VEGETABLES menu - Hotel Salviatino · VEGETABLES MENU Antipasti - Hors D’oeuvre Gelato di Pane e...

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LA CUCINA DEL SALVIATINO. Vía del Salviatino, 21. Fiesole - Firenze 50137. Italy. +39 055 9041111. [email protected]. www.salviatinoagenda.com • www.salviatino.com VEGETABLES MENU Antipasti - Hors D’oeuvre Gelato di Pane e Pomodoro, Crema di Burrata, Cozze e Cipollotto croccante Ice cream of Tuscan Tomato and Bread Soup, Cream of Burrata Cheese, Mussels and Crispy Onion Le Verdure e le Foglie in pastella Green Vegetables and Leaves Tempura Panzanella Toscana con Hamburger di Seppia Cuttlefish Burger with Panzanella (Tuscan Bread Salad) Pappa e Burrata al Pomodoro con Basilico Traditional Tuscan Tomato soup and Burrata Cheese Primi Piatti - First Courses Testaroli con Pesto di Basilico e Parmigiano Testaroli with Basil Pesto and Parmesan Cheese Risotto al Parmigiano con Sorbetto al Pomodoro e Basilico Parmesan Risotto with Tomato and Basil Sorbet Girelle di Ricotta e Spinaci, Gamberi Rossi e Riduzione di Caciuccio Homemade Pasta Stuffed with Ricotta cheese and Spinach, Red Prawns and Caciucco reduction Gnudi di Ricotta e Spinaci Gnudi, Tuscan home made pasta with Ricotta Cheese and Spinach Secondi Piatti - Main Courses Il Gusto del Rombo con Patate e Verdure Turbot whit Potatoes and Vegetables

Transcript of VEGETABLES menu - Hotel Salviatino · VEGETABLES MENU Antipasti - Hors D’oeuvre Gelato di Pane e...

Page 1: VEGETABLES menu - Hotel Salviatino · VEGETABLES MENU Antipasti - Hors D’oeuvre Gelato di Pane e Pomodoro, Crema di Burrata, Cozze e Cipollotto croccante ... Il Gusto del Rombo

   

 LA CUCINA DEL SALVIATINO. Vía del Salviatino, 21. Fiesole - Firenze 50137. Italy. +39 055 9041111.

[email protected]. www.salviatinoagenda.com • www.salviatino.com

VEGETABLES MENU

Antipasti - Hors D’oeuvre

Gelato di Pane e Pomodoro, Crema di Burrata, Cozze e Cipollotto croccante Ice cream of Tuscan Tomato and Bread Soup, Cream of Burrata Cheese, Mussels and Crispy Onion

Le Verdure e le Foglie in pastella

Green Vegetables and Leaves Tempura

Panzanella Toscana con Hamburger di Seppia Cuttlefish Burger with Panzanella (Tuscan Bread Salad)

Pappa e Burrata al Pomodoro con Basilico

Traditional Tuscan Tomato soup and Burrata Cheese

Primi Piatti - First Courses

Testaroli con Pesto di Basilico e Parmigiano Testaroli with Basil Pesto and Parmesan Cheese

Risotto al Parmigiano con Sorbetto al Pomodoro e Basilico Parmesan Risotto with Tomato and Basil Sorbet

Girelle di Ricotta e Spinaci, Gamberi Rossi e Riduzione di Caciuccio

Homemade Pasta Stuffed with Ricotta cheese and Spinach, Red Prawns and Caciucco reduction

Gnudi di Ricotta e Spinaci Gnudi, Tuscan home made pasta with Ricotta Cheese and Spinach

Secondi Piatti - Main Courses

Il Gusto del Rombo con Patate e Verdure

Turbot whit Potatoes and Vegetables

Page 2: VEGETABLES menu - Hotel Salviatino · VEGETABLES MENU Antipasti - Hors D’oeuvre Gelato di Pane e Pomodoro, Crema di Burrata, Cozze e Cipollotto croccante ... Il Gusto del Rombo

   

 LA CUCINA DEL SALVIATINO. Vía del Salviatino, 21. Fiesole - Firenze 50137. Italy. +39 055 9041111.

[email protected]. www.salviatinoagenda.com • www.salviatino.com

Carrè d’Agnello con crema di Cavolfiore e Verdure al Vapore Roasted Lamb with Cauliflower Cream and Steamed Vegetables

Parmigiana di Finocchio gratinata

Gratinated Fennel Parmigiana

Dal nostro Grill - From Our Grill

Fiorentina Traditional Tuscan T-bone steak

Pesce Intero Secondo Disponibilità

Whole Fish on The Grill

Grigliata Mista di Crostacei Secondo Disponibilità Mixed Grilled Crustaceans

Grigliata Mista di Carne Secondo Disponibilità

Mixed Grilled Meat

Menu Degustazione - Tasting Menu

Tegliacci: 3 portate – 3 Courses a persona/per person Ojetti: 6 portate – 6 Courses a persona/per person

Toscano: 3 portate – 3 Courses a persona/per person


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