Restaurant menu «Il Pittore»
5 May 2014
Italian gastronomy
Sausages & ham
| Prosciutto di Parma 40 g |
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| Mortadella 40 g |
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| Salame Milano 40 g |
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| Speck 40 g |
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| Bresaola 40 g |
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| Napoli (piquant) 40 g |
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| Italian starter 280 g | Italian sausages platter |
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Cheeses
| Gorgonzola Dolce 40 g | Blue cheese |
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| Asiago 40 g |
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| Parmigiano, 24 months 40 g |
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| Montasio 40 g |
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| Pecorino 40 g |
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| Taleggio 40 g |
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| Cheese platter 200 g |
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Starters
Vegetable
| Tomato carpaccio 220 g | Finely sliced tomatoes, put on Rocket salad. Served with pesto sauce and pine nuts |
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| Tomato terrine 300 g | Eggplant and tomato terrine, feta cheese and berries |
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| Caprese 280 g | Mozzarella Buffalo, ripe tomatoes and pesto sauce |
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| Artistic Salad 330 g | Mixed salad and vegetables |
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| Greek salad 380 g | Feta cheese, tomatoes, cucumbers, bell pepper, black olives, onion, olive oil |
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Meat starters
| Vitello tomato 220 g | Veal dressed with Sugo di Tonno (Tuna sauce), decorated with capers |
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| Boiled oxen tongue and horse radish 200 g | Boiled oxen tongue carpaccio. Served with creamy horse radish and whole-grain mustard |
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| San Daniele ham and melon 260 g | Parma ham and orange melon |
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| Roast Beef Salad 300 g | Finely sliced roast beef and lettuce. Served with lemon sauce |
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| Duck breast served with raspberry sauce 200 g | Finely sliced smoked duck breask and mixed salad, dressed with raspberry sauce |
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| Caesar Salad 300 g | Romaine salad and tender chicken breast, garlic croutons and Caesar sauce |
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| Spinach and chicken breast salad 300 g | New spinach and chicken breast, quail eggs dressed with bearnaise sauce |
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Fish salads
| Black caviar 50 g | Served with ciabatta, butter and sliced lemon |
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| Tuna and Burrata cheese 280 g | Burrata cheese, diced tuna and lettuce |
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| Shrimp cocktail 200 g | Cocktail shrimps dressed with rose sauce, decorated with orange |
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| Sea salad 270 g | Seafood served on lettuce, dressed with lemon sauce |
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| Burrata Salad 300 g | Burrata cheese, sliced salted salmon, mixed salads |
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| Crab basket 200 g | Crab and lettuce inside a grapefruit basket. Served with lemon sauce and berries |
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| Rocket salad and tiger shrimps 360 g | Rocket salad and tiger shrimps. Served with balsamic vinegar. |
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| Avocado and crabs, pesto sauce 350 g | King crabs, avocado, asparagus and shrimps, dressed with pesto sauce |
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Uncooked dishes. Carpaccio and tar-tare
| Beef carpaccio 180 g | Finely sliced beef dressed with mustard and lemon sauce, corn salad and parmigiano |
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| Duck carpaccio 240 g | Finely sliced duck fillets dressed with orange sauce and truffles oil |
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| Beef tar-tare 260 g | Chopped beef and lemon sauce, anchovy and capers. Served with raw egg yolk. |
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| Sea bass carpaccio 220 g | Finely sliced sea bass fillets, dressed with citrus sauce, lettuce and balsamic vinegar |
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| Tuna carpaccio 200 g | Finely sliced tuna fillets, dressed with citrus sauce, Rocket salad and parmigiano |
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| Salmon carpaccio 220 g | Finely sliced salmon fillets dressed with citrus sauce, Rocket salad, orange and lemon wedges |
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| Tuna tar-tare 300 g | Chopped tuna dressed with lemon sauce, capers, bell pepper, parmigiano |
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Seafood by weight
| Fine de claire oysters 1 piece |
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| Tsarskie oysters 1 piece |
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| Belon oysters 1 piece |
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| Lobster 100 g |
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| Tiger shrimps 100 g |
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| Sea bass 100 g |
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| Dorado 100 g |
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| Turbot 100 g |
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Entrees
Vegetable
| Vegetable mille feuille 350 g | Puff pastry, fried vegetables and lettuce |
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| Eggplants parmigiana 220 g | Sliced eggplants, baked in tomato sauce and mozzarella |
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| Grilled vegetables 300 g | Grilled vegetables and garlic oil |
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| Asparagus and parmigiano 250 g | Green asparagus, baked in bechamel and parmigiano |
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Meat
| Tavolozza di Montanaro (smoked sausages and cheeses platter) 400 g | Finely sliced and grilled ham, bacon, smoked chicken, scamorza cheese. Served with pickles. |
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| Warm quail salad 250 g | Mixed salad and grilled quail, dressed with sour and sweet sauce |
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| Rocket salad and taleggio cheese and speck 280 g | Fried speck rolls, stuffed with tallegio. Served with Rocket salad in honey and mustard sauce |
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| Foie gras and apples 220 g | Diced duck liver, dressed with apple and berry sauces |
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| Chicken liver dressed with currants sauce 210 g | Chicken liver, lettuce dressed with red currant |
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Fish
| Baked scallops 300 g | Scallops, baked in champagne sauce |
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| Warm octopus salad 300 g | Warm octopus and vegetables |
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| Baked mussels 270 g | Giant mussels, coated with chopped greens and baked in parmigiano |
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| Frog legs and Rocket salad 250 g | Breaded frog legs, Rocket salad, dressed with piquant sauce |
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Soups
Vegetable
| Minestrone 350 g | Classical Italian vegetable soup |
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| Porcini cream soup 400 g | Porcini cream soup and cream |
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| Asparagus cream soup 420 g | Green asparagus cream soup |
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| Crushed tomatoes soup 350 g | Crushed tomatoes and vegetables. Served with cream. |
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Meat
| Pumpkin and foie gras cream soup 450 g | Pumpkin, diced duck liver, bacon |
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Fish
| Green salmon soup 420 g | Spinach and diced salmon |
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| Sea soup 400 g | Seafood, vegetables, tomato sauce, herbs |
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| Shrimp and crab cream soup 330 g | Shrimps, crabs, cream |
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| Pumpkin and cod cream soup 450 g | Pumpkin and diced cod |
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| French beans and mussels cream soup 400 g | French beans cream soup and mussels |
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Main course
Vegetable
| Verde fettuccine 400 g | Green fettuccine, Gorgonzola, porcini |
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| Risotto, Burrata cheese and spinach 420 g | Arborio rice, spinach sauce, Burrata cheese |
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| Risotto, vegetables and pesto sauce 300 g | Arborio rice, mixed vegetables, pesto sauce |
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| Farro pasta and vegetable ragout 300 g | Composed pasta, vegetable ragout and ricotta |
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| Tagliatelle and porcini 400 g | Noodles, porcini dressed with cream sauce |
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| Penne and courgettes, pesto sauce 300 g | Penne, courgettes and pesto dressed with cream sauce |
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| Raviolli stuffed with ricotta and mushrooms 300 g | Raviolli stuffed with ricotta and mushrooms, dressed with cream sauce |
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Meat
| Lasagna Bolognaise 500 g | Traditional Italian lasagna dressed with bolognaise sauce and parmigiano |
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| Corn fettuccine and duck ragout (diet pasta) 400 g | Corn noodles and duck ragout |
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| San Daniele Noodles 350 g | Noodles and bacon, wrapped up into Parma ham and dressed with cream sauce |
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| Raviolli stuffed with potatoes and lamb ragout 300 g | Raviolli stuffed with potatoes. Served with lamb sauce |
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| Risotto tirolese 300 g | Arborio rice, apples and speck |
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| Spaghetti, pistachio and speck 320 g | Spaghetti, speck, pistachio dressed with ricotta and pesto sauce |
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| Spaghetti Carbonara 320 g | Spaghetti, bacon, served with cream sauce |
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Fish
| Green Sea Tagliatelle 320 g | Noodles, crabs, green asparagus, dressed with tomato sauce |
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| Seafood spaghetti 600 g | Spaghetti and seafood, dressed with tomato sauce |
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| Tagliatelle and Philadelphia cheese and crabs 350 g | Noodles, crabs, Philadelphia cheese, served with tomato sauce |
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| Champagne risotto 350 g | Arborio rice, champagne and surmullet fillets |
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| Fettuccine and salmon 400 g | Noodles, diced salmon, served with cream sauce |
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| Ravioli stuffed with cod, potatoes 300 g | Ravioli, stuffed with cod mince. Served with potato sauce |
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| Tagliolini and oysters 250 g | Noodles, oysters, cured tomatoes |
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| Spaghetti and lobster (per 2 pesons) 1,280 g | Spaghetti, lobster, tiger shrimps dressed with tomato sauce |
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| Mediterranean corn fettuccine (diet pasta) 420 g | Corn noodles, tiger shrimps, Rocket salad dressed with tomato sauce |
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| Spaghetti and calamari, pesto sauce 400 g | Spaghetti, fried calamari, red caviar and pesto sauce |
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Hot dishes
Meat
| Beef tagliata and shiitake 500 g | Finely sliced beef. Served with potatoes and shiitake |
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| Duck breast and berries 400 g | Duck breast dressed with Grand Marnier sauce. Served with potato and ricotta mousse |
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| Stewed rabbit leg and vegetables 400 g | Rabbit leg, celery, carrots, onion, tomatoes, baked potatoes and Rocket salad |
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| Veal medallions and asparagus 500 g | Veal dressed with green asparagus sauce. Served with potato mash |
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| Van Gogh beef fillets 610 g | Beef medallions layered with foie gras, dressed with wine sauce and berries |
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| Beef paillard 350 g | Beef chop and baked potatoes, mixed salad and vegetables |
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| Three pepper beef 560 g | Beef steak dressed with three pepper cream sauce. Served with baked potatoes. |
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| Mutton scalopine and tomato jelly 540 g | Mutton chop, vegetables and tomato jelly |
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| Chicken breast and Parmigiano sauce 400 g | Chicken breast stuffed with home-made salsiccia. Served with grilled eggplants, mixed salad and cream sauce |
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| Chicken Ortolano 400 g | Chicken breast and vegetables, shiitake |
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| Veal and Gorgonzola, pear and nuts 580 g | Baked veal, Gorgonzola, walnuts, pear, marsala sauce, baked potatoes |
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| Beef mille-feuille 350 g | Beef steaks layered with vegetables and mustard sauce. Served with potato mash and fried spinach |
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| Pork loin dressed with Philadelphia sauce 420 g | Pork fillets, dressed with Philadelphia sauce and walnuts. Served with potato mash |
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| Rack of lamb and honey sauce 350 g | Rack of lamb, asparagus and cherry tomatoes, Served with honey, pesto and mustard sauce |
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| Venison fillets dressed in wine sauce 350 g | Served with warm spinach |
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| Lamb fillets and pear, berries 285 g | Served with fried pear, spinach and balsamic creme |
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Fish
| Grilled cuttlefish 320 g | Served with vegetables |
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| Sea bass in salt cover 100 g | Sea bass covered with salt and baked |
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| Steamed dorado fillets 450 g | Dorado fillets and tiger shrimps, asparagus and pesto |
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| Steamed fish platter 435 g | Steamed sea bass, dorado, tuna, salmon, calamari, mussels and tiger shrimp. Served with wine sauce |
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| Lobster, shrimps served with parmigiano sauce 665 g | Lobster and asparagus baked in parmigiano and served with cream sauce |
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| Mediterranean-style sea bass 510 g | Sea bass fillets and vegetables, dressed with tomato sauce |
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| Il Pittore Cod 490 g | Cod fillets, crabs, scallops and asparagus, dressed with champagne sauce |
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| King shrimps and bacon, courgettes 400 g | Tiger shrimps, wrapped up into bacon, dressed with garbanzo sauce. Served with battered courgettes |
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| King shrimps, asparagus and pumpkin sauce 400 g | Tiger shrimps, green asparagus, tomato concasse, pumpkin creme |
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| Sea bass fillets and avocado 420 g | Sea bass fillets, baked with avocado and parmigiano. Served with rice and saffron |
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| Dorado fillets, vegetables en cocotte 350 g | Dorado fillets and mixed vegetables |
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| Tuna tagliata and pistachio 300 g | Tuna covered with pistachio. Served with soy sauce |
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Grilled dishes
Meat
| Grilled meat platter (per 2 persons) 1,430 g | Rack of lamb, beef steak, chicken breast, pork loin. Served with baked potatoes |
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| Angus entrecote 385 g | Marble beef. Served with baked potatoes |
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| Rib Eye Steak 500 g | Served with grilled vegetables |
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| Pork loin 585 g | Served with potato mash |
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Fish
| Grilled fish platter (per 2 persons) 1,580 g | Sea bass, dorado, tiger shrimps, langoustine, tuna, salmon, calamari, giant mussels, mixed salad |
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| Dorado 100 g | Served with green beans |
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| Sea bass 100 g | Served with fried spinach |
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| Salmon steak and vegetables 490 g | Served with steamed vegetables |
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| Tuna steak 440 g | Served with grilled vegetables |
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| Skewered tiger shrimps 100 g | Served with Rocket salad, cherry tomatoes |
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| Lobster 100 g | Served with mixed salad |
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In addition
| Rosemary and garlic focaccia |
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| Cheese focaccia 200 g |
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| Parma ham focaccia 200 g |
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| Speck focaccia 200 g |
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| Pesto focaccia 200 g |
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| Tomato bruschetta 200 g |
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| Bread platter 90 g |
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ON TOP