Post on 21-Jan-2021
transcript
C O S TA D ’ A M A L F I
degustationsix courses ~ ~ six wines
May 25th 2019 ~ 7.30 pm. B 2900.- net
Carpacio AmalfiMediterranean octopus,
Italian parsley, lemon, black pepper.
Gambero RossoLemon cured sweet Mazzara prawn, salsa verde.
ANTIPASTO - ENTREE (Selection)
SOUP
AMALFI Rosa dei VentiHand rolled seabass ravioli,
Mazzara prawn broth.
Linguine POSITANOLobster morsels, cream, lemon skin
Italian parsley, cracked black pepper.
Colatura di CETARASpaghetti, essence of anchovy, chili,
bread crumbs, sultanas, parsley.
PASTA (Selection)
Orata GratinataBream fillet gratin,
lightly smoked provola, potatoes, wine.
Baccala’ in TegaminoAtlantic Cod baked, black olives,
oregano, parsley, bell pepper, organic tomato.
SECONDI-MAINS (Selection)
ZuccottoChocolate domed delight, Limoncello sponge, gelatos.
FalanghinaMorabianca
LacrimaRosa
FianoRadici
Caciocavallo al Fuoco (Cheese) Taurasi Riserva
GrecoNovaserra
RedimoreAglianico
LacrimaRosa
taste o f Amalfi
ANTIPASTO - ENTREE
SOUP
di FunghiOrganic portobello, onion, thyme,
reggiano croutons.
Linguine POSITANOHandrolled, cream, lemon skin
Italian parsley, cracked black pepper.
PASTA
Carciofi RipieniBaked Artichoke hearts, ricotta, provola cheese
SECONDI-MAINS (Selection)
ZuccottoChocolate domed delight, Limoncello sponge, gelatos.
FalanghinaMorabianca
LacrimaRosa
FianoRadici
Caciocavallo al Fuoco (Cheese) Taurasi Riserva
GrecoNovaserra
taste o f Amalfi
Zucchine RipieneBaked Zucchini, Reggiano,
Sun-Dried Tomatoes - Fennel salad.
Vegetarian
Asparagi BianchiWhite asparagus, truffle oil, foamed reggiano,
ricotta n’dorata.
RedimoreAglianico