“FELICE S. VALENTINO" SABATO, 14 FEBBRAIO ANTIPASTO INSALATA DI BARBABIETULE CON BURRATA organic red and yellow beets, baby arugula topped with burrata 10 INSALATA DI CAPESANTE E ARANCIA ROSSA warm scallops, sliced fennel, blood orange in a pomegranate dressing 12 PRIM I RAVIOLI DI POLLO house made ravioli filled with chicken, sundried tomatoes, spinach in a artichoke white wine butter sacue 25 SPAGHETTI DI ARAGUSTA half main lobster with shrimps in a brandy tomato sauce 27 SECONDI BRANZINO AVVOLTO IN PROSCIUTTO pan seared bluenose sea bass wrapped with prosciutto in a figs and red wine reduction served with mashed potatoes and baby vegetables 28 FILETTO DI MANZO E GAMBERETTI grilled fillet mignon topped with freshwater prawns served with mashed potatoes and grilled asparagus 29 DO LCE ZABAIONE CON FRUTITI DI BOSCO ASSORTITI italian zabayon with mix berries over puff pastry 10
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