English Menu February 2018 - Hostaria Rò E Buni Organic Ristorante

Cheese | formaggi
FOR THE FINISH | ALLA FINE
Served with fruit mustard and pear or grapes
Bis di pecorini stagionati:
8,50
formaggio di fossa * e pecorino sardo
Duo of sheep milk cheese: cave-matured Fossa pecorino *, pecorino Romano
Mixed cheese platters A7 | selezioni di formaggi misti
Piccolo smaller Various cheeses from cow-milk 9,50
Grande taller Various cheese from cow and sheep milk 13,50
Dessert | dolci
A6, A12
Scroppino al limone
Lemon sorbet mixed up with prosecco and wodka *, mint
also alcohol-free | anche senza alcol
6,50
Panna cotta all'arancia su carpaccio di ananas A7
8,00
Orange-infused pannacotta (contains gelatine), sweet pineapple carpaccio
A1, A3, A7, A12
Ciambella Romagnola e Vin Santo Toscano 8,50
Homemade buttery poundcake after traditional Romagnolian recipe
and for dipping: glass Tuscan dessert wine from Borgo di Medici
Ciambello Romagnola solo Also perfect with Caffè / Vin Cotto
5,00
A1, A3, A7, A12, 2
Tiramisù fatto in casa * (con alcole)
Homemade Tiramisù (brandy *- and espresso-soaked sponge
fngers *, fresh eggs, mascarpone *, cocoa), seasonal fruit
A3, A7
Gelato misto: Three scoops of ice-cream of your choice
Flavors (regional brand by Schrozberger dairy farmers, Demeter seal) :
Vanilla, chocolate, strawberries and cream; Vegan sorbet: lemon
8,00
7,60
Dessert Wine A12 | vini da dessert Bottle 37,5 cl Glas 5 cl
Vin Cotto *, Az. Ag. Fiorano, Marche
(16% vol., red from 100 % organic Montepulciano grapes)
38,00 5,80
Speciality of the Marche region, cooked grape must that has been barrel-matured
for at least fve years in barrique. Reminiscent of sherry, perfect with cheese and cake.