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English Menu February 2018 - Hostaria Rò E Buni Organic Ristorante

WINE BY THE GLASS | VINI

WINE BY THE GLASS | VINI APERTI Table Wine Organic A12 | vino biologico da tavola 0,2 l 0,5 l Rosso Casa (BIO) Montepulciano d'Abruzzo 6,20 13,50 Bianco Casa (BIO) Chardonnay d'Abruzzo 6,20 13,50 Rosato Casa (BIO) Cerasuolo d'Abruzzo 6,20 13,50 White Wine Spritzer half soda, half Chardonnay 4,60 9,50 Red Wines A12 | vini rossi 0,1 l 0,2 l Fl. 0,75 l 2015 Aulente * Sangiovese Rubicone 4,50 8,20 28,00 Close-to-nature agriculture. San Patrignano, Rimini, Emilia-Romagna IGT (13% vol, maturation: 3 months in French alliers oak) Our classic, similar to Chianti: Dry, straight-forward, easy-to-drink, well-balanced, medium-bodied, little sulphites 2014 (BIO) Morellino di Scansano DOCG 6,00 11,50 36,00 Bio-Dynamic agriculture. Valdifalco – Tenute Loacker, Grosseto, Toscana (13,5 % vol, blend: 85% Sangiovese – aged in allier oak, 15 % Syrah – aged in barrique) Complex, full-bodied fruit explosion, fne wood notes: cherry, rasp- and blackberry unites with coffee favor; elegant, sustained fnish 2015 (BIO) Cannonau di Sardegna Mamaioa Az. Ag. Contini, Isola dei Nuraghi IGT, Sardegna 5,20 9,50 33,00 (14% vol, stainless steal) Nose: red fruits, Sardinian fower felds, nuts, mocca. Dry, full-bodied, on the palate: concentrated, tender with dark berry notes White Wines A12 | vini bianchi 0,1 l 0,2 l Fl. 0,75 l 2016 Aulente * Bianco Rubicone 4,50 8,20 28,00 Close-to-nature agriculture. San Patrignano, Rimini, Emilia-Romagna IGT (13 % vol, Cuvée: 70% Chardonnay, 30% Sauvignon, maturation: stainless steal) Fresh, dry, good balance and structure. 2 Glasses in Gambero Rosso 2017. 2016 (BIO) Vermentino di Sardegna Mamaioa Az. Ag. Contini, Isola dei Nuraghi IGT, Sardegna 5,20 9,50 33,00 (14 % vol) Fresh, intense nut und exotic favors, mediterranean fowery, mineral. 2016 (BIO) Pecorino Donna Orgilla 5,50 10,00 34,00 Az. Ag. Fiorano, Ascoli Piceno, Marches IGT (13,5% vol, autochthonous grape) Nose: spicey, harmonious of yellow fruits, jasmine. On the palate: dry, dense, extra dry and persistent in the fnish. Kept very natural, minimal sulftes. Acclaimed: 3 Glasses in Gambero Rosso 2017

OUR 4 COURSE TASTING MENU | il nostro menù degustazione di 4 portate Seasonal 4-course-menu: per person 48 Euro Carpaccio di zucca, formaggio di capra alla griglia A7 Thin-sliced pumpkin carpaccio, grilled goat cheese, lamb's lettuce, walnuts or / o A1, A2, 9 Gamberi * in saore Prawns * Venetian style, pan-fried, then sweet-sourly marinated with onions, pine kernels and raisins, seasonal leafs ggg A1, A3 Tagliatelle al ragù di coniglio* con barbabietole gialle Tagliatelle with rabbit*-ragout, herbs, yellow beetroat scoops, cherry tomatoes or / o A1, A2, A3, A12 Tagliatelle ai scampi * Ribbon pasta, red giant prawn * and released, cut prawns *, garlic, a bit of chili, tomatoes ggg Involtini di vitello, salvia e proscuitto di parma A7, 1 Rolled-up veal escalopes flled with Parma proscuitto and sage in a creamy lemon-white-wine sauce, herb-infused polenta or / o Filetto di salmone* alla salsa di vermut e vongole* con bietole saltate Grilled Yukon wild salmon* fllet, tarragon-vermouth-sauce with Venus clams*, sauteed chard or spinach, herb-infused polenta ggg Panna cotta all'arancia su carpaccio di ananas A7 Orange-infused pannacotta (contains gelatine), sweet pineapple carpaccio or / o A1, A3, A7, A12 Ciambella Romagnola e Vin Santo Toscano Homemade buttery poundcake after traditional Romagnolian recipe and for dipping: glass of Tuscan dessert wine from Borgo di Medici A4, A12, A13 Vegetarian Menu | il menu vegetariano 4 courses, per Person 43 Euro I. Pecorino Cream soup and Balsamic cranberries II. Pumpkin carpaccio & goat cheese III. Your choice of: vegetarian main size pasta / vegetable platter / or eggplant parmigiana IV. Orange-infused pannacotta or Ciambella poundcake with Tuscan sweet-wine

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