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The Menu

The seasonal menu, with a cover inspired by the great Renaissance artist, Giuseppe Arcimboldo, offers a selection of dishes created using prime regional products sourced from all over Italy thus the discerning client is taken on a truly gastronomic tour of that country.


ANTIPASTI

Stewed cardons and artichokes, fine herbs and ricotta cheese.

Sea scallops à la plancha with chickpeas, bacon and green sauce.

Radicchio Treviso salad, puntarelle, apples and gorgonzola cheese.

Beef carpaccio,walnuts sauce, parmesan cheese and roquette salad.

Citrus bar tartare with Umbrian lentils.

Parma ham " Gran Tanara 28 months " with Abate pears.


PRIMI PIATTI

Homemade orecchiette with cime di rapa, garlic and mussels .

Mountain potatoes gnocchi, Castelmagno cheese fondue and hazelnuts .

Radicchio and Amarone wine risotto.

Fresh porcini stuffed ravioli, cèpes sauce and lentils.

King prawns and sea scallops spaghetti "Felicetti".


CARNI E PESCI

Ligurian roasted turbot style.

Deep fried gambas, scampi, calamars and zucchini.

Roasted monkfish with mussels and beans sauce.

Sauté calf liver Vénitien Style.

Black pork with walnuts crust, cabbage and chestnuts sautées.

Tagliata " Frisona " beef, pepper corn sauce and Treviso radicchio.

Snails and rabbit stewed in a Piemontese style.


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