preparation time of 22 minutes
Main Courses
- IL PESCE
Fish Main Courses - Cacciucco alla Livornese € 29
- A fisherman's stew from the Etruscan riviera:
gurnard, prawn, mussels, vongole, cuttlefish - Tonno agli agrumi € 33
- Grilled yellow-fin tuna steak, citrus dressing
- Branzino al sale € 39
- Sea bass baked in a salt crust
- Gran fritto misto d'Inverno € 48
- Deep-fried lobster, scallops, king prawns, squid,
winter vegetables, salsa verde - La Sogliola di Dover in padella € 55
- Pan-fried Dover sole with lemon butter sauce,
boiled potatoes, sauteed spinach - LA CARNE
Meat Main Courses - Anatra all'arancia € 28
- Caterina de Medici's 1533 recipe of roasted duck with orange
- Brasato al Barolo € 33
- Braised beef in Barolo wine
- Filetto di manzo ai funghi selvatici € 35
- Grilled fillet of beef with wild mushrooms, Italian 'black' cabbage
- L'agnello alla Romana € 37
- Grilled lamb chops, rosemary, anchovy's sauce
- Tournedos Rossini € 42
- The classic dish created in Paris by master chef Auguste Escoffier for composer Gioachino Rossini:
Tournedos, ethical foie gras, winter truffle, Madeira sauce - La costata di mazo € 95 (for 2 persons)
- Grilled Angus rib (1kg.), served with your choice of 'contorni'
- VEGETARIANI
Vegetarian Main Courses - La Parmigiana € 23
- Sliced aubergine layered with buffalo mozzarella,
San Marzano tomato sauce, basil - Le verdure grigliate € 20
- Roasted winter vegetables with
Cilento's Caciocavallo and 12-years old balsamic
Side Dishes
- CONTORNI
Side Dishes - Insalata rucola e Parmigiano € 4
- Rucola salad with 28-months aged Parmesan flakes
- Insalata verde € 5
- Green salad, Roberto's balsamic dressing
- Spinaci saltati all'aglio e limone € 7
- Sautéed spinach with garlic and lemon
- Verdure d'inverno € 9
- Roasted winter vegetables
- Carciofi fritti € 8
- Fried artichokes
- Patate bollite € 6
- Boiled roseval potatoes with 'novello' oil and parsley
- Patate in tecia € 7
- Sauteed crushed potatoes with onions and nutmeg
- Polenta e Caciocavallo € 10
- Polenta with aged mountain cheese
- Puree' di patate al tartufo € 12
- Potato puree with winter truffle
Desserts
- I DOLCI
Dessert - Il bonet Piemontese € 13
- Milk and caramel flan
- Crépes Cipriani alla crema pasticciera flambate al Grand Marnier € 17
- Pancakes with pastry cream flambeed with Grand Marnier
- Macedonia stagionale € 10
- Seasonal fresh and dried fruit salad
- Caffé goloso € 10
- Espresso with 2 'pasticcini'
- Il tuo Babá Napoletano alla crema € 18
- Home-baked Napolitan Baba soaked in syrup, your choice of liquor, pastry cream
- Bicerin € 12
- A speciality from Turin: Espresso coffee, chocolate, whipped cream
- Tutto Ciocolato per due € 36
- Chocolate tortino, chocolate pasticcini, chocolate ice-cream with warm chocolate sauce, “nutella” crêpe, bonbons
- I due Tiramisú € 15
- Two preparations: Roberto's classic recipe and the secret recipe of Mrs. Bianca
- Tortino al cioccolato nero, gelato alla nocciola € 16
- 70% cocoa chocolate cake, hazelnut ice-cream
Preparation time: 12 min. - GELATI CLASSICI
- Vaniglia Tahitiana
- Tahitian Vanilla
- Cioccolato bianco Belga
- White Belgian chocolate
- Cioccolato nero Peruviano
- Peruvian pure chocolate
- Caffé Napoletano
- Neapolitan coffee
- Nocciola
- Hazelnut
- Pistacchio e pepe rosa
- Pistache and pink peppercorns
- SPECIALITÁ STAGIONALI
- Arancia sanguinella
- Blood orange
- Limone
- Lemon
- Miele e Mascarpone
- Honey and Mascarpone
- Cannella
- Cinnamon
- I FORMAGGI
- Pecorino, Gorgonzola, Taleggio,
- Caciocavallo, Testun al Barolo
- Selectie van drie kaassoorten € 14
- Selection of three cheeses
- Selectie van vijf kaassoorten €16
- Selection of five cheeses