CHRISTMAS PARTY MENU N1
£21.50 PER PERSON

STARTERS

La Caprese: V

Fresh mozzarella cheese and tomatoes garnished with origano extra virgin olive oil Basil pesto & balsamic vinegar.

Potato Tart. V
An oven-baked Italian style potato pie. Made with flour, extra virgin olive oil & mashed potatoes. Filled with roasted aubergines mushrooms & Olives.      Served with tomatoes and cucumber salad.

Aubergine Parmigiana: V

Char – grill aubergine then oven baked with origano, garlic Parmesan cheese, tomatoes sauce, & melted mozzarella cheese. With basil pesto & balsamic reduction.

Tomato Rose:V

Fresh sliced tomatoes rose style, filled with ricotta cheese, fresh herbs.

Italian Air Cured Meat & Cheese Antipasto:

A selection of typical air cured Italian meat & Cheeses , Garnished with olives, mixed Mediterranean vegetable Home-made bread.

Wild Boar Tart:

Oven Baked Tartlet filled with wild boar ragout, served with garlic spinach, butternut squash puree truffle oil red wine & rosemary gravy.

Oven Baked Tomato:

Oven baked tomato filled with venison mousse & porcini mushrooms. Served with Grilled aubergine

Mix leafs, balsamic truffle & basil pesto.

Salmon Dome:

Marinated smoked salmon dome, filled with avocado mousse, lime juice and poached egg tomatoes saladette, basil pesto balsamic reduction.

MAIN COURSES

Game Stew:   (Please note: This is an unique dish very tasty deep and strong in flavour).

Wild Boar, Venison, Pheasant, Hare. Marinated over night in Chianti riserva wine & Rosemary. Braised with onions, carrots, celery, cooked with garlic, saffron, sage origano & chopped tomatoes.

Served with sliced roasted potatoes, butternut squash puree, grilled Aubergine & Courgettes

Venetian Fish soup:

Inspirited from my grandmother from Venice, this Rustic chowder its made with fresh (Calamari, Salmon, Cod, Red Mullet, Prawns, fresh herbs, garlic, saffron, white wine, lemon, courgettes chopped tomatoes).

Wild Boar Pappardelle: Please note:  (This unique dish is very tasty deep and strong flavour).

Fresh ribbon of egg pasta cooked with a unique wild boar ragout marinated in Chianti Riserva red wine

Cooked with rosemary, sage , origano, garlic, saffron and chopped tomatoes. Truffle oil.

Sea Food Half Moon Raviolo:

Oven baked half moon shaped raviolo, filled with mix seafood mousse ( Salmon, Prawns, Calamari, Mussels) Served with butternut squash puree, calamari, grated mullet roe chopped tomatoes sauce.

La Lanterna stone baked pizza: V

Grilled aubergine, fresh tomatoes, garlic , origano, spinach, mushrooms.

 

Culurgiones: V

A Typical Sardinia Raviolo filled with mashed potatoes, ricotta cheese , fresh herbs, garlic, mint & saffron. Served with simple tomato & basil pesto sauce.

Chicken Casserole:

Typical Florence dish made with: fresh chicken meat cooked with carrots onions, celery, capers, olives, mushrooms, courgettes, garlic, withe wine, balsamic vinegar, rosemary origano, chopped tomatoes & slided roasted potatoes.

Grilled Aubergine: V

Ricotta cheese & herbs filled tomatoes, Butternut squash Puree, grilled aubergine, basil pesto & balsamic reduction.

DESERTS/COFFES

La Lanterna fresh homemade Italian Tiramisu’:  Banana & coconut ice cream:

Baked Peach Tart with Cherry custard & coconut icecream,  Vanilla & chocolate ice cream:

Lemon sorbetSelection of Italian Cheeses: Selection of Coffee & Teas, liquer coffee £2.00 extra

 

Print Friendly, PDF & Email