Menu 6 portate € 120 a personaMenu 8 portate € 140 a persona. Tutti i diritti riservati. “In-Contaminazioni” da 7 portate, È necessario abilitare JavaScript per vederlo. Service was friendly and fast (by Italian standards). Scopri il menù alla carta, i menù degustazione e la carta dei vini del Santa Elisabetta, il ristorante stellato a Firenze dello Chef Rocco De Santis. Proseguendo con la navigazione accetti l'impiego di cookie in accordo con la nostra cookie policy. Da Mario Ristorante & Pizzeria, Etiler Merkez için Menü Görüntüle - Paket Servis, Al-Götür veya Yemeğe Çık için Zomato'da Da Mario Ristorante & Pizzeria Menüsünü Görüntüle, Da Mario Ristorante & Pizzeria Menü … Richiediamo una carta di credito a garanzia della prenotazione. var prefix = 'ma' + 'il' + 'to'; I menù degustazione al Santa Elisabetta sono disponibili dal martedì al sabato a pranzo dalle ore 12.30 alle ore 14.30 e a cena dalle ore 19.00 alle ore 22.30 (eccetto nei giorni di eventi enogastronomici con menù speciali). var path = 'hr' + 'ef' + '='; 8.00 Asparagi Gratinati Fresh asparagus gratinated with cream, Parmesan cheese and crispy bacon . My favorite dishes were: The restaurant itself was located along the canal away from many of the touristy streets which allowed for a relaxing and peaceful place to have dinner. Questo indirizzo email è protetto dagli spambots. Kingswood Parade, “Tracce di innovazioni” da 5 portate, SL7 3NT, Fresh asparagus gratinated with cream, Parmesan cheese and crispy bacon, Sauteeted mushrooms with garlic and chilli on a toasted bread, Toasted bread with marinated fresh tomato, fresh ricotta cheese, fresh basil, onion, rocket and olive oil, Baked aubergine cooked in tomato, basil,garlic, mozzarella and parmesan cheese, Mixed Italian cured meat, cheese olives and sundried tomatoes on a bed of salad, Parma ham and Parmesan cheese on a bed of rocket with balsamic glaze, King prawns in garlic, chilli, olive oil and fresh tomato, King prawns in olive oil, crispy bacon and limoncello sauce, Fresh mussels in white wine, garlic, chilli and tomato sauce, Golden fried squid served with tartar sauce and a garnish of salad, Meatballs in a garlic, chilli and tomato sauce, Chicken strips served on a bed of mixed leaves salad, tomatoes and parmesan cheese, Penne with garlic, chilli and tomato sauce, Penne with tomato sauce, garlic and fresh basil, Penne pasta with mushrooms in garlic, cream of truffle, walnuts and cream sauce, Penne pasta with Nduia (spicy pork meat), mushroom, ricotta cheese in garlic, olive oil and fresh tomato sauce, Spaghetti with crispy pancetta, egg yolk, cream and parmesan cheese. Sono disponibili percorsi enologici in abbinamento ai menù degustazione. LO CHEF GIUSEPPE RACITI. 19.30 - 22.30. Tel. “Carte Blanche” da 3 portate a scelta dello Chef. Homemade ravioli, please ask the staff for the filling and sauce, Paccheri pasta with salmon in a creamy sauce, Paccheri pasta with chopped pork fillet, fresh aubergine, garlic, chilli and tomato sauce, Paccheri pasta with mussels, clams, squid and prawns in a white wine, garlic, chilli and tomato sauce, Paccheri pasta with king prawns, in garlic, chilli & tomato sauce, Paccheri pasta with fresh monkfish and courgette in garlic, olive oil, chilli, white wine and fresh tomato, Rice with mussels, clams, squid and King prawns in a white wine, butter, garlic, chilli and fresh tomato sauce, Rice with porcini mushroom, garlic, butter and parmesan cheese with a dash of cream, Rice with Asparagus and king prawns in olive oil, butter, garlic and touch of cream, Tomato, mozzarella, olives, anchovies and capers, Tomato, mozzarella, olives, artichokes, mushroom and ham, Tomato, mozzarella, onion, nduja (spicy pork meat) and peppers, Tomato, mozzarella, smoked mozzarella, parmesan and blue cheese, Tomato, mozzarella, rocket, parma ham and parmesan shavings, Folded pizza with tomato, mozzarella, ham, mushroom and topped with garlic, Folded pizza with tomato, mozzarella, pepperoni sausage, artichokes, egg, olives, and mushrooms topped with Parma ham and garlic, Folded pizza with Mozzarella, tomato, ricotta cheese and pepperoni, Tomato, mozzarella, spinach, blue cheese and egg, Tomato, mozzarella, blue cheese and chicken, Tomato, mozzarella, king prawns and rocket, Tomato, mozzarella, artichokes, spinach, mushroom, olives, peppers and onion, Tomato, mozzarella, meat balls, peperoni sausage, ham, onion and chips, Supreme of chicken with mushroom in garlic, olive oil, white wine and fresh tomato, Pan fried breaded chicken escalope topped with fresh tomato and mozzarella, served with tomato and basil spaghetti, Roasted pork fillet with pancetta and porto sauce, Sirloin steak with porcini mushrooms in garlic, olive oil and cream sauce, Sirloin steak in a green peppercorn, brandy and touch of cream, Grilled sirloin steak, topped with fresh tomato, fresh mozzarella and parma ham, Fresh fillet of salmon in a green peppercorn, brandy and touch of cream, Supreme of chicken with asparagus and roasted peppers in white wine sauce and touch of cream, Supreme of chicken topped with ham and mozzarella, cooked with white wine, butter and garlic, Veal escalope cooked with mushroom, cream of truffle garlic, butter and touch of cream, Veal escalope cooked with white wine, garlic, olive oil, capers, oregano and tomato sauce, Fresh fillet of monkfish with fresh mussels, fresh clams, squid in fresh tomato, chilli and garlic, Grilled fresh seabass served with spaghetti in mushrooms, olive oil and fresh tomato sauce, © Copyright 2020 Da Luca Restaurants. Reservations Call 02.84.293.701 from Tuesday to Saturday from 10.00 to 11.00 or write to ristorante@enricobartolini.net Zash Country Boutique Hotel, Giuseppe RacitiStella Michelin 2019 con il Ristorante Zash, 2015 | UOVO POCHE' | € 22provola dolce e gelsi rossi, 2020 | TARTARRE E TARTARA | € 24 battuto di manzo, salsa tartara e barbabietola, 2020 | CRUDO DI GAMBERO ROSSO | € 26 stracciatella di bufala, mandarino verde e pistacchio, 2016 | MAIALE | € 30 pluma di maialino iberico, cipollotto, arancia e zenzero, 2019 | MANZO | € 35 bernese al pepe verde, bietole e jus di vitello al tartufo, 2018 | RICCIOLA | € 30 cime di rapa, aglio nero, acciughe e pane “atturato” all’origano, 2020 | TENERELLA | € 14 gateau al cioccolato fondente, cremoso al caramello, gelato alla nocciola e gel ai frutti rossi, 2020 | TARTUFO "FRITTO" | € 14 farcito con ricotta, cannella e pralinato alle mandorle, crema inglese all’ arancia e sorbetto mandarino, TARTARRE E TARTARA battuto di manzo, salsa tartara e barbabietola, UOVO POCHE' "CROCCANTE"provola dolce e gelsi rossi, RISOTTO CARNAROLIfunghi porcini, lampone e nocciola, MAIALEpluma di maialino iberico, cipollotto, arancia e zenzero, TENERELLA gateau al cioccolato fondente, cremoso al caramello, gelato alla nocciola e gel ai frutti rossi, Il menù degustazione viene servito per almeno 2 persone, CRUDO DI GAMBERO ROSSO*stracciatella di bufala, mandarino verde e pistacchio, MEZZI PACCHERIbroccoli, n’duja, mozzarella, astice e limone, RICCIOLA cime di rapa, acciughe, aglio nero e pane “atturato” all’origano, TARTUFO "FRITTO" farcito con ricotta, cannella e pralinato alle mandorle, crema inglese all’ arancia e sorbetto mandarino.
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