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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

Beef scottona carpaccio with spinach and beetroot, parmesan cheese

Fried broccoli, snails, garlic, prawns and olive oil

Mediterranean yelllowtail fish carpaccio, fennel puree, tarragon vinaigrette

Parma ham « Gran Tanara » 28 month and pear Abate

Sea scallops late radishes, bacon and condiments riviera

Artichokes, and alla Giudea lentils, Buffalo ricotta, aromatic oils


PRIMI PIATTI

Spaghettoni « Felicetti with prawns, shrimp and kale

Pappardelle with wall meal flour, hare stew "alla Toscana

Stuffed ravioli filled with osso buco with artichokes and gremolada

"Cameri" gorgonzola risotto with simmered chicken livers

Linguine Monogram, sea scallops, lemon and chicory

Tortelli stuffed with pumpkin, butter, sage and hazelnuts from Piedmont

Paccheri with turnip tops, mussels and smoked cheese


CARNI E PESCI

Dover sole, fried with artichokes, zucchini and lemons

Crispy fried prawns, jumbo scampi, squids and zucchini

Fillet of sea bream roasted with lettuce, potatoes and olives, rocket pesto

Great Italian mixed poached meat with its sauces

Sliced scottona beef, aromatic herbs and braised radicchio

Pan-fried "fassona" veal with chestnuts, red onions and sage


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