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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 CICCHETTI

Mixed marinated raw shellfish : scampi, red Sicilian shrimps, fresh pea purea and pesto sauce.

Beef carpaccio with broad beans, artichokes and dill.

« Parmigiana sauce » large green asparagus served with fried egg, tomatoes and olives.

Fresh raw « Bonito » tuna, herbs and spices with ricotta cheese.

« Gran Tanara » Parma ham with fresh sweet and sour vegetables.

Artichokes, asparagus, broad beans and peas salad with pecorino cheese and watercress.

Yellow tail fish carpaccio, Tropea onions, raisins and pine nuts.


PRIMI PIATTI CICCHETTI

Green asparagus « Vialone nano » risotto.

Ossobuco ravioli, pea fondue and crunchy pancetta.

« Monograno Felicetti » paccheri, coccio sauce, zucchini and crab meat.

Homemade tagliatelle, « All’Aretina » lamb ragout.

« Senatore Cappelli » spaghetti, raw red prawns and « Venitian Caviar ».

« Monograno Felicetti » rigatoni with Sicilian tomatoes and mozzarella di Bufala.

Spinach and sorrel gnocchi, mushroom cream and scampi.


CARNI E PESCI

Cuttlefish and shrimps sauté wih polenta and fresh peas.

Cod escalope, asparagus, broad beans and pesto sauce.

Mixed fried prawns, scampi, squids and zucchini.

Milk fed roast leg of lamb with fresh thyme (for 2)

« Scottona » beef flank steak, herbs, and spinach purea and sweet peppers.

Panfried veal sirloin with asparagus, artichokes and basil.


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